Sugar Free Cinnamon Roll Shortbread Bars

Sugar Free Cinnamon Roll Shortbread Bars are an easy dessert that is perfect for holidays, brunch, or everyday treats.

Made with a buttery shortbread base layered with a sweet cinnamon filling these bars have all the cozy flavors of a classic cinnamon roll in an easy-to-slice dessert bar

Why you will like this recipe.

Sugar Free Cinnamon Roll Shortbread Bars are simple enough for everyday baking yet, special enough to serve for holidays, brunches, or afternoon coffee.

Here is what else you will like about this recipe.

• Easy to make. No yeast, rising time, or rolling dough required.
• Made with Basic Ingredients that are easy to find if you do not already have them in your pantry.
• Easy to customize. Add a sugar-free glaze, chopped nuts, or your favorite warm spices for a personal touch.
• Perfect for sharing. The perfect bars for parties, potlucks, bake sales, or holiday dessert trays.

Have you tried my recipe for Sugar Free Oatmeal Fudge Bars?

Those Oatmeal Fudge Bars feature a velvety layer of sugar free fudge tucked inside of two layers of a chewy, buttery oat crumble-like layers for the perfect decadent dessert. Both those Oatmeal Fudge Bars and these Cinnamon Roll Shortbread Bars, are easy and delicious dessert bars that have no added sugar in them.

To make this recipe you will need a brown sugar alternative that measures like sugar and that can also be baked with. You can find brown sugar alternatives here.

Ingredients Needed.

Shortbread Base.

• Butter. Softened. If you are using unsalted butter you can add a quarter teaspoon of salt to the flour.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Eggs. Large eggs at room temperature.
• Baking Powder. This gives the shortbread a slightly lighter texture without making it cakey.
• Flour. Regular all purpose flour.

Filling.

• Butter. Softened. If you are using unsalted butter you can add a quarter teaspoon of salt to the flour..
• Brown Sugar Alternative. Use a brown sugar alternative that measures 1:1 with regular brown sugar and that can also be baked with.
• Ground Cinnamon. Since cinnamon is the star flavor, use fresh, high-quality ground cinnamon for the best aroma and flavor. If your cinnamon has been sitting in the pantry for a few years, replacing it can make a noticeable difference.

How to Make Sugar Free Cinnamon Roll Shortbread Bars

• Prep Time 20 minutes .
• Bake Time 20 minutes .
• Servings 9 bars .
• How to serve : These no added sugar cinnamon roll bars are great when served slightly warm or at room temperature. They are versatile enough to served for breakfast, brunch, dessert, or as a snack.
• Notes: You will need an 8x8" baking dish and mixing bowls .

1. Prepare. Preheat your oven to 350°F. Also, prep a square baking dish for nonstick. Greasing or lining the baking dish with parchment paper can work in this recipe.
2. Dry Ingredients. In a medium bowl, use a whisk to combined together the flour and baking powder.
3. Beat. In a large mixing bowl, beat together the butter with the sugar alternative on medium speed until creamy and combined (about two minutes). Then add the eggs one at a time, stopping to gently mix between additions.
4. Combine. Scrape down the sides of the mixing bowl and then set the mixer speed on low. Gradually add the dry ingredients from the second step and mix until just combined.
5. Filling. In a clean mixing bowl, use a rubber spatula or wooden spoon to stir together the softened butter, brown sugar, and ground cinnamon until combined.
6. Layer. Use your hands to press about half of the shortbread dough into the bottom of your prepared baking dish. Use a large spoon to evenly spread the filling from the last step over the shortbread layer. Lastly, crumble the remaining shortbread dough over the filling.
7. Bake. Bake the bars until the crumble top begins to turn golden brown, about 20-25 minutes.
8. Set. Allow the bars to fully set before cutting into servings.

Tips for making the best sugar free shortbread bars

When selecting your sugar alternatives, make sure that you are using alternatives that measure 1:1 with sugar and that can also be baked with. Brown Swerve, King Arthur Baking Sugar Alternative Brown, and Lakanto Golden Monkfruit Sweetener can work for the brown sugar alternative. Splenda Magic Baker Sweetener and King Arthur Baking Sugar Alternative can also work.

More helpful tips for you.

1.  When making the base layer, make sure that you mix the ingredients until just combined, avoiding over-mixing the dough. Also, spread or press the dough evenly into the baking dish to keep the bars uniform. I like to use a small pizza dough roller to do this.
2. If your crumble layer of the dough seems too soft, you can refrigerate it so that the butter can firm up a bit. This will help prevent the top crumbly layer from spreading too much while baking. If your topping does spread and completely cover the top then that is okay as your bars will taste the same.
3. Watch the baking time. The bars are done when the edges are lightly golden and the center is set so it is a good idea to start checking on your bars after about 18 minutes of baking. Avoid overbaking, as shortbread continues to firm up as it cools.

FAQ

• Can I make these bars completely sugar free?
  Yes. Use a 1:1 granulated sugar alternative in the dough and a 1:1 brown sugar alternative in the cinnamon filling. I would choose sweeteners that are formulated for baking to achieve the best flavor and texture.
• Can I use unsalted butter?
  Absolutely. If using unsalted butter, simply add ¼ teaspoon salt to the dough to maintain the same balanced flavor.
• Why does the filling seem grainy after baking?
  Some erythritol-based sweeteners can recrystallize as they cool, giving the filling a slightly grainy texture. Adding 1 teaspoon of cornstarch to the filling and using a brown sugar alternative made with allulose can help create a smoother result.
• Why did my bars turn out crumbly?
  Shortbread is naturally more delicate than traditional cookie bars. Measuring the flour correctly, avoiding overmixing, and allowing the bars to cool completely before slicing will help them hold together.
• How do I know when the bars are done baking?
  The bars are ready when the edges are lightly golden and the center is set. The middle may still have a slight softness, but it should no longer look wet or glossy. The bars will continue to firm up as they cool.

Variations.

• Try a fall inspired Pumpkin Spice Version by replacing a tablespoon of the cinnamon with 1 tablespoon pumpkin pie spice.
• Add a glaze to your bars by drizzling the cooled bars with a glaze made from softened cream cheese, sugar free powdered sugar, a splash of milk or heavy cream, and vanilla extract. I like that tis gives the bars a classic cinnamon roll finish.
• My favorite is to add a crunchy element by sprinkling a half cup of chopped pecans or walnuts over the cinnamon filling layer before baking.

How to store cinnamon shortbread bars.

Once your bars have fully cooled and set they should be stored in an airtight container. When properly stored, they should keep for up to a few a days at room temperature, up to a week when refrigerated, or frozen for up to a few months. When storing, use parchment or wax paper between layers.

You may also be interested in these bar recipes made with no added sugar.

• Sugar Free Oatmeal Fudge Bars
• No Added Sugar Chocolate Chip Granola Bars
• Sugar Free Chocolate Crumb Bars
• Raspberry Oatmeal Bars- No Added Sugar
• Sugar Free Sugar Cookie Bars
• Sugar Free Magic Cookie Bars