Lu-Ann Simon February 4, 2026

This post may contain affiliate links, please see our Disclosure for details.

Cinnamon Roll Bliss Bars

Name: Cinnamon Roll Bliss Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup brown sugar; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup powdered sugar (for glaze); 1-2 tablespoons milk (for glaze)

Jump to Recipe·Print Recipe

There is nothing quite like the smell of warm cinnamon and brown sugar filling the kitchen as the oven works its magic, the house softening into a cozy hush while you wait. These Cinnamon Roll Bliss Bars capture that comforting, gooey cinnamon roll feeling in a simple pan, perfect for a weekend brunch, lazy afternoon coffee break, or a portable treat for sharing. If you ever want a sweet contrast to a savory breakfast, pair them alongside a hearty skillet dish like the egg roll in a bowl recipe, and you will have a balanced spread that keeps everyone smiling.

What Makes This Special

Cinnamon Roll Bliss Bars take all the iconic flavors of a classic cinnamon roll, and rework them into a fuss-free bar that is easier to slice, share, and store. Instead of rolling tiny spirals, you get ribbons of brown sugar and cinnamon threaded through a buttery cake-like batter, finished with a simple glaze that soaks into the warm surface. The texture hits the best notes, soft and tender in the center, slightly chewy at the edges, with little pockets of sweet cinnamon caramel where the sugar mixture settles.

Why this version sings

Easy to make in one bowl for the wet ingredients and one for the dry
A simple sugar-cinnamon layer gives that classic swirl without rolling
Glaze adds shine and a tender finish, soaking into warm bars for extra moisture

These bars are a great make-ahead breakfast when you want the flavor of a bakery treat without the time and attention of laminated dough. They warm up beautifully, and the smell that fills the house as they heat will make anyone who walks in the door stop and smile.

What You’ll Need

The ingredients here play clear roles, butter and sugars for richness and caramel notes, flour and baking powder for structure and lift, cinnamon for that signature warm spice, and a simple powdered sugar glaze to finish. Swap-ins are easy for dietary tweaks, and the bars still hold the cinnamon roll spirit.

2 cups all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar (for glaze)
1-2 tablespoons milk (for glaze)

Note about butter and milk, using higher quality butter gives a richer flavor, and whole milk makes a silkier glaze, though any milk will work.

How to Cook Cinnamon Roll Bliss Bars

Preheat your oven to 350°F (175°C) and grease a baking pan. Preparing the pan first keeps the batter from sticking and gives you clean edges, the oven heat will be ready to turn the sugars into a golden crust.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Stirring until the mixture is glossy helps dissolve the sugars, and you will smell a warm, caramel note starting to bloom.
Add egg and vanilla extract, mixing well. The batter will look a bit loose and shiny, and the vanilla lifts the aroma into something familiar and comforting.
In another bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add dry ingredients to the wet mixture until combined. Work gently, stopping when the flour streaks disappear so the bars remain tender and not overworked.
Spread half of the batter into the prepared pan. Use an offset spatula or the back of a spoon to smooth it into an even layer, pressing slightly to create a base that will hold the cinnamon swirl.
In a small bowl, mix together some additional sugar and cinnamon, then sprinkle it over the batter in the pan. The sugar will create pockets of melted cinnamon sweetness, and the surface will glisten as you scatter the mixture.
Drop spoonfuls of the remaining batter over the sugar mixture and gently spread it out. Don’t worry about perfect coverage, the dollops will merge as the bars bake, forming lovely ribbons and swirls of cinnamon.
Bake for 25-30 minutes, or until a toothpick comes out clean. The top should be a warm golden brown, and you will catch a deep cinnamon scent as the bars finish, with edges pulling slightly away from the pan.
Allow to cool slightly. For the glaze, mix powdered sugar and milk until smooth, then drizzle over the bars. The glaze should be pourable but thick enough to leave glossy trails, and when it hits the warm bars it will soften and sink into the top for an irresistible sheen.
Cut into squares and enjoy! Let the bars sit a few minutes so slices hold together, then use a sharp knife or bench scraper for neat edges, serving the warm pieces while the glaze is slightly tacky.

Prep ~ 15 minutes, Cook ~ 25 to 30 minutes, Total ~ 40 to 45 minutes, Servings ~ 12 squares, Kcal ~ 275 per serving

Prepare in Advance

Cinnamon Roll Bliss Bars are very forgiving when you plan ahead. You can prepare the batter and the cinnamon sugar layer up to one day before baking, keeping the unbaked pan covered in the refrigerator. Let it sit at room temperature for about 20 minutes before baking, this helps the butter relax so the bars bake evenly. For the glaze, whisk together the powdered sugar and milk on the day you plan to finish the bars, and drizzle just before serving for the freshest look and shine.

If you need to free up time on the day, bake the bars the day before and store them cooled, then reheat gently to restore that warm bakery feel. You can also make the dry vanilla-scented crumb topping and store it separately in an airtight container for up to three days for a quick finish.

How to Store Leftovers

Store cooled Cinnamon Roll Bliss Bars in an airtight container at room temperature for up to two days to keep them tender. If you need to refrigerate, place them in a single layer or with parchment between layers and keep chilled for up to five days, allowing them to come to room temperature or warming briefly before serving. For longer storage, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag, freeze for up to three months. To reheat from frozen, thaw in the refrigerator overnight, then warm in a low oven or microwave until soft and fragrant.

