Soft, sweet, and loaded with cinnamon-sugar flavor, these Cinnamon Roll Bliss Bars give you everything you want from a pan of cinnamon rolls… without the rising time, rolling, or waiting around. You get a buttery base that bakes up tender, a thick cinnamon layer that tastes like the best part of a cinnamon roll, and a creamy glaze that melts right into the top.
They’re the kind of bars you can slice for a bake sale, tuck into a lunchbox, or serve on a weekend when you want something cozy but don’t feel like pulling out the stand mixer. And yes, your kitchen is going to smell incredible.
Want a secret that makes these extra good? Let them cool completely before glazing. That cinnamon layer settles, the bars slice clean, and the glaze sits on top like a fluffy blanket instead of sliding right off the edges.
WHAT ARE CINNAMON ROLL BLISS BARS?
Think of them as cinnamon roll flavor in bar form.
Instead of yeast dough, you’re making a quick buttery crust that bakes like a soft shortbread-meets-cookie base. On top goes a thick cinnamon-brown sugar layer that turns gooey and rich in the oven. Then you finish with a cream cheese glaze that tastes like the frosting people fight over.
They’re sweet, but not over-the-top. Warm spice, buttery vanilla, creamy tang from the glaze. All the comfort, none of the fuss.
YOU WILL LOVE THESE CINNAMON ROLL BLISS BARS
EASY AND FAST: No yeast. No rolling. No complicated steps. You’ll mix, layer, bake, and you’re done.
SOFT, GOOEY TEXTURE: The base stays tender while the cinnamon layer bakes into that sticky, cinnamon roll-style center.
BIG FROSTING ENERGY: The glaze is thick and creamy, not a watery drizzle. It’s the “bliss” part.
PERFECT FOR SHARING: These slice into neat squares and travel well once chilled, so they’re great for gatherings.
MAKE-AHEAD FRIENDLY: You can bake them the night before and glaze the next day. Even better, honestly.
CINNAMON ROLL BLISS BARS INGREDIENTS
You don’t need anything fancy. Just classic pantry basics, plus cream cheese for that frosting.
You’ll need:
For the buttery base
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1 cup unsalted butter, melted and slightly cooled
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½ cup powdered sugar
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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½ teaspoon fine sea salt
For the cinnamon roll layer
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½ cup unsalted butter, softened
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¾ cup light brown sugar, packed
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2 tablespoons all-purpose flour
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1 tablespoon ground cinnamon
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¼ teaspoon fine sea salt
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2 tablespoons heavy cream (or whole milk)
For the cream cheese glaze
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4 ounces cream cheese, softened
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3 tablespoons unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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2 to 4 tablespoons milk or heavy cream (as needed)
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Pinch of salt
Optional finishing touch
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A light sprinkle of cinnamon on top of the glaze
INGREDIENT NOTES THAT ACTUALLY HELP
Powdered sugar in the crust: This keeps the base soft and tender. Granulated sugar can work, but powdered sugar gives you that melt-in-your-mouth bite.
Brown sugar in the cinnamon layer: Brown sugar brings moisture and that deep, caramel vibe that makes cinnamon rolls taste like cinnamon rolls.
A little flour in the cinnamon layer: It helps the cinnamon mixture bake up thick and spreadable instead of turning greasy.
Salt everywhere: A pinch here and there keeps the sweetness balanced and makes the cinnamon pop. Don’t skip it.
Cream cheese glaze: Softened cream cheese is non-negotiable if you want a smooth frosting. Cold cream cheese will give you lumps that never fully disappear.
SUBSTITUTIONS AND ADDITIONS
BUTTER: Unsalted butter is best so you can control the salt. If you only have salted butter, skip the added salt in the crust and glaze.
CINNAMON: If you love a bold cinnamon punch, bump it up to 1½ tablespoons. If you want it milder, use 2 teaspoons instead.
CREAM CHEESE: Full-fat cream cheese gives the best texture and flavor. Reduced fat works in a pinch, but the glaze won’t be quite as rich.
NUTS: Want crunch? Sprinkle ½ cup finely chopped pecans over the cinnamon layer before baking. Keep the pieces small so slicing stays clean.
