Cinnamon roll squares are cinnamon buns with a twist. Because of how they are made, they are the perfect way to serve cinnamon rolls for a brunch or large gathering.
This cinnamon roll recipe is made from yeast dough, but the dough is not rolled out. Instead, it is made into one large rectangle, then cut into squares for serving.
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Ingredients For This Recipe
To make this recipe, there are a total of ten ingredients for the three parts of this recipe. Some of these ingredients are used in different parts of the recipe.
For The Dough:
- Milk. We use 2% milk, but whole, 1% or skim milk will work.
- Dry active yeast.
- White sugar.
- Butter. Salted butter is the only type of butter we use.
- Egg.
- All-purpose flour.
- Sea salt.
Topping:
- Brown sugar. Golden or yellow sugar is our go-to for this recipe.
- White sugar.
- Butter.
- Cinnamon.
Icing:
- Powdered sugar.
- Milk.
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Add-ins For Cinnamon Roll Squares
To change this dish up a little, the following add-ins can be added.
Top the cinnamon sugar topping with some crushed walnuts, slivered almonds, or chopped pecans to add crunch.
Replace the cinnamon and sugar in the topping with pumpkin spice or apple pie spice.
For Christmas brunch, we make these with our Gingerbread spice instead of cinnamon and sugar.
What Kind Of Pan Does This Recipe Use?
When making this recipe, we usually bake it in a 9″x 13″ pan. This type of pan makes the squares higher than using a larger pan.
If we are serving this for brunch with family and friends, or a large gathering, we bake it in a 16″ by 12″ pan or a 12″ round pan. The dough will not rise as high since it is spread out more, but it will yield more servings. Using one of these pans means the baking time will be shorter by about 3-5 minutes. It is best to keep an eye on it while it bakes.
Serving Cinnamon Roll Squares
Best served warm, these squares should be served the day they are baked. That is when they taste the best.
Cut these into squares of about 2 inches by 2 inches for serving.
These squares pair well with a cup of coffee or tea. They also go well with a glass of milk.
Storing and Reheating Cinnamon Roll Squares
The cinnamon roll squares can be stored in an airtight container at room temperature. It is best to store the whole piece rather than cutting it into squares first.
Reheat the squares in the oven on low heat or in the microwave for 20 seconds.
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Cinnamon Roll Squares
Equipment
- Stand Mixer with dough hook
Ingredients
Dough
- 1¼ cups warm milk, 110-115℉
- â…“ cup white sugar
- 2 tsp dry active yeast
- 3½ cups all-purpose flour
- â…“ cup melted and cooled butter
- 1 egg
- ½ tsp sea salt
Topping
- â…“ cup melted and cooled butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1½ Tbsp ground cinnamon
Icing
- ¾ cup powdered sugar
- 2 Tbsp milk
Instructions
Dough
- In the bowl of a stand mixer, add warm milk, white sugar and yeast. Stir to combine.
- On low speed, using the dough hook, add 1 cup of the flour, the butter, egg, and salt.
- Continue adding flour, one cup at a time, until all flour is added.
- Turn speed up to knead the dough. Knead for 5-6 minutes.
- Turn dough over into a greased bowl, cover and let it rise for 1-1½ hours until doubled in size.
- Once the dough rises, punch down and turn it over on itself 3-4 times.
- Grease a 9"x13" pan and place dough in the pan, using your fingers to poke it into the pan to cover the bottom of the pan.
- Cover again and let rise 45 minutes.
- Preheat oven to 350℉
- Brush top of the dough with melted butter for the topping.
- Sprinkle the brown and white sugar evenly over the top of the buttered dough.
- Sprinkle the cinnamon over the sugars.
- Bake for 20-25 minutes or until golden on the edges.
- Remove from oven and let cool 5-10 minutes.
Icing
- Place both ingredients in a small bowl and whisk together until smooth.
- Pour over the top of the cinnamon layer.
- Cut into squares and serve.
