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

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. 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: baked
  • Cuisine: american
Scale

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 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!

Notes

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

Keywords: cinnamon roll blondies, cinnamon blondies, snickerdoodle blondies

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

 

50 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 🙂 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 🙂

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 🙂

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 🙂

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 🙁 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 🙁

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?

Rebecca Landis Niner
Reply

I have made these three times so far because they’re so delicious and everyone loves them! I used unsalted butter because it’s what I had and just upped the salt by 1/4 tsp to compensate, and they’re amazing! This is definitely the new recipe I’m pulling out when I want to impress.

Sofi | Broma Bakery
Reply

Hi Rebecca! YAY. That makes me so so happy to hear 🙂

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