Best Cinnamon Squares Recipes

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

CINNAMON SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan.
• Cream the butter, margarine, and sugar.
• Add the egg yolk and dry ingredients.
• Press the batter into prepared pan.
• Beat the egg white until foamy and spread sparingly over batter.
• Press on the nuts.
• Bake at 325 degrees for 30 minutes.
• Cut into squares.

APPLE-CINNAMON SQUARES

Steps:

• set oven to 350 degrees F.
• Grease a 9 x 9-inch baking dish.
• In a bowl mix together flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg (if using) set aside.
• In a large bowl mix together melted butter with 1/2 cup brown sugar and 1/2 cup white sugar, egg and vanilla until smooth and well combined.
• Blend in the flour mixture and mix with a wooden spoon until just combined.
• Gently stir in chopped apples and nuts.
• Spread the mixture into prepared baking dish.
• For the topping; in a small bowl mix togther 2 tablespoons white and 2 tablespoons brown sugar with 2 teaspoons cinnamon; sprinkle evenly over the top of the bars.
• Bake for 25-30 minutes or until it tests done.
• Cool in the pan then cut into squares.

CINNAMON SQUARES

Steps:

• Prepare base: heat oven to 325 degrees. In a food processor, combine confectioners' sugar, flour, baking powder and cinnamon. Pulse until free of lumps. Scatter butter cubes across top and pulse again until mixture is crumbly and beginning to come together.
• Press mixture evenly into a shallow 9- to 9 1/2-inch square baking pan. Bake until shortbread is firm, barely colored and no longer has a sheen on its surface, about 30 minutes. Remove from oven and cool on a rack until warm.
• While shortbread cools, prepare icing: In a small saucepan over low heat, melt butter and syrup together. Whisk in the confectioners' sugar and cinnamon until free of lumps. Remove from heat and allow to cool just until slightly thickened. Whisk again and pour over warm shortbread, using a spatula to reach edges. Allow to cool completely, then cut into 16 squares.

CINNAMON CHERRY CHEESECAKE SQUARES

Steps:

• In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12x7-1/2x2-in. baking dish. Set aside., For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust. , Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers.

APPLE-CINNAMON SQUARES

Steps:

• Preheat oven to 350 degrees, Grease and flour 8"x8" baking dish.
• Melt 1/2 cup butter in a 2 1/2 quart saucepan.
• Remove from heat and stir in the brown sugar.
• Beat in the eggs, one at a time Add the vanilla extract.
• Stir in the whole wheat flour.
• Sift in the all-purpose flour, baking powder, baking soda, and 1 1/2 Tsps.
• cinnamon.
• Stir together.
• Peel, core, and dice the apple.
• Add to the batter with the raisins and stir to combine.
• Pour into the baking dish.
• Mix together the remaining 2 Tbls.
• cinnamon and the 1/2 cup sugar.
• Sprinkle over the top of the batter.
• Melt the remaining 2 Tbls.
• butter and drizzle over sugar and cinnamon.
• Bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean.
• Remove and cool in the pan on a wire rack.
• When cool, slice into squares.

CHOCOLATE CINNAMON SQUARES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and yolk. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Combine the chocolate chips, nuts, sugar and cinnamon; sprinkle over dough. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

CINNAMON TOAST CRUNCH® CEREAL ALMOND SQUARES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with almonds.
• Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.

CINNAMON CREAM CHEESE SQUARES

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. 2.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. 3.Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

MOCHA CINNAMON SHORTBREAD SQUARES

Steps:

• Preheat oven to 350°F. and butter an 8-inch-square baking pan.
• In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
• Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.

CREAM CHEESE CINNAMON SQUARES

Steps:

• 1. Preheat the oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto the bottom of a greased 13x9-inch baking pan to form a crust, firmly pressing the seams together to seal.
• 2. In a medium bowl, beat the cream cheese, vanilla, egg and 1/2 cup of the sugar with an electric mixer on medium speed until well blended. Spread onto the crust.
• 3. Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13x9-inch rectangle, pressing the seams together to seal. Invert over the cream cheese mixture to form the top crust; discard the wax paper.
• 4. Bake for 30 to 35 minutes or until golden brown. Combine the remaining 1/4 cup of sugar and the cinnamon in a small bowl; sprinkle over the squares before cutting.

