Cinnamon Roll Blondies

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These irresistible Cinnamon Roll Blondies beautifully merge two beloved treats into one extraordinary dessert. With a buttery, vanilla-rich blondie base swirled with a gooey brown sugar-cinnamon filling and crowned with a smooth cream cheese glaze, these bars deliver the comforting flavors of a classic cinnamon roll in a convenient, handheld format. The contrast between the tender, chewy blondie and the caramelized cinnamon ripple creates a textural symphony that’s impossible to resist. Perfect for brunch gatherings, bake sales, or whenever you crave the essence of cinnamon rolls without the lengthy preparation time.

Why You’ll Love This Recipe

• Best of both worlds: Combines the beloved flavor of cinnamon rolls with the ease of bar cookies
• Time-saving: No yeast, rising time, or rolling required—much faster than traditional cinnamon rolls
• Make-ahead friendly: Keeps well for days and freezes beautifully
• Visual appeal: Beautiful swirls of cinnamon throughout create an impressive presentation
• Portable: Perfect for potlucks, bake sales, and lunch boxes
• Crowd-pleasing: Appeals to cinnamon roll lovers and blondie enthusiasts alike
• Year-round favorite: Cozy enough for winter but not too heavy for summer gatherings
• Customizable: Can be adapted with different mix-ins and toppings

Ingredients

For the Blondie Base

• All-purpose flour – Provides structure and the tender crumb characteristic of blondies
• Butter – Creates richness and that distinctive blondie flavor
• Brown sugar – Contributes moisture and a caramel-like sweetness
• Granulated sugar – Balances the molasses notes of brown sugar
• Eggs – Binds the ingredients and adds richness
• Vanilla extract – Enhances the classic blondie flavor
• Baking powder – Provides just the right amount of lift
• Salt – Balances sweetness and enhances overall flavor

For the Cinnamon Swirl

• Brown sugar – Creates the gooey, caramelized texture of classic cinnamon roll filling
• Ground cinnamon – Delivers the signature warm, spicy flavor
• Butter – Helps create a melt-in-your-mouth texture
• All-purpose flour – Stabilizes the filling so it doesn’t completely melt into the blondie

For the Cream Cheese Glaze

• Cream cheese – Provides the tangy contrast essential to cinnamon rolls
• Powdered sugar – Creates a smooth, drizzle-able consistency
• Vanilla extract – Rounds out the flavor profile
• Milk or heavy cream – Adjusts thickness for perfect drizzling

Step-by-Step Instructions

Preparing the Pan and Oven

Begin by preheating your oven to 350°F (175°C). This moderate temperature will allow the blondies to bake evenly without browning too quickly.

Line a 9×9-inch baking pan with parchment paper, allowing excess to hang over two sides to create handles. These will help you easily remove the blondies from the pan after baking. Lightly grease any exposed sides of the pan with butter or cooking spray.

Making the Blondie Base

In a medium saucepan, melt 1 cup (2 sticks) of unsalted butter over medium-low heat. Once melted, continue cooking for an additional 1-2 minutes until the butter becomes fragrant and takes on a light amber hue. This slight browning adds a subtle nutty flavor that complements the cinnamon beautifully. Remove from heat and allow to cool for 5 minutes.

While the butter cools, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.

In a large mixing bowl, combine the cooled melted butter with 1 cup packed light brown sugar and ½ cup granulated sugar. Whisk vigorously until well combined and the mixture lightens slightly in color, about 1-2 minutes.

Add 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Whisk until fully incorporated and the mixture becomes smooth and glossy.

Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few small streaks of flour are preferable to overmixed batter, which can result in tough blondies.

Creating the Cinnamon Swirl Filling

In a small bowl, combine ½ cup packed brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon, stirring until evenly mixed.

Add 3 tablespoons of melted butter to the cinnamon-sugar mixture, stirring until it resembles wet sand with a spreadable consistency.

