Gooey Cinnamon Squares

There are a lot of things that can be said about gooey cinnamon squares, but for this post, there are only three things you need to know:

1) They’re a little bit gooey butter cake. WIN.

2) They’re a little bit Crème brûlée-ish. WIN.

3) They’re from The Smitten Kitchen CookBook… Major WIN.

I mentally bookmarked this recipe the first time I laid eyes on it. I have a real thing for butter cake, and Deb’s recipes have never-ever-ever let me down. She’s as legit as they get. This gooey cinnamon cake only made my heart beat stronger for her.

I’ll be bringing this to a BBQ later on this afternoon, and I have a good feeling I’ll be bringing back an empty pan with nothing but crumbs.

Go make some gooey cinnamon squares of your own – your life will thank you!

Gooey Cinnamon Squares – Adapted – barely – from The Smitten Kitchen Cookbook

For the cookie base:

1 1/2 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1 large egg

1/4 whole cup milk

For the gooey layer:

1/4 cup honey

1/4 cup whole milk

1 tablespoon pure vanilla extract

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 cup + 2 tablespoons sugar

dash of salt

1 large egg

1 1/4 cups all purpose flour

For the topping:

2 tablespoons sugar

2 teaspoons cinnamon

Instructions:

Preheat oven to 350 degrees (F). Line the bottom of a 9-by-13-inch cake pan with parchment paper, allowing the ends to hang over at least 2 inches, and coat the pan and parchment paper with butter. Set aside.

For the cookie base:

In a medium sized mixing bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and milk and beat until combined. Stir in the flour mixture, beating until just incorporated. Drop batter into prepared pan and spread into an even layer.

For the gooey layer:

In a small bowl, whisk together the honey, milk, and vanilla. Set aside. In an electric mixer cream the butter, sugar and salt until fluffy. Add the egg and beat until combined. Add the flour and honey mixture alternately, mixing each time until all ingredients are incorporated. Dollop over the cookie base and spread into an even layer.

For the topping:

Mix together the 2 tbsp sugar and cinnamon; sprinkle over the gooey layer.

Place pan in the oven and bake for 25-35 minutes, or until the edges have set but the center is still slightly gooey (I pulled mine out at exactly 30 minutes and they’re perfect). Let cool completely, about 3 hr. Lift from pan using the parchment; cut into 1-inch squares. Can be kept covered at room temperature for 3 days.

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