I have a confession.
I have never made homemade cinnamon rolls.
I am all about popping that can of Grands on a Saturday morning, but the homemade kind with yeast? Yeah no.
Does that make me a fraud?
Here’s my reasoning…I would rather sit and think about how to successfully stuff a cookie WITH a cinnamon roll than how to make the yeasty bits work in the dough.
I am sure it’s easy, and I’m sure you guys will email me recipes to your “no fail” cinnamon rolls, or send me links to the “EASIEST CINNAMON ROLLS EVER”, but I’ll tell you what’s no fail…it’s called popping open a can and baking for 15 minutes.
I know it’s kinda opposite for me, because I’m all about letting your cookie dough sit overnight and really how annoying is THAT? But all the yeasty rising and waiting or proofing or whatever you call it bugs me. Much like making pudding.
I never claimed to make sense.
So instead of making Cinnamon Rolls, let me do me and make Cinnamon Roll Cookie Bars.
Because it makes sense.
These guys start with a cake mix and a box of pudding. You they’re gonna be good.Literally dump all your ingredients into a bowl and stir.
Seriously, how easy is that?
While they’re cooling go ahead and make your frosting.
I enjoy my cinnamon rolls with cream cheese frosting. Duh.Plop that frosting on top of your cooled bars…
And spread it around evenly.
I topped mine with some cinnamon sugar. I got this handy little grinder from Trader Joe’s, but it’s just as easy to make your own and sprinkle it all up on there.
Take THAT yeast!Print
- 1 (15.25 oz) box Vanilla Cake Mix
- 1 (4 serving) box Cook and Serve Vanilla Pudding
- 3/4 cup butter, melted
- 1/2 cup light brown sugar
- 2 eggs
- 1 Tbsp water
- 2 Tbsp cinnamon
- 1 (8 oz) block cream cheese, room temperature
- 1/4 cup butter, room temperature
- 5 cups powdered sugar
- *optional ~ Cinnamon Sugar to garnish
- 3 Tbsp sugar + 1 tsp cinnamon
- Preheat oven to 350°
- Spray 9×13 baking dish with cooking spray, set aside.
- In large bowl combine all ingredients for the bars. Stir until there are no lumps.
- Spread into prepared baking dish and bake 20-25 minutes until edges are golden.
- Let cool completely before frosting.
- In mixing bowl beat together cream cheese and butter until smooth. Slowly add the powdered sugar and continue beating for 1-2 minutes until smooth and creamy.
- Spread on cooled bars.
- If desired sprinkle cinnamon sugar on top for garnish
- Cut into squares when ready to serve.
Store chilled because of the frosting.
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