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These Churro Cinnamon Squares are loaded with spicy cinnamon in every bite. Warm and gooey in the center, crackly on top, and dusted with sparkling cinnamon sugar.
All about these Cinnamon Churro Squares…
These cinnamon bars seem simple, but they boast huge flavor and texture. Dense, chewy and flavored with brown sugar and cinnamon these blondies are topped with a sprinkling of cinnamon sugar for an extra pop. These Cinnamon Churro Squares are:
- Soft and chewy with a dense texture.
- Buttery and sweet.
- Spiced with cinnamon.
- Sprinkled with cinnamon sugar.
- Simple to make-no equipment necessary.
- Easy, easy, easy, made using ingredients you most likely have on hand!
Ingredients Needed:
Notes on Some Ingredients:
- Flour: this recipe was tested using all purpose flour.
- Light Brown Sugar: adds a depth of flavoring and a chewy dense texture to the bars.
- Cinnamon: a healthy dose in the bars and on the top create a spicy flavoring reminiscent of a churro!
- Butter: use unsalted to control the salt in the bars.
How to Make (step-by-step):
- Combine the dry ingredients together in a medium size bowl, stir together with a whisk or fork to combine.
- Mix together the wet ingredients: melted butter, brown sugar, eggs and vanilla.
- Combine the wet and dry together to create the batter. Bake in a prepared baking pan.
- Stir together the cinnamon and sugar. After bars have baked, brush the tops with melted butter and sprinkle with the cinnamon sugar mixture.
Expert Tips:
- Melted Butter: using melted butter is what helps create that dense, chewy texture to the bars. Plus using melted butter allows us to make this recipe with no equipment since we’re not creaming the butter and sugars.
- Bake Time: the longer these bake, the more cake-like they become in texture. Be sure to be prompt in removing these bars from the oven.
- Parchment Paper: lining the baking pan with parchment paper helps ensure easy removal from the pan and allows for nice slicing when serving. Let the bars cool completely before slicing to allow for the clean cuts that you see in photos.
Churro Cinnamon Squares: FAQS
Blondies should be gooey in the center, if they’re not this could be due to over-baking. It’s also possible your oven is set too hot. In the next batch, bake at a lower temperature or cut the baking time.
When checking your blondies, look at the edges, if they are golden and pulling away from the baking pan, then they are done. Be sure not to overcook, the centers should remain gooey and not be overly dry or hard.
A blondie is similar to a brownie, with the difference being that a blondie doesn’t contain cocoa. It is made of vanilla and brown sugar which provides a rich depth of flavor thanks to the molasses.
More Cinnamon Dessert Recipes to Enjoy:
Watch How To Make
Churro Cinnamon Squares
Ingredients
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups light brown sugar packed
- 1 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1 tsp ground cinnamon
- ¼ cup granulated sugar
- 2 tbsp unsalted butter melted
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with parchment paper. Set aside.
- In small bowl mix together the flour, cinnamon, baking powder and salt. Set aside.
- In a medium sized mixing bowl combine the melted butter and brown sugar until smooth.
- Add the eggs and vanilla. Stir to combine.
- Stir in the flour mixture. Spread the batter in the prepared baking pan.
- Bake at 350 degrees F for 30 mins. Remove from the oven and cool in the pan for 5 minutes. Mix together the sugar and cinnamon for the topping in a small bowl. Brush the top of the bars with the melted butter and sprinkle with the cinnamon sugar mixture.
Video
Notes
- Store leftovers in a sealed container at room temperature for 3-4 days.
- Freezing: wrap in plastic wrap or foil, then transfer to an airtight container and store in the freezer up to three months. Transfer to the refrigerator overnight to thaw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published February 13, 2018. Updated November 14, 2022 with new images and information.
Photography by the talented @KJandCompany.co
I’ve been making this recipe for a couple years now, and it seems that the name of the recipe and some things about the recipe/instructions have changed? I’m so confused as to why that has happened.
Delicious, but next time, I’ll halve the sugar/cinnamon topping.
I made them with gluten free flour and they turned out great! Taking them to my church supper tomorrow night. Thanks for a yummy recipe.
Beth,
I know this is an old comment! Do you mind sharing the brand of GF flour you used? I find it can matter and I don’t want to waste flour! TIA!
What do you think would go better, cream cheese frosting or vanilla ice cream? Looking forward to trying this!
Either one would be wonderful! I don’t think you could go wrong with whichever you decide to use.
Thinking about topping with cream cheese icing…do you think this would be good?
Absolutely!
How do I double it and what pan size?
I think a 9 x 13 pan would work.
Absolutely love these. Have been making them for over a year now and they are hit with my daughter and I. Always our go to sweet when we choose to bake.
I love this recipe! These bars are so flavorful and chewy!
Quite disappointed as it came out to be cake-like after 25 minutes of baking. I followed the recipe and made a few changes by adding 1/2 teaspoon of salt and 1/2 teaspoon of espresso powder. This shouldn’t drastically change the consistency of the blondies. Was aiming for a gooey brownie blondie but it came out as a dry soft sponge cake. Taste wise, it was okay.
Hey! This recipe is great! I made some tweaks to spice amounts (because I’m a rebel and don’t know how to follow directions :P) and used a 9×13 pan because it was what I had. This isn’t a criticism at all but I figured I’d offer it up as a reference point for anyone who may be in that predicament. At 25 minutes in a 9×13 pan for my oven they were more like the cakey/brownie texture described at the 30 minute mark in 9×9 pan. They were still very good when they came out of my oven and not at all dry! However, if you’re looking for a more gooey consistency and you only have a 9×13 I would probably aim for the 15-20 minute marker and just keep an eye on it. These things are delicious either way! 😀