Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line with parchment paper for easier removal.

In a small bowl, mix the light brown sugar and ground cinnamon together. Set aside.

Open the cans of cinnamon rolls and separate them. Cut each roll into quarters and place them in a large mixing bowl. Drizzle the melted butter over the cinnamon roll pieces and sprinkle the cinnamon sugar mixture on top. Gently toss to coat.

Layer half of the cinnamon roll mixture evenly in the bottom of the prepared baking pan, pressing down slightly to form the base.

In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, eggs, vanilla extract, and sour cream. Beat until well combined and creamy.

Pour the cheesecake mixture over the cinnamon roll base in the baking pan. Spread it evenly with a rubber spatula.

Top the cheesecake layer with the remaining cinnamon roll mixture. Gently press the pieces into the cheesecake layer.

Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. The top should be lightly golden.

Once baked, let the bars cool in the pan at room temperature for about 20 minutes before transferring to the refrigerator to chill for at least 1 hour.

To prepare the topping, whisk together powdered sugar and milk until smooth. Drizzle it over the chilled bars.

Cut the cheesecake into 12 bars, serve, and enjoy!