Assembling and Baking

Spread approximately two-thirds of the blondie batter into the prepared baking pan, using an offset spatula to create an even layer that reaches all corners.

Dollop the cinnamon filling in spoonfuls across the surface of the batter. There’s no need for precision—random dollops will create beautiful swirls throughout.

Gently drop spoonfuls of the remaining blondie batter on top of the cinnamon layer. Using a butter knife or small offset spatula, swirl the layers together with a figure-eight motion. Be careful not to overmix; you want distinct swirls of cinnamon rather than a uniform mixture.

For the best swirl pattern, limit yourself to 5-7 swirling motions. Too much swirling will blend the layers together and diminish the visual impact.

Tap the pan gently on the counter a few times to settle the batter and remove any large air bubbles.

Bake in the preheated oven for 25-30 minutes, until the edges are set and light golden brown, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The center may still seem slightly underdone, but it will continue cooking as it cools.

Place the pan on a wire cooling rack and allow the blondies to cool completely in the pan before glazing, at least 1 hour. This cooling period is crucial for developing the perfect chewy texture.

Making the Cream Cheese Glaze

While the blondies are cooling, prepare the cream cheese glaze. In a medium bowl, beat 4 ounces of softened cream cheese until smooth and free of lumps.

Add 1 cup powdered sugar and ½ teaspoon vanilla extract to the cream cheese. Begin mixing on low speed to avoid a sugar cloud, then increase to medium speed once the sugar is incorporated.

Add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until you reach a thick but pourable consistency. The glaze should hold its shape for a moment when drizzled back onto itself before settling into the surface.

Transfer the glaze to a piping bag fitted with a small round tip, or simply use a zip-top bag with a small corner snipped off.

Finishing and Serving

Once the blondies are completely cool, use the parchment paper handles to lift them out of the pan and onto a cutting board.

Drizzle the cream cheese glaze over the blondies in a decorative pattern. For the classic cinnamon roll look, create parallel lines across the entire surface.

Allow the glaze to set for about 20 minutes before cutting into squares. For the cleanest cuts, use a sharp knife wiped clean between slices.

Cut into 16 squares for regular portions, or 9 larger squares for more indulgent servings.

Serve at room temperature for the best flavor and texture. The contrast between the chewy blondie, gooey cinnamon swirl, and tangy glaze is most pronounced when not refrigerated.

Pro Tips

• Brown your butter for the blondie base to add an extra dimension of nutty flavor that complements the cinnamon
• Chill the batter for 30 minutes before baking to enhance the chewy texture and give deeper flavor
• Use room temperature eggs to ensure they incorporate properly into the batter
• Add ¼ teaspoon of nutmeg to the cinnamon swirl mixture for a more complex spice profile
• Line your pan with parchment paper with overhang for easy removal and clean cutting
• Don’t overbake—slightly underbaked is better than overbaked for achieving that perfect chewy texture
• Refrigerate the blondies for 30 minutes before cutting for the cleanest edges
• Use dental floss or a warm knife for the cleanest cuts through the gooey centers
• Add the cream cheese glaze while it’s still slightly warm for easier drizzling
• For a thicker layer of glaze, double the glaze recipe and spread rather than drizzle
• Let the blondies rest overnight before serving to allow flavors to fully develop

Variations and Creative Ideas

Flavor Variations

Maple Cinnamon: Replace vanilla in the glaze with maple extract and use maple syrup instead of milk for a delicious fall-inspired variation.

Orange Cinnamon: Add 1 tablespoon of orange zest to the blondie batter and a teaspoon to the glaze for a bright citrus note that pairs beautifully with cinnamon.

Cardamom Twist: Add ½ teaspoon of ground cardamom to the cinnamon swirl mixture for a Nordic-inspired flavor profile that elevates the standard cinnamon roll taste.

Chocolate Chip: Add ½ cup mini chocolate chips to the blondie batter for a chocolate-meets-cinnamon roll experience that’s simply irresistible.

