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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!
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.
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.
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 22 minutes, but you’ll want to start checking them at 20 minutes and keeping an eye on them from there because every oven is different!
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 🙂
PrintCinnamon Roll Blondies
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
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. These cinnamon roll blondies are seriously delicious!
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
Ingredients
for the blondies
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (212g) packed light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (128g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
for the cinnamon sugar
- 1 tablespoon cinnamon
- 3 tablespoons (36g) granulated sugar
for the cream cheese icing
- 1 tablespoon (15g) cream cheese
- 4 teaspoons (20g) heavy cream
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F. Line an 8 x 8-inch pan with parchment paper on all sides and set aside.
- In a large mixing bowl add the melted butter and brown sugar and whisk until glossy. Add the egg, egg yolk, and vanilla and whisk until combined.
- Add the flour, baking powder, and salt and fold together until just mixed and no streaks of flour remain. Do not over mix.
- Pour the batter into the 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 20 to 25 minutes or until the brownies are golden brown all over, are set on the edges and have puffed up. The middle will still feel underdone, but they will continue to cook as they cool!
- While the blondies cool, make the cream cheese icing. In a small sauce pan over medium low heat, add 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 large squares or 16 small squares and enjoy!
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40mins
- Yield 16 servings
- Category Dessert
- Method oven
- Cuisine American
I have made these twice in the last week because my family said they were the best thing I’ve ever made. They are SO easy to make with just a few ingredients. Will be making these a lot!
These were delicious! I made some slight modifications (used a 9×9 pan and cut the sugar-cinnamon amount in half). For the 9×9, I baked it for 20 minutes and it came out perfectly! I also topped it with a maple icing (40 mL dark maple syrup, 1 tbsp butter, and 56g of powdered sugar) rather than cream cheese as that’s what we had on hand. For future, I will also probably add cinnamon to the blondie batter itself to really up the flavor 🙂
I love this recipe but how would you recommend storing, because of the icing, is is refrigerated or able to be left out
Hi Mary! I usually keep these in the fridge–they stay fresher longer and the icing doesn’t get funky!