Cinnamon roll bark is a delectable delicacy that mixes creamy white chocolate with a buttery cinnamon sugar swirl evocative of a cinnamon roll!
Autumn is all about apples, pumpkins, spice cakes, caramel, and candy corn in the food blog world. For Halloween, there are charming edible monsters, and for Thanksgiving, there are turkey-shaped pastries.
Meanwhile, I’m wanting anything cinnamon sugar. Give me all of your cinnamon buns and snickerdoodles. And while I wait for you to collect things and bring them as soon as possible, I’m going to have this white chocolate cinnamon roll bark.
The thing with this bark is that it is stupidly simple. You melt some butter and add brown sugar and cinnamon, melt some white chocolate, and then spread it out and swiiiiiiiiiirl. It’s an exciting moment.
Then just place it in the freezer to set. It won’t set completely like most bark since the cinnamon sugar swirls won’t harden completely, but that’s precisely what I intended. Usually bark is sharp and crunchy (like my Christmas Crack), but this one melts easily into your teeth, providing a creamy and sweet delight.
Since it has cinnamon, I suppose I could spin it as an autumn dish. Apple pie includes apples inside that are coated in cinnamon and sugar, and this has cinnamon and sugar in it, so it absolutely fits. This is definitely an autumn recipe.
Aside: are you as taken with the swirls as I am? I can’t help but stare. It’s a unique kind of culinary art.
As with any bark, you may coarsely chop it into large pieces with a large knife or pizza cutter (I like this pizza cutter). They will surely shatter in odd places, adding to the wonderful imperfection that I like about bark.
Speaking of things I like, have you seen my Amazon Influencer Shop page? It’s a list of all the goods I use and suggest. So many people ask me what sort of mixer I have or what kind of silicon mats I use, and the answers are all right there!
P.S. : The bark may be as thick as you want. If you want it thicker than what’s shown below, double the quantity of white chocolate, but keep the rest of the ingredients the same.
- More cinnamon!
- More bark!
- White Chocolate Cinnamon Roll Bark
- Can you substitute white chocolate for almond bark?
- Is white chocolate and almond bark the same thing?
- What is white chocolate bark made of?
- Is almond bark the same as white candy coating?
- Can I substitute white chocolate chips for white chocolate bark?
- Can you use melting wafers instead of almond bark?
- Is there another name for white almond bark?
- What can I substitute for white chocolate?
- What is the difference between white chocolate bark and white chocolate chips?
- Why is chocolate bark called bark?
- Huge Cinnamon Rolls
- Little Luna’s Cinnamon Roll French Toast Bake
- Popcorn Balls with Cinnamon Buttered Rum
- Cookies with Cinnamon Rolls from Sally’s Baking Addiction
- White Chocolate Cranberry Bark
- Hunger Thirst Play’s Crunchy and Sweet Buttercrunch Toffee
- Halloween Candy Bark leftovers
- Pairs Nicely With Butter’s 3-ingredient Superfood Dark Chocolate Bark with Toasted Quinoa & Cashews
- Toffee Smores Bark
White Chocolate Cinnamon Roll Bark
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Sheet pan with a high side
- Paper made with parchment
- Two boilers
- butter cupunsalted
- 12 oz. white chocolate
- 1 cup packed light brown sugar
- 1 teaspoon cinnamon powder
- Set aside a baking sheet lined with parchment paper.
- 4 cup brown sugar, light
4 cup unsalted butter, 1 teaspoon cinnamon powder 1
Warm butter in a small microwave-safe bowl until just melted. Stir in the brown sugar and cinnamon to mix. Set aside.
- Melt white chocolate in a double boiler over low heat, stirring regularly, until fully melted.
White chocolate, 12 oz.
- Spread a uniform layer of white chocolate on the prepared baking sheet.
- Put a tablespoon of the sugar mixture into many different spots over the top of the bark, then slide a knife across the length of the pan, back and forth, to produce the swirls you see in the photos above. To get the same effect, pour the sugar mixture in a few equally spaced parallel lines that span the width of the pan and then slide a knife through them perpendicularly.
- Put the pan in the freezer for at least an hour to let it to firm before cutting it into individual pieces using a big knife or a rolling pizza cutter.
- Store in an airtight container until ready to consume; if left at room temperature, they will get somewhat mushy. Enjoy!