Cooked - Cinnamon Roll Shortbread Bars

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cinnamon Roll Shortbread Bars

1.0

225g unsalted butter, softened

150g caster sugar (baker’s sugar; granulated works too)

1 tbsp pure vanilla extract

315g plain flour

¼ tsp fine salt

1 tbsp demerara or turbinado sugar (for topping)

55g butter, softened

100g soft light brown sugar

1 tsp ground cinnamon

1 tsp vanilla extract

60g full-fat cream cheese, softened

115g butter, softened

120g icing sugar

2 tsp vanilla extract

Oven & tin: Preheat to 180°C / Fan 160°C / Gas Mark 4. Line a 20cm × 20cm square tin with baking parchment.
Crust: Beat butter + caster sugar until pale and fluffy (2–3 mins). Stir in vanilla. Add plain flour + salt; mix only until just combined. Press evenly into the tin, prick all over with a fork. Bake 15 minutes until pale golden.
Filling: While crust bakes, beat butter, brown sugar, cinnamon + vanilla to a smooth paste. Spread evenly over the hot crust. Return to oven for 15–18 mins more until edges are golden. Leave to cool completely in the tin.
Frosting: Beat cream cheese + butter until smooth. Gradually beat in icing sugar, then vanilla. Spread over cold bars. Sprinkle with demerara sugar. Chill 30 mins, then cut into squares.
Keep in an airtight container in the fridge for up to 5 days

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🍿Snack🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created last week

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