Cinnamon Roll Blondies
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These cinnamon roll blondies are super chewy with a thick swirl of cinnamon sugar and cream cheese frosting on top. Everything you love about classic cinnamon rolls!
These cinnamon roll blondies have the classic dense and chewy texture of your favorite blondies with all the flavor of a gooey cinnamon roll. You’ll love the pockets of cinnamon sugar and thick layer of cream cheese frosting. The blondie batter is buttery and delicious with a hint of vanilla and a super chewy texture. The recipe is so much easier than making traditional cinnamon rolls because there’s no yeast or kneading involved.
Making Cinnamon Roll Blondies
This recipe is super simple. You’ll start by making your soft and chewy blondie batter.
- Whisk together melted butter, sugars, egg and vanilla extract. You want to keep whisking until you no longer see the butter sitting on top of the sugars and there are no more lumps of sugar or pieces of egg.
- The butter should be slightly cooled before getting started.
- Add in the flour, a little cornstarch (AKA cornflour in the UK) and salt. Then gently mix together until you no longer see streaks or lumps of flour.
- The addition of cornstarch helps to make the blondies extra chewy.
- Note that there’s no baking powder or baking soda in this recipe. That’s because I wanted these blondies to be soft and chewy.
Then it’s time for the cinnamon sugar mixture. You’ll simply whisk together brown sugar, cinnamon and a little melted butter in a small bowl.
To assemble the blondies, you’ll spread the blondie batter into an even layer in your prepared pan. Drop small spoonfuls of the cinnamon sugar mixture on top of the blondie batter, then use a toothpick or knife to swirl the cinnamon sugar into the blondie batter.
The blondies will bake for about 23-26 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
The blondies will need to cool fully before you frost them – otherwise the frosting will melt. Instead of just a drizzle of cream cheese icing, I opted for a thick layer of tangy cream cheese frosting for these bars. Of course, you could add less if you prefer your blondies not quite as sweet. I then added a slight dusting of cinnamon on top for visual appeal, but that’s totally optional.
You’ll love these cinnamon roll blondies because of they’re chewy texture, pockets of cinnamon sugar and thick layer of cream cheese frosting on top. Making blondies is so much easier than making traditional cinnamon rolls and anyone who loves classic cinnamon rolls will love these easy blondies.
And if you want more delicious cinnamon sugar desserts, then be sure to try:
Cinnamon Roll Blondies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Blondie Batter
- 1/2 cup unsalted butter (112 grams), melted and slightly cooled
- 3/4 cup brown sugar (158 grams), light or dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (140 grams)
- 2 teaspoons cornstarch, AKA cornflour
- 1/4 teaspoon salt
Cinnamon Sugar Layer
- 2 tablespoons unsalted butter (28 grams), melted
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 grams) , softened
- 3 ounces cream cheese (85 grams), full fat, brick style
- 1 1/2 – 2 cups powdered sugar (165 -220 grams)
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
Instructions
- Preheat the oven to 350F (180C). Line an 8×8 inch (20×20 cm) pan with parchment paper so that there's an overhang around the edges. Alternatively, line with aluminium foil and lightly grease.
Make the Blondie Batter
- In a large bowl whisk together the melted and slightly cooled butter, brown sugar, granulated sugar, egg and vanilla. Keep whisking until evenly combined.
- Add in the flour, cornstarch (AKA cornflour) and salt. Whisk together until you no longer see lumps or streaks of flour.
Cinnamon Sugar Layer
- In a small bowl, whisk together the melted butter brown sugar and cinnamon with a fork.
Assemble & Bake the Blondies
- Spread the blondie batter into the prepared pan. Drop small spoonfulls of the cinnamon sugar layer on top of the blondie batter (I did 4 rows of 4 small spoonfuls). Then use a toothpick or knife to swirl the cinnamon sugar mixture into the blondie batter.
- Bake in the prepared oven for about 22-26 minutes or until the top looks set, the edges are starting to turn golden brown and an inserted toothpick comes out clean or with just cinnamon sugar (no blondie batter).
- Cool the blondies completely.
Cream Cheese Frosting
- In a medium bowl, beat the butter until smooth. Then mix in the cream cheese.
- Add in 1 cup powdered sugar along with the salt. Start with the mixer on a low speed and gradually increase to medium speed until incorporated. If you powdered sugar is lumpy, be sure to sift it first.
- Beat in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of whipping cream (it will make your frosting thinner).
- Ensure the blondies are completely cooled (they should no longer feel warm to the touch). Lift them out of the pan using the overhang of the parchment paper or aluminium foil and place on a cutting board. Peel off the parchment paper/aluminium foil and place the bars back on the cutting board.
- Frost the bars with the prepared cream cheese frosting. Optionally add an extra sprinkle of cinnamon. Slice with a sharp knife.
Notes
- Cornstarch (AKA cornflour in the UK): Cornstarch helps to make the bars chewier. If you do not have any on hand, simply omit from the recipe.
- Cream Cheese: Be sure to use full fat, brick style cream cheese. Do not use lite, low fat, spreadable or whipped.
- Storage: Store frosted bars in an airtight container in the fridge for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 bar, assuming the recipe yields 12 uniform blondies.
- Doubling The Recipe: This recipe may be doubled and made in a 9×13 inch (23×33 cm) pan. The bake time will be about 25-30 minutes.
