Imagine sinking your teeth into a dessert that combines the irresistible magic of cinnamon rolls with the simplicity of a cake bar. These Gooey Cinnamon Roll Cake Bars are about to become your new obsession! With a soft, tender cake base, a decadent cinnamon-sugar swirl, and a sweet drizzle of icing, this recipe transforms an ordinary dessert into a mind-blowing treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver pure, mouthwatering bliss in every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 3 large eggs
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, melted butter, 1/2 cup milk, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well incorporated, with no lumps remaining.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform layer.
- In a separate small bowl, mix the brown sugar and cinnamon together until well combined.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the cake batter, creating a generous layer that will form a delicious swirl when baked.
- Using a butter knife or toothpick, gently swirl the cinnamon-sugar mixture into the cake batter, creating a marbled effect throughout the surface.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes to allow it to set completely.
- For the icing, whisk together powdered sugar and 2 tablespoons of milk in a small bowl until smooth and drizzling consistency is achieved.
- Once the cake has cooled, drizzle the icing over the top in a zigzag pattern, covering the surface evenly.
- Allow the icing to set for 10 minutes, then cut the cake into 16 equal bars.
- Serve and enjoy the gooey, cinnamon-swirled cake bars at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother, more consistent batter.
- Swirling Technique: When creating the cinnamon-sugar swirl, use a light hand. Overdoing it can muddy the beautiful marbled effect.
- Pan Preparation: Use parchment paper with overhanging edges for easy removal and clean cutting of bars.
- Icing Consistency: Add milk to powdered sugar gradually to control the drizzle thickness. You want it to be smooth but not too runny.
- Cooling is Crucial: Allow the cake to cool completely before cutting to ensure clean, neat bars.
- Storage Hack: These bars stay moist for up to 3 days when stored in an airtight container at room temperature.
- Variation Tip: For extra indulgence, sprinkle some chopped nuts or add a dash of vanilla extract to the batter.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
