Introduction

These Ultimate Cinnamon Roll Bars combine the soft, gooey goodness of classic cinnamon rolls with the easy, slice-and-serve convenience of bars. Perfect for brunch or dessert, they offer layers of sweet cinnamon filling topped with a smooth vanilla glaze.

Ultimate Cinnamon Roll Bars Recipe - Recipe Image

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 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.
Step 2: 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 use a mixer with a dough hook until a shaggy dough forms.
Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
Step 4: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 5: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
Step 6: Punch down the dough and roll it into a roughly 12×15 inch rectangle on a floured surface.
Step 7: Spread the cinnamon mixture evenly over the dough, leaving a small border around the edges.
Step 8: Roll the dough into a tight log starting from the longer side. Pinch the seam to seal, then slice into 12-14 even pieces about 1 to 1½ inches thick.
Step 9: Place the rolls cut-side up in a greased 9×13 inch pan, leaving space between each. Cover and let rise for 30 minutes until puffy.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
Step 11: Whisk powdered sugar, vanilla extract, and milk to make a smooth glaze. Drizzle over slightly cooled rolls.
Step 12: Let bars cool for 10 minutes so the glaze sets. Slice if needed and serve warm or at room temperature.

Tips & Variations

Use full-fat whole milk warmed to about 110°F to activate yeast properly without killing it.
For extra richness, substitute half of the melted butter in the dough with cream cheese.
Add chopped nuts or raisins to the cinnamon filling for added texture and flavor.
If you prefer a thicker glaze, use less milk; for a thinner glaze, add a bit more milk gradually.

Storage

Store cinnamon roll bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to enjoy warm rolls with melty glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, this recipe already uses instant yeast, which can be mixed directly with dry ingredients and does not require proofing, though the activation step helps ensure it’s working well.

How do I keep the cinnamon roll bars soft the next day?

Store them in an airtight container at room temperature or wrap tightly with plastic wrap. Reheating briefly will refresh their softness, especially with a light touch of additional glaze or butter.

Ultimate Cinnamon Roll Bars Recipe

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★★★★★

4.5 from 89 reviews

This Ultimate Cinnamon Roll Bars recipe transforms the beloved cinnamon roll into a convenient bar format, ideal for serving a crowd at brunch or as a delightful dessert. Featuring a soft, yeasted dough layered with a classic cinnamon sugar filling, these bars are baked to golden perfection and topped with a smooth vanilla glaze. Perfectly balanced in sweetness and spice, they’re easy to slice and share, making them a cozy, crowd-pleasing treat.

Author: Ella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 20 minutes
Yield: 12–14 cinnamon roll bars 1x
Category: Dessert
Method: Baking
Cuisine: American

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 the warm whole milk and granulated sugar, then sprinkle the instant yeast over the top. Allow it to 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 use a mixer fitted with a dough hook until a shaggy dough forms.
Knead the dough: Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle with a bit more flour as needed.
First rise: Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for approximately 1 hour or until it doubles in size.
Prepare the cinnamon filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until well mixed and spreadable.
Roll out the dough: Punch down the risen dough to release air bubbles, then roll it out on a floured surface into a roughly 12 by 15-inch rectangle.
Spread the filling: Evenly spread the cinnamon sugar butter mixture over the rolled dough, leaving a small border around the edges to prevent overflow when rolling.
Roll and slice: Starting from the longer side, tightly roll the dough into a log. Pinch the seam tightly to seal. Slice the log into 12 to 14 even pieces, approximately 1 to 1 1/2 inches thick.
Arrange in pan and second rise: Place the cut rolls, cut-side up, into a greased 9×13 inch baking pan leaving some space between each. Cover the pan and let the rolls rise again for about 30 minutes until they are puffy.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown and are cooked through.
Glaze: While the rolls are slightly cooling, whisk together powdered sugar, vanilla extract, and milk until smooth to make the glaze. Drizzle it generously over the warm rolls.
Cool and serve: Allow the bars to cool for about 10 minutes so the glaze sets well. Slice if desired and serve the cinnamon roll bars warm or at room temperature for best flavor.

Notes

Ensure the milk is warm but not hot to effectively activate the yeast without killing it.
Kneading the dough until smooth and elastic helps develop gluten for a soft, fluffy texture.
The cinnamon filling can be adjusted to taste by increasing or decreasing cinnamon or sugar.
For a dairy-free option, substitute milk and butter with non-dairy alternatives.
You can store baked bars in an airtight container at room temperature for up to 2 days or freeze for up to a month.
Reheat bars gently in the microwave or oven before serving for a fresh-baked feel.

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