If you’re like me and have a soft spot for both cinnamon rolls and buttery shortbread, you’re in for a treat with this Cinnamon Roll Shortbread Bars Recipe. It’s one of those recipes that feels like a cozy hug in dessert form—rich, cinnamon-spiced, and irresistibly buttery. I absolutely love how these bars combine the tender crumb of shortbread with a gooey cinnamon filling and a smooth vanilla icing drizzle. Once you try them, you’ll see why my family goes crazy for this recipe every time I make it!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The cinnamon-spiced filling melds beautifully with the buttery shortbread crust and sweet vanilla icing.
- Easy to Make, Yet Impressive: This recipe feels fancy but comes together quicker than you’d expect, especially with some simple chilling time.
- Great for Any Occasion: Whether it’s brunch, dessert, or a cozy afternoon snack, these bars fit the bill perfectly.
- Makes a Crowd-Pleasing Batch: A full 9×13 pan yields plenty to share or enjoy over several days.
Ingredients You’ll Need
Choosing quality ingredients is what really elevates this Cinnamon Roll Shortbread Bars Recipe. The combination of rich butter, plenty of cinnamon, and a touch of vanilla makes all the difference in taste and texture.
- Salted Butter: I always use high-quality salted butter—it adds just the right amount of saltiness to enhance flavor. Grass-fed varieties like Kerrygold are my go-to.
- Granulated Sugar: Essential for the shortbread base, giving it a subtle sweetness and slight crunch.
- Vanilla Bean Paste or Extract: Vanilla bean paste has these delightful little specks and a deeper flavor, but pure vanilla extract works great too.
- Salt: The pinch balances out the sweetness and rounds out the dough and filling perfectly.
- All-Purpose Flour: Spoon and level your flour to avoid a dense dough; this helps keep the shortbread tender and crumbly.
- Powdered Sugar and Cornstarch: Added to the dough to create a soft, melt-in-your-mouth texture.
- Dark Brown Sugar: Gives the filling a rich, molasses flavor that’s crucial to that authentic cinnamon roll taste.
- Ground Cinnamon: I never skimp here—it’s the star of the show!
- Heavy Cream: For the icing, it creates a silky, smooth drizzle that hardens just enough for that pretty finish.
Variations
This is one of those recipes you can easily tweak without losing that cinnamon roll magic. I love to experiment a little depending on my mood or what’s in the pantry.
- Nutty Twist: I sometimes sprinkle chopped pecans or walnuts between the filling and the top shortbread for a lovely crunch that pairs so well with the cinnamon.
- Gluten-Free Version: Swapping in a gluten-free all-purpose flour blend works well—just make sure to check your cornstarch is GF too.
- Spiced Up: Adding a pinch of ground nutmeg or cardamom to the filling brings a warm depth that makes these bars even more comforting.
- Maple Icing: Try substituting a tablespoon of maple syrup for the vanilla bean paste in the icing for a cozy fall twist.
How to Make Cinnamon Roll Shortbread Bars Recipe
Step 1: Creaming the Butter and Sugar
Start by softening your butter at room temperature—this step is key for a smooth, creamy dough. I typically let mine sit out for about an hour before mixing. Then cream the butter, granulated sugar, vanilla bean paste, and salt together for about 2 minutes. This helps create a light, fluffy base that will make your shortbread tender but sturdy. Don’t forget to scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
Step 2: Mixing the Dry Ingredients
While your butter mixture is coming together, whisk the flour, powdered sugar, cornstarch, and an extra pinch of salt in a separate bowl. This combo might seem simple, but trust me, the cornstarch is a secret weapon for the best texture in your shortbread.
Step 3: Combining the Dough
Add the dry ingredients into your creamed butter in three batches, mixing just until it’s incorporated each time. Your dough will look crumbly and a little loose—that’s perfect! Resist the urge to overmix; keeping that light crumbly texture ensures the shortbread bakes up tender.
Step 4: Pressing the Bottom Layer
Line a 9×13 metal baking pan with parchment paper for easy removal later. Transfer about two-thirds of the dough into the pan and press it evenly into the bottom. I like to use the bottom of a glass to get a smooth, even layer, but your hands work fine too. This base needs to be firm but not packed too tight.
