Cinnamon Toast Bars

These cinnamon toast bars, made with flour, brown sugar, cinnamon, eggs, and vanilla, tastes like, well, cinnamon toast. But oh-so-much better. Your kids will worship you. So will your inner kid.

Black tray with a slab of cinnamon toast bars--brownie-like dessert made with brown sugar and cinnamon, two bars cut on the side

All the loveliness of cinnamon toast but in a vastly more indulgent package. Another beauty of this recipe, as the author explains, is that “you probably already have all of the ingredients on hand, making it perfect for that ‘OMG! I’ve got to make something for the bake sale!’ moment.” And we could all use more of that.–Renee Schettler Rossi

Cinnamon Toast Bars

  • Quick Glance
  • (7)
  • 10 M
  • 45 M
  • Makes 16 bars
5/5 - 7 reviews
Print RecipeBuy the Fat Witch Bake Sale cookbook

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Ingredients


Directions

Preheat the oven to 350°F (175°C). Line a 9-inch square metal baking pan with parchment paper, allowing the excess to hang over the edges of the pan. (Do not use a glass baking pan for this recipe.)

In a large bowl with an electric mixer, beat the butter, light brown sugar, and granulated sugar until well combined. Then beat in the eggs and vanilla until light and fluffy.

Measure the flour, baking powder, salt, and cinnamon and sift directly into the butter mixture. Beat just until combined and no trace of the dry ingredients remains.

Spread the batter evenly in the prepared pan and bake for 28 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Cool in the pan on a wire rack for at least 1 hour prior to even thinking about cutting into them. (Seriously. The bars are already a little tricky to slice in a presentable manner since they’re gooey, and if you wait any less than an hour, you may as well instead just grab a spoon and start scooping brownies from the pan.)

Cut the blondies into squares just before serving. (The bars will keep longer uncut. Cover the pan with plastic wrap or foil and store at room temperature for 3 to 4 days or in the refrigerator for 6 to 8 days.)

Print RecipeBuy the Fat Witch Bake Sale cookbook

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Recipe Testers' Reviews

This tastes like a blondie and a snickerdoodle made a baby in the oven! This treat is AMAZING! It has the best qualities of two of my favorite desserts—the chewy butteriness of a blondie and the cinnamon crunch of a snickerdoodle cookie. My finished product looked just like the picture. The top was cracked and uneven, very crisp at the edges, and sunken in the middle. The appearance proved not to matter in the end, the texture was amazing! The top and bottom were delightfully crunchy, a perfect counterpoint to the gooey and chewy inside texture that was just like a blondie.

These cinnamon toast bars are a cross between breakfast and dessert. Their texture is very similar to a fudgy brownie but the flavor is very cinnamon breakfast cereal. I enjoyed the dense texture and may cook them a little longer next time. My baking time was significantly more than the 22 to 28 minutes that the recipe indicated. I took them out after 33 minutes and a toothpick still came out with moist crumbs attached. I think they could have stayed in even a few more minutes but were delicious as is and very moist and chewy.

They were very dense and cinnamon-y in flavor. I enjoyed them with coffee and would cut off a piece at will rather than slicing them all ahead. I made them four days ago and I'm still enjoying one as I type this review. I started checking the bars at 22 minutes and they were still mostly batter with some crisping around the edges at that point. At 28 minutes, the toothpick still came out with batter on it but the edges were puffing up nicely. At 33 minutes, a toothpick came out with very moist crumbs but I was concerned about leaving them in any longer because of the timing in the recipe. I definitely could have given them a few more minutes in hindsight.

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Comments

  1. Sometimes a recipe comes along that is elegant in it’s simplicity. These Cinnamon Toast Bars are one such recipe. Who would believe that such basic ingredients would result in a bar that’s multi-textured: Crispy on the edges, mushy/chewy (not gooey) in the middle.

    Here’s how I tweaked the recipe. Other than pan size, the recipe was not specific as to what type of pan (Pyrex or metal) to use. I opted for a metal one. Stated baking time was 22 to 28 minutes, but when I stuck the tester in the center of the pan at 3-minute intervals, it didn’t come out clean. I tried again at 30 minutes and they were perfect. Note: the edges will be higher than the middle. They are difficult to take out of the pan so I think the next time I make them, I will use parchment paper instead of butter and flour. Also, I think toasted pecans would be a delicious addition. Another plus: the bars last about 5 days at room temperature in a plastic container, although I’m sure they won’t be around for that long.

