Cinnamon Roll Bars
Fudgy like a brownie with the warm spice of a cinnamon roll, my Cinnamon Roll Bars are a quick, easy, and addicting dessert.
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For the wet ingredients:
Crisco or vegetable shortening
(or milk of choice)
For the dry ingredients:
For the icing
dash of salt
Mix the wet ingredients
To a large mixing bowl, add the Crisco/vegetable shortening, sugar, and brown sugar. With a fork, mix the shortening and sugars together until the mixture gets clumpy.
Now whisk in the oil and almond milk, until the mixture is mostly smooth.
Next, add the eggs and vanilla extract, and again whisk until the batter is smooth. There will still be a few lumps of shortening, and that's ok.
Add the dry ingredients
Now add the flour, baking soda, salt, and cinnamon. Mix until the dry ingredients are just incorporated into the we ingredients, taking care not to over-mix.
Bake the bars
Preheat the oven to 350 degrees.
Grease a 9x13 inch glass baking dish, and pour the Cinnamon Roll Bar batter evenly into the baking dish.
Bake the Cinnamon Roll Bars for 35 minutes, until a toothpick inserted in the middle comes out mostly clean.
Make the icing
While the Cinnamon Roll Bars cool, make the icing.
To a medium-sized bowl, add the powdered sugar, vanilla, almond milk, and salt. Whisk together with a fork until the icing is completely smooth. The consistency should be thick but pourable.
If the icing seems too thick, add just a touch (a little goes a long way!) more milk. If the icing seems too thin, add a bit more powdered sugar.
Ice the bars
Let the Cinnamon Roll Bars cool for five minutes, then ice them as desired. Ice the top of the bars completely, or dip a butter knife in the icing, and drizzle it over the top of the bars.
Serve and enjoy!
Let the bars cool for at least 30 minutes, then cut in squares and serve!
The longer you can wait before slicing the Cinnamon Roll Bars, the more fudgy the texture of the bars will be. Definitely wait at least a half hour before slicing.