Easy Cinnamon Roll Bars (No Yeast, No Rolling!): Your 30-Minute Breakfast Fix

Imagine the cozy, comforting scent of freshly baked cinnamon rolls wafting through your kitchen. Now, imagine achieving that same warm, gooey, cinnamon-sugar bliss without waiting for dough to rise, without any yeast, and without ever touching a rolling pin. That’s the magic of these Easy Cinnamon Roll Bars.

They are the ultimate shortcut to cinnamon roll nirvana: a soft, cakey base swirled with buttery cinnamon sugar and topped with a simple, creamy glaze. I promise, in the time it would take to preheat your oven for traditional rolls, you can have these incredible bars in the oven and be 30 minutes away from pure, effortless comfort food.

WHY YOU’LL ADORE THESE EASY CINNAMON ROLL BARS

Let me tell you exactly why this recipe is a weekday hero.

• First, it’s unbelievably fast and simple, just mix, swirl, and bake.
• Second, it uses ingredients you absolutely have in your pantry right now.
• Third, the texture is the perfect hybrid: tender and cake-like like a coffee cake, with the unmistakable flavor of a cinnamon roll’s center.
• Finally, it’s a one-pan wonder, meaning minimal cleanup and maximum enjoyment.

These Easy Cinnamon Roll Bars are the answer to every sudden cinnamon craving, busy morning, or potluck panic.

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YOUR PANTRY-READY INGREDIENT LIST

This is the simplest ingredient list for the biggest reward. Here’s what you’ll need for these Easy Cinnamon Roll Bars (No Yeast, No Rolling!).

For the Cakey Bar Base:

• All-Purpose Flour: The structure of our bars.
• Granulated Sugar: For sweetness.
• Baking Powder: Our leavening agent, giving the bars their lift without yeast.
• Salt & Vanilla Extract: For flavor balance and warmth.
• Milk: Whole milk is best for richness, but any milk works.
• Egg: For binding and texture.
• Unsalted Butter, melted: For a rich, tender crumb.

For the Cinnamon-Sugar Swirl:

• Unsalted Butter, melted: To create a ripple effect.
• Light Brown Sugar & Ground Cinnamon: The classic, irresistible duo.

For the Simple Glaze:

• Confectioners’ Sugar, Milk, and Vanilla Extract: Whisked together for the iconic sweet drizzle.

THE TOOLS YOU’LL NEED

• 8×8 inch or 9×9 inch baking pan
• Parchment paper (for easy lifting)
• Two mixing bowls (one medium, one small)
• Whisk and spatula
• Fork or knife (for swirling)

STEP-BY-STEP: MAKING MAGIC IN ONE PAN

This is a true dump-and-stir recipe. Let’s make the easiest Cinnamon Roll Bars of your life.

STEP 1: MAKE THE CAKEY BATTER

Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving an overhang on two sides. In your medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and whisk just until you have a smooth, thick batter. Spread this batter evenly into your prepared pan.

STEP 2: CREATE AND SWIRL THE CINNAMON FILLING

In your small bowl, stir together the melted butter, brown sugar, and cinnamon until it forms a thick, spreadable paste. Drop spoonfuls of this cinnamon mixture randomly over the top of the batter in the pan. Now, take a fork or a knife and gently swirl it through the batter, creating beautiful marble-like streaks. Don’t over-swirl! You want distinct ribbons of cinnamon.

STEP 3: BAKE TO PERFECTION

Bake for 25-30 minutes (for an 8×8 pan; 20-25 for 9×9), or until the edges are golden brown and a toothpick inserted into the center of the cakey part (not a cinnamon swirl) comes out clean. The top will be crackly and beautiful.

STEP 4: GLAZE AND SERVE

Let the bars cool in the pan for at least 20 minutes. Use the parchment paper to lift the entire slab onto a cutting board. While they cool, whisk together the glaze ingredients until smooth. Drizzle the glaze generously over the slightly warm bars. Slice into squares and serve!

