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Cinnamon Roll Bliss Bars

Enjoy the cozy flavors of cinnamon rolls in a quick and easy bar form, topped with a creamy drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 cups all-purpose flour, spooned and leveled Measure by spooning into the cup, then leveling.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature Set near stove while oven heats for easier blending.
  • 1 cup plain Greek yogurt or sour cream Makes the crumb tender and moist.
  • 1 teaspoon pure vanilla extract
For the Cinnamon Swirl
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon Add a pinch of nutmeg for extra flavor.
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 pinch salt To balance the sweetness.
For the Cream Cheese Drizzle
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk Plus more as needed to adjust consistency.
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt To balance the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing until smooth. Blend in vanilla.
  4. Mix in the yogurt until just combined; the batter may look slightly curdled.
  5. Add dry ingredients to the wet ingredients, stirring gently until no flour streaks remain. Do not overmix.
Making the Swirl and Assembly
  1. In a small bowl, stir together brown sugar, cinnamon, melted butter, vanilla, and a pinch of salt until the mixture is thick and sandy.
  2. Spread half the batter into the pan and dollop half the cinnamon swirl over it. Swirl lightly with a butter knife. Spoon remaining batter on top, then repeat with the rest of the swirl. Give it one more soft swirl.
Baking
  1. Bake for 27 to 33 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Do not overbake.
  2. Cool the pan for 20 to 30 minutes.
  3. While cooling, make the drizzle by beating cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, thinning with milk to achieve a pourable consistency.
Serving
  1. Drizzle the cream cheese mixture generously over the cooled bars, then slice into 12 to 16 squares.
  2. Enjoy warm or at room temperature.

Notes

These bars can be stored at room temperature for 1 to 2 days, or in the fridge for up to 5 days. They can also be frozen for longer storage. Rewarm in the oven or microwave for best results.