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Cinnamon Roll Cookie Bars with Cream Cheese Frosting

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These Cinnamon Roll Cookie Bars combine the gooey, spiced flavor of classic cinnamon rolls with the chewy, buttery texture of cookie bars. Topped with a silky cream cheese frosting, they’re an easy, crowd-pleasing dessert perfect for any occasion—no yeast or rising required.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour (can use gluten-free flour blend if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (70g) unsalted butter, melted (for filling)
  • 2/3 cup (135g) packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy and pale (2-3 minutes).
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Gradually mix in the dry ingredients until just combined. Do not overmix.
  6. For the cinnamon swirl filling: In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix until smooth.
  7. Spread about two-thirds of the cookie dough evenly into the prepared pan.
  8. Drizzle and dollop the cinnamon filling over the dough.
  9. Drop spoonfuls of the remaining dough on top, then gently swirl everything together with a toothpick or knife for a marbled effect.
  10. Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
  11. Let bars cool in the pan for 15-20 minutes, then lift out using parchment. Cool completely before frosting.
  12. For the cream cheese frosting: Beat softened cream cheese and butter until smooth (about 2 minutes).
  13. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. Add milk or cream 1 tablespoon at a time until desired consistency is reached.
  14. Spread frosting over cooled bars. Slice into squares and serve.

Notes

For gooey bars, underbake by a minute or two. Chill dough for 10 minutes if sticky. Use parchment paper for easy removal. For gluten-free, use a 1:1 flour blend. Add nuts or fruit for variations. Frost only when bars are completely cool. Bars taste even better the next day.

Nutrition

Keywords: cinnamon roll cookie bars, cream cheese frosting, easy dessert, cinnamon bars, homemade cookie bars, brunch, potluck, kid-friendly, no yeast, quick dessert

Find it online: https://tempotaste.com/cinnamon-roll-cookie-bars-recipe-easy-homemade-dessert-with-cream-cheese-frosting/