Ingredients
Scale
2 (8-count) tubes Canned Cinnamon Rolls
2 (8-ounce) blocks Cream Cheese
1/2 cup Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Extract
1 tablespoon All-Purpose Flour
1–2 tablespoons Milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, then spray lightly with non-stick cooking spray
- Unroll the canned cinnamon rolls and arrange them side-by-side in a single layer on the bottom of the prepared pan to form an even crust
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Mix in the egg, vanilla extract, and all-purpose flour until just combined
- Pour the cheesecake mixture evenly over the cinnamon roll crust, spreading it gently
- Bake for 30-35 minutes, or until the cheesecake is mostly set, with a slight jiggle in the center
- Cool completely on a wire rack, then refrigerate for at least 3-4 hours or overnight
- Combine reserved icing and drizzle over chilled bars before slicing and serving
Notes
Using room temperature cream cheese helps avoid lumps in the cheesecake filling.
Do not overmix the cheesecake batter to prevent cracks during baking.
- Prep Time: 20 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free options available
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg