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If you are a cinnamon fan or just looking for a tasty seasonal dessert, then you need to bake up a batch of these Cinnamon Bars. They are flavorful, chewy, and so simple to make!
The best way I can describe these Cinnamon Bars is to say that they are like a brownie, but with cinnamon instead of chocolate.
They are full of flavor, chewy, and have a lovely cinnamon, sugar crust. I mean, what’s not to love?
Since cinnamon is kind of seasonal, I really enjoy making these during the fall and holiday seasons. However, these Cinnamon Bars are fabulous any time of the year.
When it comes to desserts, it’s easy to get bored with the same old things. Since these are quick to make, they are a great recipe to throw into your rotation.
This was one of those recipes where right after I made the bars to photograph for this post, I had to quickly package them up and get them out of the house because I would have eaten WAY too many and regretted it later. (We’ve all been there, right?)
Whether you decide to whip these Cinnamon Bars up for the fall, save them for your Christmas dessert table, or wait to try them in the spring, let me walk you through the recipe.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Cinnamon Bars:
Begin by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper. Spray with baking spray and set aside.
In a large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
In a medium saucepan, add the butter and brown sugar. Cook and stir until the butter is melted and the mixture is smooth. Remove from the heat and allow to cool slightly. Stir in the eggs and vanilla extract.
Add this mixture to the flour mixture and stir until combined.
Spread the batter in the prepared baking pan. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean.
For the topping:
In a small bowl, mix together the granulated sugar and cinnamon.
While the bars are still warm, brush them evenly with the melted butter, then sprinkle with the cinnamon-sugar mixture.
Allow to cool completely before slicing and serving.
If you’re lucky enough to have any leftovers, you can pack and store these cinnamon bars in an airtight container.
Looking For More Cinnamon Recipes? TRY THESE:
- Cinnamon Nut Quick Bread
- Cinnamon Roll Bread
- Maple Glazed Cinnamon Chip Bars
- Cinnamon Maple Butter
- Cinnamon Roll Apple Pie
And that’s it, my friends. If you’ve ever made brownies before, the process is quite similar. It’s a super simple recipe and the results are well worth it.
Give these Cinnamon Bars a try and let me know what you think!
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Cinnamon Bars Recipe
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups packed brown sugar
- 2/3 cup butter
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter melted
- Pinch Kosher salt
- Begin by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper. Spray with baking spray and set aside.
- In a large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium saucepan, add the butter and brown sugar. Cook and stir until the butter is melted and the mixture is smooth. Remove from the heat and allow to cool slightly. Stir in the eggs and vanilla extract.
- Add this mixture to the flour mixture and stir until combined.
- Spread the batter in the prepared baking pan. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean.
- For the topping:
- In a small bowl, mix together the granulated sugar, cinnamon, and pinch of kosher salt.
- While the bars are still warm, brush them evenly with the melted butter, then sprinkle with the cinnamon-sugar mixture.
- Allow to cool completely before slicing and serving.
- Pack and store leftovers in an airtight container.
Mine sank horribly after I took these out of the oven. Any suggestions on how to avoid this. Would like to make again, as we thought they tasted wonderful. Thank you.
I made these bars, when I took them to work, I was told they are like heaven. They are so delicious
Were you able to get 24 bars when using a 9” square pan? They must be very small. They look huge in the recipe photos.
You can cut the bars any way you’d like. I was using these on a cookie tray so I didn’t want large bars. If you cut the bars 6×4, you’ll have roughly 2.25″ x 1.5″ bars.
Absolutely delicious, made exactly as written.
These are fabulous! We used a divided brownie pan that we had just purchased for my son, who loves to bake. So easy!
Love that idea! Thanks for sharing!
I made these cinnamon bars for a dinner I had at my home. Everyone loved them and they smell wonderful when they are baking. Thank you for the recipe.
I made these today, and my boyfriend said they were his second-favorite thing I have ever baked. My son also said they were really, really good. Will definitely make them again!
A pet peeve of mine is when people comment before they’ve made a recipe; (‘OH this looks good!’ so i’ll be brief. Obviously things look good or you wouldn’t have posted it! Anyway, I just discovered your blog and printed a few recipes to try right off the bat; so thank you for your effort and time. I’m always happy to find new inspiration.
these are amazing
These are delicious and easy! My only question about the recipe was how long to let the butter – brown sugar mixture cool before adding the eggs (recipe says to let it cool “slightly”). I wound up giving it 5-10 minutes, which worked fine–eggs did not start to cook when I added them.
I made these yesterday while waiting for Hurrican Ida. They are delicious!
My kitchen smells Devine! Waiting for these bars to cool and take to Shakespeare in the Park tonight! (Will sneak one before packing!)
These look and sound incredible and I can’t wait to try them. Of course, I can’t wait to try the binder clips to hold my parchment paper in place, too! That was truly a “well, duh!” moment for me when I noticed them in your photo. I seem to always end up with parchment paper rolling back into my batter – no matter which way I put it in the pan.
These look really different. Can’t wait to make them!
Snickerdoodles are my favorite so I can’t wait to try these!!!