This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Cinnamon Bars

Read Reviews (9)

"Nutty and flavorful, the taste of these cinnamon bars will warm your tummy." — T. Lee

Ingredients Edit and Save

Watch video tips and tricks

St. Patrick's Chocolate & Mint Cheesecake Bars

The Best Lemon Bars

Cinnamon Rolls

All about Cinnamon

Lemon Square Bars

Ninety-Minute Cinnamon Rolls

Alison’s Rainier Bars

Peanut Butter Bars I

How to Make Lemon Bars

Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Types of Salt

All about Eggs

Original recipe makes 4 dozen Change Servings

1 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour

1 1/2 tablespoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped walnuts

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F. Grease and flour a 16 x 11 x 1 inch pan.
Cream butter or margarine and sugar. Separate egg, and set aside egg white. Add egg yolk and sifted dry ingredients.
Pour batter into pan.
Beat egg white until foamy and brush sparingly over batter (not all egg white will be used.) Sprinkle chopped nuts over top. Bake for 30 minutes.

Kitchen-Friendly View

ADVERTISE WITH US

I would have given these delicious bars the 5 star rating that it deserves except the two things that I have found incorrect with this recipe. The first time I made them I did make them in the 16 x 11 pan that T. Lee instructed, and I baked for the 30 minutes it stated. I had no problem getting it spead into the pan, but they came out burnt, to thin and way toooo crispy. So the next 3 times I have made them I used a 9 x 13 cookie sheet with sides, and set the timer for 22 minutes. My experience has been absolutley do not bake these longer than 25 minutes, and for my oven I only bake for 22 - 24 minutes. I also tried this recipe with walnuts, and I always sprinkle it with a sugar mixed with cinnamon instead of plain sugar. Also try serving with real vanilla ice cream, the crunch with a good ice cream is sooo perfect! Better yet, cut and make into ice cream sandwiches! These are quick, great tasting, and worth trying, because for such few ingrediets, it goes a long way!

—Cheryl B

See full review »

Most Helpful Critical Review

Feb 10, 2004

I don't know if I did something wrong but this did not fit in my 16x11x1 pan. Perhaps 13x9 would've worked. Anyway, it turned out more like a huge misshapen cookie, a little burnt on the edges so the middle would cook. The batter was yummy and the result is not bad. Had I made it into cookies, I think it would have rated 4 stars. I'll give this one another try.

—METRAA

See full review »

9 Ratings

Mar 17, 2011

These bars have a lot of potential but are still missing that little extra kicker. Perhaps they would taste better with brown sugar or a half-and-half? I'll be playing around with this recipe and will let you know if I find anything that really makes these bars pop. Their flavor is good and they look very attractive. If you're looking for something super sweet and moist though, this is not the right recipe. They have that subtle sweetness to them that isn't overwhelming and are more of a "dunking treat" than a "snacking treat." Perfect for a cup of tea or coffee. I also agree that the recipe should call for a 9x13 pan, especially with how dry and hard to spread the batter is. If you want super thin though, the larger pan size could work - just watch your heat and time.

—Cassandra

See full review »

Dec 14, 2009

This was a favorite of my mom's at Christmas time. When made correctly(I suggest a 13x9 pan) they have a delcate, crunchy texture.

—robyn52

See full review »

Apr 18, 2011

These turned out awesome! Not too sweet, slightly moist and nutty. My pan was 15x10x1 and worked perfectly. (Check out the picture I posted.) I wonder if some of the reviewers missed the fact that the oven should be 325 not 350. Mine were not dry or crispy at all. I think the use of the word "pour" batter into pan was misleading. I had to "press" it with my fingers. I will definitely make these again!

—SPIDERWIFE

See full review »

Feb 24, 2009

I have been making this recipe for years, but I found it turns out better in a 9 X 13 pan if you are looking for a moister bar. I always seem to have to add some milk to it to get it to spread evenly in a jelly roll pan, which is what my recipe calls for. It is however a great coffee break cookie!

—martese houle

See full review »

Jul 21, 2006

I recently made these bars and It can out like a cookie. I think the recipe was missing baking powder because it says to use all-purpose flour. Needless to say it did not rise.

—Mshousewife

See full review »

Aug 17, 2011

I didn't make this at all yet, but I probably will tomorrow. What I probably will do is to add diced apple over top with the nuts along with cinnamon and I'll sprinkle brown sugar as well. I think that would be a nice kick to the recipe. Hope this helps:)

—nhpup4

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cinnamon Pecan Cookie Bars

Cinnamon Crunch Bars

Cinnamon Toffee Bars

Cinnamon Coffee Bars

Toffee Bars

Cinnamon Sugar Butter Cookies I

Cinnamon Sugar Butter Cookies II

Cinnamon Cookies II

Cinnamon Madeleines

Cinnamon Butter Cookies

ADVERTISE WITH US

Nutrition

Calories
190 kcal
9%

Carbohydrates
17.7 g
6%

Cholesterol
29 mg
10%

Fat
12.8 g
20%

Fiber
1 g
4%

Protein
2.5 g
5%

Sodium
155 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cinnamon Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 190
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 5.4g 27 %
Cholesterol 29mg 10 %
Sodium 155mg 6 %
Potassium 51mg 1 %
Total Carbohydrates 17.7g 6 %
Dietary Fiber 1g 4 %
Protein 2.5g 5 %
Sugars 8.6g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 8 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 3 %
Magnesium 5 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.