Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough bars. You should have a thick batter.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup milk
- In a small bowl, combine the packed light brown sugar and ground cinnamon. Pour the melted butter over the mixture and stir until it forms a paste-like consistency.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon, ¼ cup unsalted butter, melted
- Spread about two-thirds of the batter evenly into the prepared baking pan. Dollop spoonfuls of the cinnamon sugar filling over the batter. Then, spread the remaining one-third of the batter over the filling, trying to cover as much of it as possible. You can gently swirl the batter with a knife or skewer for a more pronounced swirl effect, but don't worry if it's not perfect – rustic is beautiful!
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Let the bars cool completely in the pan on a wire rack. While they cool, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar until well combined and smooth. Add 1 tablespoon of milk and the vanilla extract, beating until the glaze reaches your desired drizzling consistency. Add another tablespoon of milk if needed to thin it out.4 ounces cream cheese, softened, ¼ cup unsalted butter, softened, 1 ½ cups powdered sugar, 1-2 tablespoons milk, ½ teaspoon vanilla extract
- Once the bars are completely cooled, generously drizzle the cream cheese glaze over the top. Allow the glaze to set for a few minutes before cutting the bars into squares and serving.
Notes
Store any leftover Irresistible Cinnamon Roll Bliss Bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. They will remain fresh and delicious. When you're ready to enjoy them again, you can serve them cold straight from the container, or gently warm them in a microwave for about 10-15 seconds per bar to recapture that delightful warmth and softness, especially if you prefer them gooey. If you want to freeze these bars for future enjoyment, it's best to do so before glazing, or once the glaze has fully set. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat from frozen, unwrap a bar and let it thaw at room temperature for about 30 minutes, then you can gently warm it in the microwave as described above, or enjoy it chilled.
