Cinnamon Roll Blondies

Imagine the chewy, buttery texture of a classic blondie fused with the warm, spicy comfort of a fresh-out-of-the-oven cinnamon roll. These Cinnamon Roll Blondies are exactly that—a decadent dessert bar that delivers all the flavor of your favorite morning pastry without the hassle of yeast or hours of rising time. They are incredibly soft, packed with brown sugar, and finished with a sweet glaze that makes every bite feel like a treat.

Whether you are hosting a brunch or just looking for a simple baking project, these bars are a guaranteed winner. They come together in one bowl for the base and one for the swirl, making cleanup a breeze. The swirl of cinnamon and sugar through the center creates beautiful patterns and a delightful crunch that contrasts perfectly with the dense, fudgy blondie base.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 16 bars
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 285 kcal
• Protein: 3g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 1g
• Sugar: 29g
• Sodium: 145mg

Why Make This Cinnamon Roll Blondies

If you love the flavor of cinnamon rolls but do not have the time to deal with dough and rising, this recipe is your solution. These blondies are much faster to make and offer a satisfying chewiness that rolls sometimes lack. They are also incredibly portable, making them the perfect addition to bake sales, office parties, or lunchboxes.

The combination of melted butter and plenty of brown sugar gives these bars a rich, caramel-like flavor. Unlike cookies that can dry out, these remain moist for days. Plus, the recipe is very forgiving, making it a great option for beginner bakers or kids who want to help out in the kitchen.

How to Make Cinnamon Roll Blondies

Creating these bars is a simple process of making a thick blondie batter and a concentrated cinnamon-sugar paste, then marbling them together before baking to golden perfection.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 1 ½ cups light brown sugar, packed
• 1 large egg plus 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• For the Cinnamon Swirl:
• ¼ cup unsalted butter, melted
• ½ cup light brown sugar
• 1 tablespoon ground cinnamon
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Directions

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or non-stick spray, and line it with parchment paper, leaving an overhang on two sides for easy removal of the bars later.

Step 2: Mix the Cinnamon Swirl

In a small bowl, whisk together the melted butter, brown sugar, and cinnamon for the swirl. Set this mixture aside so it can thicken slightly while you prepare the main batter.

Step 3: Create the Blondie Batter

In a large mixing bowl, combine the 1 cup of melted butter and 1 ½ cups of brown sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated and the batter looks shiny.

Step 4: Incorporate Dry Ingredients

Gently fold in the flour, baking powder, and salt using a spatula. Mix only until no streaks of flour remain. Be careful not to overmix, as this can make the blondies tough rather than chewy.

Step 5: Assemble and Swirl

Spread about two-thirds of the blondie batter into the bottom of the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over the batter. Top with the remaining blondie batter. Use a butter knife or a skewer to gently swirl the layers together to create a marbled effect.

Step 6: Bake

Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake; they will continue to set as they cool.

Step 7: Glaze and Serve

Allow the blondies to cool completely in the pan. While cooling, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle the glaze generously over the cooled bars. Once the glaze has set, lift the bars out using the parchment paper and cut into squares.

How to Serve Cinnamon Roll Blondies

These blondies are best served at room temperature once the glaze has had a chance to firm up. For an extra indulgent experience, you can serve them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. They also pair wonderfully with a hot cup of coffee or a cold glass of milk in the afternoon.

How to Store Cinnamon Roll Blondies

Store your blondies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can refrigerate them for up to a week. For long-term storage, wrap individual bars in plastic wrap and place them in a freezer-safe bag; they will stay fresh for up to 3 months. Thaw at room temperature before eating.

Expert Tips for Perfect Cinnamon Roll Blondies

To get the best results, make sure your eggs are at room temperature so they emulsify properly with the butter. Also, use light brown sugar rather than dark brown sugar to keep the flavor from being too overpowering. Using parchment paper is a must; it allows you to lift the entire block out of the pan, which results in much cleaner cuts and prettier squares.

Delicious Variations

If you want to change things up, try adding a half-cup of chopped pecans or walnuts to the batter for a nutty crunch. You can also swap the simple milk glaze for a cream cheese frosting by beating 2 ounces of cream cheese with the powdered sugar and a splash of milk. For a seasonal twist, add a pinch of nutmeg or ground ginger to the cinnamon swirl.

Frequently Asked Questions

Q: Can I use salted butter instead of unsalted?

Yes, you can use salted butter. Just reduce the added salt in the recipe to a small pinch to ensure the bars aren’t too salty.

Q: Why are my blondies cakey instead of chewy?

Cakey blondies usually result from over-measuring the flour or over-mixing the batter. Be sure to use the “spoon and level” method for flour and stop mixing as soon as the flour disappears.

Q: Can I make these in a 9×13 inch pan?

Yes, but you will need to double the recipe. The baking time may also increase by 5 to 10 minutes depending on the thickness.

Q: Do I have to wait for them to cool before glazing?

It is best to wait. If you glaze them while they are hot, the glaze will melt and soak into the bars rather than sitting on top as a pretty drizzle.

Q: Can I make these gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best texture.

Conclusion

Cinnamon Roll Blondies are a fantastic way to enjoy the classic flavors of a cinnamon roll in a fraction of the time. With their soft, chewy texture and beautiful cinnamon swirl, they are sure to become a favorite in your household. Give this easy recipe a try the next time you need a sweet treat that is guaranteed to impress!

Print