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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the cinnamon filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
  6. Roll out the dough: Punch down risen dough and roll it into a roughly 12×15 inch rectangle on a floured surface.
  7. Spread the filling: Evenly spread the cinnamon mixture over the dough, leaving a small border around edges.
  8. 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.
  9. 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.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. Glaze: Whisk powdered sugar, vanilla extract, and milk to a smooth glaze. Drizzle over slightly cooled rolls.
  12. 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

Find it online: https://cookedbycleo.com/ultimate-cinnamon-roll-bars-recipe/