Ooey-Gooey Cinnamon Roll Cheesecake Bars

These ooey-gooey cinnamon roll cheesecake bars are a decadent treat I love baking when I want something extra special. They bring together the comforting flavor of cinnamon rolls with the creamy richness of cheesecake, all baked into easy-to-serve bars. Every bite is soft, sweet, and perfectly indulgent.

Why You’ll Love This Recipe

I like this recipe because it’s the best of both worlds—cinnamon rolls and cheesecake combined. The cinnamon sugar swirl makes the bars warm and cozy, while the cheesecake layer keeps them creamy and rich. I also appreciate how simple it is to make using refrigerated cinnamon roll dough, which saves time. These bars are perfect for breakfast, brunch, or dessert, and I find myself reaching for them any time I crave a sweet, gooey bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon roll dough with icing

• Cream cheese, softened

• Granulated sugar

• Egg

• Vanilla extract

• Ground cinnamon

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a baking dish.

2. I unroll half of the cinnamon roll dough and press it into the bottom of the dish to form an even layer.

3. In a bowl, I beat the cream cheese, sugar, egg, and vanilla until smooth.

4. I spread the cheesecake mixture evenly over the dough.

5. I sprinkle cinnamon on top of the cheesecake layer.

6. I place the remaining dough on top, either in pieces or flattened into a sheet.

7. I bake for about 25–30 minutes, until golden brown and set in the center.

8. Once slightly cooled, I drizzle the included cinnamon roll icing over the bars before slicing.

Servings and timing

This recipe makes about 12 bars. It takes me around 10 minutes to prepare and 30 minutes to bake, plus a short cooling time before cutting.

Variations

• I sometimes add chopped pecans or walnuts for crunch.

• To make them extra gooey, I swirl a little caramel sauce or drizzle maple syrup over the cheesecake filling before baking.

• I’ve tried using flavored cream cheese, like honey or cinnamon, for a fun twist.

• If I want a holiday version, I add a pinch of nutmeg or pumpkin spice to the cheesecake layer.

storage/reheating

I store the bars in the refrigerator, covered, for up to 4 days. When I want to reheat them, I warm individual slices in the microwave for about 15–20 seconds so they taste fresh and gooey again. I can also freeze them for up to a month, wrapping them individually in plastic wrap before storing them in a freezer bag.

FAQs

Can I use homemade cinnamon roll dough?

Yes, I like using homemade dough when I have extra time, but store-bought makes this recipe much faster and easier.

Do I need to let the bars cool before cutting?

I usually let them cool for at least 15–20 minutes so the cheesecake layer sets, making it easier to slice cleanly.

Can I make these ahead of time?

Yes, I often bake them the night before, store them in the fridge, and then reheat slightly before serving.

What’s the best way to serve these bars?

I enjoy them warm with the icing drizzled on top, sometimes with an extra dusting of cinnamon or powdered sugar.

Can I double this recipe for a crowd?

Yes, I double the ingredients and bake in a larger pan. The baking time may be a little longer, so I check for doneness in the center.

Conclusion

These ooey-gooey cinnamon roll cheesecake bars are one of my favorite indulgent bakes. I like how easy they are to make yet how impressive they look and taste. Whether I serve them for brunch, dessert, or a cozy weekend treat, they always disappear fast and leave everyone wanting another square.