Save Soft, chewy cookie bars with a cinnamon-sugar swirl and creamy vanilla glaze—everything you love about cinnamon rolls in an easy-to-make treat.
I first tried transforming cinnamon rolls into a cookie bar when craving something sweet and simple for a family gathering. They disappeared from the dessert platter in minutes and became an instant favorite in our rotation.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter (melted and slightly cooled): 3/4 cup (170 g)
- Light brown sugar (packed): 1 cup (200 g)
- Granulated sugar: 1/4 cup (50 g)
- Eggs: 2 large
- Vanilla extract: 1 tablespoon
- Unsalted butter (softened): 1/3 cup (70 g)
- Light brown sugar (packed) for swirl: 1/2 cup (100 g)
- Ground cinnamon: 1 1/2 tablespoons
- Powdered sugar (sifted): 1 cup (120 g)
- Milk: 2, 3 tablespoons
- Vanilla extract (glaze): 1/2 teaspoon
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Combine wet ingredients:
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mix thoroughly.
- Combine dough:
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Make cinnamon swirl:
- Mix softened butter, brown sugar, and cinnamon in a small bowl.
- Assemble bars:
- Spread two-thirds of cookie dough evenly in pan. Dollop cinnamon swirl over the dough. Swirl gently with knife or offset spatula. Drop spoonfuls of remaining dough on top and spread to cover as much as possible.
- Bake:
- Bake 23, 26 minutes until edges are golden and center is just set. Do not overbake.
- Cool:
- Let bars cool completely in pan on wire rack.
- Make glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bars. Cut into squares.
Save We love making these bars together—they're quick to mix up, and everyone gets involved in swirling the cinnamon. Cutting the cooled pan into squares draws the whole family to the kitchen for warm, glazed treats.
Required Tools
Mixing bowls, whisk, parchment paper, wire rack, 9x13-inch (23x33 cm) baking pan, offset spatula or butter knife are all you need to succeed with this easy bar recipe.
Nutritional Information
Each bar is about 260 calories: 12 g fat, 36 g carbohydrates, and 2 g protein.
Serving & Storage
Store the cut bars in an airtight container at room temperature for up to 3 days. They freeze well if you want to save a batch for later.
Save These cinnamon roll cookie bars are sure to brighten any day with cozy flavor and a soft bite. Give them a try and enjoy simple cinnamon roll bliss, no rising needed.
Recipe FAQs
- → Can I use salted butter instead of unsalted?
Yes, salted butter can be used. Reduce the added salt by half to balance flavors.
- → How do I ensure a perfectly chewy texture?
Avoid overbaking and mix the dough just until combined for a soft, chewy result.
- → Can I add nuts or other mix-ins?
Absolutely! Chopped pecans, walnuts, or even chocolate chips work well in these bars.
- → What is the best way to swirl the cinnamon mixture?
Use an offset spatula or butter knife to gently swirl the cinnamon mixture into the dough layers.
- → How should I store leftover bars?
Keep bars in an airtight container at room temperature for up to three days to maintain freshness.
- → Can I prepare the bars ahead of time?
Yes, you can bake and glaze them in advance. They hold up well for parties or snacking later.