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- 1 pack of refrigerated cinnamon rolls (with icing) - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 1/4 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 cup powdered sugar (for drizzling) - 1 tablespoon milk (for drizzling) You can swap cream cheese for Neufchâtel cheese. It works well too. If you want less sugar, use a sugar substitute. Greek yogurt can replace sour cream for a tangy twist. For a dairy-free option, use vegan cream cheese. You can also use homemade cinnamon rolls if you have them. Just make sure to adjust baking time as needed. Choose cinnamon rolls that are fresh for the best flavor. Look for cream cheese that is full-fat for a rich texture. When using eggs, try to pick large ones for consistent results. Fresh ground cinnamon gives a stronger taste than pre-ground. For the best drizzle, mix powdered sugar and milk until smooth. Ensure there are no lumps for an even finish. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps the bars bake evenly. 2. Grease a 9x13-inch baking dish with non-stick spray or use parchment paper. 3. Open the pack of cinnamon rolls. Set the icing aside for later. 4. Cut half of the cinnamon rolls into smaller pieces. Press these pieces in the bottom of the dish. This forms a tasty crust. 5. In a large bowl, mix the softened cream cheese, granulated sugar, sour cream, eggs, vanilla extract, and ground cinnamon. Beat until smooth. 6. Pour the cheesecake mixture over the cinnamon roll crust. Spread it out evenly. 7. Cut the remaining cinnamon rolls into small pieces. Sprinkle them over the cheesecake mixture. This adds more flavor. 8. Bake for 30-35 minutes. The edges should be lightly golden. The center must be set. 9. Let the cheesecake bars cool in the pan for 15-20 minutes. This helps them firm up. 10. While cooling, prepare the drizzle. Whisk the powdered sugar and milk until smooth. Adjust the thickness as needed. 11. Drizzle the reserved icing and the powdered sugar mixture over the cooled bars. This adds sweetness and makes them pretty. 12. Refrigerate the bars for at least 2 hours. This sets them well before slicing. Using cream cheese at room temperature is key. It mixes better and becomes creamy. To speed up softening, cut it into small cubes. Leave it out for 30 minutes before using. This way, you get a smooth cheesecake filling. If it's too cold, you'll have lumps. No one wants that! To cut the bars well, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps the knife glide through the bars. Cut straight down and avoid sawing back and forth. After each cut, rinse the knife to keep it clean. This gives you neat edges and makes the bars look great. Serve these bars chilled for the best taste. Add a sprinkle of ground cinnamon on top. You can also garnish with mini cinnamon rolls. For a fun touch, pair them with fresh fruit like berries. This adds color and freshness. Enjoy them with coffee or tea for a delightful treat! Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature will help create a smoother and creamier cheesecake mixture. Don’t Overmix: While mixing the cheesecake filling, be careful not to overmix as this can introduce too much air, leading to cracks in the cheesecake once baked. Cool Gradually: Allow the cheesecake bars to cool gradually at room temperature before refrigerating to prevent condensation from forming on the surface. Slice with a Hot Knife: For clean cuts, dip your knife in hot water, wipe it dry, and then slice the bars. This will help maintain the beautiful layers. {{image_2}} You can make these cheesecake bars even better with fun flavors. Try adding chocolate chips for a sweet twist. Just fold in about 1/2 cup of mini chocolate chips into the cream cheese mix. If you like nuts, add 1/4 cup of chopped pecans or walnuts. They bring a nice crunch and flavor. You could also mix in some fruit, like blueberries or raspberries, for a fresh taste. Just make sure to drain any extra juice to keep the bars from getting soggy. The glaze can change the whole look and taste of your bars. Instead of the usual icing, try a simple caramel drizzle. Just melt some caramel candies with a bit of milk. This adds a rich taste that pairs well with cinnamon. You can also use a vanilla glaze. Just mix powdered sugar with milk and a dash of vanilla. This gives a sweet touch without overpowering the cinnamon flavor. For a fun twist, try adding some maple syrup to your drizzle. It brings a warm, cozy taste that everyone loves. Want to mix things up? Change the cheesecake base! You can use a graham cracker crust instead of cinnamon rolls. Crush about 1 1/2 cups of graham crackers and mix them with 1/2 cup of melted butter. Press this mixture into the bottom of your pan. This gives a different texture and flavor. If you're feeling adventurous, try a peanut butter base. Just mix in 1/2 cup of peanut butter with the cream cheese. This adds a nutty flavor that pairs well with cinnamon. To store your leftover bars, first let them cool completely. Then, place them in an airtight container. Keep the container in the fridge. These bars stay fresh for up to five days. If you want to keep them longer, freezing is a good option. To freeze the bars, cut them into pieces first. Wrap each piece tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. You can freeze them for up to three months. When you are ready to enjoy them, let them thaw in the fridge overnight. To reheat the bars, place them on a microwave-safe plate. Heat them in the microwave for 15-20 seconds. Check to see if they are warm enough. If not, heat in small increments. Avoid overheating, as this can make them dry. Enjoy your warm treat! Yes, you can use homemade cinnamon rolls. Just make sure they are soft and fresh. Cut them into small pieces and press them into the baking dish. This adds a personal touch and makes the bars even better. These bars last about 4 to 5 days in the fridge. Store them in an airtight container to keep them fresh. You can still enjoy them for a few days after making them. Absolutely! You can prepare these bars a day or two in advance. Just bake and cool them, then refrigerate. They taste great chilled, and the flavors blend nicely overnight. To cut these bars, use a sharp knife. First, dip the knife in warm water, then wipe it dry. This helps create clean cuts. Cut them into squares or rectangles as you prefer. Yes, you can use different types of cream cheese. Low-fat or flavored cream cheese will work, but the flavor may change. Make sure it is softened for the best mixing results. In this post, we explored the main ingredients and their substitutes for cheesecake bars. We covered step-by-step preparation and baking. I shared tips for a smooth finish and ideas for flavor twists. Proper storage methods help keep your bars fresh longer. Remember, these bars are versatile and easy to modify. Don’t hesitate to experiment with flavors or toppings. Enjoy your baking journey. With the right tips, you will make delicious cheesecake bars every time. Trust me, your friends and family will love them!

