Cinnamon Roll Bars

I couldn't resist doing another post right away for two reasons: 1) this recipe I'm about to share with you is one of my new favorites, an opinion corroborated by the various people I've shared with, and 2) I saw that my last post was post #99 and it seemed like a fun idea to get post #100 on here pronto, rather than waiting another year like the gap between #98 and #99. :)

I found these bars on Betty Crocker under the name "Snickerdoodle Bars" (yes, I'm on a bit of a cinnamon kick), but once I made them (with an adaptation or two) and ate a few, I decided a more appropriate name would be "Cinnamon Roll Bars"... because that's basically what they taste like. A cinnamon roll, in bar form. I also failed to take pictures of the process of this one... sorry. :(

Cinnamon Roll Bars

Ingredients
2 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup cinnamon chips

Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla

Directions
1. Heat oven to 350°F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray.
2. In small bowl, combine flour, baking powder, and salt; set aside.
3. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined.
4. On low speed, beat in dry ingredients until combined. Stir in cinnamon chips.
5. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
6. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
7. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
8. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.

* I cut into bars before drizzling the glaze, since I didn't know how much the glaze would harden. I suspect you would be fine cutting after, but cutting before worked pretty well for me.

This is the Betty Crocker picture:

...but mine ended up looking more like this (I suspect I put more milk in the glaze than they did so it was a little thinner):

Either way, delish. Enjoy!