These cinnamon roll cookie bars are the perfect mix between a cookie bar and a cinnamon roll! They have a snickerdoodle cookie base, are swirled with cinnamon roll filling and drizzled with icing.
Quick Tips
- Make these cinnamon roll cookie bars in an 8×8 square pan lined with parchment paper for easy removal
- Spread the cinnamon roll filling over the top of the cookie dough and swirl through the filling and dough with a knife so achieve a ‘cinnamon swirl’ on the final cookie bar
- Bake the bars until the edges have browned, then allow them to cool completely before topping them with icing
Equipment
- 8×8 square baking pan
- 2 mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Silicone spatula
- Spoon for mixing cinnamon filling
- Butter knife for swirling the dough
Ingredient Notes
- Unsalted butter: salted butter is OK too, just remove added salt, this is used in the cookie dough and the cinnamon swirl
- Granulated sugar
- Light brown sugar: dark brown sugar is OK too, this is used in the cookie dough and the cinnamon swirl
- Vanilla extract: this is used in the cookie dough and the icing
- Egg
- All-purpose flour: this is used in the cookie dough and the cinnamon swirl
- Cream of tartar: this keeps the cookie bars nice and chewy!
- Baking soda
- Salt: remove added salt if using salted butter
- Ground cinnamon: this is used in the cookie dough and the cinnamon swirl
Try these other cinnamon desserts!
- Mini Cinnamon Banana Muffins
- Cinnamon Swirl Scones
- Cinnamon Crumb Coffee Cake
- Cinnamon Mounds
- The Best Homemade Cinnamon Rolls
How to make Cinnamon Roll Cookie Bars
These Cinnamon Roll Cookie Bars are very easy to make and can be broken down into 3 steps!
- Make the cookie dough
- Make the cinnamon filling
- Prepare the cookie bars and bake
How to make the cookie dough
Preheat the oven to 350 degrees.
Line an 8×8 baking pan with parchment paper (spray the pan to keep the parchment paper in place if desired).
Then in a medium mixing bowl (using a hand or stand mixer), cream the softened butter, sugar and brown sugar until smooth.
Add the egg and vanilla extract. Mix until combined, then scrape down the bowl once complete.
Next, in a separate bowl, whisk together the dry ingredients (flour, cream of tartar, salt, baking soda, cinnamon).
Add the dry ingredients to the wet ingredients in 3-4 portions. Scrape down the bowl once complete.
Next, press the cookie dough evenly into the prepared 8×8 baking pan. Use a parchment sheet to press the dough if desired (it’s less messy). Set the pan aside while you make the cinnamon filling.
How to make the cinnamon filling
Add the melted butter to a small to medium mixing bowl and add the brown sugar, cinnamon and flour.
How to prepare the cookie bars and bake
Spoon the mixture over the cookie dough and use a knife to swirl the batters together. Swirling helps the cinnamon filling go into the cookie bars instead of just on top.
Lastly, bake the bars for 20-30 minutes. Remove from the oven once the edges have browned.
Add powdered sugar, vanilla and 1 tablespoon of heavy cream to a small mixing bowl. Mix until combined and add more cream until the icing has reached desired consistency.
Allow the cookie bars to cool completely, then drizzle the icing over the top.
Try these other bars!
- Monster Cookie Cheesecake Bars
- Cake Mix Chocolate Caramel Bars
- Peanut Butter Bars
- Seven Layer Cookie Bars
Cinnamon Roll Cookie Bars
Equipment
- silicone spatula
- mixing spoon
- Measuring cups and spoons
Ingredients
For the cookie dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the cinnamon swirl
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup all-purpose flour
For the icing
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions
How to make the cookie dough
- Preheat the oven to 350 degrees.
- Line an 8×8 baking pan with parchment paper (spray the pan to keep the parchment paper in place if desired).
- In a medium mixing bowl (using a hand or stand mixer), cream the softened butter, sugar and brown sugar until smooth.
- Add the egg and vanilla extract. Mix until combined and scrape down the bowl once complete.
- In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, salt, baking soda, cinnamon).
- Add the dry ingredients to the wet ingredients in 3-4 portions. Scrape down the bowl once complete.
- Press the cookie dough evenly into the prepared 8×8 baking pan. Use a parchment sheet to press the dough if desired (it's less messy). Set aside.
To make the cinnamon filling
- Add the melted butter to a small to medium mixing bowl.
- Add in brown sugar, cinnamon and flour. Mix until combined.
- Spoon the mixture over the cookie dough and use a knife to swirl the batters together.
- Bake for 20-30 minutes. Remove from the oven once the edges have browned.
How to make the icing
- Add powdered sugar, vanilla and 1 tablespoon of heavy cream to a small mixing bowl. Mix until combined and add more cream until the icing has reached desired consistency.
- Allow the cookie bars to cool completely, then drizzle the icing over the top.
How do you swirl the cinnamon with the rather thick cookie crust???? I just spooned it all over the top. It’s baking now and smells great!!!
I typically just spoon it over the top then use a knife to swirl/cut through the cookie dough, then smooth it back over with a knife/spoon. That will create a divet to have some of the cinnamon swirl sink into the dough. Hope you love them!
These bars are amazing! I am gluten free so I substituted GF flour and the bars came out great. I served them to the family and they were gone QUICK! SO YUMMY!