Three-quarters of a cup of butter is browned until the milk solids turn amber, which gives these bars the toasted flavour that makes them taste like a cake donut.
Cinnamon sugar goes over the batter before baking rather than after, so it forms a crust on top. The maple glaze is thin enough to soak in slightly.
How to Make It
Butter browned
Melt the butter in a saucepan and cook it until the milk solids turn amber and the smell turns nutty. Cool 10 minutes before using it.
Pan lined
Heat the oven to 350°F and line an 8-inch square pan with parchment.
Dry mix
Whisk the flour, baking powder, baking soda, salt and 1/2 tsp cinnamon.
Batter mixed
Whisk the browned butter with 3/4 cup granulated sugar, brown sugar, eggs, buttermilk and vanilla. Fold in the dry mixture.
Sugar crust on
Spread in the pan. Mix the 1/4 cup sugar with 1 tsp cinnamon and sprinkle evenly over the top.
Baked
Bake 22 to 24 minutes, until a tester comes out clean. Cool 20 minutes.
Glazed
Whisk the powdered sugar, maple syrup and enough milk for a thin glaze. Drizzle over the bars and let set before cutting.
Three Phases in One Pan
Brown the butter first; everything else follows quickly.
Stage 1 of 3
Brown the butter
Steps 1–1 of 7
Cooked to amber and cooled 10 minutes.
- Butter brownedMelt the butter in a saucepan and cook it until the milk solids turn amber and the smell turns nutty. Cool 10 minutes before using it.
Stage 2 of 3
Mix and crust
Steps 2–5 of 7
Batter folded together, cinnamon sugar over the top.
- Pan linedHeat the oven to 350°F and line an 8-inch square pan with parchment.
- Dry mixWhisk the flour, baking powder, baking soda, salt and 1/2 tsp cinnamon.
- Batter mixedWhisk the browned butter with 3/4 cup granulated sugar, brown sugar, eggs, buttermilk and vanilla. Fold in the dry mixture.
- Sugar crust onSpread in the pan. Mix the 1/4 cup sugar with 1 tsp cinnamon and sprinkle evenly over the top.
Stage 3 of 3
Bake and glaze
Steps 6–7 of 7
22 to 24 minutes, cooled, then a thin maple glaze.
- BakedBake 22 to 24 minutes, until a tester comes out clean. Cool 20 minutes.
- GlazedWhisk the powdered sugar, maple syrup and enough milk for a thin glaze. Drizzle over the bars and let set before cutting.
Ingredient Notes
- Browned butter
- Three-quarters of a cup, cooled ten minutes before it meets the eggs.
- Buttermilk
- Three-quarters of a cup for a tender crumb.
- Pure maple syrup
- Three tablespoons in the glaze.
Why This Recipe Works
- Browned butter adds a nutty depth that plain melted butter cannot.
- Buttermilk keeps the crumb tender against the sugar crust.
- Sugar added before baking sets into a crust rather than sitting loose.
- A thin glaze drizzles rather than covering, so the crust still shows.
Success Tips
- Use a light-coloured pan so you can see the butter change colour.
- Scrape all the browned bits into the batter; they carry the flavour.
- Let the glaze set before cutting so the edges stay clean.
Serving Ideas
Cut into squares and stack them so the sugar crust and glaze both show.
Storage and Reheating
Refrigerate
Keep in an airtight container at room temperature for two or three days.
Frequently Asked Questions
Are these ring donuts?
No. They are cake bars cut into squares from an 8-inch pan.
When does the cinnamon sugar go on?
Before baking, so it forms a crust rather than sitting loose on top.