CINNAMON CREAM CHEESE SQUARES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Grease 13x9-inch pan, unroll 1 tube of crescent rolls and put into bottom of pan.
• 3. In a mixing bowl, beat cream cheese, butter, 1 cup of sugar, and vanilla until smooth.
• 4. Spread over dough.
• 5. Unroll the other tube of crescent rolls and place over the top of the cream cheese mixture in pan, stretching to fit.
• 6. Sprinkle top with remaining 1/2 cup sugar mixed with a lot of cinnamon.
• 7. Bake in oven for 20-25 minutes, until dough is browned.
• 8. Cool and cut into squares. Good warm or chilled.

NO FAT CINNAMON APPLE SQUARES

Steps:

• Preheat oven to 350° Lightly grease a 9 x 13 pan and set aside.
• Beat egg whites 30 seconds with electric mixer.
• Add next four ingredients and beat 1 more minute.
• Stir in applesauce and fold apples into batter.
• Combine remaining dry ingredients in a separate bowl and add to batter.
• Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed.

APPLE CINNAMON SQUARES

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Transfer to a foil or parchment lined 9 inch square baking pan. Press down firmly, smoothing out the top. Bake until firm and golden brown, about 1 hour. Let cool in pan; cut into 9 squares. Wrap and store in refrigerator.

CINNAMON NUT SQUARES

Steps:

• 1. Cream butter and gradually add sugar and continue creaming until light and fluffy.
• 2. Add egg yolk,flour,cinnamon and salt and mix well. (I use my hands)
• 3. Spread in buttered 15x10x1 pan. Brush with lightly beaten egg white and sprinkle with nuts and press into dough. Bake 300 degrees about 30 minutes. Cut while still hot and store in cool place.

COCONUT CINNAMON NUT- COOKIE SQUARES

Steps:

• 1. Preheat oven to 350F. Grease and flour a 16x11x1 inch pan.
• 2. Cream butter, margarine and sugar. Add egg yolk,sifted flour, cinnamon and salt. Press batter into the prepared pan. Sprinkle coconut over the batter.
• 3. Beat egg white until foamy. Spread lightly over the coconut with a spatula. Press nuts on top of the coconut,press down onto the beaten egg white.
• 4. Bake at 325 for 30 minutes. Cool and cut into 48 delicious squares.

CINNAMON SQUARES

Steps:

• Oven: 350 F. Use 9 in. square cake pan. In a large mixing bowl, cream butter and sugar until light and fluffy. Gradually add eggs (beat thoroughly after each addition). Sift the flour, baking soda, and cinnamon together. Fold into cream mixture. Spoon in sour cream and sunflower seeds and gently mix until combined. Spoon the batter into the prepared pan. Bake for 45 min. Cool.

CINNAMON SQUARES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour an 8 x 8 inch square pan; you can also use an 8 or 9 inch round pan.
• In a large mixing bowl or stand mixer, combine butter, sugar and eggs.
• Beat at high speed for five minutes.
• Combine flour, baking powder and cinnamon in a bowl.
• Add flour mixture to butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients.
• Beat on low speed just until smooth.
• Pour into prepared pan.
• Bake 35 to 40 minutes or until toothpick inserted in the center comes out clean.
• Cool on a rack, dust with powdered sugar.
• Excellent served slightly warm.

CINNAMON SUGAR COOKIE SQUARES

Steps:

• Preheat oven to 350°. Grease an 11″x 15″ baking pan. Mix butter, sugar, oil, eggs, and milk with an electric mixer. Mix in vanilla. Add flour, salt, and baking soda, and mix well. Pour batter into prepared pan. Spread evenly with off-set spatula or knife. Sprinkle with cinnamon sugar. Bake 20 minutes, or until edges are light brown. Allow to rest for 10 minutes. Then, cut into squares.

CINNAMON ORANGE SQUARES

Steps:

• In medium bowl, mix flour, orange peel, 3/4 teaspoon of the cinnamon, the nutmeg, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. On low speed, gradually beat in flour mixture until blended.
• Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut dough into 2-inch squares (reroll scraps once). On cookie sheets, place squares 1 inch apart.
• In small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle over cookies.
• Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.