Easy Cinnamon Roll Shortbread Bars with Cream Cheese Glaze

Cinnamon Roll Shortbread Bars offer an utterly irresistible fusion that promises to elevate your baking repertoire. Have you ever wished you could capture the warm, comforting essence of a gooey cinnamon roll and meld it with the delightful, buttery crumble of a classic shortbread? Prepare to have your culinary dreams come true. This ingenious dessert marries the best qualities of two beloved treats, creating a truly unique experience that is both familiar and exciting. While traditional shortbread boasts a storied past rooted in Scottish baking traditions and cinnamon rolls evoke images of cozy mornings, this recipe brings them together in a harmonious celebration of flavor and texture.

I find that people absolutely adore this dish not only for its incredible taste – the perfect balance of sweet cinnamon swirl against a tender, rich shortbread base – but also for its sheer convenience. Gone are the days of lengthy proofing times associated with yeast dough; these bars deliver all the iconic flavor of a cinnamon roll with significantly less effort. They provide that comforting, spiced warmth and soft, crumbly texture that makes them perfect for any occasion, from a leisurely breakfast to an elegant dessert or a delightful afternoon snack. I am confident that these Cinnamon Roll Shortbread Bars will quickly become a cherished favorite in your household, offering a simpler path to extraordinary indulgence.

this Recipe

Ingredients:

• For the Shortbread Base:

  • 1 cup (2 sticks or 226g) unsalted butter, very cold and cut into ½-inch cubes. Using cold butter is absolutely key for that melt-in-your-mouth shortbread texture.
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 cups (240g) all-purpose flour, spooned and leveled. I like to give it a quick sift to ensure it’s light and lump-free.

• For the Cinnamon Sugar Filling:

  • ½ cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon. Good quality cinnamon makes all the difference here!
  • ¼ cup (56g) unsalted butter, melted.

• For the Cream Cheese Glaze:

  • 4 ounces (113g) cream cheese, softened to room temperature. Take it out of the fridge at least an hour before you plan to make the glaze.
  • 2 tablespoons (28g) unsalted butter, softened to room temperature.
  • 2 cups (240g) powdered sugar (confectioners’ sugar), sifted. Sifting prevents lumps and gives you a wonderfully smooth glaze.
  • 1 teaspoon pure vanilla extract.
  • 1-3 tablespoons milk or heavy cream, as needed for desired consistency.

Making the Shortbread Base

1. Prepare Your Baking Pan:

   Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This overhang will be your best friend later when you need to lift the cooled bars out of the pan. I also like to lightly grease the pan before adding the parchment paper to help it stay put. This simple step prevents any sticking disasters and makes cleanup a breeze!

2. Combine Butter, Sugar, and Salt:

   In a large mixing bowl, combine the very cold, cubed unsalted butter, granulated sugar, and fine sea salt. I usually opt for a stand mixer with the paddle attachment for this part, but a handheld electric mixer works perfectly well too. Mix on medium-low speed for about 1-2 minutes, just until the butter is slightly broken down and starts to combine with the sugar. You’re not trying to cream it here, just incorporate it.

3. Add the Flour:

   Gradually add the sifted all-purpose flour to the butter mixture, mixing on low speed. Mix only until the flour is just incorporated and the mixture resembles coarse crumbs. It’s crucial not to overmix at this stage! Overmixing develops the gluten in the flour, which can lead to tough shortbread instead of the tender, crumbly texture we’re aiming for in our Cinnamon Roll Shortbread Bars. The dough might seem a bit dry and crumbly, almost like wet sand – that’s exactly what you want. If you squeeze a handful, it should hold together loosely.

4. Press into the Pan:

   Transfer about two-thirds of the shortbread dough mixture into your prepared 9×13 inch baking pan. Using your hands or the bottom of a flat glass, firmly press the dough evenly into the bottom of the pan. You want a compact, level base. Make sure to press all the way into the corners. A well-compacted base ensures your bars hold together beautifully. Set aside the remaining one-third of the shortbread dough for later. I often pop the pan with the pressed shortbread base into the freezer for about 10-15 minutes while I prepare the filling. This extra chill helps the shortbread hold its shape even better during baking.

