Blender Cinnamon Roll Cheesecake Bars
- These easy blender cinnamon roll cheesecake bars combine two beloved classics in one irresistible breakfast treat.
- The velvety cream cheese filling blends perfectly with warm cinnamon and brown sugar, then swirls between layers of flaky cinnamon roll dough.
- Perfect for weekend brunches or holiday mornings when you want something special without spending hours in the kitchen.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 package refrigerated cinnamon roll dough with icing
- 1/4 cup brown sugar, packed
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- Pinch of salt
- 1/4 cup chopped pecans or walnuts (optional)
- Fresh berries for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Add softened cream cheese, brown sugar, vanilla extract, and ground cinnamon to a blender. Blend until completely smooth with no lumps.
- Open the cinnamon roll package and separate the rolls. Set aside the icing packet for later use.
- On a lightly floured surface, unroll each cinnamon roll into a flat strip.
- Using a spatula, spread the blended cheesecake mixture evenly over each unrolled cinnamon strip, leaving about 1/4 inch around the edges.
- Starting from one end, carefully roll each cinnamon strip back into a spiral shape.
- Use a sharp knife to slice each rolled cinnamon roll into 3-4 equal bars (about 1-inch thick).
- Place the sliced bars cut-side up on the prepared baking sheet, leaving space between each bar.
- Gently brush the tops and sides of each bar with melted butter.
- Bake for 15-18 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Allow the bars to cool on the baking sheet for 5-7 minutes.
- Drizzle with the reserved icing from the cinnamon roll package while still warm.
- Serve immediately or store according to storage instructions.
Notes
- For a flavor boost, add a pinch of nutmeg or 1/2 teaspoon of lemon zest to the cream cheese mixture.
- To prevent sticking, make sure to line your baking sheet with parchment paper.
- These bars can be made ahead and refrigerated overnight before baking, just add 2-3 minutes to the baking time.
- For cleaner cuts, refrigerate the rolls for 10 minutes before slicing.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 18
- Sodium: 320
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: blender cinnamon roll cheesecake bars, cinnamon roll cheesecake, cheesecake bars, blended dessert, easy breakfast bars, breakfast pastry, cream cheese breakfast