Cinnamon Roll Blondies Recipe

Introduction

Cinnamon Roll Blondies combine the rich, buttery texture of classic blondies with the warm spices and swirls of cinnamon roll goodness. Topped with a smooth cream cheese icing, these bars are perfect for cozy mornings or sweet treats any time of day.

Ingredients

• ½ cup unsalted butter, melted
• ¾ cup light brown sugar, packed
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1⅓ cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into pieces (for cinnamon swirl)
• ¼ cup light brown sugar, packed (for cinnamon swirl)
• 1½ teaspoons ground cinnamon
• Pinch of salt (for cinnamon swirl)
• 2 oz cream cheese, very soft (for icing)
• 3-4 tablespoons powdered sugar, sifted if lumpy (for icing)
• 1-2 tablespoons milk (for icing)
• Couple drops vanilla extract (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch square pan with foil. Spray the foil with non-stick spray and set aside.
2. Step 2: In a large bowl, whisk together the melted butter and brown sugar until smooth and fully combined, about one minute. Then whisk in the egg and vanilla extract.
3. Step 3: Sprinkle the flour, baking powder, and salt over the wet mixture. Use a rubber spatula to gently stir until just combined. Pour the batter into the prepared pan and spread into an even layer.
4. Step 4: For the cinnamon swirl, melt the 2 tablespoons of butter and ¼ cup brown sugar in a small saucepan over medium heat. Whisk frequently until the sugar dissolves and the mixture is smooth. Remove from heat, then stir in the cinnamon and a pinch of salt.
5. Step 5: Dollop or drizzle the cinnamon mixture over the blondie batter. Use the tip of a sharp knife to swirl it gently into the top, creating a figure-8 pattern for best effect. Less swirling keeps the swirl more distinct.
6. Step 6: Bake for 21-24 minutes, until the edges are set and beginning to brown, the blondies have puffed slightly, and the center has a slight jiggle. Avoid overbaking. Cool completely on a wire rack.
7. Step 7: Prepare the cream cheese icing by beating the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, whisking until combined. Adjust thickness by adding more powdered sugar to thicken or milk to thin as needed.
8. Step 8: Drizzle the cream cheese icing over the cooled blondies before slicing and serving.

Tips & Variations

• To measure flour accurately, fluff it in the bag, scoop into your measuring cup, then level off with the back of a knife.
• For a stronger cinnamon flavor, increase the cinnamon in the swirl by ½ teaspoon.
• Try adding chopped nuts such as pecans or walnuts to the batter for extra crunch.
• Use maple syrup or honey instead of vanilla extract for a unique flavor twist in the base and icing.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat chilled blondies gently in the microwave for 10-15 seconds before serving to soften the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid an overly salty flavor.

Can I make these blondies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure it contains xanthan gum for the best texture.

Cinnamon Roll Blondies Recipe

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★★★★★

4.8 from 120 reviews

Delightful Cinnamon Roll Blondies combine a rich, buttery blondie base swirled with a spiced cinnamon sugar mixture and topped with a creamy, smooth cream cheese icing. This easy-to-make dessert merges the flavors of a cinnamon roll with the chewy texture of a blondie, perfect for a cozy treat any time of year.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondie Base:

• ½ cup unsalted butter, melted
• ¾ cup light brown sugar, packed
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1⅓ cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Cinnamon Swirl:

• 2 tablespoons unsalted butter, cut into pieces
• ¼ cup light brown sugar, packed
• 1½ teaspoons ground cinnamon
• pinch salt

Cream Cheese Icing:

• 2 oz cream cheese, very soft (almost melted)
• 3–4 tablespoons powdered sugar, sifted if lumpy
• 1–2 tablespoons milk
• couple drops vanilla extract

Instructions

1. Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch square pan with foil and spray it lightly with non-stick spray. Set aside to ensure your blondies do not stick after baking.
2. Make Blondie Batter: In a large bowl, whisk together the melted butter and light brown sugar for about one minute until the mixture is smooth and fully combined. Then whisk in the egg and vanilla extract until integrated. Sprinkle the flour, baking powder, and salt over the wet mixture and use a rubber spatula to fold the ingredients until just combined. Pour the batter evenly into the prepared pan.
3. Prepare Cinnamon Swirl: In a small saucepan over medium heat, melt the butter and brown sugar together, whisking frequently until the sugar dissolves completely and the mixture is smooth. Remove from heat and stir in the cinnamon and a pinch of salt.
4. Swirl Cinnamon Mixture: Dollop or drizzle the warm cinnamon mixture over the surface of the blondie batter. Using the tip of a sharp knife, gently swirl the cinnamon mixture into the batter in a figure-8 motion without fully mixing to the bottom. Less swirling will create a more distinct cinnamon swirl effect.
5. Bake: Place the pan in the preheated oven and bake for 21-24 minutes. The blondies should puff slightly, the edges will be set and beginning to brown, but the very center will still jiggle slightly when shaken. Avoid overbaking to keep them moist and chewy.
6. Cool: Remove from the oven and place the pan on a wire rack. Let the blondies cool completely in the pan before adding the icing to prevent melting.
7. Make Cream Cheese Icing: Using a hand mixer or whisk, beat the very soft cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, then mix until well combined. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin as necessary.
8. Drizzle Icing: Once the blondies are completely cooled, drizzle the cream cheese icing evenly over the top. Cut into squares and serve.

Notes

• To measure flour accurately, fluff the flour several times with the measuring cup, scoop a heaping portion, then level off the excess with the back of a knife for correct volume.
• Do not overbake the blondies; baking until the edges are set and center still jiggles ensures a tender, moist texture.
• Use very soft cream cheese for smooth icing; if needed, warm slightly to reach the right consistency but do not melt.
• The cinnamon swirl can be adjusted for more or less intensity by controlling how much you swirl into the batter.
• This recipe works best with an 8×8 inch baking pan lined with foil for easy removal and serving.

Keywords: cinnamon roll blondies, blondie recipe, cinnamon swirl, cream cheese icing, easy dessert, baked blondies