Cinnamon Roll Sugar Cookie Bars


Cinnamon rolls meet sugar cookies meets a quicker method and what do you get? These amazing Cinnamon Roll Sugar Cookie Bars. Sugar cookie bars were one of the first recipes I posted and back then I had all these ideas for different sugar cookie bars that I wanted to make.

Time went by I sort of forgot about that cinnamon swirl version I wanted to create then suddenly one day I remembered again. Yeah that’s how I work I guess.

Cinnamon Roll Sugar Cookie Bars | Cooking Classy

If you like cinnamon rolls and if you like sugar cookies then put these on your must try list. No, scratch that. Don’t just put them on the top of some list to make them soon. Go make them, right now.

Even if it’s 6:00 am :). Okay, really you probably shouldn’t make them for breakfast because you’ll want to just sit down with the entire pan full in front of you with a fork and knife, a napkin wrapped around your shoulders, with a tall glass of milk standing near by – you know start your day out right :).

Cinnamon Roll Sugar Cookie Bars | Cooking Classy

Really these are intended to be more of a dessert but they are completely breakfast inspired. Could we ever get enough of those warm from the oven, cream cheese frosting covered, stick, fluffy and soft cinnamon rolls? I know I can’t so that is why I find a way to make them into something other than just what they are intended to be.

The dough for these is fairly sticky. The first time I made them the dough was more dry and easier to work with, but of course what did that result in? A drier sugar cookie bar.

The second time around I added in more moisture and a little less flour – which of course made a sticker dough but a softer cookie with more moisture and a hint of chew.

So, just slather your hands generously in butter (consider it your spa experience for the day) and it should be much easier to work with despite it’s sticky texture. Enjoy!

Cinnamon Roll Sugar Cookie Bars | Cooking Classy

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Cinnamon Roll Sugar Cookie Bars

Two tempting treats collide, sugar cookies and cinnamon rolls, something totally irresistible!

Servings: 16
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 2 1/4 cups + 2 Tbsp all-purpose flour
  • 2 Tbsp cornstarch
  • 1 Tbsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 1/2 Tbsp powdered milk
  • 10 Tbsp unsalted butter , softenend
  • 2/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract

Cream Cheese Frosting

  • 6 oz cream cheese , softened
  • 6 Tbsp salted butter , softened
  • 1/2 tsp vanilla extract
  • 2 1/2 - 3 cups powdered sugar


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally. Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Butter and 13 by 9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in dish. Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 21 minutes. Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
  2. For the cream cheese frosting:
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl. Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.
  4. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Sugar Cookie Bars
Author: Jaclyn


  • Annemarie Gray: I followed this recipe to the letter and was very disappointed. It looks nothing like the picture. My cake/brownie was horribly dry and crumbly. I am positive I followed the directions. Are the ingredient amounts incorrect? September 18, 2013 at 4:33pm Reply

    • Jaclyn: They definitely shouldn’t be dry and crumbly these are one of the moister sugar cookies I’ve made. It sounds to me like yours may have been over-baked or possible something was left out? September 29, 2013 at 12:47pm Reply

      • Lena: I too followed them to a T. Even removed them from the oven before the toothpick came out completely clean (hoping for a touch soft, ever so slightly gooey) and got incredibly dry cookies. Nothing left out from what you listed, double and tripled checked. Any other thoughts? I really wanted to love these! September 21, 2014 at 11:07am Reply

        • Jaclyn: I would recommend carefully scooping and leveling the flour when measuring and make sure the flour isn’t packed down in the first place. It can be easy to over-measure flour so that is possibly what happened. Sorry that yours were dry though, next time you could even add in an extra 2 Tbsp of butter. October 15, 2014 at 10:34pm Reply

  • Jett Whitfield: I love when others post comments so I can pop in and drool again!!! LOL September 3, 2013 at 12:08pm Reply

  • Deborah: Can you please let me know when a house in your neighborhood is for sale? I would love to be your neighbor! ;) September 3, 2013 at 10:12am Reply

    • Jaclyn: Haha, yes :). I’d love to be your neighbor too! September 3, 2013 at 11:56am Reply

  • Tieghan: Amazing! You are so incredible! Every recipe is a triple winner in my book! These bars look so good and my whole family would love them! August 23, 2013 at 8:29pm Reply

    • Jaclyn: Thanks Tieghan :)! August 24, 2013 at 7:22pm Reply

  • Kristi @ Inspiration Kitchen: These look delicious – a cinnamon roll marries a sugar cookie? A nuptial made in heaven – oh yes! August 23, 2013 at 5:34am Reply

  • Kristy @ Sweet Treats & More: I’m just dying over theses Jaclyn! August 22, 2013 at 8:33pm Reply

  • Glynis Steel: Looks great, I would love to try these but I don’t have any powdered milk, could I use vanilla protein powder as a sub. What would you do? August 22, 2013 at 7:06am Reply

    • Jaclyn: I would just omit it if you don’t have it and don’t want to make a special trip to the store for it. I wouldn’t recommend the protein powder as I think that could alter the texture of the cookies. I hope you love them! August 22, 2013 at 9:58am Reply

    • Jett Whitfield: Yes please – they look wonderful Jaclyn! August 22, 2013 at 10:04am Reply

  • Jett Whitfield: Wow! Found this on Two Peas & Their Pod’s blog. Shared it on Twitter!
    @get2whit August 22, 2013 at 5:06am Reply

    • Jaclyn: Thanks for sharing Jett!! August 22, 2013 at 10:10am Reply

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