Print

Cinnamon Roll Cupcake Cheesecake Bars

cinnamon roll cupcake cheesecake bars - featured image
Print Recipe

Bakery-style cinnamon roll cupcake cheesecake bars with gooey cinnamon swirls, creamy cheesecake, and a soft cupcake base. Easy to make, perfect for brunches, potlucks, or any occasion when you want a cozy, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream or Greek yogurt
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup powdered sugar (optional icing)
  • 1–2 tablespoons milk or cream (optional icing)
  • 1/4 teaspoon vanilla extract (optional icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy. Beat in eggs and vanilla.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half the dry ingredients to the wet mixture, stir gently, then add milk. Stir in remaining dry ingredients until just combined.
  4. Scoop about 2/3 of the cupcake batter into the prepared pan and spread evenly. Reserve the rest for dolloping on top later.
  5. In a medium bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and sour cream or Greek yogurt. Beat until creamy and lump-free.
  6. Pour cheesecake mixture over cupcake base and spread gently to the edges.
  7. In a small bowl, stir together brown sugar, cinnamon, and melted butter until combined. Drop spoonfuls evenly over the cheesecake layer.
  8. Dollop remaining cupcake batter on top in small spoonfuls. Use a knife or toothpick to gently swirl the layers together for a marbled look.
  9. Bake for 32-36 minutes, or until edges are golden and a toothpick inserted into the cupcake part comes out clean (some cheesecake on the toothpick is okay).
  10. Let bars cool in the pan for 1 hour, then transfer to the fridge for at least 2 hours before slicing.
  11. For optional icing: Whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle over cooled bars and let set before slicing.

Notes

For best results, use full-fat brick-style cream cheese and room temperature eggs. Don’t overmix the batter after adding flour to keep bars tender. Chill bars thoroughly before slicing for clean cuts. Easily adapt for gluten-free or dairy-free diets with simple swaps. Bars can be made ahead and taste even better the next day.

Nutrition

Keywords: cinnamon roll bars, cheesecake bars, bakery-style dessert, easy cinnamon dessert, brunch treat, cupcake cheesecake bars

Find it online: https://realityeats.com/cinnamon-roll-cupcake-cheesecake-bars-easy-bakery-style-recipe/