Introduction

These Ultimate Cinnamon Roll Bars are an easy and delicious twist on a classic favorite. Perfect for brunch or dessert, they combine soft, buttery dough with a sweet cinnamon filling and a smooth vanilla glaze. Everyone will love this crowd-pleasing treat!

Ultimate Cinnamon Roll Bars: Easy 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: In a small bowl, whisk together warm whole milk (about 110°F / 43°C) and granulated sugar. 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, 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 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 bit more flour if too sticky.
Step 4: Place the dough in a lightly greased bowl, cover, 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 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 into a tight log from the longer side, pinch the seam to seal, then slice into 12–14 pieces about 1 to 1 1/2 inches thick.
Step 9: Arrange 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 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. Drizzle over slightly cooled rolls.
Step 12: Let bars cool for 10 minutes so glaze sets. Slice if desired and serve warm or at room temperature.

Tips & Variations

Use unsalted butter to control salt level in the dough and filling.
Instant yeast reduces rising time and is convenient.
For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum.
For a vegan version, use plant-based milk, vegan margarine, and a flax egg instead of a chicken egg.
Avoid over-baking to keep the centers soft and tender.
Prepare the glaze while the rolls bake for easy timing.

Storage

Store cinnamon roll bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to refresh softness before serving. They can also be frozen for up to 2 months; thaw overnight in the fridge and warm before eating.

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 activate active dry yeast by dissolving it in warm water with a pinch of sugar and letting it sit for 5–10 minutes before adding to the dough. Instant yeast can be mixed directly into the dry ingredients for convenience.

How do I know when the cinnamon roll bars are done baking?

The rolls should be golden brown on top and cooked through. You can insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, they’re done. Avoid baking too long to keep the centers soft.

Ultimate Cinnamon Roll Bars: Easy Crowd-Pleasing Brunch Dessert Recipe

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4.5 from 119 reviews

These Ultimate Cinnamon Roll Bars are a crowd-pleasing brunch dessert featuring a soft, fluffy yeast dough filled with a buttery cinnamon-sugar mixture, baked to golden perfection and topped with a sweet vanilla glaze. Perfect for sharing with family or guests, these bars combine the irresistible flavor of classic cinnamon rolls with an easy-to-slice bar format.

Author: zara
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

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 warm whole milk and granulated sugar, then sprinkle the instant yeast over the top. Let it 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 melted butter, the 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.
Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour gradually.
First rise: Place the kneaded dough in a lightly greased bowl, cover it, 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, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
Roll out the dough: Punch down the risen dough to release air bubbles, then roll it into an approximately 12×15 inch rectangle on a floured surface.
Spread the filling: Evenly spread the prepared cinnamon mixture over the dough, leaving a small border around the edges to prevent overflow when rolling.
Roll and slice: Starting from the longer side, roll the dough into a tight log. Pinch the seam to seal the roll. Slice into 12-14 even pieces, each about 1 to 1 1/2 inches thick.
Arrange in pan and second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan, spacing them slightly apart. Cover and allow them to rise for 30 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown and cooked through.
Glaze: While the rolls bake, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle this glaze over the rolls once they are slightly cooled.
Cool and serve: Allow the cinnamon roll bars to cool for about 10 minutes so the glaze sets. Slice if desired and serve warm or at room temperature for the best flavor and texture.

Notes

Use unsalted butter to control the salt level in the recipe.
Instant yeast reduces the rising time compared to active dry yeast.
For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
For a vegan version, 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 ease.

Keywords: Cinnamon roll bars, cinnamon sugar bars, brunch dessert, cinnamon rolls, easy cinnamon rolls, yeast dough dessert, sweet brunch bars