I thought of this idea two nights ago and had to share it with you RIGHT NOW(!!!!!!!)!
Because the fact that cinnamon rolls are now portable is a big deal. BIG deal.
While I basically just smooshed together two of my favorite recipes (this recipe and this recipe), I’m still very much in love with this idea of cinnamon roll bars. Andrew said besides the single-serving fudge bucket, this is his favorite sweet recipe that I’ve made.
And if we were to say go on a hike or you know, a shopping trip to ikea, this would be the thing to take along so ya don’t get fatigued when you get lost.
So my love for cookie dough is equal to my love for cinnamon rolls. And my cookie dough love is extensive. They are both full of wonder and at least once a month I get a strong cinnamon roll craving.
A craving should feel like an itch. I know exactly what I want (hello, cinnamon roll) and I eat just enough of it to be satisfied.
If I ignore that craving I end up eating more food than I would’ve if I would’ve just eaten the cinnamon roll to begin. Moral of the story = non-cinnamon rolls foods aren’t gonna satisfy that cinnamon roll itch. That’s why dieting and restriction doesn’t work longterm. Eventually your body is gonna be so annoyed with you for not listening to it’s wants that it’ll instead overeat everything in sight.
Sooo those are my feelings.
For these bars of joy, I started with an oat flour base. I like the taste of oat flour, which may be weird…? I don’t ever know anymore. I also don’t know if using another flour would work the same.
Then I raided my fridge and came up with raspberries. I would’ve used all raspberries but they were half molded, which is annoying because I bought them less than 16 hours ago. I would like a professional fruit picker outer to accompany me in the grocery store, especially for things like mangos. I do not get you, ripe mangos.
So on go the raspberries (& blackberries if half your raspberries are molded). Then the whole thing is topped with cinnamon rolls.
I know I always say this but, you’re gonna love it.
AND you’ll smell like a giant ball of cinnamon and vanilla. I tell you, it’s the thing of dreams!
Cinnamon Roll Bars
Yield: 4 bars
Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
1 cup + 2 tablespoons oat flour
1/4 teaspoon salt
1 large egg
2 tablespoons honey
2 tablespoon greek yogurt
1 tablespoon butter
1 1/2 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1/3 cup milk
1 tablespoon honey
1 medium banana, mashed
1 1/2 tablespoon butter
1-2 teaspoons cinnamon
1/2 cup raspberries &/or blackberries
1/2 cup powdered sugar
3-6 teaspoons milk (added one teaspoon at a time)
1/2 teaspoon vanilla
Preheat oven to 350ºF. Grease a loaf pan with butter/coconut oil.
In a bowl, combine all ingredients for your bottom layer until a dough forms. Press into the bottom of your loaf pan. Top with berries. Set aside.
Now prepare your cinnamon rolls. In a separate bowl, combine ww pastry flour, baking powder, salt, milk and honey until a dough forms. Lightly flour a cutting board and roll out dough into a long rectangle. Top with mashed banana, pieces of butter and cinnamon. Roll up and cut into 6-8 cinnamon rolls. Place cinnamon rolls on the top of your berries. Bake for 20-22 minutes, or until cinnamon rolls are just set.
While baking, mix up your icing by combining powdered sugar and vanilla. Add in milk 1 teaspoon at a time until desired consistency is reached. Drizzle icing on cinnamon roll bars. Allow bars to cool before slicing.
...because I'm 3 years old and have no patience I popped mine in the freezer for 15 minutes to cool faster.
cinnannym raspberry swirly love<3<3<3.