Introduction

This recipe for Ultimate Cinnamon Roll Bars combines all the best flavors of classic cinnamon rolls with the ease of a tray bake. Perfect for a crowd-pleasing brunch or a cozy dessert, these bars are soft, sweet, and topped with a luscious vanilla glaze.

Ultimate Cinnamon Roll Bars: Crowd-Pleasing Brunch Dessert 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: Activate the yeast by whisking warm whole milk (about 110°F / 43°C) and granulated sugar in a small bowl. Sprinkle the instant yeast over the top and let it sit for 5-7 minutes until frothy and bubbly.
Step 2: In a large bowl, mix the all-purpose flour and salt. Add melted butter, the room-temperature egg, and the activated yeast mixture. Stir until a shaggy dough forms, using a wooden spoon or mixer with dough hook.
Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
Step 4: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Step 5: Prepare the cinnamon filling by mixing softened butter, brown sugar, and cinnamon in a small bowl until well combined and spreadable.
Step 6: Punch down the risen dough and roll it into a 12×15 inch rectangle on a floured surface.
Step 7: Evenly spread the cinnamon mixture over the dough, leaving a small border around the edges.
Step 8: Roll the dough tightly from the longer side into a log. Pinch the seam to seal and slice into 12-14 pieces about 1 to 1 1/2 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 oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
Step 11: While rolls bake, whisk powdered sugar, vanilla extract, and milk to make a smooth glaze.
Step 12: Drizzle glaze over the slightly cooled rolls. Let bars cool for 10 minutes so glaze sets, then slice if needed and serve warm or at room temperature.

Tips & Variations

Use unsalted butter to better control the salt level in your dough and filling.
Instant yeast speeds up rising times and works well for this recipe.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum.
To make vegan cinnamon roll bars, use plant-based milk, vegan margarine, and replace the egg with a flax egg.
Avoid over-baking to keep the centers soft and tender.
Prepare the glaze while the rolls are baking for easy timing.

Storage

Store leftover cinnamon roll bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm water first and allow it to proof for 5-10 minutes before using. This takes a bit longer than instant yeast.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and springs back slowly when gently poked with your finger.

Ultimate Cinnamon Roll Bars: Crowd-Pleasing Brunch Dessert Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This Ultimate Cinnamon Roll Bars recipe offers a delightful twist on classic cinnamon rolls, perfect for a crowd-pleasing brunch or dessert. Soft, fluffy layers of sweet cinnamon filling rolled into a convenient bar form make these treats easy to bake and share, topped with a smooth vanilla glaze that complements every bite.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12–14 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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, 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 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 the dough is too sticky, sprinkle a bit more flour as needed to achieve the right consistency.
First rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size, allowing the yeast to develop flavor and texture.
Prepare the cinnamon filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable, which will create a deliciously fragrant filling for the bars.
Roll out the dough: Punch down the risen dough to release air bubbles, then roll it out on a floured surface into a roughly 12×15 inch rectangle to prepare for filling.
Spread the filling: Evenly spread the cinnamon mixture over the rolled dough, leaving a small border around the edges to prevent filling overflow when rolling.
Roll and slice: Roll the dough tightly from the longer side into a log, pinching the seam to seal it. Slice the log into 12-14 even pieces about 1 to 1 1/2 inches thick for uniform bars.
Arrange in pan and second rise: Place the rolls cut-side up in a greased 9×13 inch pan, leaving some space between each to allow expansion. Cover and let them rise for 30 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown and are cooked through, resulting in soft and fluffy bars.
Glaze: While the rolls bake, whisk together powdered sugar, vanilla extract, and milk until smooth to make the glaze. Drizzle the glaze over the slightly cooled rolls for added sweetness and shine.
Cool and serve: Let the bars cool for 10 minutes to allow the glaze to set properly. Slice if needed and serve warm or at room temperature for the best flavor experience.

Notes

Use unsalted butter to control the salt level precisely.
Instant yeast shortens rising times compared to active dry yeast.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum.
To make vegan rolls, use plant-based milk, vegan margarine, and replace the egg with a flax egg.
Avoid over-baking to keep the centers soft and tender.
Prepare the glaze while the rolls bake for convenience and efficiency.

Keywords: cinnamon roll bars, cinnamon rolls, brunch dessert, easy cinnamon rolls, cinnamon sugar bars, homemade cinnamon rolls, sweet rolls recipe