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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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

Want it? Click it.

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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