Step 5: Preparing and Spreading the Cinnamon Filling
In a medium bowl, mix the dark brown sugar, softened butter, ground cinnamon, cornstarch, vanilla extract, and salt until smooth and creamy. This filling is so fragrant—I love sneaking little tastes here! Spread it gently over the shortbread base, leaving about a ¼-inch border all around. This helps keep the layers distinct and neat after baking.
Step 6: Adding the Top Shortbread Layer and Chilling
Drop spoonfuls of the remaining dough on top of the cinnamon filling, then gently press it down to cover. Don’t worry if it’s not perfectly smooth—slightly uneven tops add a rustic charm. Chill the assembled bars in the fridge for 30 minutes; this resting time helps the dough firm up so it won’t spread too much in the oven.
Step 7: Baking to Golden Perfection
Preheat your oven to 325°F about 15 minutes before baking. After chilling, bake the bars for 40 to 45 minutes until the edges and top are just beginning to turn golden. The smell wafting through your kitchen at this point is absolutely intoxicating—it really feels like cinnamon roll heaven.
Step 8: Icing and Serving
Once the bars have cooled completely in the pan, lift them out using the parchment paper edges. Slice into squares with a sharp knife. Then whisk together powdered sugar, heavy cream, and vanilla bean paste for the icing. Drizzle it generously over the bars. Let the icing set for about 30 minutes before serving to get that perfect glossy finish.
Pro Tips for Making Cinnamon Roll Shortbread Bars Recipe
- Butter Temperature: Always use butter softened to room temperature—not melted—for the perfect creamy shortbread dough.
- Watch the Bake Time: Check at 40 minutes—overbaking can dry out the bars, but underbaking leaves a gummy center.
- Smooth Icing Texture: If the icing seems too thick, add a teaspoon of cream at a time for perfect drizzle consistency.
- Cut Bars When Completely Cool: Cutting too soon can cause the icing to smudge and the filling to be too soft for clean slices.
How to Serve Cinnamon Roll Shortbread Bars Recipe
Garnishes
I’m a big fan of keeping it simple here: a light dusting of cinnamon or a sprinkle of finely chopped toasted nuts on top just before the icing sets adds an elegant touch. Sometimes fresh orange zest adds a lovely, bright contrast to the sweet cinnamon flavor if you want to get fancy.
Side Dishes
These bars are delightful on their own, but I love pairing them with a cup of freshly brewed coffee or creamy chai tea for an afternoon treat. For brunch, I often serve alongside fruit salad or a warm bowl of spiced apple compote.
Creative Ways to Present
For a special occasion, I arrange these bars on a tiered dessert stand or line them up on a rustic wooden board, garnished with fresh mint leaves or edible flowers. Wrapping individual bars in parchment paper tied with twine makes a charming gift for friends and family.
Make Ahead and Storage
Storing Leftovers
After they’ve fully cooled, I store these bars in an airtight container at room temperature for up to 3 days. Keeping them covered with parchment paper prevents the icing from sticking, and they stay soft and flavorful.
Freezing
If I make a big batch (which almost always happens), I freeze individual bars layered between parchment paper in an airtight container. They freeze beautifully for up to 2 months. Just thaw overnight in the fridge and drizzle fresh icing before serving for that “freshly made” vibe.
Reheating
I like to warm leftover bars slightly in a 300°F oven for about 5-7 minutes—this revives the buttery shortbread softness without melting the icing too much. It’s perfect if you want that just-baked feel all over again.
FAQs
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Can I use unsalted butter in this Cinnamon Roll Shortbread Bars Recipe?
Yes, you can! If you use unsalted butter, just add an additional ¼ teaspoon of salt to the dough and filling to balance the flavors properly. I personally prefer salted butter for that slight savory note, but unsalted works fine with this adjustment.
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What’s the best way to prevent the filling from leaking during baking?
Leaving about a ¼-inch border around the edges when spreading the filling helps contain it. Also, chilling the assembled bars before baking firms up the dough and filling, minimizing leaks. Don’t press the top dough too hard, as some gaps are totally okay and add texture.
