Cinnamon Roll Blondies

Bars
September 25, 2019
Bars
September 25, 2019

Cinnamon Roll Blondies

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 45 min

All your favorite flavors of a cinnamon roll in these easy, buttery, and chewy cinnamon roll blondies drizzled with a classic cream cheese frosting! Made in just one bowl with just eye ingredients this chewy cinnamon blondies recipe is the only one you’ll ever need!

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Cinnamon Roll Blondies

All your favorite flavors of a cinnamon roll in these easy, buttery, and chewy cinnamon roll blondies drizzled with a classic cream cheese frosting! Made in just one bowl with just eye ingredients this chewy cinnamon blondies recipe is the only one you’ll ever need!

overhead shot of cinnamon roll blondies drizzled with cream cheese glaze

Cinnamon Roll Blondies

By now you’ve probably noticed that we kind of have a thing for cinnamon rolls. Especially in different dessert forms. Like who wants to make homemade cinnamon rolls, wait an hour for them to rise, let them rest, roll them out…BLEH. Not me, that’s who. These Cinnamon Roll Blondies take all that gooey cinnamon roll flavor and translate it into an easy cookie bar. Drizzle them with a homemade cream cheese icing and all your cinnamon roll cravings will be satisfied.

stack of cinnamon sugar blondies drizzled with icing

We made this to die for cinnamon roll sheet cake a couple of months ago, and honestly I’ve been dreaming about it ever since. So, when we wanted to make a cozy, Fall blondie, we knew cinnamon swirl was the way to go.

cinnamon roll blondies with a cinnamon sugar swirl

How to make the best cinnamon roll blondies

  1. Use melted butter: Melted butter will create a much more tender and chewy blondie, so make sure you melt and cool your butter before getting started.
  2. Don’t over measure your flour: Flour can be pretty persnickety. It tends to fall and become denser as it sits in the bag. We always spoon flour spoonful by spoonful into the measuring cup to ensure we’re not over measuring!
  3. DO NOT OVER MIX. I am sorry for raising my voice, but seriously, just don’t do it. If you over work your blondie dough you’ll be left with a gummy, chewy, gross blondie. Ew. And it could all be avoided, so just give it a few stirs and call it a day.
  4. Don’t hold back on the icing: I think we all know that the best part about a cinnamon roll is the frosting, so don’t even think about leaving the cream cheese icing out.

cinnamon roll blondies on parchment paper

How to know when your cinnamon roll blondies are done:

I am a strong believer that over-baked baked goods are one of the worst things. Ever. So writing the bake time for recipes is always my least favorite part. Every oven is different and different pans bake quicker than others. It makes me so sad to think that you guys would ever get a dry, over baked blondie from me. Like it keeps me awake at night. Especially for recipes that simply won’t taste as good when they are over baked; it is so important to keep an eye on them.

cinnamon roll blondies cut into squares on a cooling rack

How long should you bake cinnamon blondies for?

You’ll want to take these cinnamon roll blondies out of the oven when they are golden brown around the edges and have puffed up in the middle, but the center of the pan should still be relatively underdone. For us this took about 38 minutes, but you’ll want to start checking them at 30 minutes and keeping an eye on them from there because every oven is different!

cinnamon roll blondie with a bite taken out of it

Alright, bbs, I need to get this Wednesday started with some caffeine. I mean…it’s acceptable to eat cinnamon rolls for breakfast, so don’t try to tell me that I can’t eat these cinnamon roll blondies with my cup of coffee today 🙂

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Cinnamon Roll Blondies

4.3 from 7 reviews

All your favorite flavors of a cinnamon roll in an easy, buttery, chewy blondie swirled with cinnamon sugar and drizzled with a cream cheese icing. These cinnamon roll blondies are seriously delicious!

All your favorite flavors of a cinnamon roll in an easy, buttery, chewy blondie swirled with cinnamon sugar and drizzled with a cream cheese icing. These cinnamon roll blondies are seriously delicious!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the blondies

