Brown Sugar Cinnamon Bars
Brown Sugar Cinnamon Bars
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, 16 tablespoons, cold and cut into 1/2-inch cubes
For the Cinnamon Filling
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, 8 tablespoons, melted
- 1 teaspoon vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the flour, granulated sugar, and salt for the shortbread crust. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 3
Press about two-thirds of the shortbread mixture evenly into the bottom of the prepared baking pan. Reserve the remaining one-third for the topping.
⏱️ 5 min
- 4
Bake the crust for 15 minutes, or until lightly golden brown around the edges.
⏱️ 15 min•🌡️ 350
- 5
While the crust is baking, prepare the cinnamon filling. In a medium bowl, whisk together the packed light brown sugar, flour, and ground cinnamon. Stir in the melted butter and vanilla extract until well combined and smooth.
⏱️ 5 min
- 6
Once the crust is partially baked, remove it from the oven. Evenly spread the cinnamon filling over the hot crust. Crumble the reserved one-third of the shortbread mixture over the cinnamon filling.
⏱️ 5 min
- 7
Return the pan to the oven and bake for another 15-20 minutes, or until the topping is golden brown and the filling is bubbly.
⏱️ 20 min•🌡️ 350
- 8
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 60 min
- 9
Once the bars are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until it reaches a pourable consistency.
⏱️ 5 min
- 10
Pour the glaze over the cooled bars and spread it evenly with a spoon or offset spatula. Allow the glaze to set for about 15-20 minutes before cutting.
⏱️ 20 min
- 11
Using the parchment paper overhang, lift the entire bar from the pan onto a cutting board. Cut into 16 squares (4x4). Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Sugar Cinnamon Bars
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, 16 tablespoons, cold and cut into 1/2-inch cubes
For the Cinnamon Filling
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, 8 tablespoons, melted
- 1 teaspoon vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the flour, granulated sugar, and salt for the shortbread crust. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 3
Press about two-thirds of the shortbread mixture evenly into the bottom of the prepared baking pan. Reserve the remaining one-third for the topping.
⏱️ 5 min - 4
Bake the crust for 15 minutes, or until lightly golden brown around the edges.
⏱️ 15 min•🌡️ 350 - 5
While the crust is baking, prepare the cinnamon filling. In a medium bowl, whisk together the packed light brown sugar, flour, and ground cinnamon. Stir in the melted butter and vanilla extract until well combined and smooth.
⏱️ 5 min - 6
Once the crust is partially baked, remove it from the oven. Evenly spread the cinnamon filling over the hot crust. Crumble the reserved one-third of the shortbread mixture over the cinnamon filling.
⏱️ 5 min - 7
Return the pan to the oven and bake for another 15-20 minutes, or until the topping is golden brown and the filling is bubbly.
⏱️ 20 min•🌡️ 350 - 8
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 60 min - 9
Once the bars are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until it reaches a pourable consistency.
⏱️ 5 min - 10
Pour the glaze over the cooled bars and spread it evenly with a spoon or offset spatula. Allow the glaze to set for about 15-20 minutes before cutting.
⏱️ 20 min - 11
Using the parchment paper overhang, lift the entire bar from the pan onto a cutting board. Cut into 16 squares (4x4). Serve and enjoy!
⏱️ 5 min