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Can I make these bars ahead of time?
Absolutely! You can assemble the bars and refrigerate them overnight before baking. Just add a few extra minutes to baking time if baking straight from the fridge. This makes them an excellent choice for prepping ahead for gatherings or holiday treats.
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How do I achieve the best texture in these shortbread bars?
The key is to not overmix the dough once you add the flour and to use cornstarch in the dry ingredients—it gives the shortbread that tender, melt-in-your-mouth crumb. Also, don’t overbake; watch for a gentle golden color around the edges.
Final Thoughts
This Cinnamon Roll Shortbread Bars Recipe holds a special spot in my kitchen rotation because it captures the nostalgic flavors of cinnamon rolls with the ease of a bar cookie. I remember the first time I made these—my house smelled like a cozy bakery, and my family didn’t let me keep more than a couple for myself. Sharing these bars with friends or enjoying them with a cup of tea feels like a warm, little celebration. I hope you’ll try this recipe soon and discover just how magical these cinnamon-sweet, buttery bars can be!
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Cinnamon Roll Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Shortbread Bars combine the buttery richness of classic shortbread with a sweet cinnamon roll-inspired filling, topped with a smooth vanilla icing. Perfectly balanced with a tender crumb and a decadent swirl of cinnamon sugar, these bars make a delightful treat for any occasion.
Ingredients
Shortbread:
- 2 cups salted butter (454g), softened
- 1 cup granulated sugar (200g)
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon salt
- 5 cups all-purpose flour (650g), spooned and leveled
- ⅓ cup powdered sugar (45g)
- 2 tablespoons cornstarch (18g)
Filling:
- 1¼ cup dark brown sugar (250g)
- ½ cup salted butter (113g), softened
- 2 tablespoons ground cinnamon
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Icing:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla bean paste
Instructions
- Prepare the Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside to ensure easy removal of the bars after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together 2 cups salted butter, 1 cup granulated sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes, scraping down the sides halfway through to achieve a smooth mixture.
- Mix Dry Ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ½ teaspoon salt ensuring they are evenly combined.
- Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture in three parts, mixing gently after each addition until just combined, resulting in a slightly crumbly dough.
- Press Dough into Pan: Transfer about two-thirds of the dough into the prepared baking pan, pressing it evenly to form the bottom layer of the bars.
- Make the Filling: In a medium bowl, blend 1¼ cup dark brown sugar, ½ cup salted butter, 2 tablespoons ground cinnamon, 2 tablespoons cornstarch, 2 teaspoons vanilla extract, and ¼ teaspoon salt until fully combined and smooth.
- Spread the Filling: Spread the cinnamon roll filling evenly over the shortbread dough, leaving a ¼ inch border around the edges to prevent spilling during baking.
- Add Remaining Dough: Top the filling with the remaining shortbread dough, gently pressing it to cover the filling; some gaps are acceptable and add rustic charm.
- Chill the Dough: Refrigerate the assembled shortbread for 30 minutes to firm up the dough and melding flavors.
- Preheat Oven: With 15 minutes left of chilling, preheat the oven to 325°F (163°C) to ensure even baking.
- Bake: Bake the chilled shortbread bars for 40 to 45 minutes, or until the top and edges just begin to turn golden brown.
- Cool: Transfer the pan to a wire rack and allow the bars to cool completely before removing them from the pan for clean slicing.
- Slice: Use a sharp knife to cut the shortbread into approximately 24 squares once cooled.
- Prepare Icing: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 tablespoon vanilla bean paste until smooth and slightly thickened.
- Drizzle Icing: Drizzle the icing over the cut shortbread bars and let it set before serving for an indulgent finishing touch.
Notes
- We tested this recipe with both salted and unsalted butter and preferred salted for enhanced flavor. If using unsalted butter, add an extra ¼ teaspoon salt to the recipe.
- For best taste and texture, use high-quality grass-fed butter brands such as Kirkland, Kerrygold, or Finlandia.
Nutrition
- Serving Size: 1 bar (approximately 1/24th of the recipe)
- Calories: 310
- Sugar: 18g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
