Description
These Ooey-Gooey Cinnamon Roll Cheesecake Bars are a decadent dessert mashup, combining the best of cinnamon rolls and creamy cheesecake. With a buttery cinnamon-sugar swirl, rich cheesecake center, and a sweet glaze topping, they’re perfect for any occasion.
Ingredients
- 1 can refrigerated cinnamon roll dough
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 1 tbsp all-purpose flour (optional)
- 2 tbsp butter, melted
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Press half of the cinnamon roll dough into the bottom of the dish to form a crust.
- In a mixing bowl, beat cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy.
- Spread the cheesecake mixture evenly over the cinnamon roll crust.
- In a small bowl, combine cinnamon and brown sugar. Sprinkle over the cheesecake layer.
- Break apart the remaining cinnamon roll dough and distribute pieces over the top.
- Bake for 30–35 minutes or until the top is golden and the center is mostly set.
- Let cool completely in the pan.
- Whisk together powdered sugar and milk to make a glaze, then drizzle over cooled bars.
- Chill for at least 1 hour before slicing and serving.
Notes
- For a crunch, add chopped pecans or walnuts before baking.
- Use maple extract in the glaze for a unique twist.
- Add a layer of apple pie filling under the cheesecake for a fall-inspired version.
- Chill thoroughly before cutting for clean slices.
- Bars can be frozen for up to 2 months; thaw overnight before serving.
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
