Old-Fashioned Blender Cinnamon Roll Bars
This recipe uses a “blender shortcut” to ensure a silky texture and a thick graham cracker crust that mimics the “doughiness” of a real roll.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 35–40 minutes |
| Total Time | 1 hour + Chilling |
| Yield | 16 Bars |
🍴 Ingredients
- The “Dough” Crust:
- 2 cups Graham cracker crumbs
- ½ cup (1 stick) Unsalted butter, melted
- 1 tbsp Brown sugar
- The “Blender” Filling:
- 16 oz (2 blocks) Cream cheese, softened
- 2 Large eggs
- ½ cup Granulated sugar
- ½ cup Sour cream
- 1 tsp Vanilla extract
- The Cinnamon Swirl:
- ¼ cup Butter, melted
- ¼ cup Brown sugar
- 1 tbsp Ground cinnamon
- The “Cinnabon” Glaze:
- ½ cup Powdered sugar
- 1 tbsp Milk
- ½ tsp Vanilla
👩🍳 Instructions
1. The Foundation
- Preheat your oven to 165°C (325°F). Line an 8×8 inch square pan with parchment paper.
- Mix graham crumbs, melted butter, and brown sugar. Press firmly into the pan and bake for 8 minutes. Let it cool while you make the filling.
2. The “Blender” Magic
- Place the cream cheese, eggs, granulated sugar, sour cream, and vanilla into a blender.
- The Rule: Blend on medium-low for about 45 seconds until completely smooth. Do not over-blend on high, or you’ll incorporate too much air (which causes the bars to puff and then sink).
3. The Spice Swirl
- In a small bowl, whisk the melted butter, brown sugar, and cinnamon until it forms a thick paste.
- Pour the cheesecake batter over the cooled crust. Drop the cinnamon paste in teaspoon-sized blobs all over the surface.
- Use a skewer or a butter knife to swirl the blobs deep into the batter.
4. The Gentle Bake
- Bake for 35–40 minutes. The edges should be set, but the center should still have a slight “jiggle” like gelatin.
- The Cooling Rule: Let them cool to room temperature, then refrigerate for at least 3 hours. This is where the magic happens and they become “fudge-like.”
5. The Final Drizzle
- Whisk the glaze ingredients together. Drizzle in a zig-zag pattern over the chilled bars. Slice into squares using a hot knife.
The “Nutty” Upgrade: For an extra layer of “Old-Fashioned” bakery flavor, sprinkle ½ cup of finely chopped toasted pecans over the crust before pouring in the cheesecake batter. It adds a “Southern” crunch that pairs perfectly with the cinnamon.