MAPLE TWIST: Swap ½ teaspoon of maple extract into the glaze (and keep the vanilla). It turns the whole thing into a bakery-style maple cinnamon bar.
KITCHEN TOOLS YOU’LL NEED
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9×13-inch baking dish
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Parchment paper (highly recommended)
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Mixing bowls
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Rubber spatula
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Hand mixer (helpful for the glaze)
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Measuring cups and spoons
PRO TIP: Line your baking dish with parchment paper, leaving overhang on the long sides. That parchment “sling” makes lifting and slicing so much easier.
HOW TO MAKE CINNAMON ROLL BLISS BARS
STEP ONE: Prep the pan
Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly spray it with nonstick spray.
OUR RECIPE DEVELOPER SAYS
Parchment paper is your best friend here. You’ll lift the whole slab out in one piece, and your cuts will look neat and bakery-ready.
STEP TWO: Make the buttery base
In a large bowl, stir together the melted butter, powdered sugar, and vanilla until smooth. Add the flour and salt, and mix until a soft dough forms. It’ll look a little crumbly at first, then it comes together.
Press the dough evenly into the prepared baking dish. Use the bottom of a measuring cup to flatten it into an even layer, especially in the corners.
STEP THREE: Bake the base
Bake for 14 to 16 minutes, or just until the edges look set and the top no longer looks raw. You’re not trying to brown it deeply. A pale golden edge is perfect.
PRO TIP: Don’t overbake the crust. If it gets too golden now, it can turn dry after the second bake.
STEP FOUR: Mix the cinnamon roll layer
While the base bakes, make the cinnamon layer.
In a medium bowl, stir together the softened butter and brown sugar until thick and creamy. Add the flour, cinnamon, and salt. Then add the cream and stir until you have a spreadable, thick mixture that looks like cinnamon roll filling.
It should hold its shape on a spoon but still spread easily. If it feels too stiff, add another teaspoon of cream.
STEP FIVE: Add the cinnamon layer
When the crust comes out of the oven, let it cool for 5 minutes. Then dollop the cinnamon mixture over the warm crust and spread it gently into an even layer.
Take your time. The warm crust is soft, and you don’t want to tear it. Gentle pressure, small strokes, and it’ll smooth out.
STEP SIX: Bake again
Return the pan to the oven and bake for 12 to 15 minutes, until the cinnamon layer looks set and slightly glossy. The center shouldn’t jiggle like liquid.
Remove from the oven and let the bars cool completely in the pan.
And yes, completely means completely. Give it at least 60 to 90 minutes at room temperature, or speed it up in the fridge.
STEP SEVEN: Make the cream cheese glaze
In a mixing bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat again.
Add milk or cream one tablespoon at a time until the glaze reaches your favorite consistency.
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For a thick frosting-style glaze: use 2 tablespoons.
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For a softer, spreadable glaze: use 3 to 4 tablespoons.
STEP EIGHT: Glaze and slice
Spread the glaze evenly over the cooled bars. If you want, dust the top lightly with cinnamon.
Lift the bars out using the parchment overhang, place on a cutting board, and slice into squares.
PRO TIP: For the cleanest cuts, chill the glazed bars for 20 minutes before slicing. Wipe the knife clean between cuts for sharp edges.
WHY COOLING MATTERS (AND HOW TO GET IT RIGHT)
It’s tempting to glaze while the bars are warm. The smell will get you.
But here’s what happens: warm cinnamon filling softens the glaze, and the glaze slides, melts, and disappears into the top. Still tasty. Just not that thick, pretty layer you’re going for.
If you want the real cinnamon roll bar experience, cool first.
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Cool at room temperature for 60–90 minutes, then glaze.
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Or cool 30 minutes on the counter, then refrigerate 30 minutes, then glaze.
If your kitchen is warm, the fridge method is the easiest win.
HOW TO SLICE THESE BARS WITHOUT A MESS
These bars are soft. That’s a good thing.
It also means slicing can get sticky if you rush it. Here’s the simple method that works every time:
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Chill the bars after glazing for 20 to 30 minutes.
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Use a large sharp knife.
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Wipe the blade with a damp paper towel between cuts.
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Cut straight down—don’t drag the knife through the glaze.