  • 1 cup salted butter, melted and cooled
  • 2 cups packed brown sugar
  • 2 eggs + 1 egg yolk , room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour

for the cinnamon sugar

  • 2 tablespoons cinnamon
  • 1/2 cup white sugar

for the icing

  • 2 tablespoons cream cheese
  • 1 tablespoon heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat your oven to 350°F. Line a an 8 x 8 pan with parchment paper and set aside.
  2. In a large mixing bowl whisk together the butter and brown sugar. Add the eggs, yolk, and vanilla extract and mix well.
  3. In a separate bowl stir together the baking powder, salt, cinnamon, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Do not over mix.
  4. Pour the batter into your prepared pan. Make the cinnamon sugar by combining the sugar and cinnamon. Drop large spoonfuls of cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.
  5. Bake for 30 to 40 minutes or until the brownies are golden brown and set on the edges and have puffed up. The middle will still be pretty doughy, but they will continue to cook as they cool!
  6. While the cinnamon roll blondies cool, make the cream cheese icing. In a small sauce pan over medium low heat, combine the cream cheese, heavy cream, powdered sugar, vanilla, and salt, whisking constantly until everything is melted and combined. Take off the heat and allow to cool.
  7. Once the blondies are cool, drizzle with the cream cheese glaze. Cut into 9 squares and enjoy!

Keywords: cinnamon roll blondies, cinnamon blondies, snickerdoodle blondies

Notes

  • Don’t overwork the batter! Just mix until no clumps of batter remain and then stop!

easy cinnamon roll blondies with cream cheese icing

Looking for other Cinnamon Roll Inspired Desserts?

Cinnamon Roll Sheet Cake

The Best Cinnamon Rolls

Cinnamon Chocolate Chip Coffee Cake

Chocolate Chip Cinnamon Swirl Muffins

 

— STILL HUNGRY? —

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  1. I’m so upset! Unless you’ve read through all of the comments, you wouldn’t know that you’re supposed to only use 1 egg!! I used 2 plus a yolk and mine are most definitely not done everywhere except the very edge! I baked them for 43 minutes. I just put them back in the oven but without a doubt they will be too done on the top and around the outside! I have been trying to make these for 2 weeks and finally had the time. This is so disappointing and I hate wasting money! 🙁

    • Hi Kim! The recipe does call for 2 eggs and 1 egg yolk! Sorry if there was any confusion, but it sounds like you did follow the recipe 🙂 Remember that the blondies will continue to cook as they cool, so it’s totally okay if they are still a little raw in the middle when you take them out! Again, I’m so sorry for any confusion!

  2. Put them in the oven for 35 min took them out and the inside was still batter. So I put them back in and the tops and edges were burnt so I figured they were good. Inside was still raw batter. No idea what went wrong there.

    • I had the same thing happen! I baked these for OVER AN HOUR at 350 in a conventional oven and they were still not done in the middle, even after cooling. I used a glass 8×8 pan. I ate the edges (the only done parts) and they were delicious. Hope I can get them right next time. I also was not able to “swirl” the topping because the batter was thick like cookie batter. Someone mentioned in the comments the amount of eggs – I did two eggs, plus one egg yolk. Not sure if I was only supposed to use one?

    • That’s so strange! Are you using a convection or a conventional oven? Hoping we can get to the bottom of this for you!

  3. I just put a batch of these in the oven, but I’m worried they are not correct! I ended up with a thick cookie batter-like dough and when I went to “swirl” in the cinnamon/sugar mix, all it did was make the top clump. The ingredients list says two eggs and an egg yolk, but in the directions is says to add an egg- as in singular- so I’m wondering if this is why. Keeping my fingers crossed they turn out ok, because I tasted the dough and it was delicious. Will let you know how it turns out 🙂

    • They turned out fantastic!!!! Even if I had the eggs wrong and the batter wasn’t correct, it worked out fine. I put them out at a family BBQ and they were gone within 10 minutes and got RAVE reviews. This recipe is a keeper ❤️

  4. i just made these blondies and they are great! Im not too comfortable with the amount of sugar going in though. Could i use one cup instead of two for the brown sugar? Or if I use 2 cups, can I add an extra cup of flour so that it makes a bigger batch and i feel less guilty about all that sugar (lol)? Im very new to baking so I’m not sure how to alter the amounts and it still turn out good.

    • Hi Kiki! Oh my goodness, don’t feel guilty–desserts are about enjoying yourself! If you are trying to cut back on the sugar to 1 1/2 cups or maybe even 1 (I’ve never tried it with 1 but it should be okay). Just keep in mind that if you go down drastically on the sugar the blondies will become more doughy and less chewy!

  5. Hi Sofi, can I use this recipe for an 8 x 12″ pan? Or do you recommend changing the measurement of the ingredients, lest I want thin blondies? Would appreciate your advise. Thank you and stay safe!

    • Hi Regina! I would double the recipe for an 8 x 12 pan! This will keep your blondies nice and thick. Hope this helps 🙂