Cinnamon Roll Blondies – just the name alone is enough to get your taste buds all fired up! These bad boys are the perfect mash-up of soft, gooey cinnamon rolls and chewy, buttery blondies. You get all the cinnamony-sugar goodness with half the hassle (we’re not messing with dough here). Plus, they’re covered in a cream cheese glaze that’s so good, you’ll probably want to lick the bowl.
Why You’ll Love This Recipe
Imagine the warm, comforting flavors of a cinnamon roll but packed into an easy-to-make blondie bar. No rolling, no proofing, no fuss—just mix, layer, bake, and enjoy. These are perfect for everything from a cozy Sunday brunch to a casual weekday snack (or just eating straight from the pan because hey, we don’t judge). They come together in under an hour, and trust me, your kitchen will smell like a bakery dream.
Expert Tips and Tricks
Don’t skip the parchment paper. Seriously, it’s a game changer for easy removal and slicing.
The egg yolk matters. That extra yolk keeps these blondies rich and chewy—don’t leave it out!
Swirl if you’re fancy. Instead of layering the batter, you can swirl the cinnamon-sugar filling through the blondie batter with a toothpick for a marbled look.
Watch the bake time. Start checking at 25 minutes; you want golden edges but a slightly soft middle—it’ll firm up as it cools.
Recipe Variations and Possible Substitutions
Nutty Blondies: Toss in some chopped pecans or walnuts for a little crunch.
Spice it up: Love spices? Add a pinch of cardamom or ginger to the blondie batter for extra warmth.
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking mix.
Dairy-Free: Use dairy-free butter and cream cheese for the glaze—just be sure it’s full-fat for the best texture.
Serving and Pairing Suggestions
These cinnamon roll blondies are perfect on their own, but why stop there? Serve them warm with a scoop of vanilla ice cream, or even drizzle some extra caramel sauce over the top for an over-the-top dessert. Pair them with a cup of coffee for the ultimate afternoon pick-me-up or your morning’s best excuse to eat dessert for breakfast.
Storage and Reheating Tips
Storage: Keep these beauties in an airtight container at room temperature for up to 3 days. Or refrigerate them for up to a week if you like them chilled.
Reheating: Pop a blondie in the microwave for about 10-15 seconds to warm it up and bring back that fresh-from-the-oven softness. Glaze melts just a little, and it’s magic all over again.
Freezing: Freeze them (without glaze) for up to 2 months. Just defrost and then add the glaze before serving.
FAQs
Cinnamon Roll Blondies
Ingredients
Filling:
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
Blondies:
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 large egg at room temperature
- 1 large egg yolk
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
Glaze:
- 1 ounce full-fat cream cheese at room temperature
- 7 tablespoons confectioner’s sugar or as needed
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons heavy cream or as needed
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving an overhang on all sides.
- Mix the Filling: In a small bowl, stir together the brown sugar and cinnamon for the filling. Set aside.
- Make the Blondies Batter: Whisk together the melted butter, white and brown sugars, vanilla, salt, and nutmeg until well combined. Add the egg and egg yolk and mix until smooth. Stir in the flour and baking soda until just combined.
- Assemble the Blondies: Spread half the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar filling over the batter. Spoon the remaining batter in dollops over the cinnamon sugar, then gently spread it out to cover.
- Bake: Bake for 25-30 minutes, or until the edges are golden and the center is set but still a little soft. Let the blondies cool completely in the pan.
- Make the Glaze: Beat the cream cheese, powdered sugar, vanilla, and salt together until smooth. Add the heavy cream a little at a time until the glaze is pourable.
- Glaze and Serve: Once the blondies have cooled, pour the glaze over the top and spread it evenly. Cut into 16 bars and enjoy!
