What are some recipes that instantly transport you back in time? What is that warm, sweet hug of cinnamon? My childhood kitchen was practically fueled by the aroma of my mom’s Cinnamon Rolls, especially on Christmas Eve. Weekend mornings. What is rolling, the swirling, proofing… sometimes it feels like a whole new world. What are cinnamon roll bars? They capture all that glorious cinnamon-sugar swirl and gooey, tender crumb, but in a format that’s simple and elegant. Is it ridiculously What are some good recipes for cinnamon rolls? What are some of the best snacks ever, and why are they good? If you love cinnamon roll cookies or cinnamon rolls cake, you are going to be obsessed. What are some good cinnamon roll bars? They’re just… perfect.
What are cinnamon roll bars?
What are cinnamon roll bars? a soft, buttery base, swirled generously with cinnamon-sugar filling, all baked together in an oven. One pan so you can just slice and serve. What is the best way to deconstruct a cinnamon roll? Instead of individual spirals, you get these decadent, fudgy bars packed with that unmistakable, smoky flavor. What is the cinnamon flavor What is the best way to make a cinnamon roll without the fuss? All the fuss of yeast and rolling. What are some of the best comfort foods, condensed into an easy-to-share bar format? What is the kind of treat that makes you feel good from the inside out?
Why you’ll love this recipe?
What are some of the best cinnamon roll bars? First and foremost, the flavor is out of this world. What is the best cinnamon-sugar swirl? What do you love about cinnamon rolls? I’ve had nights where I just needed something sweet and comforting, and within 45 minutes, I have had everything I needed. What are some of the best things that can be made out of a hot oven? What’s the difference between cinnamon rolls and traditional rolls? Plus, they’re incredibly budget-friendly. What are some pantry staples for any day of the week? What are some great breakfast ideas? What I love about cinnamon roll bars is that they never fail. Even if I’m rushing, I know these will turn out beautifully. They’re also way less messy to serve than individual rolls, which is always a win in my book. Is it okay to have kids?
How do you make cinnamon roll bars?
Quick Overview
How do you make cinnamon roll bars? What’s the best way to make a cinnamon-sugar filling? Is it safe to bake in a pan and bake until golden Is it a one pan wonder that delivers maximum flavor with minimal effort? Is it necessary to have a bowl, whisk, and pan? Is it really that simple, and the results are always impressive, even if you’re not an expert? Experienced baker.
Ingredients
For the main battery:
I always use all-purpose flour. It gives the best texture. Make sure it’s spooned and levele , not scoop, to avoid dense bars.
1 cup granulated sugar: For sweetness and tender crumb.
What is baking powder for?
1/2 teaspoon salt: Balances sweetness and enhances the flavors.
1/2 cup (1 stick) unsalted butter, melted: 1 stick (1/2 cup) Melted butter is key for that rich flavor and tender texture.
2 large eggs: Room temperature eggs incorporate better.
Is whole milk richer than almond milk?
Vanilla extract: The classic flavor enhancer.
For the Filling:
3/4 cup packed light brown sugar: Brown sugar is crucial for that caramel-like depth and gooeyness.
2 tablespoons ground cinnamon: Use fresh cinnamon for the best aromatic punch!
1/4 cup (1/2 stick) unsalted butter, softened. Softened butter is important here so it spreads easily.
For the Glaze:
1 cup powdered sugar: For that classic sweet finish.
2-3 tablespoons of milk: 2 tablespoon Start with 2 tablespoons and add more only if needed to reach desired drizzling consistency.
1/2 teaspoon vanilla extract: Optional, but it adds a lovely little extra flavor note.
What are the steps of
Step 1: Preheat & Prep Pan
What should I do first, preheat my oven to 350°F (175°C). How do you bake a bar in the oven? What is an 8×8 inch baking pan? You’ll want to grease it really well with butter or cooking spray, and then line it with parchment paper. Paper, leaving an overhang on two sides. How do I lift parchment out of a pan? Is it possible to get them out?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside. How do you whisk baking powder and baking soda together? Salt will work their magic throughout the batter, not just in pockets. You want a nice, homogenous mix here. It doesn’t need to be fancy, just a good whisking.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Set aside. Whisk until everything is well combined and smooth. The eggs should be fully incorporated, and there shouldn’t be any streaks of milk or butter. This creates the liquid base that will bring our dry ingredients to life.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together with a spatula or wooden spoon until *just* combined. Is it important to not overmix flour? They’ll disappear as it bakes. Overmixing develops gluten too much, which can lead to tough bars, and we definitely don’t want to. What are some of the best recipes for tender and delicious food?
Step 5: Prepare Filling
In a small bowl, mix together the brown sugar and ground cinnamon. I like to use a fork for this to break up any clumps of brown sugar. Once they’re nicely combined, add the softened butter. Use your fork to mash and mix the butter into the brown sugar and cinnamon mixture until it forms a smooth dough. Is there a thick paste- Is it spreadable, not runny?
Step 6: Layer & Swirl
What is the fun part? What is the best way to spread out the batter in a baking pan? Dollop spoonfuls of the cinnamon-sugar filling over the batter. Then, gently spread the remaining one-third of the batter on top, trying to cover as much as possible. Filling as much as you can. Use a toothpick or knife to swirl the filling into the top layer of batter. Don’t go crazy with swirling, you just want lovely ribbons of cinnamon goodness. Is it true that a little swirl can go far?
Step 7: Bake
How do you place a pan in the oven? Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. Is there any moist crumbs attached? The top should be golden brown and set. Keep an eye on it, as ovens can vary. If the edges start to look too brown, you can loosely tent the pan with foil for the last few minutes.
