Cinnamon Roll Blondies
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!
Servings: 12 blondies
Equipment
- 8x8 inch (20x20 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 8x8 inch (20x20 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 9x13 inch (23x33 cm) pan. The bake time will be about 25-30 minutes.
Nutrition
Calories: 332kcal | Carbohydrates: 45g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 550IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 1mg