This moist cinnamon squares recipe is packed with espresso, chocolate chips, butter, and cinnamon, then topped with rich chocolate frosting.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those afternoons where the only thing that makes sense is baking? I was mid-laundry pile, still in my fuzzy socks, craving something—anything—that didn’t come from a plastic wrapper or a sad, half-eaten granola bar. I opened the cupboard, saw cinnamon and espresso powder, and boom—this recipe practically baked itself in my head.
These cinnamon squares hit like a hug from the inside. They reminded me of this one winter at my grandma’s house where everything smelled like cinnamon sticks and someone was always melting chocolate on the stove for something. It’s not a flashy recipe. No seven layers, no piping bags, no weird ingredients you have to Google. Just cozy flavors, melty chips, and a frosting that could double as therapy.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cinnamon Squares Recipe?
There’s something deeply human about recipes like this. They’re not trying to go viral on Instagram. They’re the kind of treat you make because you just need to feel better. These cinnamon squares deliver warmth without screaming for attention. They’re moist (I know, I know—trigger word, but it’s true), with a ribbon of spiced espresso sugar that makes you raise an eyebrow like, “Oh hello, flavor.”
Then the top? A thick, shiny chocolate frosting that honestly makes me emotional. It’s glossy but not too sweet, and it pulls the whole thing together in a way that feels like it’s saying, You made it through the week. You deserve this.
Ingredient Notes:
Let’s dig into what you’ll need for this cinnamon squares recipe, minus the fluff and food-lab talk:
-
Sugar + Cinnamon + Espresso Powder: These three hang out in the middle layer and make literal magic happen. The espresso doesn’t make it taste like coffee—it just adds depth. Think of it like lighting a candle that smells like fall.
-
Flour, Baking Powder, Salt: Your base. Nothing exciting, but imagine trying to build a house without a floor.
-
Whole Milk, Eggs, Vanilla: Brings richness and that gentle cake-y bounce. Don’t skip the whole milk if you can help it—it makes a difference.
-
Melted Butter: Don’t even think about substituting this. It gives the batter that slick, velvety texture and makes you feel like a pro when you stir it in.
-
Mini Chocolate Chips + Cinnamon Chips: The surprise inside. They don’t stay perfectly chip-shaped, which is honestly kind of the point.
-
Bittersweet Chocolate + Butter (for frosting): The dreamy final layer. It’s the difference between “this is good” and “holy crap, this is insane.”
How To Make Cinnamon Squares?
I’m not here to judge your mixing style. But if you want these cinnamon squares to turn out just right, here’s the deal:
Step 1. Set the stage.
Preheat your oven to 350°F. Butter an 8-inch square pan and line the bottom with parchment. I’ve skipped the parchment before and regretted it. Learn from my scars.
Step 2. Mix your spice swirl.
In a tiny bowl, stir together 2 tablespoons of the sugar, 2 ½ teaspoons of cinnamon, and the espresso powder. Set it aside. Trust the process.
Step 3. Whisk the dry stuff.
In a big bowl, mix flour, 1 ¼ cups sugar, baking powder, salt, and that remaining tablespoon of cinnamon. It already smells like fall in here.
Step 4. Combine the wet crew.
In a second bowl, whisk together the milk, eggs, and vanilla. Pour it into the dry stuff and gently whisk it into a batter. Then slowly fold in the melted butter until it’s glossy and smooth—kind of like brownie batter but lighter.
Step 5. Assemble like a legend.
Pour half of the batter into the pan and smooth it out. Sprinkle on your chips, then that espresso-cinnamon sugar mix. Layer the rest of the batter on top. Smooth again.
Step 6. Bake it.
35–40 minutes. You’ll see it puff up and slightly pull from the pan’s edges. A knife in the center should come out clean-ish (chips can throw you off). Let it sit for 15 mins, then flip it out, peel the paper, and flip it back. Cool completely—if you can wait.
Step 7. Time for frosting therapy.
Melt chocolate and butter together over simmering water. Stir often and gently. The goal is shiny, thick, spreadable frosting, not a thin puddle. If it’s too runny, let it sit a bit until it thickens up again.
Want To Save This Recipe?
Step 8. Frost it like you mean it.