    I used a 9-by-9-inch metal pan. I thought about using a Pyrex, but I thought the metal one would work better. The edges are definitely crispier than the middles. The texture isn’t gooey. It’s more mushy/chewy. They are difficult to take out of the pan so I think the next time I make them, I will use parchment paper instead of butter and flour. Also, I think toasted pecans would be a delicious addition.

    P.S. My husband just came home and ate one. He loved it.

  2. I have to start with a huge thank you for this recipe—-it made me so nostalgic for my own childhood years! And I loved how no-frills this recipe was. And I didn’t have to worry about running out to the grocery store to get any ingredients. The smell of these baking alone is reason enough to make these.

    The only change I made was that I used an 8-inch baking dish as it was all I had. This caused the bars to be a bit thicker so I just increased the baking time. I cooked the bars for 34 minutes, which is how long it took for a toothpick to come out clean with this size dish and my oven. The bars turned out a bit gooier on the inside than I expected, but I ended up preferring that texture. The only trouble I had was with presentation—when I cut the bars, the top began to break off into small pieces. Perhaps I didn’t let them cool long enough (I let them cool for just an hour but they were still warm when I cut them into squares). The flavor wasn’t compromised, though!

    I initially served these for dessert with a scoop of ice cream, and everyone raved about them. The only change I would consider making would be add chocolate chips one of the next time I make these, based solely on the fact that chocolate just makes everything better. The cut bars kept well in an airtight container for 3 days (they may have lasted for longer, but that’s how long it took for us to devour them).

    It makes for a perfect dessert with a scoop of ice cream or for a quick breakfast with a side of berries—that makes these healthy, right?

  3. Outstanding bars! Mine look just like the ones pictured. I followed the recipe to the letter except for the pan size. I used an 8-inch square metal baking pan and am glad that I did. The bars are just under 1 inch thick and I wouldn’t have wanted them any thinner. They tested done at 29 minutes. They’re gooier than I was expecting but the texture is what sets them apart from a traditional blondie and makes them unique. The cinnamon is definitely the star, but isn’t overpowering. I lined the pan with parchment and didn’t have any problems removing the bars as a single unit. I let them cool completely before cutting into 16 squares using a sharp thin blade carving knife (not a serrated knife). They sliced beautifully, with nice clean cuts. Even the outside bars didn’t crumble.

    1. Sadie, love everything about your comment. Thank you for taking the time to let us know! And yes, we, too, are fans of gooey. Glad your tweaks created a blondie that you’ll turn to again and again!

  4. These bars scream nostalgia! As soon as I told people they were “cinnamon toast” bars, eyes lit up, bugged out, and they begged me for the recipe before even trying one! HA! I brought them to a potluck and not a single one was left 🙂

    These bars really do live up to the hype and it’s such an easy recipe with such a wonderful result. They were chewy with a cracked crust, just like the picture. They are, however, very sweet, so I would only recommend them if you have a sweet tooth.

    I doubled the recipe and baked mine in an 18-by-26-inch sheet pan lined with parchment. I took other reviewers’ recommendations and increased the bake time to 35 minutes.

    Next time, I may actually top the batter with cinnamon toast cereal before baking to really draw attention to them!

    1. There’s not a thing about what you wrote that I don’t love, Daniela! Many thanks for taking the time to share how magnificently these worked for you (and everyone who tried them)!

  5. So good! I had these on the menu plan to make Tuesday when I was off. I decided to make them Monday while prepping dinner. Mixed them quick while the oven heated. While they baked I prepped the salad and meal for dinner. Mine took maybe 40 minutes but my pan was 8-by-8 inches. So good with tea.

    1. Carlin, magnificent! Love that you find these to be as outrageously easy and quick and delicious as we do! Because who couldn’t use another weeknight sugar fix?! We so appreciate you taking the time to let us know. Thank you!

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