The cinnamon-sugar topping on Cinnamon Cream Cheese Bars reminds me of an elephant ear or churros. This dessert bar recipe is much easier to make at home with crescent roll dough and has a layer of cream cheese for extra goodness!
Cream Cheese Bars
Imagine a crescent roll crust with a perfect combination of cinnamon and sugar then filled with a rich cream cheese mixture. Whether you’re imagining or eating these cream cheese bars this is a recipe that leaves you and your guests wanting more!
Growing up in a dairy farming family we love the rich flavors of dairy products. Being human we love how sprinkling a cinnamon sugar evenly over melted butter and crescent dough really makes the magic happen in this recipe. Pop this combination in the oven to make a unique dessert is a hit at every get-together.
Also called Sopapilla Cheesecake, Cheesecake Bars, Cream Cheese Squares and Mexican Cheesecake this is one of those recipes that is perfect for a potluck or holiday meal. It is easy to make, it will be different from the other desserts and people will devour it!
Some other unique yet crave-worthy recipes we have for potlucks are No-Bake Pineapple Pretzel Salad, Almond Bark Specials, 5 Ingredient Chocolate & Peanut Butter Bars, Chocolate Peanut Butter Rice Krispie Treats and Gooey Marshmallow Brownies.
We’ve had some debate about whether these cream cheese bars are more of a dessert sandwich or bar cookie. Whatever you call it I bet you love the taste. They’re so good we recently made a chocolate version called Chocolate Cream Cheese Crescent Bars.
Crescent Roll Cream Cheese Bars
Semi-homemade recipes are some of our favorites! We don’t mind spending a little time in the kitchen, but we don’t want to spend days in the kitchen.
This cream cheese dessert with a taste of cinnamon and sugar is very convenient to make with refrigerated crescent dough. Crescent rolls work well or the sheets of crescent dough work great too! The sheets fit very well in a 9 x 13 inch baking pan.
Our Sticky Bun Swirl Cake is similar in that it has a homemade taste, but allows taking some short cuts by using easier ingredients. Both these crescent roll cream cheese bars and the box mix cake make a great dessert or a really rich addition to the brunch table.
How to Make Cinnamon Sugar Cream Cheese Bars
- Spread one package of crescent roll dough in an ungreased 9 x 13 pan.
- Beat filling ingredients – cream cheese, sugar and vanilla. Spread mixture over rolls.
- Spread second package of crescent rolls across top of the cream cheese mixture.
- Melt butter and spread evenly over the top.
- Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
- Bake at 350° for 25 – 30 minutes until lightly browned.
- Cool completely before cutting. Serve at room temperature or chilled.
Tips for Making Cream Cheese Dessert Bars
- Let cream cheese soften so it’s easier to mix and spread
- Sheets of crescent dough
- When pouring butter over the top be sure it’s spread evenly, we use a basting brush to spread the melted butter around
- Ensure there are no pools of butter, keep spreading it out if butter puddles exist – this will make a more uniform looking top crust
- Sprinkle the cinnamon-sugar mixture with your fingers evenly across the melted butter
- Store extras in the refrigerator
Other Easy Dessert Recipes:
- Mini Cheesecake Dessert Bars
- Fudge Meltaway Cookies
- Chocolate Delight
- Candy Land Dessert
- Cinnamon Applesauce Cake
- The Best Rich & Moist Chocolate Cake
Printable Cinnamon Cream Cheese Bars Recipe
Cinnamon Cream Cheese Bars
Ingredients
- 2 packages crescent rolls
Filling
- 2 - 8 ounce packages of cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
Topping
- 1 stick butter
- 1 1/2 teaspoons cinnamon
- 1/4 cup sugar
Instructions
- Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan.
- Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls.
- Spread out second package of crescent rolls and lay on top of the cream cheese mixture.
- Melt butter and spread evenly over the top.
- Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
- Bake at 350° for 25 - 30 minutes until lightly browned.
- Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator.
Video
Notes
- Let cream cheese soften so it's easier to mix and spread
- Sheets of crescent dough
- When pouring butter over the top be sure it's spread evenly, we use a basting brush to spread the melted butter around
- Ensure there are no pools of butter, keep spreading it out if butter puddles exist - this will make a more uniform looking top crust
- Sprinkle the cinnamon-sugar mixture with your fingers evenly across the melted butter
- Store extras in the refrigerator
Nutrition
Shared Weekend Potluck and Meal Plan Monday
I put some drain pineapple in the mix tooI
That sounds great! I want to try making a lemon flavored version too!
Sopapilla cheesecake! This is a church social favorite and so easy to make.
Where do you find the printed recipe?
Thanks for asking! At the bottom of the page is a printable recipe. I hope you love this recipe!
I’m going to try this with Splenda and coconut!
That variation sounds delicious! I hope it turns out great for you!
can I freeze them?
Great question! We haven’t tested freezing them yet, but I love the idea. I’m also curious how the baked crescent dough would hold up in the freezing and thawing process. Please let me know if you test this and I’ll let you know when we test freezing! Thanks!
Mmmm! Such a yummy and easy treat. They’re perfect for Cinco de Mayo.
Thanks so much! We enjoy them all year around!
These look amazing! Thanks for sharing the recipe.
Thanks so much! We hope you enjoy the recipe as much as we do!
This is a great recipe try making a chocolate version soon
Thanks so much! I’ve added trying out a chocolate version to my list. Great idea!
So bummed. Baked for additional 20 min but my top layer of dough still is not cooked in the middle. 🙁
So sorry to hear this! We love making these and haven’t had this trouble. Thanks for giving the recipe a try.
I didn’t have Crescent rolls so used Biscuits and flattened then and covered it just like it said. Oh my gosh! I may make this once a week. It was so easy and so good!
So glad to hear this! Great idea to make due when grocery supplies are limited. Thanks so much for trying the recipe and sharing this great report!
Love love love this recipe. It was easy and delish.
So Yummy! I halved the recipe and used an 8×8 glass pan. It turned out wonderfully. This will be my contribution to the next teacher potluck lunch. Thanks so much for the recipe.
So glad to hear this! Thanks so much for sharing!!
Would light cream cheese work as well?
Hey There! I haven’t tested light cream cheese yet, but I think it should work okay. Will you please let me know if you give it a try? Thanks!