Ultimate Cinnamon Roll Bars Recipe

Introduction

Ultimate Cinnamon Roll Bars combine the soft, sweet flavors of classic cinnamon rolls with the convenience of bar form. Perfect for brunch or dessert, these bars offer a tender dough swirled with cinnamon sugar and topped with a smooth glaze.

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

1. 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 over the top and let it sit for 5-7 minutes until frothy and bubbly.
2. Step 2: In a large bowl, combine the flour and salt. Add melted butter, the room-temperature egg, and the activated yeast mixture. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour if the dough is too sticky.
4. 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.
5. Step 5: Prepare the cinnamon filling by mixing softened butter, brown sugar, and cinnamon until well combined and spreadable.
6. Step 6: Punch down the dough and roll it out on a floured surface into a 12×15 inch rectangle.
7. Step 7: Evenly spread the cinnamon filling over the dough, leaving a small border around the edges.
8. Step 8: Roll the dough tightly starting from the longer side, pinch the seam to seal, then slice into 12-14 pieces about 1 to 1 1/2 inches thick.
9. Step 9: Arrange the 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. Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
11. Step 11: Whisk powdered sugar, vanilla extract, and milk to create a smooth glaze. Drizzle over the rolls once they have cooled slightly.
12. Step 12: Allow the bars to cool for 10 minutes so the glaze sets. Slice if needed and serve warm or at room temperature.

Tips & Variations

• For extra gooey bars, add a handful of raisins or chopped nuts to the cinnamon filling before spreading.
• Use half whole wheat flour and half all-purpose for a nuttier flavor and added texture.
• Try a cream cheese glaze instead of the powdered sugar glaze for a richer finish.

Storage

Store cinnamon roll bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes 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 by dissolving it in warm milk with sugar and letting it sit for 5-10 minutes until foamy before adding to the dough ingredients.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. When you gently press a finger into the dough, the indentation should remain and slowly fill back in.