Preheat your oven to 350°F (175°C). Grease and/or line a 9x13 inch baking dish with parchment paper for easy removal.

Open the cans of cinnamon rolls and separate the rolls. Cut each roll into quarters and place them in a large mixing bowl.

In another small bowl, mix together the granulated sugar and ground cinnamon. Drizzle the melted butter over the cut cinnamon roll pieces and sprinkle the sugar/cinnamon mixture over them. Toss gently until the pieces are well coated.

Spread half of the cinnamon roll pieces evenly across the bottom of the prepared baking dish to form the base layer.

In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream until well combined.

Pour the cheesecake filling over the layer of cinnamon rolls in the baking dish, spreading it evenly with a spatula.

Top the cheesecake layer with the remaining cinnamon roll pieces, scattering them across the surface.

Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set and the cinnamon rolls are golden brown.

While the bars are baking, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the icing is too thick, add a little more milk until you reach the desired consistency.

Once baked, remove the bars from the oven and allow them to cool in the pan for about 30 minutes. Drizzle the prepared icing over the top while still warm.

Cut into squares and serve. Enjoy your ooey-gooey cinnamon roll cheesecake bars!