These bars are like cinnamon rolls made easy! They're basically a cross between a blondie and a cinnamon roll. With a ribbon of cinnamon sugar goodness running through them and a drizzle of glaze on top, they'll quickly satisfy your cinnamon cravings!
These bars are soft and moist, and the glaze on top really makes these memorable. Plus, they're super easy to make, and come together in just a half hour. These are great to make with kids (and they love doing the glaze drizzle!)
The best part about this recipe is that you probably already have everything you need on hand! Here are the ingredients you'll need:
- All-purpose Flour
- Sugar (granulated sugar, powdered sugar and brown sugar)
- Baking powder
- Vanilla extract
- Milk or cream
- Cinnamon, of course!
Here are the things you'll need to have in the kitchen before getting started:
- 13"x9" baking pan (preferably light in color so the edges don't brown)
- Parchment paper to line the pan
- Baking spray or butter to grease the pan (optional if you have the parchment, but still recommended)
- Stand mixer or electric hand mixer (recommended)
- Mixing bowls with a whisk, spoon or spatula
Before getting started, make sure your butter and eggs are both at room temperature. This will help to whip it up, which gives the bars some of their structure.
Tip: If you're in a hurry, set the whole eggs in a bowl of warm water, and microwave the butter in 5 to 10 second bursts until it is soft.
Preheat your oven to 350°F (177°C/gas mark 4) and prepare your pan by spraying it with baking spray or greasing it with butter and lining it with parchment paper. Try to use a good size of parchment paper that will overhang the sides of the pan, so you can use it to pull the bars out of the pan later.
Making the Batter
Whisk together the flour, baking powder and salt in a bowl and set aside. Then, beat the butter until it's nice and fluffy. Add in the granulated sugar and brown sugar, and beat until it combines with the butter.
Beat in the eggs one at a time, and then beat in the vanilla extract. When everything is combined, add in the flour mixture a little at a time. Mix just until the flour disappears, and stop at that point.
Prepare the Pan and Bake
In a separate bowl, combine the cinnamon and sugar.
Pour half of the batter into the prepared pan and smooth it out to make a bottom layer. Sprinkle the cinnamon and sugar mixture evenly all over the top, and then use a spoon to drop more of the batter in random places all over the top. You can get fancy here and make fun designs too!
Bake for about 20 to 25 minutes, until a toothpick comes out clean, and the internal temperature reads 205° F (96°C).
Cool and Glaze
Let the bars cool in the pan for about 10 minutes and then use the sling to move them to a cooling rack. While they cool, you can prepare the glaze.
Mix together the powdered sugar, vanilla and a small amount of the cream. Mix together thoroughly, and add more cream if you would like a thinner consistency.
Cut the bars into squares and drizzle the glaze on top with a spoon.
These bars will last for 2-3 days in an airtight container at room temperature. For longer storage, I recommend you wrap the bars individually and freeze them in an airtight container to avoid freezer burn.
Cinnamon Roll Bars
- 13"x9" baking pan
- Parchment paper
- Nonstick baking spray (with flour in it) or butter to grease the pan
- Stand mixer or electric hand mixer (recommended)
- Mixing bowl
- 292 g all-purpose flour 2 ⅓ cups
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- 170 g butter, room temperature 1½ sticks - ¾ cup
- 250 g sugar 1 ¼ cup
- 100 g brown sugar ½ cup packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 125 g powdered sugar 1 cup
- 1-2 tablespoon milk or heavy cream
- ¼ teaspoon vanilla extract
- Preheat your oven to 350° F.
- Spray the bottom of a 13"x9" baking pan with baking spray and line with a parchment sling.
Make the batter
- Add flour, baking powder and salt to a bowl and whisk until combined.292 g all-purpose flour, 1 ¼ teaspoon baking powder, ½ teaspoon salt
- Either with an electric mixer or in the bowl of a stand mixer with the paddle attachment, beat butter on high speed for about 2-3 minutes, until creamy and light in color. Add in both sugars and beat well.170 g butter, room temperature, 250 g sugar, 100 g brown sugar
- Beat in the eggs one at a time, and then beat in the vanilla extract.3 eggs, 1 teaspoon vanilla extract
- Add the dry ingredients a little at a time into the butter mixture, until everything is incorporated.
Add the toppings
- Add half of the batter to the prepared baking pan and smooth out across the bottom of the pan.
- Mix together the cinnamon and sugar, and sprinkle evenly all over the batter in the pan.1 tablespoon sugar, 1 tablespoon cinnamon
- Spoon the rest of the batter on top of the cinnamon layer so that parts of the cinnamon show through.
- Bake for 20 to 25 minutes. A toothpick should come out clean, or the internal temperature should read 205° F.
- After the bars are completely cool, cut into squares. *Note: you can also glaze first and then cut the bars.
- Mix the powdered sugar, vanilla and 1 tablespoon of the milk or cream. Add more milk or cream depending on how thick you would like the glaze to be.125 g powdered sugar, 1-2 tablespoon milk or heavy cream, ¼ teaspoon vanilla extract
- Drizzle the glaze over top of the bars and serve.
- Store in an airtight container at room temperature for about 2-3 days, or freeze. For best freshness, wrap each individual bar.