How to Bake Buttery Cinnamon Bars

by Leah Riordan

These are my own recipe!! So yummy and quick to make!


  • 1 ½ Cups Sugar
  • ½ Cups Brown sugar
  • 1 Cup Butter
  • 4 Eggs
  • 3 Cups Flour
  • 1 Teaspoon Cinnamon
  • 1 Pinch Salt
  • 2 Teaspoons vanilla extract
  • Powdered sugar ( optional )
  • Pointy Stick/ toothpick
  • Instructions

    Step 1

    Gather your forces... I mean ingredients...

    Step 2

    First up is butter, 1 cup. For easier melting I cut it up and place in a shallow dish then microwave.

    Step 3

    See... All pretty. Now we will let this sit while we do other things because we don't want the egg mixture to turn into scrambled eggs.

    Step 4

    Next in a bowl add 4 eggs, 1.5c sugar and 0.5c brown sugar and mix!

    Step 5

    It should look like this.

    Step 6

    In another bowl add 3 c flour, 1tsp cinnamon and a pinch of salt. ( you can add more cinnamon if you are a cinnamon fan )

    Step 7

    Mix it together.... By this time your melted butter should be cooler.

    Step 8

    Add a little at a time with the egg/sugar mixture until totally blended in.

    Step 9

    It will look like this.

    Step 10

    Next add the wet mixture to the dry and mix it together. They want to be together! We've kept them apart for far too long.

    Step 11

    Add your 2tsp vanilla extract while mixing.

    Step 12

    It will be a fairly thick consistency.

    Step 13

    Grease a 9x13 baking dish.

    Step 14

    Use a Spatula to smooth the batter into the dish.

    Step 15

    We want it to be evenly spread like so.

    Step 16

    Pop that bad boy in the oven at 325 for 30 mins. 30 mins is our base. Each oven is different which is why pokey stick is important but more on that later.

    Step 17

    In the meantime we made a mess!!!

    Step 18

    Clean that crap up! You can't enjoy your goodies with a messy kitchen hanging over you like an albatross.

    Step 19

    You may come across this in your cleaning...

    Step 20

    Do not eat raw batter!!! No!

    Step 21

    Don't.... *sigh* yeah, good luck with that. We all know batter is win.

    Step 22

    When the oven beeps get a toothpick or pointy stick thingy. Technical terms abound here.

    Step 23

    Poke your cake.

    Step 24

    If it doesn't come out clean then leave it in and check in 3 min intervals. DO NOT OVERCOOK or UNDERCOOK THIS CAKE!!! If it is dry it will suck. If it is undercooked it will be gooey.

    Step 25

    Here is my cake battle scar and all ( pokey part ). You will want to let her cool down for a bit. She's been through a lot!

    Step 26

    She's a lot easier to get along with once she has cooled down. You'll want to cut up the cake into bar-like segments.

    Step 27

    And if you want to get a little Martha in your step you can sprinkle some confectioners/powdered sugar.

    Step 28

    Then put them on a plate and serve! These are very dense and moist. It can be difficult to get the time just right as you don't want a gooey center nor a dry center. Use the pokey thing!!!

    Step 29

    I prefer these cold with my morning coffee. I keep them in a ziplock bag in the fridge. They will keep for about a week this way. I hope you enjoy!!!