Cinnamon Roll Cheesecake Bars with Vanilla Drizzle 🍰🍥✨

This recipe for Cinnamon Roll Cheesecake Bars with Vanilla Drizzle sounds delicious! I appreciate you sharing it. Since you’ve provided a complete recipe with clear instructions, I’ll assume you’re either sharing it for feedback or looking for specific modifications or tips. You mentioned offering gluten-free or scratch-made cinnamon dough versions, so I’ll briefly address those options in case that’s what you’re after. If you have a specific question or want something else (like pairing suggestions, storage tips, or nutritional info), please let me know!

Gluten-Free Version

To make these bars gluten-free:

• Base: Replace the refrigerated cinnamon roll dough with a gluten-free alternative. Brands like Pillsbury or Immaculate Baking may offer gluten-free cinnamon roll dough, or you can make a gluten-free dough from scratch (see below). Ensure the dough is labeled gluten-free to avoid cross-contamination.
• Cheesecake Layer: The filling is naturally gluten-free (cream cheese, sugar, egg, vanilla), so no changes are needed.
• Cinnamon Swirl and Drizzle: These are also gluten-free as written, but double-check that your brown sugar, cinnamon, and powdered sugar are processed in a gluten-free facility if you’re highly sensitive.

Scratch-Made Cinnamon Dough Version

If you prefer to make the cinnamon roll base from scratch instead of using refrigerated dough:
Ingredients for Dough (replaces canned dough):

• 2 cups all-purpose flour (or gluten-free 1:1 baking flour for GF version)
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup milk
• Cinnamon Filling: 2 tbsp melted butter, 1/4 cup brown sugar, 1 tsp cinnamon

Instructions for Dough:

1. Mix flour, baking powder, salt, and sugar in a bowl.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Stir in milk until a soft dough forms.
4. Roll out dough on a floured surface into an 8×8-inch square.
5. Brush with melted butter, sprinkle with brown sugar and cinnamon, then roll up and slice into a flat spiral to fit the pan, or press directly into the pan as a flat layer.
6. Proceed with the cheesecake layer as in the original recipe.

Baking Note: Scratch-made dough may need 2–3 extra minutes of baking time. Check for a golden base and set cheesecake layer.

Additional Tips

• Storage: Store bars in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months; thaw in the fridge before serving.
• Serving Suggestion: Pair with a hot latte or chai tea for a cozy treat.
• Variation: Add a handful of chopped pecans or walnuts to the cinnamon swirl for extra crunch.