Cinnamon Toast Bars

Cinnamon toast: the food of choice for when you aren’t feeling great! I have some fond memories of cinnamon toast, although I couldn’t really tell you how often I had it when I was growing up. I do recall that if your tummy wasn’t feeling great, it was the standard. I don’t think I have had cinnamon toast in ages, but it remains a good memory.

This bar cookie version was just too good to pass up! When I find a recipe, I always check my blog to make sure I haven’t made it previously (which is important since my blog has over 1400 posts). This was such a favorite from growing up that I was sure I had made something similar, but I had not!

Initially the recipe called for large quantities of the ingredients, but that was double this recipe, for a 13” x 18” pan. I halved everything and made it in my 9” x 13” and it was perfect- even the baking times. These have a cake-like base and then the lovely cinnamon sugar topping. The cooled quickly and cut beautifully! They look great with the cinnamon sugar topping, but it’s the flavor that makes these a winner. They are so good!

Cinnamon Toast Bars
2 tablespoons butter, melted and cooled
2 cups flour
1 cups sugar
2 teaspoons baking powder
1 teaspoons salt
1 cups milk
2 teaspoons vanilla

10 tablespoons butter, melted
2/3 cups sugar
2-1/2 teaspoons cinnamon

Heat the oven to 250 degrees. Line a 9” x 13” with foil and spray the foil with nonstick spray.

Melt the butter; set aside to allow it to cool while you make the bars. In a large mixer bowl, combine the flour, sugar, baking powder, and salt; stir to mix evenly. With the mixer running on low, stir in the melted butter, milk, and vanilla. Spread the batter into the prepared pan.

Bake for 23 minutes.

During the last five minutes of the baking time, prepare the topping. Melt the butter in a large measuring cup. Once the butter is melted, whisk in the sugar and cinnamon, until the mixture is smooth. If the mixture sits for any length of time, give it another whisk, as you want the mixture to be smooth when you add it to the bars.

When the bars come out of the oven, immediately pour the butter/cinnamon sugar mixture over the bars, slowly starting at the edges and then gradually working towards the center of the pan. If you need to even out the topping at all, you can do so using the back of a spoon.

Bake for an additional 8 minutes. The topping will be bubbling when you take the bars out of the oven. Cool before cutting into bars.

Recipe from Barefeet in the Kitchen