Deep Dish Pop Tarts (Or Cinnamon Roll Bars)

Deep Dish Pop Tarts (Or Cinnamon Roll Bars)

Fall Nov 12, 2024

Another one of my hot takes is which Pop Tart flavor is the best. The answer is brown sugar cinnamon. This is really the only flavor that should be available but I digress...In general I am a huge cinnamon lover so of course these are right up my alley. I want to give a shout out to The Domestic Rebel and Butternut Bakery. They have recipes that were my inspiration but I tweaked things a tad. These taste like a Pop Tart or if you turned a cinnamon roll into a bar. Doesn't matter what name you give them, they are delicious!

Bars

  • 2 sticks unsalted room temperature butter (1 cup)
  • 1/2 cup granulated sugar
  • 3/4 powdered sugar
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • a couple sprinkles of salt
  • 2 cups all purpose flour

Brown Sugar-Cinnamon Filling

  • 1 cup dark brown sugar (You can use light if that is all you have.)
  • 1 tablespoon cinnamon
  • 2 tablespoons all purpose flour
  • 2 tablespoons melted butter

Glaze

  • 1 cup powdered sugar
  • 1 tsp. cinnamon
  • splash of vanilla extract
  • a few tablespoons of heavy cream or whole milk (I usually use cream.)

  1. The oven needs to be at 325 degrees.
  2. Grab an 8 x 8 metal pan.
  3. You can either use parchment paper or grease the pan with butter. I usually use the butter that sticks to the paper after removing the stick of butter. Use the paper and directly apply the butter all over the bottom of the pan and up the sides too.
  4. Using a stand mixer or a hand mixer, mix the butter and granulated sugar until creamy. Mix for about a minute.
  5. Add the powdered sugar, vanilla extract and almond extract. Mix for another minute.
  6. Add the flour and mix again.
  7. Scrape down the sides to make sure everything is combined.
  8. Take half of the dough and press it all over the bottom of the pan. Using your fingers, press it to the edges and corners. Keep the other half of the dough nearby, we will do the filling next.
  9. For the filling...Mix the brown sugar, cinnamon and flour. Melt the butter. Once it is melted, add it to the sugar mixture. The melted butter will make it look like a wet sand.
  10. Stick the sugar mixture into the freezer for about 10-15 minutes. This will help later when we are pressing the other half of the dough on top of the brown sugar mixture.
  11. After it has been in the freezer for a bit, pour it all over the dough in the pan. Grab a utensil and spread it all over to the edges and corners.
  12. Next take the other half of the dough and do your best to spread it over the brown sugar.
  13. You can try and press the whole ball of dough on top of the brown sugar or use your hands to press large pieces of the dough one at a time. I try to get the piece as flat possible, then lay it on top of the brown sugar. I do this with the whole ball of dough, then I connect or press all of the dough together so it is all connected.
  14. Take your hands and do one last pressing down to make sure everything is good and in there.
  15. Put into the oven and bake for about 30-40 minutes. Once the edges are brown, it can come out.
  16. Let it cool fully before adding the glaze on top.
  17. For the glaze...Mix everything into a bowl and whisk until smooth. Pour over the bars and spread edge to edge. You can either dive right in or let them hang for a minute so the glaze can harden a little. They are amazing either way!

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