Introduction

These Viral Cinnamon Roll Shortbread Bars bring together the best of both worlds: buttery, tender shortbread crust and a gooey, warm cinnamon swirl. Finished with a creamy cream cheese frosting and a crunchy turbinado sugar topping, they’re an irresistible treat perfect for any occasion.

A square-shaped dessert cut into eight triangular slices is placed on a white plate on a white marbled surface. The top layer is light golden brown with a crumbly texture, patterned with darker swirls of cinnamon sugar that appear in curved lines and small clusters, especially concentrated in the center. The edges of the dessert are slightly rough, showing a thicker crust with some crumbs scattered around. The inner texture looks soft and slightly dense, contrasting with the sugary top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Luscious Shortbread Crust:

1 cup Unsalted Butter, softened
1/2 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 cups All-Purpose Flour
1/4 teaspoon Salt

For the Gooey Cinnamon Swirl:

1/4 cup Unsalted Butter, softened
3/4 cup Brown Sugar, packed lightly
2 teaspoons Ground Cinnamon
1 teaspoon Vanilla Extract

For the Dreamy Cream Cheese Frosting:

8 oz Cream Cheese, softened
1/4 cup Unsalted Butter, softened
2 cups Powdered Sugar
1 teaspoon Pure Vanilla Extract

For the Finishing Touch:

2 tablespoons Turbinado Sugar

Instructions

Step 1: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the vanilla extract and mix well.
Step 2: Gradually add the all-purpose flour and salt, mixing just until combined to form a tender shortbread dough.
Step 3: Press about two-thirds of the dough evenly into the bottom of a prepared baking pan. Chill in the refrigerator for 15 to 30 minutes to firm up.
Step 4: Preheat your oven to 350°F (175°C). Bake the crust for about 15 minutes, or until it is very lightly golden. This step helps prevent a soggy bottom.
Step 5: Meanwhile, prepare the cinnamon filling by combining the softened butter, brown sugar, ground cinnamon, and vanilla extract in a bowl. Mix until smooth and spreadable.
Step 6: Spread the cinnamon filling evenly over the par-baked shortbread crust.
Step 7: Roll or press the remaining dough thinly and lay it loosely over the cinnamon filling. Sprinkle the top with turbinado sugar for a sweet, crunchy finish.
Step 8: Bake the assembled bars at 350°F (175°C) for 30 to 35 minutes, until the top is golden and the filling is bubbling.
Step 9: Remove from the oven and allow the bars to cool slightly in the pan to set up before frosting.
Step 10: Prepare the cream cheese frosting by beating together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 11: Spread the frosting evenly on top of the slightly cooled bars.
Step 12: Cut into squares and serve these delicious Cinnamon Roll Shortbread Bars.

Tips & Variations

For extra crunch, fold chopped pecans or walnuts into the cinnamon filling.
Drizzle melted semi-sweet chocolate over the frosted bars for a decadent twist.
Add a pinch of nutmeg or cardamom to the cinnamon filling for a warm, spiced flavor.
Use plant-based butter and cream cheese alternatives to make the bars dairy-free.
Replace all-purpose flour with gluten-free baking blend for a gluten-free option.
Increase the butter and brown sugar in the filling slightly for an even gooier texture.
Add a teaspoon of finely grated lemon zest to the shortbread dough for a subtle citrus note.

Storage

Store cooled, unfrosted bars in an airtight container at room temperature for up to 3 days, adding frosting just before serving for the best texture. For longer storage, refrigerate unfrosted bars for up to one week and allow them to reach room temperature before serving. To freeze, wrap the cooled, unfrosted bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge and warm gently in a low oven (300°F/150°C) before frosting and serving.

How to Serve

A square dessert cut into eight triangular slices is arranged on a white plate. The top layer is light golden brown with darker swirls and patches of cinnamon-colored powder, creating a marbled effect. The texture looks crumbly and soft with some small crumbs scattered on the surface and a slightly cracked appearance near the edges. The dessert is thin and evenly sliced with a rustic, homemade look. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I ensure my shortbread crust is perfectly tender and not tough?

To keep your crust tender, avoid overmixing once the flour is added—mix just until combined. Use properly softened (not melted) butter and make sure to chill the dough as directed. These steps prevent excess gluten development, keeping the shortbread soft.

What is the best way to store leftover Cinnamon Roll Shortbread Bars?

Store unfrosted bars at room temperature in an airtight container for up to 3-4 days. If frosted, add the frosting just before serving to prevent the shortbread from becoming too soft. In warm or humid climates, refrigeration helps, but allow bars to warm before eating for the best texture.

Can I freeze these Cinnamon Roll Shortbread Bars? If so, how?

Yes, freeze the bars before frosting. After cooling completely, wrap tightly in plastic wrap and then foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

My filling seems to have bubbled over or burned in places. What did I do wrong?

This usually happens if the top dough layer is too thin or has gaps, allowing the filling to bubble out. Use about one-third of the dough for the top and press it securely around the edges to seal. Also, ensure your oven temperature is accurate and monitor the bars closely during the last 10-15 minutes of baking.