Cinnamon Sugar Cream Cheese Poptart Bars with Glaze
These indulgent layered bars combine a tender cream cheese pastry crust with a sweet cinnamon-brown sugar filling, all topped with a luscious cinnamon glaze. The cream cheese dough creates an incredibly soft, almost cookie-like texture that's more decadent than traditional poptarts. Perfect for breakfast treats, afternoon snacks, or dessert gatherings when you want something that feels both nostalgic and . The bars are easier to make than individual poptarts while delivering all the familiar flavors in a shareable format.
Ingredients
- 6 ounces cream cheese, room-temperature
- ½ cup unsalted butter, softened
- 2 tablespoons heavy whipping cream
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar, packed
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 1 large egg
- ¾ cup brown sugar, packed
- 1 tablespoon all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup powdered sugar
- ¼ cup heavy whipping cream
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice, freshly squeezed
Instructions
- 1
Preheat oven to 325°F and line a quarter sheet tray with parchment paper
- 2
Combine cream cheese, butter, heavy cream, salt, and brown sugar in stand mixer with paddle attachment until smooth
- 3
Gradually add flour and mix until dough becomes soft and pliable
- 4
Knead dough 3 to 4 times until cohesive, divide into two portions and shape into rectangles
- 5
Wrap each portion in plastic wrap and chill for at least 30 minutes
- 6
Roll out one chilled dough portion into rectangle to fit baking sheet and place on parchment
- 7
Mix brown sugar filling ingredients and spread evenly over rolled dough to all edges
- 8
Roll out second dough portion to match first and place on top of filling
- 9
Seal edges by pressing down with fork to create poptart-style crust
- 10
Bake for 35-40 minutes
- 11
Whisk all glaze ingredients together while bars bake
- 12
Cool bars slightly before spreading glaze on top
Tips
Chill the dough adequately to prevent it from being too sticky to roll out properly
Press the fork seal firmly around edges to prevent filling from leaking during baking
Let bars cool completely before cutting for cleanest slices and best glaze consistency
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Bars can be made 1 day ahead; add glaze just before serving for best appearance
Cut into squares and serve at room temperature for best texture
Common Mistakes
Don't skip chilling the dough to avoid sticky, difficult-to-handle pastry
Seal edges completely with fork to prevent filling leakage during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need xanthan gum
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, use a hand mixer or mix by hand, though it will take more effort to achieve smooth consistency.
How long do these bars keep fresh?
Store covered at room temperature for 2-3 days or refrigerate for up to one week for best quality.
Can I freeze these bars?
Yes, wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature before serving.