Get your fall baking on with these Cinnamon Squares. Light cake squares with a ribbon of brown sugar and cinnamon swirled in and topped with a sweet sugar glaze. Your perfect cozy treat!
Friends, it’s September!🍂 Can we all agree that this truly is the best time of year? Not up for discussion on my part…..lol. Although our weather stays hot through to the end of September, I like to start embracing the subtle flavours and enjoying the change of season. And I can’t think of a better recipe right now than these Cinnamon Squares. Honestly, the perfect treat for a pre fall afternoon.
What Are These Cake Squares Like
- Difficulty – These are so easy to make. Just be sure to follow the instructions and measurements to get the best little cakes possible!
- Taste – These cakes are light and spongy with a wonderful cinnamon flavour. Topped off with a sweet sugar glaze for the perfect touch.
- Serving – This recipes makes 12 muffin sized mini cakes. Keep in mind you can change the serving size in the recipe card at the end of the post.
Ingredients
- Cinnamon filling – This was made using melted butter, brown sugar and cinnamon.
- Butter – I used room temperature unsalted butter.
- Sugar – Granulated white sugar.
- Eggs – Use room temperature large eggs.
- Vanilla – Vanilla extract enhances the flavour.
- Baking powder – This is used to allow the cakes to rise as they bake.
- Salt – A small amount of salt is used to enhance flavours.
- Spices – I used both cinnamon and nutmeg.
- Milk – You can use either whole milk or semi skimmed milk.
- Sugar glaze – I used both powdered sugar and milk to make the sugar glaze topping
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Make cinnamon filling – Make the cinnamon filling by combining the melted butter, brown sugar and cinnamon. Stir well and set aside.
- Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 muffins tins or mini square tins and set aside.
- Mix butter, sugar and eggs – In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well after each addition. Whisk in the vanilla extract.
- Combine dry ingredients – In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
- Finish cake batter – Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Spoon about 1/2 of the batter amongst all the muffin or cake tins. Spoon a teaspoon of the filling over the batter and then spoon over remaining batter. Use a sharp knife to swirl the brown sugar topping into the squares.
- Bake – Bake for 18 – 22 minutes. A toothpick inserted in the centre will come out clean. Leave to cool on a wire rack.
- Glaze and serve – Make the glaze by combining the powdered sugar and milk. Whisk until smooth. Drizzle over the cooled caked squares and serve.
Recipe Tips
- Don’t over bake the cake squares – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cakes are baked. The baking time may vary between 18 – 22 minutes.
- Allow to cool before adding glaze – If you glaze the cake squares before it cools, the glaze will simple melt off the small cake squares. So, make sure to allow for them to cool completely.
Substitutions
- Baking pan – I used a Pampered Chef Brownie Pan to make these. The individual squares are basically the same size as muffin tins so you could just as easily use those.
- Sugar glaze – You can leave it off if you prefer. They would go great with just a dusting of powdered sugar. You could even serve Homemade Caramel Sauce on top!
Storage
- Serving – This is a great loaf to serve at a Brunch or to add to a Thanksgiving buffet this fall. Alternatively, you can dress it up for dessert with fresh whipped cream and Homemade Caramel Sauce. A perfect fall treat.
- Storage – Store on the counter in an airtight container up to two days. In the fridge for about five days. And you can even wrap it and keep in stored in the freezer for about two months.
Follow this easy step-by-step guide to The Best Cinnamon Rolls!
Frequently Asked Questions
What is a sugar glaze?
A sugar glaze is made by combining powdered sugar with a small amount of milk. It takes about a minute to make and is great served on cakes, muffins and cookies It’s dries as it sets so it’s easy to stack cookies if they do have a sugar glaze.
What’s the difference between cinnamon powder and cinnamon spice?
Both cinnamon powder and cinnamon spice are very similar. The main difference is the texture. Cinnamon powder is much finer whereas cinnamon spice is coarse.
Apple Cake Squares
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Apple Cinnamon Loaf
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Mini Apple & Cinnamon Crumble
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Cinnamon Squares
Get your fall baking on with these Cinnamon Squares. Light cake squares with a ribbon of brown sugar and cinnamon swirled in and topped with a sweet sugar glaze. Your perfect cozy treat!
Servings: 12 servings
Calories: 290kcal
Ingredients
For the filling:
- 2 tablespoons butter melted
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
For the cake squares:
- 1/2 cup butter
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cups milk
For the glaze:
- 3/4 cup icing sugar
- 3 tablespoons milk
Instructions
- Make the cinnamon filling by combining the melted butter, brown sugar and cinnamon. Stir well and set aside.
- Preheat oven to 350 degrees F. Grease or line 12 muffins tins or mini square tins and set aside.
- In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well after each addition. Whisk in the vanilla extract.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
- Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Spoon about 1/2 of the batter amongst all the muffin or cake tins. Spoon a teaspoon of the filling over the batter and then spoon over remaining batter. Use a sharp knife to swirl the brown sugar topping into the squares.
- Bake for 18 – 22 minutes. A toothpick inserted in the centre will come out clean. Leave to cool on a wire rack.
- Make the glaze by combining the powdered sugar and milk. Whisk until smooth. Drizzle over the cooled caked squares and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Cinnamon Squares
Amount Per Serving (1 cake square)
Calories 290
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 190mg8%
Potassium 77mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 4g8%
Vitamin A 367IU7%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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