Description
Delight in these rich and gooey Cinnamon Roll Blondies that blend the warm flavors of cinnamon and brown sugar with a luscious creamy glaze. Perfectly baked to a golden brown finish, these blondies offer a delightful cinnamon swirl throughout, reminiscent of your favorite cinnamon rolls but with a convenient bar form that’s easy to share and enjoy.
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
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with the light brown sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, corn starch, baking powder, and kosher salt. This ensures even distribution of the leavening agents and seasoning.
- Fold Dry Ingredients into Wet: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the blondies tough.
- Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon to create the cinnamon swirl mixture.
- Layer Batter and Swirl: Spread half of the blondie batter into the prepared baking pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Add the remaining batter on top and sprinkle with the rest of the cinnamon mixture to create a beautiful swirl effect.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the blondies are cooling slightly, beat together the softened cream cheese, softened butter, confectioners’ sugar, vanilla extract, and a pinch of kosher salt until smooth and creamy.
- Glaze and Serve: Drizzle the glaze over the warm blondies. Allow it to set slightly before slicing into 16 squares. Serve and enjoy the warm, gooey cinnamon goodness!
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Do not overmix the batter to keep blondies tender and moist.
- The cinnamon swirl can be adjusted for more or less cinnamon flavor depending on your preference.
- Let blondies cool slightly before glazing to prevent the glaze from melting too much and running off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