A gentle reheating tip, place a slice on a microwave-safe plate and heat for 10 to 20 seconds for a soft, warm center, or warm in a 300°F oven for 8 to 10 minutes for a refreshed crust. You will know they are still fresh if the glaze is tacky and the interior feels moist but not gummy.

Perfect Pairings

A cup of strong coffee or a latte, the bitterness of coffee balances the sweet glaze
Fresh berries or a simple berry compote, bright fruit cuts through the richness
Greek yogurt and honey, for a tangy, creamy contrast to the warm spice
Toasted nuts or a small bowl of walnuts on the side, add crunch and texture
If you want a savory complement, try pairing with these French dip tortilla roll ups for a satisfying morning or brunch mix

Make It Your Own

Browned butter glaze, brown the butter before mixing with powdered sugar for a nutty, deeper finish that plays beautifully with the cinnamon.
Add nuts into the cinnamon sugar layer, chopped pecans or walnuts give each bite a satisfying crunch and more textured interest.
Stir in raisins or chopped dates for chewy pockets of sweetness that echo classic cinnamon roll fillings.
Use half whole wheat flour for a nuttier, heartier bar, it adds fiber and a warm flavor without overwhelming the texture.
Swap vanilla extract for a teaspoon of almond extract, use sparingly, it adds a fragrant, nutty lift that pairs wonderfully with cinnamon.
Make mini bars in a muffin tin, distribute batter into lined muffin tins and reduce baking time slightly for portable, single-serve treats.
Add citrus zest to the glaze, a little orange or lemon zest brightens the sweetness and cuts the richness.
For an oat-topped version, sprinkle a light mixture of oats, brown sugar, and a pinch of cinnamon over the top before baking for a crisp, streusel-like finish.

All variations avoid alcohol and pork ingredients, keeping the recipe family friendly and suitable for most gatherings.

Cook’s Notes and Secrets

Use room temperature egg for a smoother, more cohesive batter, and it incorporates faster with less mixing.
Melt butter gently, then let it cool slightly before mixing with eggs, this prevents scrambling and keeps the batter silky.
Don’t overwork the batter when combining wet and dry ingredients, over-mixing yields denser bars rather than a tender crumb.
Check doneness with a toothpick near the center, if it comes out clean or with a few moist crumbs, the bars are ready.
Let the bars cool just enough to set before glazing, warm but not hot keeps the glaze glossy and slightly soaked in, creating a soft top.
If baking in a glass dish, reduce oven temperature by 25°F and check earlier, glass retains heat differently than metal pans.

Your Questions, Answered

What is the best pan size to use for these bars?
A 9 by 13 inch baking pan gives bars with a nice thickness and cooks in the listed time. You can use an 8 by 8 inch pan for thicker bars, but increase the baking time and check for doneness frequently.

Can I make these gluten free?
Yes, substitute a 1-to-1 gluten free flour blend and check texture, the batter may be a touch more fragile but the flavor remains very similar. Let the bars cool thoroughly before slicing so they hold together.

How do I get that gooey cinnamon swirl without rolling dough?
The trick is the sugar-cinnamon sprinkling step between layers of batter. The sugar melts and pools in the oven, creating ribbons of sticky cinnamon that mimic the swirl of a classic roll.

Can I reduce the sugar without losing the texture?
You can reduce the granulated sugar slightly, but brown sugar contributes moisture and a caramel flavor that defines these bars, so lower it sparingly. Consider using a little less granulated sugar and keeping the brown sugar the same for best results.

Are these bars freezer friendly?
Yes, wrap individual squares tightly and freeze for up to three months. Thaw overnight in the refrigerator and warm gently before serving for a fresh-baked taste.

What if my glaze is too thick or too thin?
Adjust powdered sugar or milk in small increments, adding milk a few drops at a time to thin, or more powdered sugar to thicken. The glaze should drizzle slowly off a spoon and leave a glossy trail.

Final Thoughts

Cinnamon Roll Bliss Bars deliver the comforting, nostalgic flavors of a cinnamon roll in an easy, shareable format that works for breakfast, brunch, or a cozy dessert. With a buttery base, ribbons of cinnamon-sugar, and a glossy glaze, these bars are a simple pleasure that fills the kitchen with warmth and invites lingering conversation. Try them for your next gathering, and enjoy how quickly they become a new favorite to bake again and again.

Cinnamon Roll Bliss Bars

Author: anastasia-rice
Total Time: 45 minutes
Yield: 12 squares 1x
Diet: Vegetarian

Print Recipe

Description

Easy-to-make bars capturing the comforting flavors of cinnamon rolls, finished with a glossy glaze.

Instructions

Preheat your oven to 350°F (175°C) and grease a baking pan.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Add egg and vanilla extract, mixing well.
In another bowl, whisk together flour, baking powder, cinnamon, and salt.
Gradually add dry ingredients to the wet mixture until combined.
Spread half of the batter into the prepared pan.
Mix together additional sugar and cinnamon, then sprinkle it over the batter in the pan.
Drop spoonfuls of the remaining batter over the sugar mixture and gently spread it out.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow to cool slightly. For the glaze, mix powdered sugar and milk until smooth.
Drizzle glaze over the bars and let sit before cutting into squares.