Introduction

Ultimate Cinnamon Roll Bars offer the perfect blend of soft, fluffy dough and a sweet cinnamon filling, baked into easy-to-serve bars. These treats bring the classic flavor of cinnamon rolls without the fuss of individual rolls, making them ideal for brunch or dessert gatherings.

Ultimate Cinnamon Roll Bars Recipe - Recipe Image

Ingredients

3 cups all-purpose flour (360 grams)
1/4 cup granulated sugar (50 grams)
2 1/4 teaspoons instant yeast (7 grams)
1 cup warm whole milk (240 ml)
1/4 cup unsalted butter, melted (56 grams)
1 large egg, room temperature
1/2 teaspoon salt
3/4 cup packed brown sugar (150 grams)
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (56 grams)
1 cup powdered sugar (120 grams)
1 teaspoon vanilla extract
2-3 tablespoons milk (30-45 ml)

Instructions

Step 1: Activate the yeast by whisking warm whole milk (about 110°F / 43°C) with granulated sugar in a small bowl. Sprinkle the instant yeast on top and let it sit 5-7 minutes until frothy and bubbly.
Step 2: In a large bowl, combine all-purpose flour and salt. Add melted butter, room-temperature egg, and the activated yeast mixture. Stir with a wooden spoon or mixer with dough hook until a shaggy dough forms.
Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if the dough feels too sticky.
Step 4: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 5: Prepare the cinnamon filling by mixing softened butter, brown sugar, and ground cinnamon in a small bowl until smooth and spreadable.
Step 6: Punch down the risen dough and roll it into a roughly 12×15 inch rectangle on a floured surface.
Step 7: Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Step 8: Roll the dough into a tight log from the long side. Pinch the seam to seal and slice into 12-14 even pieces about 1 to 1 1/2 inches thick.
Step 9: Arrange the rolls cut-side up in a greased 9×13 inch pan, spacing them slightly apart. Cover and let rise for 30 minutes until puffy.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
Step 11: While the rolls cool slightly, whisk powdered sugar, vanilla extract, and milk until smooth to make the glaze. Drizzle over the warm rolls.
Step 12: Let the bars cool for 10 minutes so the glaze sets. Slice if desired and serve warm or at room temperature.

Tips & Variations

Use warm milk at about 110°F to properly activate the yeast without killing it.
For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon filling.
Try swapping the powdered sugar glaze for a cream cheese frosting for a richer finish.
If you prefer smaller portions, slice the log into more pieces for bite-sized bars.

Storage

Store cinnamon roll bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds to enjoy them warm. These bars also freeze well; thaw overnight in the refrigerator and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water with sugar for about 5-10 minutes until foamy before adding it to the flour mixture.

Can these cinnamon roll bars be made dairy-free?

Absolutely. Substitute the whole milk with a plant-based milk and use dairy-free butter alternatives for both the dough and filling. The texture and flavor will still be delicious.

Ultimate Cinnamon Roll Bars Recipe

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★★★★★

4.6 from 78 reviews

These Ultimate Cinnamon Roll Bars combine the classic flavors of cinnamon rolls in an easy-to-bake bar form, perfect for a crowd-pleasing brunch or dessert. Soft, fluffy dough layered with a cinnamon-sugar filling, topped with a sweet vanilla glaze, deliver a delightful treat that’s simple to make and share.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12–14 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 cups all-purpose flour (360 grams)
1/4 cup granulated sugar (50 grams)
2 1/4 teaspoons instant yeast (7 grams)
1 cup warm whole milk (240 ml, about 110°F / 43°C)
1/4 cup unsalted butter, melted (56 grams)
1 large egg, room temperature
1/2 teaspoon salt

Cinnamon Filling

3/4 cup packed brown sugar (150 grams)
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (56 grams)

Glaze

1 cup powdered sugar (120 grams)
1 teaspoon vanilla extract
2–3 tablespoons milk (30–45 ml)

Instructions

Activate the yeast: In a small bowl, whisk together warm whole milk and granulated sugar, then sprinkle the instant yeast over the top. Let it sit for 5-7 minutes until frothy and bubbly, indicating the yeast is active.
Mix the dough: In a large bowl, combine the all-purpose flour and salt. Add melted butter, room-temperature egg, and the activated yeast mixture. Stir with a wooden spoon or mixer with a dough hook until a shaggy dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a bit more flour if too sticky.
First rise: Place dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
Prepare the cinnamon filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
Roll out the dough: Punch down risen dough and roll it into a roughly 12×15 inch rectangle on a floured surface.
Spread the filling: Evenly spread the cinnamon mixture over the dough, leaving a small border around edges.
Roll and slice: Roll the dough into a tight log starting from the longer side. Pinch the seam to seal, then slice into 12-14 even pieces about 1 to 1.5 inches thick.
Arrange in pan and second rise: Place rolls cut-side up in a greased 9×13 inch pan, leaving space between each. Cover and let rise for 30 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
Glaze: Whisk powdered sugar, vanilla extract, and milk to a smooth glaze. Drizzle over slightly cooled rolls.
Cool and serve: Let bars cool for 10 minutes so the glaze sets. Slice if needed and serve warm or at room temperature.

Notes

Ensure milk is warm but not hot to avoid killing yeast.
Kneading develops gluten for a soft yet structured dough.
Allowing both rises ensures fluffy, light bars.
Use softened, not melted butter in the filling for proper texture.
Adjust glaze thickness by adding more or less milk.
Bars can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Reheat gently before serving for best taste.

Keywords: Cinnamon roll bars, cinnamon rolls, cinnamon sugar dessert, breakfast bars, easy cinnamon rolls, cinnamon pastry bars