If you’re looking for an easy bake with just a handful of ingredients and a ton of flavor, these Easy Cinnamon Roll Cookie Bars are for you! They go from bowl to oven in just minutes and feature a thick layer of cinnamon sugar baked between a buttery base and rustic cookie top.
Here’s a look at the ingredients you’ll need for these Easy Cinnamon Roll Cookie Bars.
Melted Butter: Melting the butter just saves a little time, especially if you don’t have soft butter on the ready. This recipe calls for unsalted butter, but if you enjoy a saltier flavor, use salted butter.
Brown Sugar: Using brown sugar instead of white sugar in this recipe gives a deeper flavor in the cinnamon sugar layer.
Cinnamon: One tablespoon of good quality cinnamon is all you need for this recipe. If your cinnamon has been sitting in the cupboard for a while, add an additional teaspoon or two.
Egg: Just one egg gives these bars a chewier, less crumbly texture.
Sugar Cookie Mix: Using a mix makes these bars super easy to make with Betty’s guaranteed delicious results.
Follow these tips for making Easy Cinnamon Roll Cookie Bars. See the recipe for complete instructions and details.
Combine the cookie mix, melted butter, and egg together and mix into a soft dough. Press 3/4 of the dough into the bottom of the pan, reserving the remaining for the topping.
Combine brown sugar and cinnamon in a bowl and stir or whisk until combined. Spoon out two tablespoons into a separate dish and set aside for the topping. Spread 1/4 cup of melted butter over the dough in the pan. Scatter the cinnamon sugar mixture over the top in a thick, even layer. It should completely cover the butter and dough.
Break the remaining dough into small pieces and flatten with your fingers to create a misshapen “tile” of dough. Place over the top of the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over the top.
Bake the bars for about 30 minutes. The edges will be golden, and the top will puff while it bakes, then collapse as it cools.
Cool these bars completely before cutting so they don’t fall apart.
Follow these tips for storing Easy Cinnamon Roll Cookie Bars.
These bars can be stored at room temperature for 3 to 4 days in an airtight container. If they begin to dry out, add a piece of sandwich bread to the storage container.
Place in an airtight container and refrigerate for up to 7 days.
Wrap leftover bars individually in plastic wrap and store in a resealable freezer plastic bag or airtight container for 1 month.
Thaw at room temperature.
Heat oven to 350°F. Grease an 8-inch square baking pan with butter or cooking spray.
In a large bowl, stir Bar ingredients until dough forms. Press 3/4 of the dough evenly into the bottom of the baking pan. Reserve remaining dough.
Spread 1/4 cup melted butter over the dough in the pan.
In a medium bowl, mix the brown sugar and cinnamon. Remove 2 tablespoons of the mixture and set aside. Sprinkle remaining cinnamon mixture over the melted butter.
Crumble the reserved dough. Gently flatten crumbles with fingers and arrange over the cinnamon mixture.
Sprinkle reserved cinnamon mixture over the top.
Bake on the center rack of the oven for 25 to 30 minutes or until golden brown and set. Remove from the oven to a cooling rack. Cool completely, about 1 hour. The bars puff up while baking and sink slightly as they cool. Cut into bars, 4 rows by 4 rows.
Try a spice mix in place of the cinnamon. This recipe would be great for that jar of pumpkin spice in your pantry!
Pull these bars from the oven once they have puffed up and are no longer jiggly. They should collapse as they cool, which creates a chewy texture.
