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

Step 1: In a small bowl, whisk together warm milk (about 110°F / 43°C) and granulated sugar. Sprinkle the instant yeast on top and let sit for 5-7 minutes until frothy and bubbly.

Step 2: In a large bowl, combine the flour and salt. Add melted butter, egg, and the activated yeast mixture. Stir until a shaggy dough forms.

Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour if sticky.

Step 4: Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.

Step 5: Mix softened butter, brown sugar, and cinnamon until well combined for the filling.

Step 6: Punch down the dough and roll it into a 12×15 inch rectangle on a floured surface.

Step 7: Spread the cinnamon filling evenly over the dough, leaving a small border.

Step 8: Roll the dough into a tight log from the longer side and pinch the seam to seal. Slice into 12-14 pieces about 1 to 1 1/2 inches thick.

Step 9: Place rolls cut-side up in a greased 9×13 inch pan, leaving space between them. Cover and let rise for 30 minutes until puffy.

Step 10: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.

Step 11: Whisk powdered sugar, vanilla, and milk to make a glaze. Drizzle over slightly cooled rolls.

Step 12: Let bars cool 10 minutes for the glaze to set. Serve warm or at room temperature.

Tips & Variations

Use unsalted butter to control salt in the dough and filling.

For gluten-free, substitute with a 1:1 gluten-free flour blend containing xanthan gum.

For a vegan version, use plant-based milk, vegan margarine, and a flax egg instead of a chicken egg.

Avoid over-baking to keep the centers soft and gooey.

Prepare the glaze while the rolls bake for convenience.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm water first and allow it to proof for 5-10 minutes until bubbly before adding it to the dough ingredients.

Can I freeze these cinnamon roll bars?

Absolutely. Freeze before baking by arranging the cut rolls on a tray and freezing until solid, then transfer to a freezer bag. Bake from frozen adding extra baking time. You can also freeze baked bars wrapped tightly and thaw before reheating.