Imen Dridi This delicious and easy recipe for Joanna Gaines’ Cinnamon Squares is the perfect quick treat to satisfy your sweet tooth. Made with simple, everyday ingredients, these warm, cinnamon-packed squares are soft, buttery, and topped with a sweet, crispy cinnamon-sugar crust.
Recipe Ingredients
- 2 cups Flour spooned and leveled
- 3 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 2 cups Brown Sugar packed
- 2/3 cup Butter
- 2 large Eggs
- 2 teaspoons Vanilla
- 1/4 cup Sugar
- 1 tablespoon Butter melted
How To Make Cinnamon Squares?
- Preheat the oven: Preheat the oven to 175ºC (350ºF) and line a 23×23 cm (9×9-inch) baking pan with aluminum foil, leaving a 5 cm (2-inch) overhang on all sides. Grease or spray the foil.
- Mix dry ingredients: In a medium bowl, combine the flour, 2 tsp cinnamon, baking powder, and bicarbonate of soda (baking soda). Set aside.
- Melt butter and sugar: In a large saucepan, melt the 150g (2/3 cup) butter with the brown sugar over medium heat, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- Add eggs and vanilla: Whisk the eggs and vanilla extract into the cooled butter and sugar mixture until combined.
- Combine wet and dry: Gradually pour the dry ingredients into the saucepan, whisking until a smooth batter forms. Avoid overmixing.
- Bake the batter: Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare topping: In a small bowl, mix the remaining 1 tsp cinnamon, caster sugar, and melted butter. Sprinkle this mixture over the baked bars.
- Cool and slice: Use the foil overhang to lift the bars out of the pan and transfer them to a wire rack. Let them cool completely before slicing into squares.
Recipe Tips:
- Measure ingredients accurately: Use a kitchen scale for precise measurements, especially for the flour and sugar, to ensure the perfect texture.
- Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until smooth to avoid dense squares.
- Cool the butter mixture: Let the melted butter and brown sugar cool slightly before adding the eggs to prevent them from cooking in the heat.
- Line the pan properly: Use aluminum foil with an overhang and grease it well so you can easily lift the squares out for clean cutting.
- Bake at the right time: Check the bars at 25 minutes with a toothpick; overbaking can make them dry, while underbaking keeps them too gooey.
How To Store Leftovers?
- Refrigerate: First, let the leftover cinnamon squares cool to room temperature. Store them in an airtight container and refrigerate for up to 5 days to keep them fresh and moist.
- Freeze: Allow the cinnamon squares to cool completely. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw the squares at room temperature for a few hours before enjoying.
Nutrition Facts
- Calories: 426 kcal
- Total Fat: 20g
- Saturated Fat: 8.6g
- Cholesterol: 56mg
- Sodium: 169mg
- Potassium: 146mg
- Total Carbohydrate: 59g
- Dietary Fiber: 2.5g
- Sugars: 32g
- Protein: 6.5g
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Joanna Gaines Cinnamon Squares
Description
This delicious and easy recipe for Joanna Gaines’ Cinnamon Squares is the perfect quick treat to satisfy your sweet tooth. Made with simple, everyday ingredients, these warm, cinnamon-packed squares are soft, buttery, and topped with a sweet, crispy cinnamon-sugar crust.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 175ºC (350ºF) and line a 23×23 cm (9×9-inch) baking pan with aluminum foil, leaving a 5 cm (2-inch) overhang on all sides. Grease or spray the foil.
- Mix dry ingredients: In a medium bowl, combine the flour, 2 tsp cinnamon, baking powder, and bicarbonate of soda (baking soda). Set aside.
- Melt butter and sugar: In a large saucepan, melt the 150g (2/3 cup) butter with the brown sugar over medium heat, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- Add eggs and vanilla: Whisk the eggs and vanilla extract into the cooled butter and sugar mixture until combined.
- Combine wet and dry: Gradually pour the dry ingredients into the saucepan, whisking until a smooth batter forms. Avoid overmixing.
- Bake the batter: Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare topping: In a small bowl, mix the remaining 1 tsp cinnamon, caster sugar, and melted butter. Sprinkle this mixture over the baked bars.
- Cool and slice: Use the foil overhang to lift the bars out of the pan and transfer them to a wire rack. Let them cool completely before slicing into squares.
Notes
- Measure ingredients accurately: Use a kitchen scale for precise measurements, especially for the flour and sugar, to ensure the perfect texture.
- Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until smooth to avoid dense squares.
- Cool the butter mixture: Let the melted butter and brown sugar cool slightly before adding the eggs to prevent them from cooking in the heat.
- Line the pan properly: Use aluminum foil with an overhang and grease it well so you can easily lift the squares out for clean cutting.
- Bake at the right time: Check the bars at 25 minutes with a toothpick; overbaking can make them dry, while underbaking keeps them too gooey.
Joanna Gaines Cinnamon Squares
