Description
These Cinnamon Roll Blondies combine the rich, buttery sweetness of classic blondies with swirls of cinnamon sugar, delivering the comforting flavors of a cinnamon roll in an easy-to-make bar form. Topped with a luscious vanilla glaze, they make a perfect dessert or snack for any occasion.
Ingredients
Scale
Blondie Batter
- 1 cup (2 sticks; 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar (packed)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ tsp pure vanilla extract
- 2 ½ cups (285 g) all‑purpose flour
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp kosher salt
Cinnamon Swirl
- 2 Tbsp unsalted butter, melted
- ¼ cup (packed) light brown sugar
- 2 tsp ground cinnamon
Vanilla Glaze
- 3 oz cream cheese, softened
- ¼ cup (½ stick; 57 g) unsalted butter, softened
- 1 ½ cups (188 g) confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- Pinch kosher salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with light brown sugar and granulated sugar, mixing until the mixture is smooth and uniform.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar mixture, stirring well after each addition. Then stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, corn starch, baking powder, cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the blondies tender.
- Layer Batter and Cinnamon Swirl: Combine melted butter, light brown sugar, and ground cinnamon in a small bowl to create the cinnamon swirl. Spread half of the blondie batter evenly in the prepared baking pan, sprinkle half of the cinnamon mixture over the batter, then add the remaining batter and top with the remaining cinnamon mixture.
- Bake: Bake in the preheated oven for 25-30 minutes or until the blondies are golden brown and a toothpick inserted into the center comes out clean.
- Prepare Vanilla Glaze: While the blondies cool slightly, whip together the softened cream cheese, softened butter, sifted confectioners’ sugar, vanilla extract, and a pinch of kosher salt until smooth and creamy.
- Drizzle Glaze and Serve: Drizzle the vanilla glaze over the warm blondies before cutting into squares and serving for best flavor and presentation.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the blondies soft and tender.
- Use parchment paper so blondies can be easily removed from the pan.
- Allow blondies to cool slightly before glazing to prevent the glaze from melting completely.
- For an extra cinnamon kick, sprinkle a little cinnamon on top after glazing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
