Cinnamon Roll Bars with Cream Cheese Frosting
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
24 mins
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Additional Time
1 hr 26 mins
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Total Time
2 hrs
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Servings
1 8x8-inch pan, 9 to 12 generous squares
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Calories
374 kcal
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Course
Baked Goods
Cinnamon Roll Bars with Cream Cheese Frosting
Description
Cinnamon Roll Bars with Cream Cheese Frosting begin with a blondie-style batter containing melted butter, brown sugar, vanilla, and several teaspoons of cinnamon mixed with flour and salt. Baking the mixture produces a tender yet set blondie base permeated by cinnamon’s warm spice. Cooling the bars well before frosting ensures the cream cheese mixture of softened cream cheese, butter, confectioners’ sugar, vanilla, and salt remains stable when spread.
The frosting adds a creamy and slightly tangy note that complements the sweetness of the bars and the aromatic cinnamon. This bar format offers a simpler way to enjoy cinnamon roll flavors without working with yeast dough or rolls. Garnishing with cinnamon deepens the cinnamon presence visually and aromatically. The bars slice cleanly after cooling and frosting, suitable for sharing or dessert portions.
Ingredients
Blondies
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 to 3 teaspoons cinnamon I use 3 but reduce to taste if you’re sensitive to cinnamon
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
Frosting
- 6 ounces cream cheese softened (lite okay)
- ¼ cup butter unsalted, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- cinnamon for garnishing
Instructions
- Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before frosting.
- Frosting – To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with an electric mixer (or use the paddle attachment of a stand mixer) until light and fluffy, about 2 to 3 minutes.
- Turn frosting out over blondies and spread into a smooth, even, flat layer using a spatula or knife. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting. Extra will keep airtight in the fridge for at least 2 weeks.
- Evenly sprinkle with cinnamon for garnishing, slice, and serve. Blondies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting blondies. will be more prone to drying out in the fridge.
- Frosting from here
Nutrition Information
Show DetailsNutrition Facts
Serving: 18x8-inch pan, 9 to 12 generous squares
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 374kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 313mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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