I stumbled upon this Cinnamon Roll Cheesecake Bars recipe last winter when I was craving something that combined my two favorite desserts. These bars have the perfect balance of gooey cinnamon roll texture and creamy cheesecake filling that makes them absolutely irresistible.

I’ve always been a sucker for cinnamon rolls. The warm, spicy aroma that fills the kitchen as they bake brings back memories of Sunday mornings at my grandmother’s house. But I’m equally weak for a good slice of cheesecake with its silky-smooth texture and rich flavor. One particularly cold afternoon, while my kids were begging for a special treat, I wondered – why choose between them?

That’s when these Cinnamon Roll Cheesecake Bars were born in my kitchen. The first time I made them, my husband, who normally passes on dessert to save room for seconds at dinner, ate three pieces before I could even get them properly photographed! The contrast between the slightly crispy edges of the cinnamon roll pieces and the creamy cheesecake center creates this magical texture that keeps everyone coming back for more.

What I love most about this recipe is how it transforms store-bought cinnamon rolls into something that tastes completely homemade and special. Even my mother-in-law (who bakes EVERYTHING from scratch) asked for the recipe after trying them at our last family gathering. Ready to create some dessert magic in your own kitchen?

Why You’ll Love These Cinnamon Roll Cheesecake Squares

I’ve been making these bars for everything from casual family movie nights to holiday gatherings, and they never fail to impress. The combination of warm cinnamon spice with creamy cheesecake creates this incredible contrast that makes these bars truly special.

Perfect balance of textures – The gooey, slightly chewy cinnamon roll pieces create the perfect contrast with the smooth, creamy cheesecake layer.
Super simple preparation – Using refrigerated cinnamon roll dough means you can have these bars in the oven in under 15 minutes with minimal mess.
Makes your kitchen smell absolutely amazing – The cinnamon-sugar aroma while these bake is honestly worth making them for all by itself!
Impressive presentation – These bars look like you spent hours in the kitchen, even though they’re surprisingly easy to make.
Versatile serving options – They’re equally delicious warm from the oven or chilled from the refrigerator the next day.

If I could choose any dessert bar in the history of dessert bars, these may be THE bars. The slight tang of the cream cheese filling pairs so perfectly with the sweet cinnamon dough. A match made in heaven!

Ingredient Note List

Refrigerated Cinnamon Roll Dough: I always use the name-brand refrigerated rolls because I find they have a better texture and more consistent cinnamon flavor throughout the dough.

Cream Cheese: Make sure it’s completely softened to room temperature before mixing to avoid any lumps in your cheesecake filling – I learned this the hard way my first time making these bars!

Sour Cream: This adds a subtle tang that balances the sweetness of the cinnamon rolls and gives the cheesecake filling that perfect creamy texture.

Brown Sugar: I prefer dark brown sugar for its deeper molasses flavor, but light brown works wonderfully too if that’s what you have in your pantry.

Vanilla Extract: Pure vanilla extract (not imitation) makes a noticeable difference in both the filling and glaze – it’s worth the splurge for these special cinnamon roll cheesecake bars.

Eggs: These bind the cheesecake filling together and give it structure – I’ve found that room temperature eggs incorporate much more smoothly than cold ones.

Cinnamon: The star flavor in these bars! I always measure with a heavy hand because the warm spicy notes are what make these cinnamon roll cheesecake bars so irresistible.

Powdered Sugar: This creates that classic cinnamon roll glaze that adds the perfect finishing touch – I sometimes sift mine to ensure there are absolutely no lumps.

How to Make Cinnamon Roll Cheesecake Bars

Step 1. I always start by preheating my oven to 350°F and giving my 9×13 baking dish a generous coating of non-stick spray. The spray helps ensure clean removal of the bars once they’re cooled.

Step 2. Opening those cans of cinnamon roll dough always makes me smile – there’s something so satisfying about that pop! I cut each roll into quarters to create the perfect bite-sized pieces for layering.

