Description

These Ultimate Cinnamon Roll Bars deliver all the comforting flavors of classic cinnamon rolls in an easy-to-slice, bar form. Soft, fluffy dough is swirled with a buttery cinnamon-sugar filling, baked to golden perfection, and topped with a sweet vanilla glaze. Perfect for brunch, dessert, or any time you crave a warm, cinnamon-spiced treat that’s easy to share.

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, about 110°F / 43°C)
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 and granulated sugar, then sprinkle the instant yeast on top. Let it sit for 5-7 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Mix the dough: In a large bowl, combine the all-purpose flour and salt. Add the melted butter, room-temperature egg, and the activated yeast mixture. Stir with a wooden spoon or a mixer fitted with a dough hook until a shaggy dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic. Add additional flour as needed if the dough is too sticky.
First rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the cinnamon filling: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a roughly 12×15 inch rectangle.
Spread the filling: Evenly spread the cinnamon mixture over the rolled-out dough, leaving a small border around the edges to prevent filling from spilling out during rolling.
Roll and slice: Starting from the longer side, roll the dough into a tight log and pinch the seam to seal. Slice the log into 12-14 even pieces, each about 1 to 1 1/2 inches thick.
Arrange in pan and second rise: Place the sliced rolls cut-side up in a greased 9×13 inch baking pan, spacing them slightly apart. Cover and let them rise for another 30 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
Glaze: While the rolls are baking, whisk together powdered sugar, vanilla extract, and milk to make a smooth glaze. Drizzle this glaze over the rolls once they are slightly cooled.
Cool and serve: Allow the cinnamon roll bars to cool for about 10 minutes so the glaze can set. Slice further if desired, and serve warm or at room temperature for the best flavor and texture.

Notes

The yeast needs to be activated at the right temperature; milk should be warm but not hot to prevent killing the yeast.
If dough is sticky during kneading, sprinkle additional flour a little at a time to maintain the right consistency.
Ensure rolls have enough space during the second rise to expand without sticking together excessively.
The glaze consistency can be adjusted by adding more or less milk to reach your preferred drizzling texture.
Leftover bars can be reheated briefly in the microwave or oven for a fresh-baked taste.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon roll bars, cinnamon rolls, easy cinnamon dessert, baked cinnamon rolls, cinnamon sugar bars, brunch dessert