Tuesday, November 19, 2013

Cinnamon Roll Sugar Cookie Bars

I just got back from a trip visiting my gorgeous, wonderful, hilarious friend Amanda.  Between spa treatments, picking her wedding dress (it's beautiful) and gorging on cheese (that's a thing friends do, right?), we did manage to find time to bake these little guys.

They are cinnamon roll sugar cookie bars, which I understand may be a somewhat confusing name.  Basically cookie bars that taste like cinnamon rolls.  They can even pass as breakfast (lol) in a pinch.

If you're not the most popular person in the office, bring these in.  It totally works.  Most of my relationships are about 75% based on food.  Also, if you're feeling fat, it's a great way for people to exclaim in wonder how you aren't ten times fatter.

That said, they are dangerously delicious.

Cinnamon Roll Sugar Cookie Bars
(adapted from cooking classy, makes one 9x13'' pan)


2 1/4 and 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, softened
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
3 Tbsp 2% Greek yogurt
1/2 tsp vanilla extract


6 oz cream cheese, softened
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
2 3/4 cup powdered sugar
pinch salt

For the bars, preheat the oven to 350 degrees.  In a large bowl, whisk together flour, cornstarch, cinnamon, baking powder, salt, and powdered milk.  In the bowl of an electric mixer, beat the butter on medium high for about a minute until fluffy.  Add brown and granulated sugar and whip together another minute or two until light and fluffy, scraping the bowl down occasionally.  Add in eggs one at a time, mixing just until combined.  Blend in yogurt and vanilla.

Add the dry ingredients on low, just until combined.  Butter a 9x13'' pan and with greased hands, press the dough into the pan in an even layer.  Bake in the center rack about 17-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and allow to cool completely before frosting.

For the frosting, in the bowl of an electric mixer whip together cream cheese and butter until well combined, pale, and fluffy.  Stir in the vanilla and pinch of salt.  Slowly add in the powdered sugar in about three batches and continue to mix until the frosting is fluffy.  Frost the cooled bars and if desired, sprinkle with additional cinnamon.  Store in an airtight container.

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