Dessert: Cinnamon Roll Cheesecake Bars

Recipe by Candace Braun Davison You don't need a cream cheese glaze on top with this cheesecake-y filling. But then again, if you're already making these bars, you might as well go all out.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cinnamon Roll Cheesecake Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tubes premade cinnamon roll dough
2 packages cream cheese
1 egg
1/2 c. sugar
1 tsp. cinnamon

Instructions

Preheat the oven to 350 °F.
Unroll a tube of cinnamon roll dough and use a rolling pin to flatten it out to to roughly the size of a 9-inch by 9-inch baking dish. Place a sheet of parchment paper on the bottom of the baking dish, then place the flattened dough on top. You may need to use your fingers to spread it out further.
Combine cream cheese, egg, sugar and cinnamon in a mixing bowl, whipping until it's light and fluffy. Spread on top of the cinnamon roll dough.
Open the second tube of cinnamon roll dough. Cut each of the cinnamon rolls in half width-wise, creating shorter, squattier rolls. Place them on top of the cheesecake spread, so the rolls are touching one another. Bake for 25-27 minutes, or until the rolls are lightly golden. Drizzle with the frosting from the cinnamon roll packages, if desired. Let rest 10-15 minutes before cutting into the bars.