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
Scale
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