Preparing the Cinnamon Sugar Filling

5. Mix the Cinnamon Sugar:

   In a small bowl, whisk together the ½ cup granulated sugar and 2 tablespoons ground cinnamon until thoroughly combined. The aroma of this mixture alone is enough to get you excited for these Cinnamon Roll Shortbread Bars!

6. Drizzle Melted Butter:

   Evenly drizzle the ¼ cup of melted unsalted butter over the pressed shortbread base in the pan. Try to get it as uniform as possible; this acts as the adhesive for our delicious cinnamon sugar layer.

7. Sprinkle Cinnamon Sugar:

   Generously and evenly sprinkle the entire cinnamon sugar mixture over the melted butter layer on the shortbread base. Use your fingertips to gently spread it if needed, but avoid pressing it down too hard, as you don’t want to disturb the base.

8. Crumble Remaining Shortbread:

   Take the reserved one-third of the shortbread dough. Crumble this dough evenly over the top of the cinnamon sugar layer. You can break it into small, pea-sized pieces. This creates a wonderful crumb topping that adds another layer of texture and that classic shortbread richness to our bars.

Baking the Cinnamon Roll Shortbread Bars

9. Bake Until Golden:

   Place the baking pan in your preheated 350°F (175°C) oven. Bake for 30-35 minutes, or until the edges of the shortbread are lightly golden brown and the topping appears set and fragrant. The baking time can vary slightly depending on your oven, so keep an eye on it. You’ll know it’s ready when your kitchen smells absolutely incredible – a tell-tale sign of perfectly baked Cinnamon Roll Shortbread Bars!

10. Cool Completely:

    Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a very important step, even though it requires patience! Allowing the bars to cool fully in the pan prevents them from crumbling when you cut them and ensures the integrity of the layers. If you try to cut them warm, they will likely fall apart. This cooling process usually takes at least 1-2 hours, sometimes longer depending on your kitchen’s temperature. While they cool, you can start preparing the glorious cream cheese glaze.

Crafting the Cream Cheese Glaze

11. Cream Cheese and Butter:

    In a medium mixing bowl, combine the softened cream cheese and softened unsalted butter. Using an electric mixer (stand or handheld) with the paddle attachment, beat them together on medium speed until the mixture is completely smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps of cream cheese left, as these can ruin the texture of your glaze. Scrape down the sides of the bowl occasionally to ensure everything is incorporated.

12. Add Powdered Sugar and Vanilla:

    Gradually add the sifted powdered sugar to the cream cheese mixture, mixing on low speed until just combined. Then, add the pure vanilla extract. Once the sugar is mostly incorporated, increase the speed to medium and beat for another 1-2 minutes until the glaze is smooth and light.

13. Adjust Consistency:

    At this point, assess the consistency of your glaze. If it’s too thick to spread easily, add milk or heavy cream one tablespoon at a time, mixing well after each addition, until you reach your desired drizzly, yet still luscious, consistency. I usually find that 2 tablespoons works perfectly, but feel free to adjust based on how thick or thin you like your glaze. You want it thick enough to stay on top but thin enough to spread smoothly over your Cinnamon Roll Shortbread Bars.

Glazing and Finishing

14. Glaze the Cooled Bars:

    Once the Cinnamon Roll Shortbread Bars are completely cool (and I mean completely cool – if they’re even a little warm, your glaze will melt!), carefully lift them out of the pan using the parchment paper overhang and transfer them to a cutting board or a clean surface. Generously spoon the cream cheese glaze over the top of the shortbread bars. Use an offset spatula or the back of a spoon to spread the glaze evenly across the entire surface.

15. Allow Glaze to Set (Optional but Recommended):

    For cleaner cuts and a slightly firmer glaze, you can let the glazed bars sit at room temperature for about 15-30 minutes, or even pop them into the refrigerator for 10-15 minutes, to allow the glaze to set slightly. This step is entirely optional, but I find it makes cutting much neater.