Add-In Options

Chopped Nuts: Fold ½ cup of chopped pecans or walnuts into the blondie batter for added texture and nutty flavor.

Dried Fruit: Add ⅓ cup of raisins or dried cranberries to the cinnamon swirl mixture for bursts of chewy sweetness.

Caramel Layer: Drizzle 3 tablespoons of caramel sauce over the cinnamon layer before swirling for an extra gooey center.

Streusel Topping: Create a simple streusel with butter, flour, sugar, and cinnamon to sprinkle over the top before baking for added crunch and flavor.

Dietary Adaptations

Gluten-Free Option: Substitute a high-quality cup-for-cup gluten-free flour blend in place of all-purpose flour in both the blondie base and cinnamon swirl.

Vegan Adaptation: Use plant-based butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and dairy-free cream cheese for the glaze.

Reduced Sugar Version: Cut the sugar in the blondie base by ¼ cup and use a monk fruit powdered sugar alternative in the glaze.

Whole Grain Option: Replace half of the all-purpose flour with white whole wheat flour for added nutrition without significantly altering the texture.

Storage and Make-Ahead Advice

Room Temperature Storage: Store cut blondies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.

Refrigerator Storage: For longer freshness, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for best flavor and texture.

Freezer Storage:

• Unglazed blondies can be frozen for up to 3 months. Wrap individual portions in plastic wrap, then store in a freezer bag.
• Thaw overnight in the refrigerator, then bring to room temperature and add fresh glaze before serving.
• For glazed blondies, freeze on a baking sheet until solid, then wrap individually to prevent the glaze from sticking.

Make-Ahead Options:

• The blondie batter can be prepared and refrigerated for up to 24 hours before baking. Allow it to come to room temperature for 30 minutes before spreading in the pan.
• Baked, unglazed blondies can be made 1-2 days ahead and stored, tightly wrapped, at room temperature. Add the glaze shortly before serving.
• The cream cheese glaze can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk to restore consistency before using.

Reheating Tips:

• For that fresh-baked taste, microwave individual blondies for 10-15 seconds to slightly warm the center.
• Alternatively, wrap in foil and warm in a 300°F oven for 5-7 minutes.
• If frozen, thaw completely before reheating to ensure even warming.

Kid-Friendly Involvement

This recipe offers several opportunities for children to help in the kitchen:

Measuring Ingredients: Kids can help measure the dry ingredients and sugars for both the blondie base and cinnamon swirl.

Mixing the Batter: Children can assist with whisking the wet ingredients or folding in the dry ingredients under supervision.

Creating the Swirl: Little ones love adding dollops of cinnamon filling and creating swirl patterns with a butter knife (with help for younger children).

Drizzling the Glaze: Older children can help pipe or drizzle the cream cheese glaze in decorative patterns.

Learning Opportunity: This recipe provides a great opportunity to teach children about the chemistry of baking—why we need eggs for structure, how the baking powder helps the blondies rise, and how heat transforms the separate components into a cohesive treat.

Frequently Asked Questions

Why are my blondies too cakey instead of chewy? This typically happens from overmixing the batter or using too much flour. Mix just until combined and measure flour by spooning it into measuring cups and leveling off, rather than scooping directly from the container.

Can I double this recipe for a larger crowd? Yes, double all ingredients and bake in a 9×13-inch pan. Increase the baking time by about 5-7 minutes, watching carefully for doneness.

My cinnamon swirl sank to the bottom—what went wrong? If your cinnamon mixture is too wet, it can sink during baking. Make sure to include the flour in the cinnamon mixture, as it helps stabilize the filling.

Can I make these without the cream cheese glaze? Absolutely! They’re delicious even without the glaze, or you can substitute a simple powdered sugar and milk glaze if you prefer.

How do I know when the blondies are done baking? The edges should be set and light golden brown, while the center may still look slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Remember, they’ll continue to set as they cool.