If you’re serving them at a party, smaller squares work great. For a dessert plate, go bigger. Either way, they disappear fast.
HOW TO SERVE CINNAMON ROLL BLISS BARS
These bars are great at room temperature, but they’re especially good slightly chilled. The glaze firms up, the cinnamon layer gets fudgy, and the base stays soft.
Here are a few easy serving ideas:
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Serve with coffee or hot cocoa for a cozy afternoon snack.
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Plate with fresh berries to balance the sweetness.
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Warm a square for 8 seconds in the microwave if you want that “fresh cinnamon roll” vibe. (Keep it short so the glaze doesn’t melt off.)
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Cut into bite-size squares for a dessert tray.
If you’re packing them for school or a bake sale, chill first. They travel cleaner that way.
HOW TO STORE THESE CINNAMON ROLL BLISS BARS
Because of the cream cheese glaze, these should be stored chilled after they’re frosted.
IN THE FRIDGE: Store in an airtight container for up to 5 days. Place parchment between layers if stacking.
AT ROOM TEMPERATURE: If you’re serving the same day and your house is cool, they can sit out for a few hours. After that, pop them back in the fridge.
IN THE FREEZER: These freeze well. For best texture, freeze the bars without glaze, then glaze after thawing.
MAKE AHEAD: Bake the bars the day before, cool, cover tightly, and refrigerate overnight. Glaze the next day right before serving. This make-ahead approach is the same style of planning that keeps busy kitchens running smoothly.
FREEZER INSTRUCTIONS THAT KEEP THEM TASTING FRESH
If you want to stock your freezer with something sweet, this is a good pick.
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Bake and cool completely.
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Lift out and slice into squares.
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Wrap each square in plastic wrap, then place in a freezer-safe bag or container.
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Freeze for up to 2 months.
To thaw, place in the fridge overnight or on the counter for about 45 minutes.
If you froze them unglazed, whip up a fresh batch of glaze and spread it on once thawed. That’s how you get the best look and the best texture.
TROUBLESHOOTING
My cinnamon layer looks oily.
This usually happens if the bars were baked too long or the butter was very warm. Next time, soften butter at room temperature (not melted) for the cinnamon layer, and bake just until set.
My crust is crumbly.
It may have gotten overbaked in the first bake. Pull it when it’s just set and pale. Also make sure you measure flour correctly—spoon into the cup and level it off.
My glaze is too thick.
Add milk one teaspoon at a time. Go slow. It loosens quickly.
My glaze is too thin.
Add more powdered sugar, two tablespoons at a time, until it thickens back up.
FREQUENTLY ASKED QUESTIONS
Can I use a 9×9 pan instead of a 9×13?
You can, but the bars will be thicker and need longer baking time. Start checking around 18 minutes for the base and 16 minutes for the second bake.
Can I double the glaze?
Absolutely. If you love a thick frosting layer, double it and spread it high. Chill before slicing so it stays neat.
Do these taste best warm or chilled?
Both work. Warm gives you that gooey cinnamon roll feel. Chilled gives you cleaner slices and a thicker frosting bite.
Can I add a swirl?
Yes. If you want a marbled look, drag a butter knife through the cinnamon layer lightly before the second bake. Don’t dig into the crust.
Cinnamon Roll Bliss Bars
Ingredients
For the buttery base
- 1 cup unsalted butter melted and slightly cooled
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
For the cinnamon roll layer
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 tablespoons heavy cream or whole milk
For the cream cheese glaze
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk or heavy cream as needed
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly spray.
- Make the base: Stir melted butter, powdered sugar, and vanilla. Add flour and salt and mix until a soft dough forms. Press evenly into the pan.
- Bake base for 14–16 minutes, just until set and lightly golden at the edges.
- Make cinnamon layer: Mix softened butter and brown sugar until creamy. Stir in flour, cinnamon, and salt. Add cream and mix until spreadable.
- Cool crust 5 minutes, then spread cinnamon layer gently over the warm base.
- Bake 12–15 minutes, until the cinnamon layer looks set and glossy. Cool completely.
- Make glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, then milk as needed for desired consistency.
- Spread glaze over cooled bars. Chill 20 minutes for clean slices, then cut into squares.