16. Slice and Serve:

    Using a sharp knife, carefully slice the Cinnamon Roll Shortbread Bars into your desired size. I typically cut them into 12-16 squares. Wipe your knife clean between cuts for the neatest edges. These Cinnamon Roll Shortbread Bars are truly a delightful treat, perfect for any occasion! Store any leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Bring them back to room temperature before serving for the best flavor and texture. Enjoy every single bite of this amazing combination of tender shortbread and classic cinnamon roll goodness!

Conclusion:

And there you have it, my friends! If you’ve followed along, you now understand why these incredible bars have become a firm favorite in my kitchen, and I have no doubt they’re about to become one of yours too. We’ve talked about the magic that happens when you combine the buttery, melt-in-your-mouth tenderness of shortbread with the warm, inviting spice and irresistible gooeyness of a classic cinnamon roll, all wrapped up in a convenient, shareable bar. It’s truly a game-changer for anyone who adores both desserts but might not always have the time or patience for intricate baking projects. What I love most is how they deliver all the nostalgic comfort and complex flavors of a freshly baked cinnamon roll without the yeast, the kneading, or the extensive proofing time. They truly are the best of both worlds, offering an elevated yet approachable treat that consistently impresses.

Why These Bars Are an Absolute Must-Try

These aren’t just any ordinary shortbread bars; they are a celebration of flavor and texture. From the moment you take that first bite, you’re greeted with the delicate crumb of the shortbread, which provides a perfect counterpoint to the rich, cinnamon-sugar filling swirled throughout. And let’s not forget that dreamy vanilla glaze, cascading over the top, adding just the right amount of sweetness and a beautiful finish. They’re substantial enough to satisfy a serious sweet craving, yet light enough that you’ll always be tempted to reach for just one more. I’ve found them to be universally adored, appealing to both sophisticated palates and the pickiest of eaters. They strike that perfect balance of comfort and elegance, making them suitable for almost any occasion. Trust me when I say, once you try these Cinnamon Roll Shortbread Bars, you’ll wonder how you ever lived without them.

Serving Suggestions & Delightful Variations

One of the many joys of these bars is their versatility. They’re absolutely divine served at room temperature, perhaps alongside a freshly brewed cup of coffee or a comforting mug of hot tea for an afternoon pick-me-up. For an even more indulgent experience, I highly recommend warming a bar slightly in the microwave for 10-15 seconds; the cinnamon swirl becomes even gooier, and the glaze softens to a luscious sheen. They also make a fantastic addition to any dessert platter, especially during holiday gatherings or potlucks. Imagine them as part of a brunch spread – an elevated alternative to traditional pastries that will certainly steal the show.

Get Creative with Your Bars!

Feeling adventurous? These bars are incredibly forgiving and open to delightful variations. Consider sprinkling a handful of toasted pecans or walnuts over the cinnamon swirl before baking for an added crunch and nutty depth. A pinch of nutmeg or a whisper of cardamom alongside the cinnamon can introduce a subtle complexity. If you’re a chocolate lover, a drizzle of melted dark chocolate over the cooled glaze could elevate them even further. For a truly decadent twist, you could even swap out the simple vanilla glaze for a cream cheese frosting – that classic cinnamon roll pairing would be absolutely divine! And for those with dietary considerations, don’t shy away; I’ve had success experimenting with gluten-free flour blends for the shortbread base, though texture adjustments might be needed. The possibilities are truly endless, encouraging you to make this recipe your very own.

Your Turn: Bake, Enjoy, and Share!

Now that I’ve shared all my enthusiasm for these fantastic Cinnamon Roll Shortbread Bars, it’s your turn to experience the magic firsthand. I genuinely encourage you to roll up your sleeves, gather your ingredients, and give this recipe a try. I promise you won’t be disappointed. There’s a unique satisfaction that comes from baking something so utterly delicious and seeing the joy it brings to friends and family. Once you’ve baked a batch (or two!), please don’t keep it a secret! I would absolutely love to hear about your experience. Did you add any unique twists? What was your favorite part? Share your photos, your feedback, and your triumphs with us! Your culinary adventures inspire me, and I can’t wait to see what wonderful creations you come up with. Happy baking, and enjoy every single delightful bite!