Cinnamon Roll Bars
These Cinnamon roll bars feature a simple blondie recipe base with cinnamon sugar swirl and cream cheese icing for all cinnamon roll lovers.
- 1 stick unsalted butter melted 113g
- 1 tablespoon cooking oil olive oil or coconut oil are fine
- 1/2 cup granulated sugar 100 g
- 1/2 cup brown sugar dark 100 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup all purpose flour 90 g
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons melted butter
- 1/4 cup brown sugar 50 g
- 1 1/2 teaspoons cinnamon
- 1/2 cup powdered sugar
- 1/4 cup cream cheese soft
- 1 tsp vanilla
- 1 tbsp milk
In a medium bowl, mix together melted butter, oil, brown sugar and white sugar. Mix until combined
Add eggs and vanilla extra, and mix until combined.
Add in the dry ingredients, flour, salt and baking powder. Mix until incorporated
Transfer batter to a 8x8 pan and set aside.
Melt butter, add white sugar and cinnamon.
Drop cinnamon swirl batter by the spoonful in the pan.Using a butter knife or offset spatula swirl cinnamon sugar mixture into the base batter. The pattern won't matter, but ensure that there is some cinnamon swirl throughout the pan.
Bake at 350ºF for 25-30 minutes, until toothpick inserted comes out clean.
Cream Cheese Glaze
Beat cream cheese until fluffy.
Add in powdered sugar and mix until combined.
Add in vanilla and milk to thin out glaze as desired.
Transfer to piping bag or squeeze bottle if desired.
Allow the baked cinnamon bars to cool for about 10 minutes. Then drizzle cream cheese glaze either with a piping bag or using a spoon or offset spatula.
To serve, cut into square or triangles as desired.