THE SECRET TO THE PERFECT SWIRL & TEXTURE

The key to these Easy Cinnamon Roll Bars (No Yeast, No Rolling!) is in the consistency of the two components. The batter is thick, which prevents the heavy cinnamon swirl from sinking straight to the bottom. The cinnamon mixture itself is a paste, not a liquid, so it holds its shape as you swirl, creating defined, gooey pockets rather than dissolving into the batter. Baking until just set ensures a soft, tender bar that’s not dry.

PRO TIPS FOR FOOLPROOF BARS

• Don’t Overmix the Batter: Mix just until the flour disappears to keep the texture tender.
• Use a Thick Cinnamon Paste: If your swirl mixture seems too runny, add a touch more brown sugar. It should be like a soft cookie dough.
• Swirl Gently: A few figure-eight motions with a knife are all you need. Over-swirling will muddy the pattern.
• Check for Doneness: The bars are done when the center springs back lightly to the touch and the edges have pulled away slightly from the pan.
• Glaze on Warm Bars: Glazing while the bars are slightly warm helps the drizzle soak in just a little and set beautifully.

DELICIOUS VARIATIONS TO TRY

• Apple Cinnamon: Fold 1 cup of finely diced apple into the batter.
• Cream Cheese Swirl: Beat 4 oz of softened cream cheese with ¼ cup sugar and 1 egg yolk, dollop over batter, and swirl with the cinnamon.
• Pecan Streusel: Sprinkle a mixture of ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and ¼ cup chopped pecans over the batter before baking.
• Chocolate Chip: Fold ½ cup of mini chocolate chips into the batter.

STORAGE & FREEZING INSTRUCTIONS

Store these Easy Cinnamon Roll Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They freeze beautifully for up to 3 months. Freeze the unglazed, baked bars whole or as individual squares on a tray before wrapping tightly. Thaw at room temperature and drizzle with fresh glaze.

TROUBLESHOOTING COMMON QUESTIONS

• My cinnamon swirl sunk to the bottom. Your batter may have been too thin, or the cinnamon mixture too runny. Ensure your batter is thick and your swirl is a paste.
• My bars are dry. This usually means they were over-baked. Check a few minutes early and use the toothpick test in a cakey section, not a gooey swirl.
• Can I double this recipe? Absolutely! Double all ingredients and bake in a 9×13 inch pan. The bake time may increase to 35-40 minutes.
• The glaze is too thick/too thin. Too thick? Add more milk, a teaspoon at a time. Too thin? Add more confectioners’ sugar. You want a drizzle-able consistency.

HOW TO SERVE THESE COZY BARS

Serve these Easy Cinnamon Roll Bars slightly warm or at room temperature with a hot cup of coffee, a cold glass of milk, or as the star of your weekend brunch spread. They are perfect for a quick breakfast on-the-go, a lunchbox treat, or a comforting afternoon snack.

A QUICK NUTRITION NOTE

This is a sweet, indulgent treat. For a slightly lighter version, you can use 2% milk and reduce the sugar in the base by 2 tablespoons.

MY STORY: THE BARS THAT SAVED SUNDAY MORNING

This recipe was born from a Sunday morning disaster. I had promised my family homemade cinnamon rolls, but I’d completely forgotten to start the dough the night before. Faced with disappointed faces, I scanned my pantry and threw together these bars in a moment of desperation. The result? Not a single complaint.

In fact, they were declared “better than the rolls” because we could eat them immediately. Now, these Easy Cinnamon Roll Bars (No Yeast, No Rolling!) are our official lazy Sunday tradition. They’re a reminder that sometimes, the easiest solutions are the most delicious.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven is preheated to 350°F (175°C).
• Baking pan is lined with parchment paper.
• Butter for both batter and swirl is melted and slightly cooled.
• Cinnamon-sugar swirl mixture is a thick paste.
• You have 20 minutes for cooling before glazing.

FREQUENTLY ASKED QUESTIONS