Spread that gorgeous, glossy mess all over the top. No need to be precise. Swirls = love. Let it set at room temp, then slice into squares.
Storage Options:
Room temp? 2–3 days, easy. Fridge? 5-ish days, just bring it to room temp before eating or the frosting feels sad. Freezer? Yes, but skip the frosting until you’re ready to thaw and eat. Or don’t. You do you.
Variations and Substitutions:
This recipe is forgiving. Like your best friend who lets you vent and never asks for their Tupperware back.
-
No espresso powder? Skip it. You’ll lose some of the magic but not the soul.
-
No cinnamon chips? More chocolate chips, or get wild with butterscotch.
-
Need it gluten-free? Go with a 1:1 GF baking blend. Works like a charm.
-
Want more crunch? Add chopped walnuts or pecans in the middle layer.
What to Serve with Cinnamon Squares?
-
A mug of milky coffee (yes, obviously).
-
A chai latte on a gloomy day.
-
Vanilla bean ice cream—trust me.
-
That 3 p.m. slump where all hope feels lost.
Frequently Asked Questions:
Can I make these ahead for a party?
Yup! Bake and frost the day before. They’ll taste even better the next day, no joke.
Will kids like the espresso?
They won’t even notice it. It’s there to bring the flavor depth, not make your kids bounce off the walls.
What if I don’t have an 8-inch pan?
A 9×9 works too, but reduce the bake time slightly. Or double the recipe and use a 9×13 if you’re feeding a crowd—or just really hungry.
Okay, now it’s your turn. Seriously, go make these. They’re cozy, rich, a little indulgent, and weirdly healing? And hey—if you end up licking the frosting straight out of the bowl… I’ve definitely done the same.
Try it, tweak it, and tell me everything. I want to hear how it turned out—burnt edges, frosting fails, happy dance and all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Squares Recipe
Ingredients
For the Cake:
- 1 1/4 cups plus 2 tablespoons granulated sugar
- 1 tablespoon plus 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons instant espresso powder
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3/4 cup whole milk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 10 tablespoons unsalted butter melted and cooled
- 1/2 cup mini chocolate chips
- 1/4 cup cinnamon chips
For the Frosting:
- 6 ounces bittersweet chocolate finely chopped
- 2 1/2 tablespoons unsalted butter cut into small pieces
Instructions
Prepare the baking pan and oven:
- Preheat the oven to 350°F (175°C). Lightly butter an 8-inch square baking pan, then line the bottom with parchment or wax paper. Place the pan on a baking sheet for stability during baking.
Combine the cinnamon sugar swirl mixture:
- In a small bowl, mix 2 tablespoons of the sugar with 2 1/2 teaspoons of ground cinnamon and the espresso powder. Set aside.
Mix the dry ingredients:
- In a large bowl, whisk together the flour, remaining 1 1/4 cups of sugar, remaining 1 tablespoon of cinnamon, baking powder, and salt.
Blend the wet ingredients:
- In a separate bowl, whisk the milk, eggs, and vanilla extract until fully combined. Pour the wet ingredients into the dry mixture and gently whisk until a smooth batter forms.
Incorporate the butter:
- Using a rubber spatula, carefully fold in the cooled, melted butter until the batter is smooth and glossy. Do not overmix.
Assemble the cake:
- Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle the chocolate chips and cinnamon chips over the batter, followed by an even layer of the prepared cinnamon sugar-espresso mixture. Pour the remaining batter over the top and smooth the surface.
Bake the cake:
- Place the cake in the oven and bake for 35 to 40 minutes, or until it has risen and slightly pulled away from the sides of the pan. A thin knife inserted in the center should come out clean. Remove the cake from the oven and allow it to rest in the pan for 15 minutes.
Cool the cake:
- Carefully unmold the cake onto a wire rack. Peel off the parchment or wax paper, then invert the cake back onto another rack to cool completely with the top facing up.
Prepare the frosting:
- In a heatproof bowl set over a saucepan of gently simmering water, melt the chopped bittersweet chocolate and butter. Stir continuously until the mixture is smooth, thick, and glossy. Do not overheat.
Frost the cake:
- Once the cake is fully cooled, spread the frosting evenly over the surface using an offset spatula. Allow the frosting to set at room temperature before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
