Cinnamon Roll Cheesecake Bars

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These Cinnamon Roll Cheesecake Bars combine two beloved desserts into one irresistible treat! A creamy cheesecake layer sits atop a soft cinnamon-swirled dough, all finished with a sweet glaze. Perfect for breakfast or dessert.

Why You’ll Love This Recipe

✔ Two desserts in one – cinnamon rolls + cheesecake!
✔ Soft, gooey center with a lightly crisp edge
✔ Easy to make – no yeast or complicated steps
✔ Great for crowds – cuts into neat squares

Ingredients

For the Cinnamon Roll Layer

  • 2 cups (250g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup (115g) cold unsalted butter, cubed
  • ¾ cup (180ml) whole milk
  • ¼ cup (55g) packed brown sugar
  • 1 tbsp ground cinnamon

For the Cheesecake Layer

  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

For the Glaze

  • 1 cup (120g) powdered sugar
  • 2-3 tbsp milk
  • ½ tsp vanilla extract

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Make the Cinnamon Roll Base

  1. In a bowl, whisk flour, sugar, baking powder, and salt.
  2. Cut in cold butter with a pastry cutter (or fingers) until crumbly.
  3. Stir in milk just until a soft dough forms.
  4. Press ⅔ of the dough into the prepared pan.
  5. Mix brown sugar and cinnamon, then sprinkle over the dough.
  6. Crumble the remaining dough on top.

3. Make the Cheesecake Layer

  1. Beat cream cheese and sugar until smooth.
  2. Add egg and vanilla, mixing just until combined.
  3. Pour over the cinnamon layer and smooth the top.

4. Bake & Cool

Bake 35-40 minutes until the edges are set but the center jiggles slightly. Cool 1 hour at room temperature, then refrigerate 2+ hours.

5. Add Glaze & Serve

  1. Whisk powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over chilled bars and slice into squares.

Tips for Success

🔹 Room-temperature ingredients prevent lumps in the cheesecake.
🔹 Don’t overmix the dough – keep it slightly crumbly for texture.
🔹 Chill thoroughly before slicing for clean cuts.

Variations

  • Apple cinnamon: Add ½ cup diced apples to the cinnamon layer.
  • Pumpkin spice: Swap cinnamon for pumpkin pie spice.
  • Nutty crunch: Sprinkle chopped pecans on top before baking.

Storage

  • Fridge: Keep covered for up to 5 days.
  • Freezer: Wrap tightly and freeze for 1 month (thaw in fridge).

Enjoy these decadent bars warm or cold! ☕🍯 Let me know if you’d like a gluten-free or mini version!

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