Pressure Cooker Cinnamon Roll Bars Recipe
These cinnamon roll bars are gooey, soft, and slathered in vanilla-cinnamon cream cheese frosting. They’re baked in the oven for that classic crust, but stay moist inside with buttery cinnamon goodness in every bite.
Equipment
- 1 Mixing bowl one large and one small
- 1 8x8-inch pan lined with parchment paper
Ingredients
Cinnamon Bars and Frosting
- 1 cup Flour all-purpose
- 2 teaspoons Cinnamon
- 1 pinch Salt
- ½ cup Unsalted butter melted
- 1 cup Brown sugar packed
- 1 Egg at room temperature
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese at room temperature
- 5 tablespoons Unsalted butter at room temperature
- 1 ½ teaspoons Vanilla bean paste
- ¾ teaspoon Cinnamon for frosting
- 2 cups Powdered sugar sifted
Instructions
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
- In a small bowl, whisk together flour, cinnamon, and salt.
- In a larger bowl, mix melted butter and brown sugar until smooth. Beat in egg and vanilla extract.
- Slowly add dry ingredients to wet ingredients and stir until just combined.
- Spread the batter evenly in prepared pan and bake for 22 minutes, or until a toothpick comes out clean.
- Let bars cool completely on a wire rack before frosting.
- Cream together cream cheese and butter until smooth.
- Add vanilla bean paste and cinnamon to frosting and mix well.
- Gradually add powdered sugar and beat until frosting is smooth and spreadable.
- Spread frosting over cooled bars.
- Cut into squares and serve or store in airtight container.
Notes
Store frosted bars in the refrigerator for up to 1 week. Bring to room temperature before serving, or microwave for 10 seconds to soften.