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Cinnamon Roll Cookie Bars

Cinnamon Roll Cookie Bars – Your New Favorite Dessert Treat

These Cinnamon Roll Cookie Bars are a delightful dessert treat, combining the flavors of cinnamon rolls and cookies in one easy-to-make dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ½ cup Unsalted Butter Adds richness; swap with margarine for a dairy-free version.
  • ½ cup Granulated Sugar Provides sweetness; coconut sugar can lower the glycemic index.
  • ¼ cup Light Brown Sugar Adds depth and moisture; use dark brown sugar for a bolder flavor.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; vanilla bean paste makes a lovely alternative.
  • 1 large Egg Acts as a binder; substitute with a flax egg to make it vegan-friendly.
  • 1½ cups All-Purpose Flour Offers structure; gluten-free flour is a perfect substitute for gluten-free Cinnamon Roll Cookie Bars.
  • ½ teaspoon Cream of Tartar Stabilizes batter; omit it if you're in a pinch.
  • ¼ teaspoon Baking Soda Provides lift; baking powder can also work—just use ½ teaspoon.
  • ½ teaspoon Ground Cinnamon Delivers that warm spice flavor; feel free to add more for extra kick.
  • ¼ teaspoon Salt Balances sweetness; reduce to ⅛ teaspoon for lower sodium levels.
For the Cinnamon Filling
  • ¼ cup Melted Unsalted Butter Essential for creating the filling; coconut oil can be used to keep it dairy-free.
  • ¼ cup Brown Sugar Adds sweetness to the filling; can also use coconut sugar for a different twist.
  • 1 tablespoon Ground Cinnamon Enhances the filling with a strong cinnamon flavor; you can always add more!
For the Icing
  • ½ cup Powdered Sugar Sweetens the drizzle; confectioner's erythritol is great for a low-sugar alternative.
  • 1-2 tablespoons Heavy Cream Provides the right consistency for the icing; substitute with milk or a dairy-free alternative.

Equipment

  • 8x8 inch baking pan
  • mixing bowl
  • Electric mixer
  • whisk

Method
 

Step‑by‑Step Instructions for Cinnamon Roll Cookie Bars
  1. Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.
  2. Line your baking pan with parchment paper, allowing overhang for easy removal.
  3. In a mixing bowl, cream butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
  4. Add egg and vanilla extract to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, ground cinnamon, and salt.
  6. Gradually add dry ingredients to the wet mixture while mixing on low speed until just combined.
  7. Press the cookie dough evenly into the prepared baking pan.
  8. In a separate bowl, combine melted butter, brown sugar, and ground cinnamon until smooth for the filling.
  9. Spoon the cinnamon filling over the cookie dough and swirl gently with a knife.
  10. Bake for 20-30 minutes until edges are golden brown and a toothpick comes out clean.
  11. Prepare the icing by whisking together powdered sugar, vanilla, and heavy cream until smooth.
  12. Once cooled, drizzle the icing over the bars, cut into squares, and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store Cinnamon Roll Cookie Bars in an airtight container. They can be kept at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months.

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