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.
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.
How to make the best cinnamon roll blondies
- 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.
- 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!
- 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.
- 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.
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.
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!
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 🙂Print
Cinnamon Roll Blondies
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: baked
- Cuisine: american
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
- Preheat your oven to 350°F. Line a an 8 x 8 pan with parchment paper and set aside.
- In a large mixing bowl whisk together the butter and brown sugar. Add the egg and vanilla extract and mix well.
- 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.
- 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.
- 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!
- 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.
- 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