There’s something magical about the combination of cinnamon, sugar, and buttery goodness. If you’re a fan of snickerdoodles and cinnamon rolls (who isn’t?), these Ultimate Cinnamon Roll Snickerdoodle Bars are about to become your new favorite dessert. Imagine the chewy texture of a snickerdoodle cookie, layered with the gooey warmth of a cinnamon roll—trust me, it’s dessert heaven!
This recipe is perfect for cozy nights at home, potlucks, or as a sweet gift for friends and family. It’s simple to make but feels indulgent, and the aroma that fills your kitchen while baking is pure bliss. Whether you’re a seasoned baker or just starting out, this recipe will have you swooning at the first bite.
The Story Behind Cinnamon Roll Snickerdoodle Bars
The idea for these bars came to me during a chilly fall afternoon while craving both snickerdoodles and cinnamon rolls. I couldn’t decide between the two classic treats, so I thought, “Why not combine them?” The result was a soft, chewy dessert packed with cinnamon-sugar flavor and a drizzle of icing that tastes like childhood memories.
Snickerdoodles date back to late 19th-century New England, where they were originally made with cream of tartar to give them their signature tang. Cinnamon rolls, on the other hand, have roots in Swedish baking traditions and have become a global comfort food. These bars bring together the best of both worlds—soft, spiced cookie dough paired with the gooey cinnamon-sugar swirl we all adore.
They’ve quickly become a seasonal favorite in my home, especially during fall and winter when warm spices are a must. But honestly, they’re too good to limit to one season, so I whip them up year-round. Trust me, they’re perfect for sharing—or hoarding, no judgment here.
Ingredients You’ll Need
Let’s dive into the ingredients that make these bars so irresistible. Choosing the best quality ingredients and understanding their roles will ensure your bars turn out perfect every time.
- Unsalted Butter: You’ll need softened butter for the base of the bars. It’s essential for the creamy texture and richness. If you’re out of unsalted, salted butter works too—just reduce the added salt in the recipe.
- Granulated Sugar: The classic snickerdoodle sweetness comes from granulated sugar. If you’re feeling adventurous, you can try brown sugar for a slight molasses undertone.
- Eggs: These give structure and moisture to the bars. Always use room-temperature eggs for smoother mixing.
- All-Purpose Flour: The foundation of the recipe. If you need a gluten-free option, try a 1:1 gluten-free flour blend.
- Cream of Tartar: This is the secret to the signature snickerdoodle tang. If you don’t have it on hand, lemon juice or white vinegar can work as a substitute.
- Baking Soda: Helps the bars rise and stay soft and chewy.
- Ground Cinnamon: The star of the show! I recommend using high-quality cinnamon for the best flavor.
- Powdered Sugar: Essential for the icing drizzle. It’s the finishing touch that makes these bars truly irresistible.
- Milk or Heavy Cream: For thinning the icing—milk for a lighter drizzle or heavy cream for a richer topping.
If you’re looking to experiment, you can add a dash of nutmeg for extra warmth or swap out half the butter for cream cheese to make the bars even more decadent.
Equipment Needed
One of the best things about this recipe is that you don’t need any fancy tools. Here’s what you’ll need:
- Mixing Bowls: One for the dry ingredients and one for the wet ingredients.
- Hand Mixer or Stand Mixer: A hand mixer works perfectly, but if you have a stand mixer, it’ll make the process even easier.
- 9×13-inch Baking Pan: This size gives the bars a nice thickness. Line it with parchment paper for easy removal.
- Spatula: For spreading the dough evenly in the pan.
- Whisk: To make the icing smooth and lump-free.
If you don’t have parchment paper, greasing the pan with butter or non-stick spray works just fine. Just be prepared for a little extra elbow grease when cleaning up!
How to Make Cinnamon Roll Snickerdoodle Bars
Follow these steps for flawless bars that will have everyone asking for seconds.
- Preheat your oven: Set it to 350°F (175°C). Line your baking pan with parchment paper or grease it well.
- Mix the dry ingredients: In a bowl, whisk together 2 ¾ cups (345g) of all-purpose flour, 1 teaspoon of cream of tartar, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
- Cream the butter and sugar: In a separate bowl, beat 1 cup (226g) of softened butter with 1 ½ cups (300g) of granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs: Mix in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating until just combined.
- Prepare the cinnamon swirl: In a small bowl, mix ¼ cup (50g) of granulated sugar with 1 tablespoon of ground cinnamon.
- Layer the dough: Spread half the cookie dough into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the dough, then top with the remaining dough. Use a spatula to smooth it out.
- Bake: Bake for 22-25 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool completely: Let the bars cool in the pan for 20 minutes before transferring them to a wire rack.
- Make the icing: Whisk 1 cup (120g) of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled bars.
Cut into squares and enjoy! Pro tip: If you love extra icing, double the drizzle recipe. No one’s judging.
Cooking Tips & Techniques
Here are a few tips to ensure your bars turn out perfectly every time:
- Don’t overmix: Overmixing can lead to dense bars. Stop as soon as the flour is incorporated.
- Use room-temperature ingredients: Butter and eggs blend better when they’re not straight from the fridge.
- Watch the bake time: Every oven is different, so check the bars at 22 minutes. Overbaking can make them dry.
- Let them cool: I know it’s tempting, but cutting the bars while they’re warm can make them crumble.
Trust me, these little tweaks make all the difference!
Variations & Adaptations
Want to mix things up? Here are a few ideas:
- Gluten-Free: Use a gluten-free 1:1 flour blend.
- Chocolate Twist: Add ½ cup of mini chocolate chips to the dough for a chocolate-cinnamon combo.
- Seasonal Flavors: Swap cinnamon for pumpkin spice in the fall or add crushed candy canes for a holiday twist.
One variation I love is adding a layer of cream cheese frosting instead of icing. It’s decadent and complements the cinnamon flavor beautifully!
Serving & Storage Suggestions
These bars are best served slightly warm with a drizzle of icing or a scoop of vanilla ice cream. Pair them with a cup of coffee or tea for an afternoon treat or a decadent dessert.
To store, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 2 months—just thaw at room temperature before serving.
Nutritional Information & Benefits
Here’s a rough estimate per bar (based on 16 servings):
- Calories: 250
- Fat: 12g
- Carbohydrates: 34g
- Protein: 2g
While these bars are definitely a treat, cinnamon has its perks—it’s packed with antioxidants and may help regulate blood sugar levels. Just don’t count on these bars to be your health food!
Conclusion
If you’re looking for a dessert that’s comforting, flavorful, and easy to make, these Ultimate Cinnamon Roll Snickerdoodle Bars are calling your name. They combine the best parts of two classic treats, and the result is pure magic.
I love making these for family gatherings, and they’re always the first thing to disappear. Give them a try and let your creativity shine—you can tweak the flavors, icing, or even add your own special touch. Don’t forget to share your results in the comments below or tag me on social media. I can’t wait to hear how yours turn out!
Happy baking, and here’s to sweet moments shared!
FAQs
Can I make these bars ahead of time?
Absolutely! You can bake them a day in advance and store them in an airtight container. Add the icing just before serving for the freshest taste.
Do I have to use cream of tartar?
Cream of tartar gives snickerdoodles their signature tang, but you can substitute it with an equal amount of lemon juice or white vinegar if needed.
Can I freeze these bars?
Yes, these bars freeze beautifully. Wrap individual squares in plastic wrap and store them in a freezer-safe container for up to 2 months.
What’s the best way to reheat these bars?
Pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Can I double the recipe?
Absolutely! Use a larger pan or bake in two batches to ensure even cooking.