Heat oven to 425°F (400°F for dark or nonstick pan). In large bowl, beat flour, brown sugar and butter with electric mixer on medium speed until well blended. Press mixture in bottom of ungreased 13x9-inch pan.
Spoon and spread filling over crust. Bake 10 minutes.
Meanwhile, in large bowl, mix granulated sugar and cinnamon. Cut 1 cold rolled crust lengthwise in half (keep remaining crust refrigerated). Cut into 1/4-inch slices. Repeat with remaining crust. Separate pieces, and toss with sugar mixture. Sprinkle cut-up crust mixture evenly over filling.
Bake 18 to 22 minutes or until crust is golden brown. Cool completely, about 30 minutes. For bars, cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.