Let Me Tell You About These Bars (And That Time My Cat Almost Ate One)

Okay, so you know those days when you crave something ooey-gooey, but you don’t have the patience (or the clean kitchen) for full-on cinnamon rolls? Yep, that’s where these Cinnamon Roll Cheesecake Stuffed Bars come in. I first made them after my neighbor brought over a pan of something similar—though, honestly, hers were a bit dry (don’t tell her I said that). I’ve tinkered with the recipe ever since. Oh, and if you’re wondering, yes, my cat did try to snatch one straight off the cooling rack. He’s still salty about being caught.

Why I Keep Making These Bars (And Why My Family Hounds Me For Them)

I whip these up when I feel like being a dessert hero without totally wrecking my kitchen. My family goes bananas for them (okay, not literally, there’s no banana in these), especially because they’re like cinnamon rolls and cheesecake had a lovechild. I’ve had to hide the last piece more than once. Plus, if you mess up the swirl? No one cares. They’ll be too busy licking the plate. My one beef: I always think I’ll have leftovers for breakfast, but someone beats me to it. Every. Single. Time. (Looking at you, Tom.)

Here’s What You’ll Need (But I’ll Level With You On Substitutions)

1 roll (about 400g) refrigerated cinnamon roll dough (I sometimes use the store-brand; my grandmother swears by Pillsbury, but honestly, use what you like or have!)
225g (one block) cream cheese, softened (full-fat is best, but I’ve used light when I’m feeling virtuous and it’s… fine)
⅓ cup granulated sugar (brown sugar works for a deeper flavor, but then it’s more caramel-y)
1 large egg
1 teaspoon vanilla extract (I’ve tried almond—nope, not my thing)
1 teaspoon ground cinnamon (sometimes I go wild and add a little nutmeg, about a pinch, but that’s just me)
Pinch of salt
Optional: a handful of chopped pecans or walnuts (my mother-in-law adds raisins but don’t even get me started)
For the glaze: I usually just use what comes with the cinnamon rolls but if you want extra, mix ½ cup powdered sugar with a splash of milk and a drop of vanilla

Directions (With a Few Side Notes and a Story or Two)

Preheat your oven to 180°C/350°F. Line an 8x8 inch pan with parchment (I’ve used foil in a pinch, just grease it well so you’re not scraping dessert off later).
Unroll the cinnamon roll dough and press about ⅔ of it into the bottom of the pan. Don’t stress if there are little gaps; the cheesecake goo will fill them up. I use my fingers—forks are too fussy for this part.
In a bowl, beat together cream cheese and sugar until smooth-ish. Add the egg, vanilla, cinnamon, and salt. Mix again. This is where I usually sneak a taste; raw egg, who? (Probably shouldn’t, but I’m living on the edge.)
Spread the cream cheese mixture evenly over the cinnamon roll base. If it looks weird, don’t worry. The magic happens in the oven.
Take the rest of the dough, roll it into little ropes, and sort of squiggle it on top for that classic cinnamon roll look; or just crumble it. I’m pro-‘rustic’. Sprinkle on nuts if you’re a nutty person.
Bake for 27–32 minutes. You want it set at the edges but kind of wobbly in the middle (it’ll firm up as it cools). Actually, I find starting to check at 25 minutes is better—once I let it go too long and it was more brick than bar.
Let it cool completely in the pan. Don’t skip this, or it’ll be a lava mess. I’ve learned the hard way. You can stick it in the fridge if you’re impatient, which I nearly always am.
Drizzle with glaze. If you want it extra Instagrammable, swirl the glaze with a fork. Or just dump it on; it tastes the same.
Cut into bars and attempt (good luck!) to wait until they’re fully cool before eating.

Things I’ve Figured Out (Totally Not From Screwing Up, Nope)

If you use low-fat cream cheese, the texture is a bit...off. Edible, but not dreamy.
Pressing the dough too thin makes the base disappear under the cheesecake. Not tragic, just more cheesecake per bite I suppose.
That wobbly-in-the-middle thing? Trust it. It sets up later, like a good magic trick.
Sometimes the top dough sinks a bit. Nobody minds. All part of the charm!

Variations I’ve Tried (And One That Flopped)

Chocolate chips sprinkled on top—my niece loved it; I thought it was overkill, but you do you.
Swapping in maple extract for the vanilla for more autumn vibes—pretty tasty, actually.
I tried using crescent roll dough once—eh, too bland. Stick with cinnamon roll dough unless you like a milder flavor.
Raisins. Never again. Sorry, Mom.

Equipment I Use (And What to Do If You Don’t Have It)

8x8 inch or 9x9 inch baking pan (I once used a loaf pan and just cut them thick—worked, kind of)
Hand mixer or a sturdy whisk—if you don’t have either, a fork and some elbow grease gets you there eventually
Parchment paper—foil works if you oil it up
Mixing bowls, spatula (I tend to grab whatever’s clean, let’s be honest)

How to Store ‘Em (Though They Rarely Make It That Long)

These keep best in an airtight container in the fridge for up to 4 days. You can freeze them in layers of parchment if you’re super organized (I’m not), but honestly, in my house, they’re usually gone by the next morning. If you do freeze, let them thaw in the fridge so they don’t get weird and soggy.

How I Like to Serve Them (And a Family Quirk)

I love these bars for breakfast with a strong coffee (my guilty pleasure), or as dessert with a scoop of vanilla ice cream. My sister microwaves hers for 10 seconds and says it’s like a warm cinnamon hug. We used to eat them straight out of the pan at midnight—just saying.

Pro Tips (Learned the Hard Way, Honestly)

I once tried to cut them before they cooled. Regret. Just wait, or you’ll have cheesecake soup instead of bars.
If you want really neat squares, chill in the fridge for at least an hour before slicing. I rarely have the patience, but when I do, wow—they look bakery-worthy.
Don’t skip the parchment or foil liner. Seriously. I did once and spent 20 minutes chiseling bars out of the pan. Not fun.

FAQ—No, Really, People Ask Me These Things

Can I make these ahead of time? Yep! Actually, I think they taste even better the next day—something about the flavors settling. Just store in the fridge.
Can I use homemade cinnamon roll dough? Totally, if you want to go full domestic superstar. I’m usually too lazy, but here’s a no-yeast cinnamon roll dough I’ve tried in a pinch.
Can I double the recipe? Yes, just use a 9x13 pan and bake a little longer. Keep an eye on it after 30 minutes.
What if I don’t have cream cheese? Well, the texture won’t be the same, but you could try mascarpone or, in a pinch, ricotta blended with a bit of sugar. Results may vary!
Where do you find cinnamon roll dough in the UK? Good question! I order online from Ocado or check larger supermarkets, but sometimes I just use sweet brioche dough and up the cinnamon myself.

And there you go, my not-so-secret method for Cinnamon Roll Cheesecake Stuffed Bars. If you end up with crumbs in your bed, I won’t judge. Happy baking!

Cinnamon Roll Cheesecake Stuffed Bars