One of my nephews spent the night on Saturday night, and all he wanted to do was bake something with me. I went ahead and measured everything into bowls, and then we mixed everything together. He loved licking the tooth pick as we were swirling the cinnamon roll filling into the bars. At least we would be the only ones eating them.
These cinnamon roll bars have all the tastes of a cinnamon roll, without the rolling, rising, and all the hard work that comes with making homemade cinnamon rolls. They are chewy and full of cinnamon goodness. The icing is the best part! I put the icing in a sandwich plastic bag and cut a small piece off the corner of the bag to ice onto the bars. 
Cinnamon Roll Bars
Prep time
Cook time
Total time
Serves: 14-16
Ingredients
- Blondies
- 1 c all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 5 Tbsp butter, melted
- ¼ c sugar
- ¾ dark brown sugar
- 1 large egg
- 1½ tsp vanilla extract
- Cinnamon Roll Filling
- 2 Tbsp butter, melted
- 4 Tbsp dark brown sugar
- ½ tsp vanilla extract
- ¾ tsp cinnamon
- Vanilla Glaze
- ¾ cup confectioners sugar, sifted
- 1 Tbsp Milk or milk alternative ( almond, soy, coconut etc)
- ½ tsp vanilla
Instructions
- Preheat oven to 350 and line an 8x8 pan with tin foil. With enough overhang to lift the bars out of the pan.
- Cinnamon Roll filling:
- Mix melted butter, brown sugar, cinnamon, and vanilla extract until combined. Allow to chill for 5-10 minutes in the fridge, while you make the blondies.
- Blondies:
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar and vanilla extract. Until well combined. Add the egg and mix vigorously until combined. Switch to using a wooden spoon or rubber spatula and slowly add the dry ingredients to the wet ingredients. Make sure to not over mix, the mixture will be thick.
- Spread the blondie batter evenly into the prepared pan. Since the batter is thick, use a spatula or your hands to spread it out.
- Top with ½ tsp drops of the Cinnamon Roll Filling all over the top of the batter. Once you have dropped the filling all of the top of the batter, swirl with a toothpick. Making sure that you swirl the mixture as evenly as possible. You will have a beautiful swirl mixture on the top of the batter.
- Bake for 25 minutes, or until the top is golden brown. Allow the blondies to cool completely before cutting or applying the glaze.
- Make the Glaze:
- Mix the glaze ingredients together in a small bowl, making sure there are no lump of sugar. Add more milk if needed.
- Life the blondies from the pan, cut into desired sizes. Drizzle or pipe the glaze over the cooled blondie squares. I used a sandwich plastic bag to apply my glaze. If you want to do this method. Fill the sandwich bag with the glaze, cut a small piece off of one of the bottom corners and then pipe onto the blondies.
- Enjoy for up to one week if kept in an air tight container.