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Cinnamon Roll Oatmeal Cookie Bars: Easy Cream Cheese Swirl Recipe

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These cinnamon roll oatmeal cookie bars combine the gooey comfort of a cinnamon roll, the chewy heartiness of an oatmeal cookie, and a luscious cream cheese swirl—all in a portable, crowd-pleasing bar. Perfect for brunch, bake sales, or a cozy treat any day of the week.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100g) light brown sugar, packed (for swirl)
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for swirl)

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. Optionally, spray with nonstick spray.
  2. In a large bowl or stand mixer, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy (2-3 minutes).
  3. Add 2 large eggs and 2 teaspoons vanilla extract, beating until combined.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
  6. Scoop about 2/3 of the oatmeal dough into the prepared pan and press evenly across the bottom. Reserve the rest for topping.
  7. In a small bowl, stir together 1/2 cup brown sugar, 1 1/2 tablespoons cinnamon, and 2 tablespoons melted butter for the cinnamon sugar swirl.
  8. In another bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 egg yolk and 1 teaspoon vanilla extract, mixing until creamy.
  9. Dollop the cream cheese mixture over the oatmeal base in spoonfuls. Scatter the cinnamon sugar mixture in between.
  10. Gently swirl the cream cheese and cinnamon sugar mixtures together with a butter knife or offset spatula. Do not overmix.
  11. Crumble the remaining oatmeal dough in small clumps over the top.
  12. Bake for 28-34 minutes, rotating the pan halfway through. The edges should be golden and set, and the center just slightly jiggly. If using a glass pan, bake 2-3 minutes longer. Tent with foil if the top browns too quickly.
  13. Let the bars cool completely in the pan before slicing. Use the parchment overhang to lift out and cut into bars. For quicker cooling, refrigerate for 20 minutes.
  14. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture. Warm individual bars in the microwave for 10 seconds if desired.

Notes

For best results, use room temperature butter and cream cheese. Don’t overmix the swirl for a defined marbled look. Let bars cool completely before slicing for clean cuts. To make gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use plant-based butter and vegan cream cheese. Optional: add chopped nuts or mini chocolate chips for variation.

Nutrition

Keywords: cinnamon roll bars, oatmeal cookie bars, cream cheese swirl, easy dessert, brunch, bake sale, cinnamon, oatmeal, cookie bars, cream cheese, American dessert

Find it online: https://tempotaste.com/cinnamon-roll-oatmeal-cookie-bars-easy-cream-cheese-swirl-recipe/