Step 3. My grandmother always said the cinnamon-sugar mixture is what makes or breaks a good cinnamon roll recipe. I whisk the melted butter, brown sugar, and cinnamon until it looks like liquid caramel and smells absolutely heavenly.

Step 4. I’ve found that spreading half the cinnamon roll pieces evenly across the bottom of the pan creates the perfect base. I use my fingers to gently press them down so they’ll bake into a cohesive bottom layer.

Step 5. Drizzling half the cinnamon-sugar mixture over that first layer of dough is where the magic begins – I make sure to get it into all the corners for consistent flavor throughout.

Step 6. When making the cheesecake filling, I always beat the cream cheese and sugar first until it’s completely smooth and fluffy. My daughter loves helping with this step, watching the transformation from brick to silky cream.

Step 7. Adding the sour cream, vanilla, and eggs to the cream cheese mixture requires a gentle hand – I mix just until combined to avoid incorporating too much air which can cause cracks.

Step 8. I pour the creamy cheesecake filling over the cinnamon roll base, using a spatula to spread it into an even layer that reaches all the way to the edges.

How to Store & Reheat

I always let these cinnamon roll cheesecake bars cool completely before covering them with plastic wrap or transferring to an airtight container. They’ll stay fresh in the refrigerator for up to 5 days, though in my house they rarely last more than 2!

If you want to make these ahead for a special occasion, I’ve found they freeze beautifully for up to 3 months. I cut them into individual squares, wrap each one in plastic wrap, and store them in a freezer-safe container. This makes it easy to thaw just what you need.

For reheating, I prefer warming individual bars in the microwave for about 15-20 seconds – just enough to take the chill off without making them too hot. The slight warmth makes the cinnamon roll parts gooey again while keeping the cheesecake filling creamy. My husband actually prefers them cold straight from the fridge, especially during summer months.

What to Serve with Cinnamon Roll Cheesecake Bars

Fresh Berries: A handful of raspberries or sliced strawberries adds a bright, tart contrast that cuts through the richness of these bars. The pop of color also makes for a beautiful presentation when serving guests.

Vanilla Bean Ice Cream: My family goes crazy when I serve these bars slightly warm with a small scoop of high-quality vanilla ice cream. The way it melts into the warm cinnamon swirls is absolutely divine.

Caramel Sauce: When I’m feeling particularly indulgent, I drizzle some warm salted caramel sauce over these bars. The salty-sweet combination with the cinnamon and cream cheese is out of this world.

Strong Coffee or Espresso: The bitter notes in a good cup of coffee balance the sweetness of these bars perfectly. This is my personal favorite pairing for an afternoon treat that feels special but not too heavy.

Whipped Cream: A dollop of freshly whipped cream (never the canned stuff!) adds a light, airy element that complements the dense, rich texture of the bars. My kids love adding this themselves as their “finishing touch.”

FAQs

Can I use homemade cinnamon roll dough instead of canned?
Absolutely! I’ve tried it with my weekend sourdough cinnamon roll recipe, and while it takes more time, the results are equally delicious with a more artisanal texture.

Why did my cheesecake layer crack?
This usually happens when the eggs are incorporated too vigorously. I always mix them in on low speed just until combined to keep the filling smooth and crack-free.

Can I make these without the icing on top?
You can, but in my experience, the sweet glaze balances the tangy cheesecake layer perfectly. If you skip it, consider adding an extra tablespoon of sugar to the filling.

How do I know when they’re perfectly baked?
The edges should be set and slightly golden, but the center will still have a slight jiggle – like firm Jell-O. It will continue to set as it cools.

Can I add nuts to this recipe?
Definitely! I sometimes add 1/2 cup of chopped pecans or walnuts to the cinnamon-sugar mixture for added crunch and flavor dimension.

Why did my bottom layer puff up too much?
This happens when the dough isn’t pressed firmly enough into the pan. I always use my fingertips to gently flatten the bottom layer before adding the filling.