These Cinnamon Roll Cake Bars bring together the warm, cozy flavors of cinnamon rolls in a perfectly portable bar form. With a soft vanilla cake base swirled with a cinnamon brown sugar filling, each bite gives you that beloved cinnamon roll taste. Topped with a sweet vanilla glaze, these cake bars are both indulgent and easy to make. They’re the perfect treat for breakfast, brunch, or an afternoon snack.
Why You’ll Love This:
If you love cinnamon rolls but want an easier, quicker way to enjoy them, this recipe is for you. The soft, buttery vanilla cake marbled with a rich cinnamon filling gives you all the flavor without the time-consuming effort of rolling dough. The glaze adds just the right amount of sweetness to balance the warm spices. These cake bars are incredibly versatile—you can enjoy them with your morning coffee or serve them at a gathering, and they’re always a hit.
Perfect Occasion:
These cake bars are perfect for holiday mornings, family brunches, or as a sweet snack for gatherings. Their marbled look and rich cinnamon flavor make them a crowd-pleaser at any event. Plus, they’re simple enough to whip up when you’re craving something sweet and cozy.
Decoration Tips:
For a fun, festive touch, sprinkle a little cinnamon sugar on top of the glaze while it’s still wet. You can also drizzle more glaze in a crosshatch pattern for added visual appeal. For a pop of color, garnish with a dusting of powdered sugar or a sprinkle of edible glitter.
Recipe:
Ingredients:
For the Cake Batter:
- 8 tbsp softened butter
- 1 cup white granulated sugar
- 2 tbsp sour cream or yogurt
- 2 eggs
- 1 1/4 cup + 2 tbsp all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
For the Cinnamon Filling:
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/3 cup flour
For the Glaze:
- 3/4 cup powdered sugar
- Pinch of salt
- Splash of vanilla extract
- 2 tbsp milk
Instructions:
1. Preheat and Prepare the Batter:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal after baking.
2. Make the Vanilla Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the sour cream (or yogurt) and eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. In another jug, whisk the milk and vanilla extract together. Gradually add 1/3 of the dry ingredients to the butter mixture, followed by half of the milk mixture. Repeat, alternating between the dry and wet ingredients, finishing with the dry mixture.
3. Prepare the Cinnamon Filling:
In a medium bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Add in about 1/2 cup of the prepared vanilla cake batter and fold in the 1/3 cup of flour. This will create a thicker cinnamon batter.
4. Marble the Batters:
Using alternating scoops, add both the vanilla and cinnamon batters to the prepared baking pan. Once all the batter is in the pan, use an offset spatula or butter knife to swirl the batters together, creating a marbled effect.
5. Bake the Cake Bars:
Bake the marbled cake bars in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Be careful not to overbake, as you want the cake to stay soft and moist.
6. Make the Glaze:
While the cake is baking, whisk together the powdered sugar, pinch of salt, vanilla, and milk in a medium bowl until smooth. You can adjust the consistency by adding more milk (for a thinner glaze) or more powdered sugar (for a thicker glaze).
7. Glaze the Cake Bars:
Once the cake has finished baking, let it cool for about 10 minutes. Drizzle the glaze generously over the top of the cake while it’s still warm. This will allow the glaze to seep into the cake, adding moisture and sweetness.
8. Slice and Enjoy:
Once the cake has cooled completely and the glaze has set, slice it into bars. Serve and enjoy the soft, buttery layers of vanilla cake with swirls of cinnamon goodness.
Tips for Success:
- For an extra gooey texture, underbake the cake slightly, and let it cool to room temperature before glazing.
- You can swap out the cinnamon filling with other flavors, like chocolate or nutmeg, for a fun twist.
- Store any leftover cake bars in an airtight container at room temperature for up to 3 days.
These Cinnamon Roll Cake Bars offer all the comforting flavors of a cinnamon roll in a convenient, cake-like form. They’re simple, flavorful, and sure to become a favorite fall treat!
