Description
This Ultimate Cinnamon Roll Bars recipe offers a delightful twist on classic cinnamon rolls, baked in a pan for easy slicing and serving. Perfect for brunch or dessert, these bars feature a soft, fluffy dough layered with a buttery cinnamon-sugar filling, then topped with a sweet vanilla glaze. Ideal for feeding a crowd with minimal fuss.
Ingredients
Scale
Dough
- 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
Cinnamon Filling
- 3/4 cup packed brown sugar (150 grams)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened (56 grams)
Glaze
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (30–45 ml)
Instructions
- Activate the yeast: In a small bowl, whisk together warm whole milk (about 110°F / 43°C) and granulated sugar, then sprinkle the instant yeast over the top. Let it sit for 5-7 minutes until frothy and bubbly.
- Mix the dough: In a large bowl, combine all-purpose flour and salt. Add the melted butter, room-temperature egg, and the activated yeast mixture. Stir with a wooden spoon or use a mixer with a dough hook to combine until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If too sticky, sprinkle a bit more flour to ensure proper texture.
- First rise: Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the cinnamon filling: Mix softened butter, brown sugar, and ground cinnamon in a small bowl until well combined and spreadable.
- Roll out the dough: Punch down the risen dough and roll it into a roughly 12×15 inch rectangle on a floured surface, ensuring an even thickness for consistent baking.
- Spread the filling: Evenly spread the cinnamon mixture over the dough, leaving a small border around the edges to prevent overflow during rolling.
- Roll and slice: Roll the dough into a tight log starting from the longer side. Pinch the seam to seal the roll. Slice into 12-14 even pieces about 1 to 1 1/2 inches thick for uniform portions.
- Arrange in pan and second rise: Place rolls cut-side up in a greased 9×13 inch pan, leaving a small space between each. Cover and let rise for 30 minutes until puffy and slightly risen.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown on top and cooked through in the center.
- Glaze: While rolls bake, whisk powdered sugar, vanilla extract, and milk to make a smooth glaze. Drizzle the glaze over slightly cooled rolls to enhance sweetness and visual appeal.
- Cool and serve: Let bars cool for 10 minutes to allow the glaze to set. Slice if needed and serve warm or at room temperature for the best flavor and texture.
Notes
- Use unsalted butter to control salt level precisely.
- Instant yeast reduces rising time, making preparation quicker.
- For gluten-free, substitute all-purpose flour 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 moist.
- Prepare the glaze while the rolls bake for convenience and efficiency.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll bars, cinnamon rolls, brunch dessert, easy cinnamon rolls, cinnamon sugar bars, baked cinnamon dessert
