Cinnamon Roll Bars with Cream Cheese Frosting
Soft cinnamon blondie-style bars topped with a cream cheese frosting and a dusting of cinnamon.
Equipment
- 8-by-8-inch baking pan
- Mixing Bowl
- Whisk
- Spatula
- Electric Mixer
- Wire Rack
Ingredients
Ingredients
- 1/2 cupunsalted butter 1 stick, melted
- 1 large egg
- 1 cuplight brown sugar packed
- 1 tablespoonvanilla extract
- 2 to 3 teaspoonscinnamon I use 3 but reduce to taste if you’re sensitive to cinnamon
- 1 cupall-purpose flour
- 1/2 teaspoonsalt or to taste
- 6 ouncescream cheese softened (lite okay)
- 1/4 cupunsalted butter softened
- 1 1/2 cupsconfectioners’ sugar
- 1/2 teaspoonvanilla extract
- 1/2 teaspoonsalt or to taste
- cinnamon for garnishing
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and spray the foil lightly with cooking spray; set the pan aside.
- In a large, microwave-safe bowl, melt ½ cup (1 stick) unsalted butter in the microwave for about 1 minute on high (or until fully melted). Let the butter sit and cool for about 1–2 minutes so it is warm but not hot.
- Add 1 large egg to the cooled melted butter and whisk until combined. Then add 1 cup packed light brown sugar, 1 tablespoon vanilla extract, and 2 to 3 teaspoons cinnamon (use 3 teaspoons for stronger cinnamon flavor; reduce if sensitive). Whisk until the mixture is smooth.
- Add 1 cup all-purpose flour and ½ teaspoon salt to the wet mixture. Stir with a spatula until just combined and no large streaks of flour remain; do not overmix.
- Pour the batter into the prepared pan and smooth the top lightly with a spatula.
- Bake for 20 to 24 minutes, or until the top is set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). Remove from the oven and place the pan on a wire rack.
- Cool the blondies in the pan on the wire rack for at least 90 minutes (they will firm up as they cool) before frosting.
- While the blondies cool (or after they are cool), make the frosting: in a large bowl or the bowl of a stand mixer, beat 6 ounces softened cream cheese and ¼ cup softened unsalted butter until smooth.
- Add 1½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ½ teaspoon salt to the cream cheese mixture. Beat with an electric mixer (or paddle attachment) until the frosting is light and fluffy, about 2 to 3 minutes.
- Spread the frosting evenly over the completely cooled blondies using a spatula or knife. Sprinkle a light dusting of cinnamon over the top for garnish.
- Slice into bars and serve. Store assembled bars airtight at room temperature for up to 4 days or in the refrigerator for up to 1 week. If refrigerated, you may want to let bars come to room temperature before serving for a softer texture.