Cinnamon Roll Cheesecake Bars

Delicious cheesecake bars with a cinnamon roll crust, topped with a sweet drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 pack refrigerated cinnamon rolls (with icing)
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup powdered sugar (for drizzling)
  • 1 tablespoon milk (for drizzling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or line it with parchment paper for easy removal.
  • Open the cinnamon rolls and set aside the icing for later use. Take about half of the rolls and cut them into smaller pieces. Spread the pieces evenly on the bottom of the prepared baking dish, pressing them slightly to form a crust.
  • In a large mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, eggs, vanilla extract, and ground cinnamon. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
  • Pour the cheesecake mixture over the cinnamon roll crust, spreading it out evenly with a spatula.
  • Cut the remaining cinnamon rolls into small pieces and sprinkle them evenly over the top of the cheesecake mixture.
  • Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set and the edges are lightly golden. Remove from the oven and allow it to cool in the pan for about 15-20 minutes.
  • While the cheesecake bars are cooling, prepare the drizzle: whisk together the powdered sugar and milk until smooth. You may adjust the consistency by adding more sugar or milk as needed.
  • Once the bars are cool, drizzle the icing from the cinnamon roll package and the powdered sugar mixture over the top for added sweetness and decoration.
  • Refrigerate for at least 2 hours to set before slicing into bars.

Notes

Serve bars on a beautiful platter, garnished with a sprinkle of ground cinnamon or a few mini cinnamon rolls on the side for an extra touch.
Keyword bars, cheesecake, cinnamon rolls, dessert