Save Soft, chewy cookie bars with a cinnamon-sugar swirl and creamy vanilla glaze: everything you love about cinnamon rolls in an easy-to-make treat.
I first made these cinnamon roll cookie bars for a family brunch, and they disappeared almost instantly: my sister asked for the recipe before she even finished her second bar.
Ingredients
- Cookie Dough: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup (170 g) unsalted butter (melted and slightly cooled), 1 cup (200 g) light brown sugar (packed), 1/4 cup (50 g) granulated sugar, 2 large eggs, 1 tablespoon vanilla extract
- Cinnamon Swirl: 1/3 cup (70 g) unsalted butter (softened), 1/2 cup (100 g) light brown sugar (packed), 1 1/2 tablespoons ground cinnamon
- Vanilla Glaze: 1 cup (120 g) powdered sugar (sifted), 2, 3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Mix wet ingredients:
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add eggs and vanilla, mixing until fully incorporated.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Make cinnamon swirl:
- In a small bowl, mix softened butter, brown sugar, and cinnamon to create the cinnamon swirl.
- Assemble bars:
- Spread about two-thirds of the cookie dough evenly into the prepared pan. Dollop the cinnamon swirl mixture over the dough, then gently swirl with a knife or offset spatula. Drop spoonfuls of the remaining dough over the top and gently spread to cover as much as possible.
- Bake:
- Bake for 23, 26 minutes or until the edges are golden and the center is just set. Do not overbake.
- Cool:
- Allow bars to cool completely in the pan on a wire rack.
- Add glaze:
- For the glaze, whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled bars, then cut into squares.
Save My kids love helping swirl the cinnamon filling: it's a fun and tasty weekend baking project we enjoy together.
Required Tools
9x13-inch (23x33 cm) baking pan, mixing bowls, whisk, offset spatula or butter knife, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), dairy, and eggs. Nut additions are optional and can be omitted if nut allergies are a concern.
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 36 g, Protein: 2 g
Save Enjoy these cookie bars with a cup of coffee: they make any morning special and are perfect for sharing.
Recipe FAQ
- → How do I create the cinnamon swirl effect?
Dollop the cinnamon mixture onto the dough and gently swirl with a knife for a marbled look without mixing completely.
- → Can nuts be added to the bars?
Yes, chopped pecans or walnuts add crunch and flavor. Just sprinkle over the cinnamon mixture before baking.
- → Is it possible to make the glaze tangy?
Replace half the vanilla extract with cream cheese for a creamy, tangy glaze that complements the cinnamon notes.
- → How do I store these bars for freshness?
Keep bars in an airtight container at room temperature for up to three days. They're best enjoyed fresh.
- → Are these suitable for vegetarians?
Yes, the bars use butter and eggs but contain no meat or gelatin, making them vegetarian-friendly.
- → Do the bars contain common allergens?
They include wheat, dairy, and eggs. Omit nuts for a nut-free version, and always check labels for sensitivities.