Joanna Gaines Cinnamon Squares Recipe

Experience the warmth of the Silos with this Joanna Gaines Cinnamon Squares recipe (inspired by her classic coffee cake). Featuring a tender, moist crumb enriched with sour cream and rippled with a generous ribbon of cinnamon sugar, these squares are finished with a sweet vanilla glaze for the ultimate cozy breakfast or afternoon treat.

Joanna Gaines Cinnamon Squares Ingredients

The Cake Base:

• 1 cup (2 sticks) Salted Butter: Softened to room temperature. Joanna typically prefers salted butter for baking to enhance the flavors.
• 1 ½ cups Granulated Sugar: For sweetening the batter.
• 2 Large Eggs: At room temperature, to create a smooth emulsion.
• 2 cups All-Purpose Flour: The structural foundation.
• 1 cup Full-Fat Sour Cream: The secret ingredient for a dense, moist, and tender crumb that stays fresh for days.
• 1 teaspoon Baking Powder: For lift.
• ½ teaspoon Baking Soda: Reacts with the acidity of the sour cream.
• 1 ½ teaspoons Vanilla Extract: A classic flavor base.

The Cinnamon Filling:

• ½ cup Granulated Sugar: Creates the sweet crunch in the swirl.
• 2 teaspoons Ground Cinnamon: A generous amount for warm spice.

The Glaze:

• 1 cup Powdered Sugar: Sifted to remove lumps.
• 2 tablespoons Milk: Plus more if needed for consistency.
• ½ teaspoon Vanilla Extract: For a glossy, flavorful finish.

How To Make Joanna Gaines Cinnamon Squares

1. Preheat: Set your oven to 350°F (175°C). Grease a 9×9-inch square baking pan generously with cooking spray or butter.
2. Mix Filling: In a small bowl, whisk together the ½ cup granulated sugar and 2 teaspoons ground cinnamon until uniform. Set aside.
3. Cream Butter: In a stand mixer or large bowl, beat the softened butter and 1 ½ cups granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy.
4. Add Eggs: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl. Add the sour cream and mix on low until just combined.
5. Add Flour: In a separate bowl, whisk the flour, baking powder, and baking soda. Gradually add this to the wet mixture, mixing on low speed only until the flour disappears. Do not overmix.
6. Layer: Spread half of the batter into the bottom of the prepared pan. Sprinkle evenly with half of the cinnamon-sugar mixture. Top with the remaining batter (spread gently) and finish by sprinkling the remaining cinnamon sugar over the top.
7. Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Make Glaze: While the cake cools slightly, whisk the powdered sugar, milk, and vanilla in a small bowl until smooth and pourable.
9. Serve: Drizzle the glaze over the warm cake. Let it set for 10 minutes before slicing into squares.

Recipe Tips

• Sour Cream: Do not substitute with low-fat yogurt or milk. The high fat content and acidity of full-fat sour cream are what tenderize the gluten strands, creating that signature “melt-in-your-mouth” texture associated with Magnolia bakery treats.
• Layering: The batter is thick. To make layering easier, drop the top layer of batter in dollops over the cinnamon sugar, then gently connect them with an offset spatula. If you try to spread it all at once, you’ll drag the cinnamon layer around and lose the distinct line.
• Butter: Ensure your butter is truly softened (not melted) to aerate properly with the sugar. If it’s too warm, the cake will be dense and greasy.
• Swirling: For a more marbled look rather than distinct layers, run a butter knife through the batter in a figure-eight pattern after adding the top layer of cinnamon sugar.

What To Serve With Cinnamon Squares

• Hot Coffee: The rich cinnamon flavor is designed to be paired with a dark roast.
• Fresh Berries: Strawberries or blueberries add a bright, acidic contrast to the sweet cake.
• Scrambled Eggs: Serve alongside savory eggs for a balanced farmhouse breakfast.

How To Store Cinnamon Squares

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. The sour cream keeps it moist without refrigeration.
• Refrigeration: Not recommended, as the cold air will cause the butter-based cake to harden and taste stale.
• Freezing: Wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw on the counter for an hour before eating.

Cinnamon Squares Nutrition Facts

• Calories: ~380 kcal
• Fat: 18g
• Carbohydrates: 52g
• Protein: 4g
• Nutrition information is estimated per square based on 9 servings.

FAQs

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