Cinnamon Roll Cheesecake Bars
Cinnamon Roll Cheesecake Bars are an easy and delicious dessert for Easter, potlucks or any time your sweet tooth strikes. Using Rhodes cinnamon rolls makes these bars super simple and tasty to make.
Servings 16 servings
Ingredients
- 4 Rhodes thaw, rise and bake cinnamon rolls
- 2 8 ounce packages cream cheese, room temperature
- 1/4 cup full fat sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
For the cinnamon swirl:
- 3 Tablespoon butter, melted
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Place frozen cinnamon rolls in a greased 8x8 baking pan. Cover with foil and allow to rise in a warm spot. They do not need to fully rise but just completely thaw. This took about 1 1/2 hours in a 100 degree oven for me.
- Preheat oven to 350 degrees F. Once thawed, unroll cinnamon rolls and cut into 8 inch strips. Line the same 8x8 baking pan with the strips then press them together. Set aside.
- In a stand mixer, cream together cream cheese, sour cream, egg and vanilla until smooth. Add granulated sugar and cream another minute until well combined and smooth. Pour over the cinnamon roll crust.
- In a small bowl, melt the butter. Mix in the brown sugar and cinnamon. Dollop over the cheesecake filling. Using a butter knife, swirl the topping.
- Bake cheesecake bars for about 45 minutes, until the edges are set but the middle still jiggles a bit. Watch the bars while baking and cover with foil if they start to brown too much.
- Remove from oven and allow to cool at room temperature for about 30 minutes. Cover with plastic wrap then refrigerate for at least 3 hours before slicing and serving.