Cinnamon Roll Blondies

Introduction
Cinnamon Roll Blondies are the perfect fusion of two beloved desserts: the chewy, buttery texture of blondies and the warm, spiced sweetness of classic cinnamon rolls. These decadent bars bring together the comforting flavors of brown sugar, cinnamon, and vanilla with the ease of a simple bar cookie. Unlike traditional cinnamon rolls that require kneading, rising, and rolling, cinnamon roll blondies give you all that delicious flavor with a fraction of the effort. Whether you’re preparing dessert for a party, looking to spice up your weekend baking routine, or simply craving a sweet treat with your coffee, these blondies are a cozy, crowd-pleasing option that never disappoints.

The History of Cinnamon Roll Blondies
While blondies themselves have been around for over a century—predating brownies, in fact—the idea of combining them with cinnamon roll flavors is a relatively modern twist. Blondies were first popularized in the late 19th century, typically flavored with molasses and later brown sugar as it became more widely available. Cinnamon rolls, with their roots in Swedish and German baking traditions, have long been a staple in breakfast menus and holiday baking. The rise of hybrid desserts in recent years—think cronut, brookie, or slutty brownie—has led to an explosion of creativity in kitchens around the world. Cinnamon Roll Blondies emerged as part of this trend, delivering everything people love about cinnamon rolls—rich cinnamon sugar swirls, gooey centers, and a drizzle of icing—combined with the dense, fudgy texture of a blondie.

Ingredients Breakdown
For the Blondie Base:

• 1 cup unsalted butter, melted
• 1 1/2 cups light brown sugar, packed
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

For the Cinnamon Swirl:

• 1/3 cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 2–3 tbsp milk or heavy cream

Each of these components works together to create layers of flavor and texture: the blondie base offers a rich, buttery chew; the cinnamon swirl adds a signature spiced kick; and the glaze brings creamy, tangy sweetness that mimics a traditional cinnamon roll topping.

Step-by-Step Recipe:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
2. Make the Blondie Batter: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla extract, mixing until combined. Fold in the flour, baking powder, and salt until just incorporated—do not overmix.
3. Prepare the Cinnamon Swirl: In a small bowl, mix the sugar and cinnamon. Stir in the melted butter until a thick paste forms.
4. Layer and Swirl: Spread half of the blondie batter into the prepared pan. Dollop spoonfuls of the cinnamon mixture across the batter, then add the remaining blondie batter on top. Use a knife or skewer to gently swirl the cinnamon throughout.
5. Bake: Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking for that perfect gooey texture.
6. Make the Glaze: While the blondies are baking, whisk together softened cream cheese, powdered sugar, vanilla, and just enough milk to reach a pourable consistency.
7. Cool and Glaze: Allow the blondies to cool completely in the pan. Drizzle the glaze generously over the top, slice into squares, and serve.

Tips for the Perfect Cinnamon Roll Blondies
Use high-quality butter and real vanilla extract for the richest flavor. Do not overmix the batter once the flour is added—overmixing can lead to tough blondies. Allow the blondies to cool before glazing; otherwise, the icing may melt into the bars instead of sitting beautifully on top. For clean, professional-looking cuts, chill the blondies in the fridge for 30 minutes before slicing. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. You can also warm individual squares for 10 seconds in the microwave for that just-baked experience.

Variations and Customizations
There are countless ways to tweak Cinnamon Roll Blondies to suit your preferences. Add chopped pecans or walnuts to the batter for a bit of crunch. Mix in white chocolate chips for extra sweetness. Try using dark brown sugar for a deeper molasses flavor, or add a teaspoon of espresso powder to enhance the cinnamon notes. For a fall-inspired version, fold in some finely chopped apples or swirl in a bit of pumpkin puree along with the cinnamon mixture. You can also replace the cream cheese glaze with a vanilla or maple glaze for a different twist. Vegan or gluten-free? Substitute with dairy-free butter, flax eggs, gluten-free flour, and plant-based cream cheese alternatives.

Health Considerations and Nutritional Value
Cinnamon Roll Blondies are definitely a treat, and as such, they should be enjoyed in moderation. A single bar typically contains between 250–350 calories, depending on portion size and specific ingredients. The butter and sugar contribute to the rich flavor and texture, but also to the dessert’s saturated fat and calorie content. On the upside, cinnamon has natural anti-inflammatory properties and can help stabilize blood sugar levels when consumed in small amounts. Using whole wheat pastry flour or reducing the sugar slightly are simple modifications for those looking to make a lighter version. You can also substitute some of the butter with unsweetened applesauce to cut down on fat. While not exactly a health food, these blondies can be enjoyed as part of a balanced lifestyle when eaten mindfully.

FAQ
Q: Can I make these blondies ahead of time?
Yes, they store well and even taste better the next day as the flavors meld.
Q: Can I freeze cinnamon roll blondies?
Absolutely—wrap individual squares in plastic wrap and freeze in a sealed container for up to 2 months. Thaw overnight or microwave in short bursts.
Q: What’s the difference between blondies and brownies?
Blondies use brown sugar and vanilla for a butterscotch flavor, while brownies contain cocoa or chocolate for a rich, fudgy taste.
Q: Can I double the recipe?
Yes, but you’ll need a larger pan and to increase baking time slightly.
Q: How do I know when they’re done baking?
They should be set around the edges but slightly soft in the center; a toothpick should come out with a few moist crumbs.
Q: Can I make these without cream cheese?
Yes—use a simple glaze of powdered sugar, milk, and vanilla instead.
Q: Can I add raisins or other mix-ins?
Definitely—feel free to get creative with add-ins like raisins, dried cranberries, or even chopped dates.
Q: Are these safe for people with nut allergies?
As long as you avoid nut-based add-ins or flours, the base recipe is nut-free, but always check ingredients for cross-contamination.

Cinnamon Roll Blondies

Cinnamon Roll Blondies are the ultimate dessert mash-up, delivering the gooey richness of a blondie with the warm spice of a cinnamon roll. Easy to make, endlessly customizable, and utterly irresistible, they’re a must-try for any home baker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 16

Ingredients

  

For the Blondies:

• ½ cup unsalted butter melted and slightly cooled
• 1 cup light brown sugar packed
• 1 large egg plus 1 large egg yolk both at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt

For the Cinnamon Sugar Swirl:

• 1 tablespoon ground cinnamon
• ¼ cup granulated white sugar

For the Icing:

• 1 tablespoon cream cheese
• 1 tablespoon heavy cream
• ¾ cup powdered confectioners’ sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

 

• Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set it aside for later.
• In a large bowl, whisk together the melted butter and brown sugar until smooth. Add in the egg, extra yolk, and vanilla extract, mixing until fully combined.
• In a separate bowl, stir together the flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients, stirring just until no streaks of flour remain—be careful not to overmix.
• Spread the blondie batter evenly into the prepared baking pan. For the cinnamon swirl, mix the cinnamon and sugar in a small bowl. Drop generous spoonfuls of the cinnamon sugar mixture over the top of the batter. Using a butter knife, swirl the mixture throughout the top to create visible, marbled patterns.
• Bake for 30 to 40 minutes, or until the edges are golden and set, and the center has risen but remains soft. The middle will still be a little underdone—that’s perfect, as it will continue baking slightly as it cools.
• While the blondies cool, prepare the cream cheese glaze. In a small saucepan over medium-low heat, combine the cream cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Whisk constantly until the mixture is smooth and everything has melted together. Remove from heat and let it cool slightly.
• Once the blondies have cooled completely, drizzle the glaze over the top. Slice into 9 even squares and serve!