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 1/4 cups 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

43 comments

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Wendy N
Reply

Hi Sarah!
Can you list the measurements for the cinnamon/sugar ? Thanks!

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Sofi | Broma Bakery
Reply

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

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Susan
Reply

Oh, yes! I will be making these very soon!

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Christina
Reply

These sound absolutely amazing! I can’t wait to make them for my family! However, I don’t see the measurements for the cinnamon and sugar. Am I missing them?

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Mary
Reply

Recipe is incomplete! No cinnamon in the blondies ingredients and no cinnamon and sugar topping? Maybe my phone is not showing everything.

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Cynthia Dozier
Reply

How much cinnamon? How much sugar? Neither ingredient is listed.

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Sofi | Broma Bakery
Reply

Hey Cynthia! The cinnamon should be listed in the ingredients! Let me know if you still can’t see it!

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Karena Carroll
Reply

Looking forward to making these…but I don’t see how much cinnamon to put in?
Thanks!

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Sofi | Broma Bakery
Reply

Hey Karena! So sorry about that. We had a glitch on our site, but it should be fixed now!

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Katie
Reply

HI
Where’s the cinnamon, and how much??
They look great
šŸ™‚

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Sofi | Broma Bakery
Reply

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

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Melissa
Reply

A question: Light brown sugar or dark brown sugar, or does it not matter?

BTY, I love your site and your recipes!

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Courtney
Reply

Hi, these sound delicious but the ingredient list I see doesn’t have an amount of cinnamon or white sugar (what I assume you use to make the cinnamon sugar)- not sure if it’s just a problem with your website but I’d love to know because these sound like something I need to bake this fall! Thanks!

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Sofi | Broma Bakery
Reply

Should be fixed!

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Jaclyn
Reply

These look delicious!
Question, there’s no cinnamon in the ingredients list, but I see it in the instructions for the blondies. How much should be added?

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Sofi | Broma Bakery
Reply

SO sorry! An old version of the recipe got published. Should be there now šŸ™‚

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Cristina Granado
Reply

Maybe my copy isn’t correct? I see no ingredient measures for cinnamon sugar. And you say eggs but recipe calls for 1 egg. Help please!

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Sofi | Broma Bakery
Reply

Should be fixed now! So sorry about that!

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Rebbecca Smith
Reply

Hello. This recipe sou ds delicious and I’m about to make them but, step 4 calls for a mixture of cinnamon sugar to be dropped into moinds over the batter yet the recipe does not include the mixture of cinnamon sugar. I’m anxious to bake these so I may just come up with what I believe it should be while I await your response.
Thanks!
Rebbecca

Avatar
Sofi | Broma Bakery
Reply

Hey Rebecca! So so sorry about that. We had a problem with the site not updating on the user end, so an old edit of the recipe was posted. I think it should be fixed now, but let me know if you still can’t see it!

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Terry
Reply

I found the batter very stiff,I’m wo during ic the I vedients should say 2 eggs? It does use plural for the eggs lTer in the tions….hope these turnout.

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Sofi | Broma Bakery
Reply

Just one egg! Make sure you’re not over-measuring your flour! If your batter seems too stiff you can always add in a tablespoon of greek yogurt or milk to thin it out!

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Larke Powell
Reply

Left out the cinnamon and cinnamon sugar on the ingredients portion of the recipe,
but would love to try!

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Sofi | Broma Bakery
Reply

Ahh SO sorry!! I’m so happy you all want to make these blondies and am so sorry about that! Should be fixed now. Accidentally published an old version of the recipe! Clearly we’re hitting that mid week scatter brain!

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Kat T
Reply

Hi Sarah, just wanted to note some weird inconsistencies or missing bits from your recipe. Instructions say that there is cinnamon in the blondie base to be mixed with the baking powder, salt, and flour…. But this measurement is missing from the ingredients listing. How much do we add?

Similarly, your recipe says “make the cinnamon sugar” but these are not listed anywhere either. Cinnamon sugar is easy enough to make, I know, but I’d like to see what kind of ratio you use and how sweet/spicy it is.

Lastly, does the glaze harden once on the bar? For example, if I was thinking of shipping these and didn’t want the icing to get smudged.

Thanks and let me know if I somehow missed this. Would be excited to try these!

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Sofi | Broma Bakery
Reply

Hey Kat! So sorry about this–we accidentally published an older version of the recipe that was incomplete but appreciate you pointing it out! You should see the updated version now. The glaze will harden and is relatively thick, but it won’t get hard like a royal icing. It will probably smush a little bit, but definitely won’t go everywhere! I shipped a box of these to my little sister and they travelled really well! Hoping yours do too:)

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Jacquelyn Reed
Reply

I cannot find the amount of cinnamon used in the Blondie ingredients. Also, how much cinnamon/sugar mixture did you use? I would like to try these as soon as I know how much cinnamon to use. Thank you so much.

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Sofi | Broma Bakery
Reply

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

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Andria Sparks
Reply

There is no cinnamon on the ingredients list. How much cinnamon???

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Sofi | Broma Bakery
Reply

Hey Andria! Sorry about that! We had a problem with the page not updating to the most recent version of the recipe, but it should be fixed now šŸ™‚

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Cecilia
Reply

Looks incredible, I love the tips on making these successfully! So many of your recipes look so good, and I love the idea of an easy, no knead cinnamon roll fix. And don’t worry, I would never hold back on the icing! Can’t wait to give this a try

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Sofi | Broma Bakery
Reply

Yay! Hope you enjoy these šŸ™‚

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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!

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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!

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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?

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Sofi | Broma Bakery
Reply

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

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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?

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Sofi | Broma Bakery
Reply

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

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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!

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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™‚

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Glenda
Reply

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

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Sofi | Broma Bakery
Reply

Yes definitely!

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Feta Topalu
Reply

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

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