Easy Cinnamon Strips

These cinnamon strips start with a buttery shortbread-style dough pressed into a jelly roll pan, so there’s no rolling, no chilling, and no fuss.

The separated egg does double duty here. The yolk enriches the dough while the white gets whisked with a splash of water and brushed on top before baking. That thin egg wash layer is what gives the strips their glossy finish and helps the finely chopped walnuts stick.

Press the dough evenly across the pan. Thin spots will overbake while thick spots stay pale, so take an extra minute to smooth things out. Once they come out of the oven, cut the strips right away while the dough is still warm and pliable. Wait too long and you’ll end up with shattered pieces instead of clean bars.

Kitchen Tips

• Use the back of a spoon or an offset spatula to press the dough flat. It’s sticky, so lightly flour your tool.
• Chop the walnuts very fine so they toast evenly in the short bake time.
• These keep well in an airtight container for up to a week, and they freeze beautifully for longer storage.

Variations

• Swap walnuts for pecans or almonds for a different nutty flavor.
• Add a drizzle of melted chocolate over the cooled strips for a dressed-up version.
• Use brown sugar in place of white for deeper caramel notes.