Cinnamon Roll Bars
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Cinnamon Roll Bars
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These Cinnamon roll bars feature a simple blondie recipe base with cinnamon sugar swirl and cream cheese icing for all cinnamon roll lovers.
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Ingredients
- 1 butter 113g, unsalted, melted, stick
- 1 tablespoon neutral cooking oil olive oil or coconut oil are fine, generic cooking oil
- 1/2 cup granulated sugar 100 g
- 1/2 cup brown sugar dark 100 g
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour 90 g
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Cinnamon Swirl
- 2 tablespoons butter melted
- 1/4 cup brown sugar 50 g
- 1 1/2 teaspoons cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1/4 cup cream cheese soft
- 1 tsp vanilla
- 1 tbsp milk
Instructions
- Preheat oven to 350ºF.
- Line an 8-inch by 8-inch pan with parchment paper.
Blondie Base
- In a medium bowl, mix together melted butter, oil, brown sugar and white sugar. Mix until combined
- Add eggs and vanilla extra, and mix until combined.
- Add in the dry ingredients, flour, salt and baking powder. Mix until incorporated
- Transfer batter to a 8x8 pan and set aside.
Cinnamon Swirl
- Melt butter, add white sugar and cinnamon.
- Drop cinnamon swirl batter by the spoonful in the pan.Using a butter knife or offset spatula swirl cinnamon sugar mixture into the base batter. The pattern won't matter, but ensure that there is some cinnamon swirl throughout the pan.
- Bake at 350ºF for 25-30 minutes, until toothpick inserted comes out clean.
Cream Cheese Glaze
- Beat cream cheese until fluffy.
- Add in powdered sugar and mix until combined.
- Add in vanilla and milk to thin out glaze as desired.
- Transfer to piping bag or squeeze bottle if desired.
- Allow the baked cinnamon bars to cool for about 10 minutes. Then drizzle cream cheese glaze either with a piping bag or using a spoon or offset spatula.
- To serve, cut into square or triangles as desired.
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