Cinnamon Roll Blondies Recipe
Introduction
Cinnamon Roll Blondies combine the rich, buttery goodness of classic blondies with the warm, spicy swirl of cinnamon sugar. Topped with a creamy cream cheese icing, this dessert is perfect for satisfying your sweet tooth with a cozy twist.
Ingredients
- 1 cup butter, melted
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup brown sugar (for cinnamon swirl)
- 1 tbsp cinnamon
- 1/4 cup butter, melted (for cinnamon swirl)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract (for icing)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal.
- Step 2: In a large bowl, combine the melted butter and 1 1/2 cups brown sugar. Stir in the eggs and 2 teaspoons vanilla extract until the mixture is smooth and well blended.
- Step 3: Gently fold in the flour and salt, mixing just until combined to avoid overworking the batter.
- Step 4: In a separate bowl, mix together the 1/2 cup brown sugar, cinnamon, and 1/4 cup melted butter until the mixture resembles wet sand.
- Step 5: Spread the blondie batter evenly in the prepared pan. Drop spoonfuls of the cinnamon mixture over the top and gently swirl with a butter knife to create a marbled effect.
- Step 6: Bake for 25–30 minutes or until the edges are golden and a toothpick inserted near the center comes out mostly clean. Remove from oven and let cool completely before icing.
- Step 7: To make the icing, beat the softened cream cheese until smooth. Add powdered sugar, 1 to 2 tablespoons milk, and 1/2 teaspoon vanilla extract, mixing until creamy and smooth.
- Step 8: Drizzle the cream cheese icing over the cooled blondies. Slice and serve.
Tips & Variations
- For extra gooey blondies, do not overbake; remove them as soon as a toothpick comes out with moist crumbs.
- Add chopped nuts like pecans or walnuts to the batter for added texture and flavor.
- Use light brown sugar for a milder caramel flavor or dark brown sugar for a richer taste.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
Storage
Store the cinnamon roll 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. When ready to eat, thaw frozen blondies overnight in the fridge and bring to room temperature before serving. Reheat gently in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these blondies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum or another binder to maintain the texture.
Can I prepare the batter the night before?
While it’s best to bake the batter fresh, you can prepare it up to 24 hours ahead and keep it covered in the refrigerator. Bring it to room temperature before swirling in the cinnamon mixture and baking.
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Cinnamon Roll Blondies Recipe
- Total Time: 40–45 minutes
- Yield: 12–16 blondie squares 1x
Description
Delightful Cinnamon Roll Blondies combine the rich, buttery texture of classic blondies with the sweet, warm swirl of cinnamon sugar. Topped with a creamy cream cheese glaze, this easy-to-make dessert is perfect for satisfying your cinnamon roll cravings in bar form.
Ingredients
Blondie Batter
- 1 cup butter, melted
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup butter, melted
Cream Cheese Icing
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to ensure easy removal of the blondies.
- Make the blondie batter: In a large bowl, mix the melted butter and 1 1/2 cups brown sugar until combined. Add the eggs and 2 teaspoons vanilla extract, stirring until smooth. Gently fold in the all-purpose flour and salt, being careful not to overmix to keep the batter light and tender.
- Prepare the cinnamon swirl: In a separate bowl, combine 1/2 cup brown sugar, cinnamon, and melted butter until the mixture resembles wet sand, ready to be swirled into the batter.
- Assemble the blondies: Spread the blondie batter evenly into the prepared baking dish. Drop spoonfuls of the cinnamon mixture evenly over the surface. Use a butter knife or skewer to swirl the cinnamon mixture gently into the batter, creating a marbled cinnamon pattern.
- Bake the blondies: Place the pan in the oven and bake for 25–30 minutes, or until the edges turn golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from oven and allow to cool completely in the pan before adding icing.
- Make the cream cheese icing: Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, milk, and vanilla extract, mixing until the icing is smooth and slightly pourable.
- Finish and serve: Drizzle the cream cheese icing evenly over the cooled blondies. Let the icing set slightly before cutting into squares and serving.
Notes
- For even more cinnamon flavor, sprinkle a light dusting of cinnamon sugar over the top before baking.
- Ensure the blondies are completely cool before icing to prevent melting and running.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Leftover blondies can be warmed slightly in the microwave for a soft, freshly baked texture.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Blondies, Cinnamon Swirl Blondies, Cream Cheese Icing Blondies, Easy Dessert, Cinnamon Dessert Bars
