Cinnamon Toast Bars {traditional and gluten free recipes}

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Cinnamon. Toast. Bars. If you make nothing else that I’ve shared with you, you NEED Cinnamon Toast Bars in your life. These bars are a twist on my beloved Cinnamon Toast Cake; it has been a favorite since I was a little girl.

No fork or plate required this is the ultimate handheld dessert for every cinnamon toast loving person.

Cinnamon Toast Bars {gluten free and traditional dessert recipes} by Barefeet In The Kitchen

Cinnamon Toast Bars are covered in a crunchy, caramelized cinnamon sugar topping that is like nothing else you’ve ever tasted. I’ve made these bars 6 times in the past month. They are crazy good, completely dangerous, and absurdly easy to make.

You don’t have to take my word for it either. Rebecca at Foodie with Family made these bars in both the traditional and vegan versions and her family and friends loved them.

Her post eventually led to a community thread over at King Arthur Flour. The comments made me laugh as they proclaimed their love for the Cinnamon Toast Bars.

In the fall and around the holidays there is an excuse to make a dessert almost every time I turn around. We have birthdays every month from September through December, parties and get-togethers happen almost every weekend.

If you’re anything like me and want to have some simple and fantastic desserts at your fingertips, check these recipes out for more inspiration!

Cinnamon Toast Bars by Barefeet In The Kitchen

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Cinnamon Toast Bars {traditional and gluten free recipes}

4.75 from 4 votes
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Servings: 18 -36 servings, depending on size

Ingredients 

  • Cake Ingredients:
  • 2 1/2 cups brown rice flour *
  • 1 cup tapioca starch *
  • 1/2 cup potato starch *
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups milk
  • 1 tablespoon vanilla
  • 1/4 cup butter melted and semi-cooled
  • * If you are not in need of a gluten free recipe simply substitute a total of 4 cups all purpose flour for the items marked with an *
  • Topping Ingredients:
  • 1 1/4 cups butter melted
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  • Preheat oven to 350 degrees. Grease a large baking sheet pan (18"x13") with butter. Whisk together the dry ingredients. Stir in the milk, vanilla and butter. Pour the batter into the pan and bake for 23 minutes.
  • While the bars are baking, combine the topping ingredients and whisk together. Remove the bars from the oven after 23 minutes and pour the topping over them. Bake an additional 8 minutes, until the cinnamon layer is bubbling. Let cool before slicing into bars and serving. Enjoy!

Notes

Pour the topping around the sides of the bars first and then lightly across the top. I've found that if I pour it all on the center of the bars immediately, that will cause them to fall slightly. Still delicious that way, but not as pretty.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      My guess is that it will work fine, but I haven't tried it myself. I'd love to hear back if you do make them, Natalie. Let me know what blend you used and how it worked!

    • Joanne Hoschette says

      IF what you like for flour is part coconut flour, your cake MAY turn out dry. Only because coconut flour needs more moisture. It is cheaper by far to use a gluten free blend that comes in a bag. Walmart has a good one that works well.

  1. Anonymous says

    Hello – I am in the process of making these, and based on the directions, they should be ready; however, there is a layer of liquid butter on the top of the cake. I double checked the topping measurements, and I incorporated the ingredients for the topping as directed.

    • Mary says

      Without being in your kitchen, I can't guess what might have gone wrong. There shouldn't be a layer of butter on the top of the cake. The cinnamon sugar layer should be bubbling. Hopefully, it worked out for you!

    • Sara says

      The note for Traditional is at the bottom of the cake ingredient list. I missed it initially as well.4 stars

  2. shirley says

    Thank you for your site. I have been fighting gut issues for years. Also have thyroid problems. I’ve just gone through a cleans and would like to keep my gluten and sugar low. I love baking, and would love to have food that taste good, and that my husband would eat.

  3. Sarah says

    These are fantastic! I have made them 3x now. The first time I goofed up and used a 9×13 jelly roll pan and baking soda instead of powder. They puffed up and the butter topping oozed all over but they still got RAVE reviews. But I make them exactly as you write in the recipe and they are easy and AWESOME!! Thank you for sharing!!!5 stars

  4. Love to bake says

    I am curious how well the gluten free version stays together without using xanthan gum? Do I need to add it to the recipe? Thanks.

  5. Krystal says

    I followed the recipe exactly. When I pulled it out of oven to put the topping on the cake wasn’t set enough that the topping went into the cake. Check doneness of cake first before dumping the topping on