overhead shot of cinnamon roll blondies drizzled with cream cheese glaze

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.

overhead shot of cinnamon roll blondies on a cooling rack drizzled with cream cheese icing

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.

overhead shot of cinnamon roll blondies with icing and cinnamon sugar on a cooling rack

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

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!

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 šŸ™‚

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Cinnamon Roll Blondies

overhead shot of cinnamon roll blondies drizzled with cream cheese glaze

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.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

for the blondies

  • 1/2 cup salted butter, melted and cooled
  • 3/4 cup packed brown sugar
  • 1 egg, room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup 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 350Ā°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 egg 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: easy, creative, snickerdoodle, spiced, fall, cozy, cinnamon sugar

48 comments

Leigh
Reply

The recipe says to add cinnamon into the mixture as well as cinnamon sugar but there are no measurements listed in the ingredients… I want to make these! Please edit to add the rest of the ingredients and measurements? Thank you!

Sofi | Broma Bakery
Reply

Hi Leigh! So sorry about that. We had an old version of the recipe go live. Should be fixed now šŸ™‚ Happy baking!

Amanda
Reply

Oh, wow–these look so good! But… I don’t see the amount of cinnamon to add to the batter listed in the ingredients list, although cinnamon is included in Step #3 in the instructions … nor do I see any amounts listed for how much cinnamon and sugar to use to make the cinnamon-sugar swirl in Step #4? Am I missing something?

Sofi | Broma Bakery
Reply

Ahh so sorry! Accidentally posted an old edit of the recipe! Should be fixed now šŸ™‚

pelona
Reply

Hi, what size pan do I use for the ‘3X’ scale? I’m guessing 1X ingredients fit in the 8×8″ baking pan, 2X in a 9×9″ and 3X in a 9×13 inch baking pan?

Sofi | Broma Bakery
Reply

Hey Pelona! Yes! That’s exactly what I would do šŸ™‚

Nancy L Towers
Reply

Was wondering how to make a bigger batch either in jelly roll pan or half sheet pan. Husband works with kids in three classes at school and need LOTS!

Sofi | Broma Bakery
Reply

I would triple the recipe for a jelly roll pan! Just add onto the baking time and take them out when they’re golden brown around the edges and still just a little raw in the middle! I bet the kiddos will love these šŸ™‚

Glenda
Reply

Can I use unsalted butter?
Or adapt it to use unsalted?

Sofi | Broma Bakery
Reply

Yes definitely!

Feta Topalu
Reply

These look stunning! Can’t wait to try em!

Meghan
Reply

Not sure what I did wrong but batter was not batter at all, it was pretty much cookie dough and had to be pressed into the pan as even as I could make it šŸ™ Is that what it’s supposed to be like or is the batter supposed to pour? Maybe I didn’t let the egg come to room temperature enough? I was excited to try these as they looked so simple but didn’t work out šŸ™

Linda
Reply

Agree with Meghan that recipe yields cookie-like dough and not batter… and no it’s not because I don’t know how to measure flour. Also beware that though the recipe can be doubled for use with a 9×9 inch pan, you shouldn’t double the amount of cinnamon sugar mixture. Lastly had trouble servng the bars because of the parchment paper… probably not necessaey if using a non-stick pan. I suspect that with corrections this recipe could be good, but it needs lots of corrections.

Sofi | Broma Bakery
Reply

Hey Linda! I’m sorry to hear that you had some trouble with the doubling of the recipe. Agreed! We definitely wouldn’t double the cinnamon sugar mixture because the surface area is only changing a little bit. These bars are intended to be a blondie, which generally does have a slightly thinner than cookie dough texture, so it sounds like you did it right!

Lastly, always feel free to grease your pan however works for you! We find parchment paper super easy for serving and clean up because you can just lift the bars out of the pan to cut and plate them, but if you’d rather using cooking spray, butter and flour, or a truly nonstick pan, you should use whatever you prefer!

Rania
Reply

These were delicious but the consistency turned out more like a cake than a brownie. Also used dark brown sugar and they were quite dark! Any reason for that? Thanks !

Sofi | Broma Bakery
Reply

Hey Rania! The dark brown sugar would definitely make the blondies darker, but I’m not sure why they would be super super dark! Did you over mix the cinnamon swirl mixture in?

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