Description
These Cinnamon Roll Blondies combine the rich, buttery flavor of classic blondies with a swirl of cinnamon sugar, topped with a sweet vanilla glaze. Perfectly soft and chewy, they offer the warm, comforting taste of cinnamon rolls in an easy-to-make bar dessert.
Ingredients
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 to ensure easy removal of the blondies.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with light brown sugar until smooth and well incorporated to create a rich base.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter and sugar mixture, stirring well after each addition, then incorporate the vanilla extract until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, corn starch, baking powder, ground cinnamon, and kosher salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
- Create Cinnamon Swirl: In a small bowl, mix the melted butter, light brown sugar, and ground cinnamon to make the cinnamon swirl mixture. Spread half of the batter in the prepared pan, sprinkle half of the cinnamon mixture evenly over it, then add the remaining batter and top with the rest of the cinnamon mixture for layers of flavor.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the blondies are fully cooked.
- Prepare Vanilla Glaze: While the blondies cool slightly, whisk 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 vanilla glaze over the warm blondies to infuse extra sweetness and flavor before cutting into 16 servings and enjoying.
Notes
- Make sure eggs are at room temperature to ensure smooth mixing.
- Do not overmix the batter to keep the blondies tender.
- Allow blondies to cool slightly before glazing to prevent the glaze from melting off.
- Use parchment paper to line the baking pan for easy removal and cleanup.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
