You are going to looove these Cinnamon Roll Bars! They're soft, chewy, and sooo flavorful! You'll want to make them on repeat in your kitchen!
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These Cinnamon Roll Bars are chewy, super cinnamony and slathered in vanilla-cinnamon cream cheese frosting! They taste just like biting into the gooey center of a cinnamon roll!
If you enjoy this recipe, check out the posts for my Pumpkin Blondies with Cinnamon Swirl, Apple Crisp Macchiato Bars, and Cinnamon Pie!
Ingredients
The ingredient list is pretty simple. You likely have most of these ingredients in your pantry already! The measurements for all the ingredients are listed in the recipe card, below.
Cinnamon Roll Bar Ingredients
- Flour - Provides structure for the bars. I used all-purpose flour.
- Ground Cinnamon - For flavor.
- Salt - To balance and enhance the flavor of the bars.
- Unsalted Butter - For moisture and richness. I use unsalted butter so that I control the amount of salt in the recipe.
- Brown Sugar - For sweetness and slight molasses flavor. The sugar also keeps the bars moist.
- Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature.
- Vanilla Extract - For flavor.
Cream Cheese Frosting Ingredients
- Cream Cheese - For flavor, texture, and richness. I used full fat cream cheese. You want your cream cheese to be at room temperature.
- Unsalted Butter - For flavor, texture, and richness. You want your butter to be at room temperature.
- Vanilla Bean Paste - For flavor. You know I can't help myself when it comes to vanilla bean paste! It has fantastic flavor, and leaves gorgeous flecks of vanilla in the frosting. If you prefer to substitute, just use an equal measure of vanilla extract instead.
- Ground Cinnamon - For flavor.
- Powdered Sugar - For sweetness. I use powdered sugar because it dissolves completely, so there's no chance of a gritty texture to your frosting.
Instructions
You can find more detailed instructions in the recipe card, below. Oh, and when I say these bars are "slathered" in frosting, I mean it. It's pretty much a 1:1 ratio. Don't question it, just enjoy. It's Thanksgiving and stretchy pants are a must. Additional detail is included in the recipe card, below.
Making the Cinnamon Bars
- Combine the dry ingredients. Set aside.
- In another bowl, combine the melted butter, brown sugar, egg, and vanilla extract.
- Add the dry ingredients to the butter mixture and stir until just combined. Scrape mixture into the pan.
- Press the mixture evenly into the pan. Bake until a toothpick inserted into the center comes out clean. Allow bars to cool completely.
Making the Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla bean paste and cinnamon. Mix to combine.
- Gradually add the sifted powdered sugar and beat until smooth. Pipe or spread frosting on top of cooled bars.
Equipment
Here are a few things I used when whipping up these cinnamon bars:
- Square 8" Pan - I used a square pan for this recipe. You can also double the recipe and make it in a 9"x13" pan.
- Offset Spatula - Not a necessity, but very handy to spread the frosting while keeping your fingers out of the way!
Storage
Since they have cream cheese frosting, the bars should be stored in the refrigerator. In an airtight container, the they'll keep for up to a week.
FAQs
Yes! You can double the recipe and bake it in a 9"x13" pan. The bake time was the same (22 minutes) for a double batch for me, but definitely check to ensure it doesn't need a few extra minutes.
Other Recipes You May Like
Cinnamon Roll Bars
Ingredients
Cinnamon Bars
- 1 cup flour (all purpose)
- 2 teaspoon cinnamon
- pinch salt
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
Vanilla-Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 5 tablespoon unsalted butter, at room temperature
- 1½ teaspoon vanilla bean paste (see note)
- ¾ teaspoon cinnamon
- 2 cups powdered sugar, sifted
Instructions
For Bars
- Preheat oven to 350° F. Line an 8"x 8" pan with foil that overhangs the sides (so you can use as a handle to remove the bars later). Grease the foil and the pan. Set aside.
- In a small bowl, combine the dry ingredients (flour, cinnamon, and salt). Set aside.
- In a large bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Mix until thoroughly combined.
- Add the dry ingredients and stir until just combined. Scrape mixture into the prepared pan.
- Press the mixture evenly into the pan with damp fingertips. Bake 22 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack.
For Frosting
- In the bowl of a stand mixer, combine cream cheese and butter. Beat until thoroughly combined and smooth.
- Add vanilla bean paste (see note) and cinnamon. Mix to combine.
- Gradually add the sifted powdered sugar and beat until smooth. Pipe or spread frosting on top of cooled bars, adding sprinkles if you desire. The bars should be stored in the refrigerator. In an airtight container, the they'll keep for up to a week.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Rhonda
Love these flavors so much! It really is like the gooey center of a cinnamon roll.
Amee
Yes, the best part of a cinnamon roll! Thank you so much for your review, Rhonda!
Rita
If you double the recipe what size pan should you use?
Meredith
I was just wondering the same thing! Maybe a 9X13?
Amee
Hi Meredith! Yes, a 9x13" would be the appropriate size. That said, I haven't tried this myself, so I can't give you an accurate bake time. The doubled recipe will definitely take at least a few minutes longer to bake through.
Sarah D.
I just made a 9x13 pan and it still took only 22 minutes at 350 🤤
Amee
Thanks so much, Sarah--both for the info, and for your review! So glad you enjoyed the recipe!
Amee
Hi Rita! For a double recipe, use a 9"x13" pan. That said, I haven't done this myself, so I can't give you an accurate bake time. They will definitely take at least a few more minutes to bake through.
Marcy
I was wondering the same thing if you double or triple what size pan?
Betty
Is that plain or self rising flour
Amee
Hi Betty! It's all-purpose flour!
Amee
Hi Mary! If you double the recipe, you want to use a 9x13" pan. That said, I haven't tried it myself, so I can't give you a specific bake time. They will be at least a few minutes longer to bake through.
Melissa
This is so over the top sweet, but so delicious!
Amee
Definitely over the top, and so glad you enjoyed them! Thanks for much for your review, Melissa!
Schodnett33
Could vanilla beans be substituted for the paste if the paste isn't available? I don't bake often enough to justify spending a lot of money on something I'm not going to use quickly.
Amee
Absolutely! You can substitute with one vanilla bean, or with vanilla extract.
Angelica
You are not kidding around with these! Fantastic!
Amee
Haha I never kid when it comes to dessert! Thanks so much for your review, Angelica!
Lucy
Should these be refrigerated with the frosting?
Amee
Hi Lucy! Yes, they need to be refrigerated. They'll keep in an airtight container in the fridge for up to a week. Thanks for your comment--I'll add this detail to the recipe!
Tina
These are SO delicious! I used gluten-free flour as my family is gluten intolerant. One note, I had to bake a couple of minutes longer than recommended but we loved this recipe. Thank you for sharing. ☺️
Amee
Thank you so much for your kind review, Tina! I'm so happy that you enjoyed the recipe, and I love knowing that they turned out with GF flour!
yellekim
I bake a lot and these were one of the best recipes!!! I brought them to a friends house and everyone wanted the recipe!!
Amee
Oh my, so happy to hear! Thank you so much for your review!
Camille
Just came across this recipe! Looks delicious. Instead of lining pan with aluminum foil could parchment paper be used or will that affect the bake time??
Amee
Hi Camille! Yes, parchment works just fine. I hope you love them!