Description
Soft, tender bars layered with rich cinnamon-sugar filling and topped with creamy icing—this dessert gives you all the comfort of classic cinnamon rolls without the fuss of rolling and slicing dough!
Ingredients
For the base & filling:
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1/2 cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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Filling:
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¼ cup unsalted butter, melted
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½ cup light or dark brown sugar, packed
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2 tsp ground cinnamon
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For the icing:
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1 cup powdered sugar
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2–3 tbsp milk (dairy or non-dairy)
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½ tsp vanilla extract
Instructions
1️⃣ Preheat & prep pan:
Preheat oven to 350 °F (175 °C). Line a 9×9-inch baking pan with parchment paper, allowing an overhang for easy removal.
2️⃣ Make the base:
In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, beating well after each, then mix in vanilla. Gradually add dry ingredients and mix until just combined. Press the batter evenly into the pan.
3️⃣ Add the cinnamon layer:
In a small bowl, stir melted butter with brown sugar and cinnamon until smooth. Spread evenly over the base (even if it seeps a bit into cracks—that’s okay!).
4️⃣ Make more dough layer:
Optional sweet twist: If you’d like a dotted top, crumble about ¼ of the reserved base dough over the cinnamon layer. Otherwise, leave it open for a simpler bar.
5️⃣ Bake:
Bake for 22–25 minutes, until edges are golden and the center is set. Remove and let cool completely.
6️⃣ Prepare the icing:
In a small bowl, whisk together powdered sugar, vanilla, and enough milk to reach a drizzle-able consistency.
7️⃣ Ice & serve:
Drizzle icing over cooled bars in a zig-zag pattern. Let set for 10 minutes, then use parchment edges to lift bars from the pan. Cut into 16 squares.
Notes
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Streusel topping: For extra crunch, mix 2 tbsp melted butter, 2 tbsp flour, and 2 tbsp brown sugar and sprinkle before baking.
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Glaze twist: Swap vanilla for cream cheese icing: beat 2 oz cream cheese + 1 tbsp butter, then stir in powdered sugar and milk.
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Spices: Add a pinch of nutmeg or cardamom to the cinnamon filling for depth.
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Make-ahead: Bake ahead and store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 min
- Cook Time: 25 min