Easy Cinnamon Bars Food

EASY CINNAMON BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, mix sugar, butter and egg yolk with spoon. Stir in flour and cinnamon. Press in pan.
• Beat egg white and water until foamy; brush over dough. Sprinkle with nuts.
• Bake 18 to 23 minutes or until very light brown. For bars, immediately cut into 7 rows by 6 rows. Cool in pan on wire rack, at least 30 minutes.

CINNAMON BARS

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 16 x 11 x 1 inch pan.
• Cream butter or margarine and sugar. Separate egg, and set aside egg white. Add egg yolk and sifted dry ingredients.
• Pour batter into pan.
• Beat egg white until foamy and brush sparingly over batter (not all egg white will be used.) Sprinkle chopped nuts over top. Bake for 30 minutes.

EASY APPLE SQUARES (CAKE BARS)

Steps:

• Preheat oven to 350 degrees F. Grease a 9×9 square pan.
• In a medium bowl, toss chopped apples with cinnamon and brown sugar.
• In a mixing bowl, combine together 1 and 1/4 cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
• In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.
• Add dry ingredients (flour mixture) into wet ingredients and mix until just combined.
• Pour half of the batter into the greased pan, top with half of the apples, then pour the remaining half of the batter on top of the apple layer. Top with the remaining half of apples.
• Bake the cake for about 45 minutes or 1 hour - until a toothpick inserted into the center comes out clean.
• Dust with powdered sugar before serving.

RAISIN CINNAMON BARS

Steps:

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

EASY CINNAMON ROLLS

Steps:

• See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!View Nutrition Facts

CHEWY CINNAMON BARS

Steps:

• In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.

CINNAMON RAISIN BARS

Steps:

• Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes).
• While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly).
• Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling.
• Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling.
• Bake at 350°F for 35 minutes and then cool slightly.
• Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

HEALTHY APPLE CINNAMON GRANOLA BARS

Steps:

• Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
• In the bowl of a food processor, process dates and honey until they form a paste.
• In a large mixing bowl, combine the oats and cinnamon. Stir in the dried apple and walnuts.
• Add date mixture to oat mixture and mix, using your hands, until well combined. Transfer mixture to the prepared pan and firmly press into an even layer.
• Chill in freezer for about 20 minutes until firm. Remove from freezer and lift granola mixture out of pan using overhang on sides. Cut into bars and serve.

APPLE CINNAMON OAT BARS

Steps:

• Pre-heat oven to 350 degrees. Line 13 x 9 baking dish with foil and lightly coat with cooking spray
• Combine flour, oats, brown sugar, salt, baking soda, cinnamon, and nutmeg in a large bowl
• Cut in 1 cup of butter (2 sticks, softened) and mix until nice and crumbly
• Spread 1/2 of the crumb mixture onto the bottom of your foil-lined baking dish, press lightly to cover the entire bottom
• Add apple slices as the middle layer, spreading them out nice and even. Top the apples with the remaining crumb mixture, spreading this layer evenly over the top of the apples. DO NOT press it down.
• Pour your 1/2 cup of melted butter evenly over the top of the dish and bake at 350 degrees for 30 minutes
• Allow apple oat bars to cool for about an hour. Remove the foil from the baking dish and cut into 12 squares.
• Enjoy warm, and try them topped with vanilla ice cream!

CINNAMON BUN BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray 13x9-inch pan.
• In large bowl, beat cake mix, 1/3 cup butter, the milk and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan.
• Bake 8 minutes. Meanwhile, in medium bowl, mix brown sugar, 1/3 cup butter, the pecans and cinnamon. Crumble sugar mixture on partially baked crust to within 1/2 inch of edges. Drizzle caramel topping over sugar mixture to within 1/2 inch of edges.
• Bake 23 to 26 minutes longer (25 to 28 minutes for dark or nonstick pan) or until golden brown and slightly puffed throughout. Loosen edges with knife. Cool 30 minutes. Serve warm or cool. For bars, cut into 6 rows by 4 rows. Store covered.

DANISH CINNAMON BARS

Steps:

• Heat oven to 350 degrees.
• Beat egg; add remaining ingredients except granulated sugar and mix well (use your hands if necessary).
• Press dough into ungreased 13x9x2 inch pan.
• Sprinkle granulated sugar evenly over bars.
• Bake 15 to 20 minutes.
• Cool slightly; cut into bars.
• Cool completely; remove from pan and store in airtight container.

CREAM CHEESE CINNAMON BARS

Steps:

• 1. In large bowl, soften cream cheese Add the 1 cup sugar and vanilla extract and mix well
• 2. Open 1 tube of crescents and unroll, but do not tear apart. Press them in the bottom of a 13 x 9-inch baking pan.
• 3. Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese
• 4. Melt butter and pour over crescents
• 5. Mix the 3/4 cup sugar and cinnamon together
• 6. Sprinkle cinnamon/sugar mixture over top and bake at 350 degrees for 30 minutes

CINNAMON ROLL BARS

Steps:

• Instructions for Cookie Bars: Preheat oven to 350°. Lightly grease a 9 X 13 baking pan and set aside. In a large mixing bowl add the cake mix, both sugars and the cinnamon. Whisk to combine. In a medium mixing bowl, add the melted butter and two eggs. Whisk until combined. Add the wet ingredients to the dry ingredients and stir until well incorporated. Transfer the cinnamon roll cookie dough to your greased pan and spread it evenly. Bake for 25 minutes or until an inserted toothpick from the middle comes out clean. Cool in the pan, on a wire rack for at least 15 minutes before icing. Instructions for Icing Add the milk to the powdered sugar in a medium bowl and stir until a think glaze forms. If the glaze is too thin, add more powdered sugar. Pour the glaze onto the top of the cinnamon bun cookie bars and spread evenly. Cut into squares and serve.

CINNAMON APPLE CRISP BARS RECIPE

Steps:

• Lightly oil the bottom and sides of an 8 inch by 8 inch baking pan with pan spray or vegetable oil. Line the pan with parchment paper leaving "handles" to lift the apple bars out of the pan. Set aside.

CINNAMON BARS

Steps:

• Begin by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper. Spray with baking spray and set aside.
• In a large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
• In a medium saucepan, add the butter and brown sugar. Cook and stir until the butter is melted and the mixture is smooth. Remove from the heat and allow to cool slightly. Stir in the eggs and vanilla extract.
• Add this mixture to the flour mixture and stir until combined.
• Spread the batter in the prepared baking pan. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean.
• For the topping:
• In a small bowl, mix together the granulated sugar, cinnamon, and pinch of kosher salt.
• While the bars are still warm, brush them evenly with the melted butter, then sprinkle with the cinnamon-sugar mixture.
• Allow to cool completely before slicing and serving.
• Pack and store leftovers in an airtight container.