Yield 12 bars Number Of Ingredients 6 Steps:
Preheat oven to 350°F (180°C). In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth. Roll out crescent dough and pinch the seams together. Next, in a small bowl, mix the remaining half of the sugar with the cinnamon. In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar. Bake 30 minutes. Cool completely, then cut into 12 squares. Enjoy!
Yield 12 bars Number Of Ingredients 10 Steps:
Remove the core and thinly slice apples. Place apple slices in a large bowl and gently mix in sugar, cornstarch, and cinnamon. Set aside. Preheat oven to 350˚F (180˚C). In another bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix until crumbly. Line a 9x13-inch (23x33 cm) baking dish with parchment paper and pour ⅔ of the oats mixture in the bottom of the pan, pressing firmly to pack it down to make a crust. Pour apples over the crust and spread in an even layer. Pour the remaining oat mixture over the top and spread evenly. Bake for 30 minutes, or until golden brown. Cool completely before cutting. Enjoy!
Time 35m Yield 2 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts., Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack., For glaze, in a small bowl, mix confectioners’ sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.
Time 20m Yield 48 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan. Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers. Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.
Time 50m Yield 3 dozen. Number Of Ingredients 8 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.
Time 55m Yield 42 Number Of Ingredients 7 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.
Time 43m Number Of Ingredients 13 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.
Time 35m Yield 20 Number Of Ingredients 11 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.
Time 1h40m Yield 24 Number Of Ingredients 9 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.
Time 40m Yield 36 bars Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add egg, beat well. Combine flour, cinnamon, and salt in a separate bowl. Add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8" square pan. Bake at 350 degrees for 35-40 minutes or until done. Cut into squares while warm. Sprinkle sifted powdered sugar and extra ground cinnamon over tops.
More about “easy cinnamon bars recipes”
Time 1h5m Yield 18 serving(s) Number Of Ingredients 14 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.
