Cinnamon Roll Blondies Recipe

I recently tried baking these cinnamon swirl blondies and they were a total game-changer for me, with melted butter, brown sugar, eggs, and vanilla coming together with a cinnamon twist that reminds me of those cozy afternoons at my grandma’s house, even if I did mess up the glaze a bit.

I love making these cinnamon roll blondies. I mix melted unsalted butter with light brown sugar, eggs and vanilla extract then add flour, baking soda, and salt for a perfect base.

The cinnamon swirl of granulated sugar and ground cinnamon really makes these treats special, and the optional cream cheese glaze gives an extra hit of richness.

Ingredients

• Butter adds rich flavor n tender texture with a smooth melted consistency.
• Brown Sugar provides natural sweetness and moisture, making the blondies delightfully chewy.
• Eggs supply protein and act as a binder, helpin the blondies rise and stick together.
• Flour is the main carb source, buildin structure and givin the blondies body n stability.
• Cinnamon Swirl infuses a spicy, warm kick and gives them that classic cinnamon roll vibe.
• Cream Cheese (Glaze) offers tangy, creamy sweetness, makin the blondies extra moist and indulgent.
• Vanilla Extract boosts flavor with its aromatic, subtle sweetness that brightens the whole dish.

Ingredient Quantities

• 1 cup unsalted butter, melted
• 2 cups packed light brown sugar
• 3 large eggs (at room temp)
• 1 tbsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• For the cinnamon swirl: 1/4 cup granulated sugar and 1 tbsp ground cinnamon
• For the optional cream cheese glaze: 4 oz cream cheese, softened
• For the optional cream cheese glaze: 1/4 cup unsalted butter, softened
• For the optional cream cheese glaze: 1 cup powdered sugar, sifted
• For the optional cream cheese glaze: 1/2 tsp vanilla extract
• For the optional cream cheese glaze: 1-2 tbsp heavy cream or milk

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch pan.

2. In a large bowl, mix the melted butter with the packed brown sugar until its all well combined, then beat in the eggs and vanilla until smooth.

3. In another bowl, whisk together the flour, baking soda and salt. Stir these dry ingredients into the butter mixture just until combined.

4. Pour half of your batter into the pan. In a small bowl, mix the granulated sugar with the ground cinnamon for the swirl.

5. Sprinkle the cinnamon mixture evenly over the batter in the pan and then gently drop the remaining batter on top. Use a knife or spatula to swirl it a few times.

6. Bake in the preheated oven for about 25 to 30 minutes until the blondies are set and the edges start to turn a light golden brown.

7. Let the blondies cool completely in the pan before you add any glaze.

8. For the optional cream cheese glaze, beat the softened cream cheese and butter together until smooth, then mix in the sifted powdered sugar, vanilla, and just enough heavy cream or milk (1-2 tbsp) to get a drizzling consistency.

9. Drizzle the glaze over your cooled blondies, cut into squares and enjoy your delicious treat!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13-inch baking pan (greased)
3. Large mixing bowl for melting butter, brown sugar, eggs, and vanilla
4. Medium mixing bowl to whisk together flour, baking soda, and salt
5. Small bowl for mixing granulated sugar and ground cinnamon
6. Measuring cups and spoons
7. Whisk or electric mixer to beat the mixtures
8. Spatula or knife to swirl the cinnamon mixture into the batter
9. Sifter for powdered sugar (for the optional cream cheese glaze)
10. Extra mixing bowl for preparing the optional glaze
11. Oven mitts for handling hot equipment safely

FAQ

• Q: What pan size should I use for these blondies?
  A: You can use a 9×13 inch pan which keeps things thick and fudgy, but make sure to grease it well.
• Q: Can I mix the cinnamon swirl ingredients beforehand?
  A: Yep you can mix the granulated sugar and cinnamon ahead of time, just be sure to sprinkle it evenly so it doesn’t clump.
• Q: How do I know when the blondies are done baking?
  A: Check them after 25 minutes and use a toothpick in the center; if it comes out with a few moist crumbs, they’re perfect.
• Q: Is the cream cheese glaze necessary?
  A: Not at all, its totally optional if you prefer to keep them simple. That said, the glaze adds a nice tangy sweetness.
• Q: Can I store these blondies for later?
  A: Sure can, just keep them in an airtight container at room temp for a few days, or freeze them to enjoy later.

Cinnamon Roll Blondies Recipe Substitutions and Variations

• Unsalted butter: Instead of unsalted butter you can use equal amounts of coconut oil or margarine. That could give a slightly different flavor but it works.
• Light brown sugar: If you dont have brown sugar, mix white sugar with a tablespoon of molasses per cup to mimic the flavor and moisture.
• Eggs: For a vegan twist or if you’re low on eggs, replace each egg with 1/4 cup unsweetened applesauce. It might change the texture a bit but it gets the job done.
• Vanilla extract: In a pinch you can use almond extract. Just note almond has a different taste so use a little less if you’re not crazy about its flavour.
• Cream cheese in the glaze: If cream cheese isnt your thing, try using a thicker Greek yogurt. The glaze will be tangy and a bit lighter, but still yummy.

Pro Tips

1. Before mixing any ingredients, it’s a really good idea to measure everything out and have them ready to go so you don’t scramble mid-recipe and risk messing up your measurements.
2. When stirring in your flour mixture, dont overmix it. A few lumps is fine because overmixing can make your blondies tough instead of soft and chewy.
3. For the cinnamon swirl, try to sprinkle the cinnamon-sugar spot on evenly, then use a knife gently to swirl it around without scraping out all of the batter. This gives you cool, distinct swirls instead of just mixing it all together.
4. If you’re up for adding the cream cheese glaze, let the blondies cool completely first, and then drizzle the glaze lightly. Too much glaze or applying it when it’s too hot can make it runny and not as appetizing.