Cinnamon Squares Recipe

This cinnamon squares recipe is the kind of thing that makes your kitchen smell like a cozy bookstore on a rainy morning — sticky, buttery, sweet, with that warm cinnamon punch. It’s a sheet-pan cinnamon coffee cake with a soft, tender crumb and a caramelized cinnamon-sugar ribbon that gives you pockets of gooeyness in every bite. Make it for brunch, bake sales, or when you need a comfort-food hug that feeds a crowd without drama.

My husband will sprint by the kitchen, grab one half-cold with his coffee, and declare it “the best breakfast I didn’t know I needed.” Our kiddo calls them “squares of hugs” and insists on a daily quota. We fought over the last piece so many times I started cutting the pan in prearranged slices like a thin-crust pizza peace treaty. This went from “let’s try this” to Sunday ritual within two weeks — I stash a corner for selfies, he steals the middle, and somehow there’s always one left for midnight snacking.

Kitchen Talk

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I learned two things the first time I tried this: 1) don’t skimp on the cinnamon-sugar layer unless you want boring squares, and 2) letting it cool for 15 minutes makes it behave better when you slice it. I once tried to rush the slice and the whole pan disintegrated into cinnamon rubble — my husband still quotes that as “the Great Crumble of 2021.” I also swapped half the butter for coconut oil once and nobody complained, though the flavor shifted tropical (in a good way). If you’re nervous, use a glass pan for even baking and because it looks prettier on Instagram when it doesn’t fall apart.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and granulated sugar are your friends here; check the baking powder date so the cake springs up proud.
– Fats & Oils: Use real butter if you can — it gives the best flavor and golden top; sub half with neutral oil in a pinch for a moister crumb.
– Eggs: Large eggs at room temperature mix in better and help the batter rise evenly; cold eggs can make the batter lumpy.
– Flavor Boosts: Grab pure vanilla and extra cinnamon — the quality of these makes a noticeable difference in a simple bake.
– Nuts & Seeds: If tossing in pecans or walnuts, pick halves or large pieces so you get good texture, and toast them quickly for better flavor.

Prep Ahead Ideas

– Whisk the dry ingredients and make the cinnamon-sugar topping the night before; keep them in separate airtight containers.
– Mix the batter and refrigerate overnight (covered) — bring to room temp and fold the cinnamon layer in just before baking for a fresher swirl.
– Bake, cool completely, then wrap the whole pan tightly in plastic and freeze up to 2 months; thaw overnight in the fridge and warm gently before serving.

✔Time-Saving Tricks

– Use a large mixing bowl and a whisk or spatula to avoid hauling out the stand mixer.
– Pre-measure spices and toppings into small bowls (mise en place) while your oven preheats to keep things moving.
– If you’re short on time, bake in a slightly hotter oven for a bit less time but watch closely for golden edges — every oven is different.
– Buy pre-toasted nuts or pre-ground cinnamon for one less step.

✔Common Mistakes

– Overmixing the batter — I used to beat it until my arm hurt and ended up with tougher squares. Fold until just combined.
– Skipping the cinnamon-sugar layer — makes it polite but sad. The sugar caramelizes and gives the magic pockets.
– Cutting too early — slice after 10–15 minutes or it will crumble; when in doubt, wait five more minutes.
– I once substituted oil for all the butter and ended up with a denser, less flavorful square — use at least some butter for taste.

What to Serve It With

– Good coffee or a chai latte — opposites attract, and the spices love that pairing.
– A dollop of whipped cream or a scoop of vanilla ice cream for dessert-ish vibes.
– A simple fruit salad or sliced apples to add brightness.
– Thick Greek yogurt with honey for a slightly tangy, protein-rich breakfast.

✔Tips & Mistakes

– Use room-temperature ingredients for even mixing.
– Don’t over-sift—too much aeration can mean a crumb that’s too delicate to hold the cinnamon layer.
– If the top is browning too fast, loosely tent with foil for the last 5–10 minutes.
– A serrated knife warmed under hot water (then dried) makes cleaner slices.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 5. Rewarm gently in the oven or microwave — cold squares are fine, but slightly warm is truly where the cinnamon sugar shines. If frozen, thaw in the fridge overnight and reheat; texture is best the day you bake it, but I’ll happily eat a cold one at midnight with zero shame.

✔Variations and Substitutions

– Add chopped pecans or walnuts to the cinnamon layer for crunch.
– Swap half the sugar for brown sugar for deeper caramel notes.
– Stir a handful of raisins or chopped dates into the batter for chew and sweetness.
– For a lighter version, replace a quarter of the butter with applesauce — texture shifts a bit but it’s still satisfying.

Frequently Asked Questions

Cinnamon Squares Recipe

Soft, buttery cinnamon-swirled squares with a delicate vanilla glaze. Perfect for coffee breaks, bake sales, or cozy brunch.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter, melted and cooled for batter
• ▢ 0.75 cup granulated sugar for batter
• ▢ 0.25 cup light brown sugar, packed for batter
• ▢ 4 oz eggs, lightly beaten about 2 large
• ▢ 1.5 tsp vanilla extract for batter
• ▢ 1.25 cup all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup whole milk room temperature
• ▢ 0.33 cup granulated sugar for cinnamon swirl
• ▢ 1.5 tbsp ground cinnamon for cinnamon swirl
• ▢ 1 tbsp unsalted butter, melted for cinnamon swirl
• ▢ 0.5 cup powdered sugar for glaze
• ▢ 1 tbsp milk for glaze; add more to thin
• ▢ 0.25 tsp vanilla extract for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
• Whisk flour, baking powder, and salt in a medium bowl; set aside.
• Stir melted butter, granulated sugar, and brown sugar in a large bowl until glossy.
• Beat in the eggs and vanilla until smooth and slightly thickened.
• Add dry ingredients in two additions, alternating with the milk. Mix just until combined.
• Combine cinnamon and the 1/3 cup sugar in a small bowl. Stir in the 1 tbsp melted butter until sandy.
• Spread half the batter in the pan. Sprinkle half the cinnamon mixture over it.
• Dollop remaining batter on top and gently spread. Scatter the rest of the cinnamon mixture evenly.
• Bake 23–26 minutes, until a toothpick comes out with a few moist crumbs.
• Cool in the pan 20 minutes. Whisk powdered sugar, milk, and vanilla; drizzle over warm bars.
• Let set, then lift out by parchment and cut into 16 squares.

Notes

Try stirring 1/3 cup chopped toasted pecans into the batter, or swap 1/4 tsp cardamom into the cinnamon layer for a warm twist. Store squares airtight at room temperature for up to 3 days, or freeze up to 2 months.

This recipe is an original creation inspired by classic Cinnamon Squares Recipe flavors. All ingredient ratios and instructions are independently developed.