Cinnamon Roll Blondies
These Cinnamon Roll Blondies feature a soft, buttery blondie base layered with a rich brown sugar cinnamon swirl and topped with a creamy cream cheese glaze. They're chewy, flavorful, and much easier to make than traditional cinnamon rolls. Perfect for breakfast treats, dessert platters, bake sales, holidays, or family gatherings, these blondies offer warm cinnamon flavor in every bite. Simple ingredients and one-pan preparation make this recipe ideal for bakers of all skill levels.
Ingredients
For the Blondies
- 1 cup unsalted butter, melted
- 1½ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon Swirl
- ⅓ cup unsalted butter, melted
- ½ cup light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Spread the blondie batter evenly into the prepared baking pan.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon to create the swirl mixture.
- Drop spoonfuls of the cinnamon mixture over the blondie batter. Use a knife or skewer to gently swirl it through the batter.
- Bake for 28–32 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the blondies to cool completely.
- Beat together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled blondies before slicing and serving.
Notes
- Do not overmix the batter to keep the blondies tender.
- Use room-temperature cream cheese for a smooth glaze.
- Swirl gently to create a marbled effect.
- Avoid overbaking to maintain a chewy texture.
- Let the blondies cool before glazing.
- Line the pan with parchment for easy removal.
- Store leftovers in an airtight container.
- The flavors deepen after resting overnight.