Step 8: Cool & Glaze
Once baked, let the bars cool in the pan on a wire rack for about 15-20 minutes. This is crucial for them to set up properly. While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. In a small bowl, whisk together all the ingredients until smooth. Add more milk if needed. Add a teaspoon at .25 to get drizzling consistency. Do not overdo glaze on cooled bars. I like doing this while they’re still a bit warm so the glaze melts slightly into the surface.
Step 9: Slice & Serve
Once the glaze has set a bit, use the parchment paper overhangs to lift the entire slab out of the slab. Place on a cutting board and slice into squares. For the cleanest cuts, use a sharp knife and wipe it between slices if needed. How do you serve them warm or at room temperature?
What should I serve it with?
What are cinnamon roll bars? What are some of the best breakfast drinks to have with a cup of coffee or orange juice? I love serving these warm with a sprinkle of powdered sugar for supper. For a more festive brunch, they’re fantastic presented on top of fresh Fruit Salad. What do you like about scrambled eggs and bacon? They add that touch of indulgence that everyone loves. As a dessert, they’re perfect after dinner. I like to serve them with a scoop of vanilla bean ice cream for an extra decadent experience. Or, for those cozy snack moments, they’re just heavenly on their own, maybe with a glass of cold beer. My kids go wild for these when they’re still slightly warm – it’s become our go-to snack. My grandma also used to love them with a dollop of whipped cream and toasted pecans sprinkled on top. What is another combination I highly recommend!
How do I make cinnamon roll bars?
I’ve made these cinnamon roll bars more times than I can count, and I’ve picked up a few tricks along the way that I think you’ll find helpful. For the batter, it’s all about not overmixing. Seriously, stop stirring as soon as you don’t see dry flour anymore. A few streaks are totally fine! Overmixing leads to tough bars, and we want them to be tender and melt-in-your-mouth. When it comes to the filling, make sure your butter is truly softened, not melted. This ensures it spreads easily and creates those beautiful swirls without tearing the batter. If your brown sugar is clumpy, give it a quick pulse in the food processor or break it up with your hands before mixing with cinnamon. For the swirl, I’ve found that using a knife to gently swirl the filling into the top layer of batter works best. Just a few passes through the batter create gorgeous marbling. Don’t overdo it, or the cinnamon mixture will just blend in completely. For ingredient swaps, if you don’t have milk, heavy cream or half-and-half works wonderfully and makes them even richer. If you’re out of brown sugar, you can use granulated sugar with a tablespoon of molasses, mixed together, to mimic the flavor. And for the glaze, the consistency is key. If it’s too thick, add milk a tiny bit at a time. If it’s too thin, whisk in a little more powdered sugar. I once accidentally made the glaze too thin, and by adding a tablespoon of cornstarch before whisking, I managed to thicken it up perfectly! For baking, I always use the middle rack in the oven to ensure even heat distribution. Baking them uncovered allows the tops to get beautifully golden. And if your oven tends to bake hot, a simple toothpick test is your best friend. If the edges are browning too quickly, you can always tent the pan with foil.
What are some Storing and Reheating Tips?
These cinnamon roll bars are best enjoyed fresh, but they do store quite well! Once they’ve cooled completely, you can store them at room temperature in an airtight container for up to 3 days. This works best if they are not glazed yet, or if the glaze has fully set. If you’ve glazed them, I’d recommend refrigerating them after about 24 hours to keep the glaze looking its best and prevent any stickiness. They’ll keep in the refrigerator for up to 5 days. To reheat, you can pop a bar or two in the microwave for about 10-15 seconds until warmed through – it’s like they’re fresh out of the oven! If you’ve refrigerated them and want that just-baked texture, a minute in a 300°F (150°C) oven on a baking sheet should do the trick. For longer storage, you can absolutely freeze these bars. You can freeze them either unglazed or glazed. If unglazed, wrap them tightly in plastic wrap, then in foil, and they’ll be good for up to 2 months. If glazed, again, make sure the glaze is completely set, then wrap as usual. Thaw them overnight in the refrigerator before bringing them to room temperature or reheating. The glaze is best applied when the bars are slightly warm, so if you freeze them unglazed, you can reheat them gently after thawing and then add a fresh glaze.
What are the most frequently asked questions on
Final Thoughts
So there you have it – the easiest, most delicious way to get that incredible cinnamon roll flavor without all the fuss. These cinnamon roll bars are truly a crowd-pleaser, and I just know they’re going to become a staple in your recipe collection too. They’re perfect for busy mornings, delightful afternoon treats, and even fancy enough for dessert. The smell alone while they’re baking is enough to make anyone’s day a little bit brighter. If you give these cinnamon roll bars a try, please let me know what you think in the comments below! I’d love to hear about your experience, any variations you tried, or how quickly they disappeared from your kitchen. Happy baking, friends!
Cinnamon Roll Bars
Ingredients
For the Shortbread Base:
- 2.5 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- 1 cup packed light brown sugar
- 2 tablespoon ground cinnamon
- 0.5 cup unsalted butter, melted
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoon milk or cream
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and mix until just combined. Press about two-thirds of the dough into the prepared baking pan to form the base.
- In a separate small bowl, combine the brown sugar and cinnamon. Stir in the melted butter until well combined.
- Spread the cinnamon sugar mixture evenly over the shortbread base.
- Crumble the remaining shortbread dough over the cinnamon filling.
- Bake for 25-30 minutes, or until the edges are golden brown and the filling is bubbly.
- Let the bars cool in the pan for about 15-20 minutes before cutting. If making the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm bars.
- Cut into bars and serve warm or at room temperature.
