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Glazed Cinnamon Roll Coffee Cake Bars

Soft, moist sour cream coffee cake layered with a rich cinnamon brown sugar filling and topped with a thick vanilla glaze. Tastes like a cinnamon roll without the work.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 bars
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 cup unsalted butter melted
  • 1 cup sour cream room temperature
  • 2 large eggs
  • 2 tsp vanilla extract
Cinnamon Filling
  • 0.75 cup dark brown sugar packed
  • 1 tbsp ground cinnamon
  • 1 tbsp flour
Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 8x8 baking pan
  • Mixing bowls
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, mix brown sugar, cinnamon, and 1 tbsp flour for the filling.
  3. In a large bowl, whisk melted butter and sugar. Add eggs, vanilla, and sour cream, mixing until smooth.
  4. Fold in flour, baking powder, baking soda, and salt until just combined. Do not overmix.
  5. Spread half the batter into the pan. Sprinkle the cinnamon filling evenly over it.
  6. Top with remaining batter and gently spread to cover the filling.
  7. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
  8. Whisk glaze ingredients together and drizzle thickly over the cooled cake. Slice into squares.

Notes

Store in an airtight container for up to 3 days. Warm slightly before serving for a fresh-baked taste.