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Cinnamon Roll Blondies Recipe

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4.2 from 7 reviews

These Cinnamon Roll Blondies combine the buttery sweetness of blondies with the warm, spicy swirl of cinnamon sugar and a luscious cream cheese glaze. Perfectly soft and fudgy with a hint of cinnamon spice, these blondies offer the comforting flavor of cinnamon rolls in an easy-to-make bar form. A delightful treat to enjoy with coffee or as a dessert.

Ingredients

Blondie Batter

  • ½ cup unsalted butter, melted and cooled slightly
  • 1 cup packed light brown sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

Cinnamon Sugar Swirl

  • 1 tablespoon cinnamon
  • ¼ cup white sugar

Cream Cheese Icing

  • 1 tablespoon cream cheese
  • 1 tablespoon heavy cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set aside to ensure easy removal of the blondies.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter and packed light brown sugar until smooth. Add the large egg, egg yolk, and vanilla extract, mixing well until fully combined and creamy.
  3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
  4. Incorporate Wet and Dry: Add the wet ingredients into the dry ingredients and gently fold together until just combined and no clumps of flour remain. Be careful not to overmix to keep the blondies tender.
  5. Prepare Cinnamon Sugar: In a small bowl, combine the white sugar and cinnamon to create the cinnamon sugar swirl topping.
  6. Assemble Batter and Swirl: Pour the blondie batter into the prepared pan, spreading it out evenly. Drop large spoonfuls of the cinnamon sugar mixture on top of the batter. Use a butter knife to swirl the cinnamon sugar into the batter, creating large, visible swirls.
  7. Bake: Bake in the preheated oven for 30 to 40 minutes, or until the edges are golden brown, set, and the blondies have puffed up. The center may still be slightly doughy, but it will firm up as the blondies cool.
  8. Make Cream Cheese Icing: While the blondies cool, prepare the icing by combining cream cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt in a small saucepan over medium-low heat. Whisk constantly until the mixture melts and becomes smooth. Remove from heat and allow to cool to a drizzle-able consistency.
  9. Glaze and Serve: Once the blondies are completely cool, drizzle the cream cheese glaze evenly over the top. Cut into 16 squares and serve.

Notes

  • Make sure the melted butter is cooled slightly before mixing with eggs to prevent scrambling.
  • Do not overmix the batter to maintain a tender texture in the blondies.
  • The center will appear a bit doughy when done baking but will set as it cools—avoid overbaking to keep them fudgy.
  • If cream cheese icing is too thick, add a splash more heavy cream to thin it out.
  • Use parchment paper for easy removal and cleaner presentation.

Find it online: https://bitezly.com/cinnamon-roll-blondies-recipe/