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