Two worlds have collided to create these glorious Cinnamon Roll Blondies! Rich, buttery blondies swirled with cinnamon sugar, and drizzled generously with a luscious cream cheese icing. They won’t last long before being completely devoured.
We are currently obsessed with these blondies. Cinnamon rolls hold a special place in our hearts, but the process is certainly a labor of love. These easy blondies embody everything you know and love about cinnamon rolls in much less time! I think this is going to be my go-to for baking days for a while. They’re too good.
I think these would be a really great offering for a potluck as well! They’re unique, but a sure-fire winner. Everyone loves buttery blondies, everyone loves cinnamon rolls, and you better believe everyone loves cream cheese icing. You can even tell them it was all your idea. I’ll keep your secret.
Ingredients
Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe for ingredient amounts and the full recipe instructions. Below you’ll find extra information, and answers to troubleshooting questions you may have!
- Brown sugar – I reduced the sugar in the blondies slightly from the regular recipe because of the sugar in both the cinnamon swirl and icing. Feel free to add a bit more to the blondies if you’d like.
- Eggs – I used large eggs.
- Vanilla – Extract, paste, or pure vanilla bean.
- Butter – Unsalted is best to have full control over the sodium. If you use salted butter, you can leave the added salt out or reduce it.
- Flour – All-purpose. Cake flour can be used instead.
- Baking powder – I don’t suggest using baking soda if you’re out of baking powder. IT can give your blondies an odd aftertaste.
- Salt – To taste.
- Cinnamon – Use more or less as you prefer.
- Cream cheese – What is a cinnamon roll without cream cheese icing? If you want, you can make a simple glaze rather than cream cheese icing.
- Icing sugar – Also known as confectioner’s sugar or powdered sugar.
- Milk – Any type you have handy! Even dairy-free alternatives will work.
How to make cinnamon roll blondies
- Whip the eggs & sugar: Preheat the oven to 350F. Line an 8×8″ cake pan with parchment paper, with enough to hang over the edges. Add the brown sugar, eggs, and vanilla to the bowl of your stand mixer equipped with the whisk attachment. Beat on medium-high for 5-7 minutes, or until a thick, pale mixture has formed.
- Add butter: Reduce the speed to medium-low and slowly pour the butter into the mixer. Continue to mix until everything is well combined.
- Dry ingredients: Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Scrape down the sides of the bowl with a spatula and fold until you see no more flour.
- Cinnamon swirl: Spread the blondie batter into your prepared cake pan. Add the cinnamon swirl ingredients to a bowl and whisk until the sugar has mostly dissolved. You can warm it in the microwave to help the sugar dissolve. Spoon the mixture over the blondie batter and swirl with a skewer or knife.
- Bake: Transfer the pan to the oven and bake for 25-30 minutes, or until the surface looks set and the edges are golden brow. Let the blondies cool completely in the pan.
- Icing: While the blondies cool, add all the cream cheese icing ingredients to a bowl and beat with a hand mixer until completely smooth.
- Finish: Remove the cooled blondies from the pan, lifting them by the overhanging ends of the parchment paper. Slice to your desired sized squares and drizzle generously with the cream cheese icing.
Can I add mix-ins to my cinnamon roll blondies?
When we’re making something this decadent, why not go all-out? Blondies are usually quite versatile; you can mix practically anything into the batter. The only thing to consider with this recipe is making sure your mix-ins complement the cinnamon. Give these ideas a try:
- Raisins
- White chocolate chips
- Butterscotch chips
- Toffee bits
- Walnuts/ pecans
- Macadamia
If you’re adding a mix-in, fold it into the batter after step 3. You can also sprinkle excess over top of your blondie batter after adding the cinnamon swirl.
How to tell when blondies are done baking
There are a few cues to look for when you’re deciding if your blondies are ready to take out of the oven. The middle should be puffed up, but still slightly soft. The surface will look set, and the edges golden brown.
The final test is the tried and true toothpick test. Insert a toothpick into the center of your blondies. It should come out with a few crumbs stuck to it, but no raw batter.
Tips for making perfect cinnamon roll blondies
- Take the extra time in the first step to really whip up your eggs and sugar. Many people have trouble with greasy, under-baked blondies. Adding air to the batter helps a lot!
- I reduced the sugar in the blondie batter from the usual recipe since we have sugar in both the cinnamon swirl and cream cheese icing. If you love it sweet sweet sweet, add an extra 1/4 cup brown sugar to the blondie batter.
- Don’t over-mix the batter once you add the dry ingredients. Just mix until you can’t see any more flour.
- If you use a convection oven, it’s important to reduce the temperature by 15-25 degrees Fahrenheit. The edges of your blondies will cook while the center stays raw otherwise.
- Let the blondies cool completely, and I mean COMPLETELY, before taking them out of the pan and slicing. It took mine about 2 hours.
- The icing is enough for a generous drizzle over the blondies. If you LOVE lots of icing, feel free to double the ingredients.
How to store cinnamon roll blondies
Your blondies will fare best in the fridge. Keep them in an airtight container and keep, refrigerated, for up to 7 days. If you want to freeze a few, it’s best to do so without the icing and whip it up fresh when the blondies come out of the freezer. Blondies will last 3-4 months frozen.
Give these sweet treats a try:
- Easy 3 Ingredient Fudge
- Skor Bars
- Brownies Recipe
- Red Velvet French Toast
- Mini Mixed Berry Cheesecake Pies
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Cinnamon Roll Blondies
Ingredients
Blondies
- 1 3/4 cups brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup butter unsalted, melted
- 2 cups flour all-purpose
- 1 tsp baking powder
- 1/2 tsp salt
Cinnamon Swirl
- 2 tbsp butter unsalted, melted
- 1/3 cup brown sugar
- 1 tbsp cinnamon ground
Cream Cheese Icing
- 2 oz cream cheese softened
- 1 tbsp butter unsalted, softened
- 1/2 cup icing sugar also known as confectioner's sugar or powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 1/8 tsp salt or to taste
Instructions
- Preheat the oven to 350F. Line an 8×8" cake pan with parchment paper, with enough to hang over the edges. Add the brown sugar, eggs, and vanilla to the bowl of your stand mixer equipped with the whisk attachment. Beat on medium-high for 5-7 minutes, or until a thick, pale mixture has formed.
- Reduce the speed to medium-low and slowly pour the butter into the mixer. Continue to mix until everything is well combined.
- Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Scrape down the sides of the bowl with a spatula and fold until you see no more flour.
- Spread the blondie batter into your prepared cake pan. Add the cinnamon swirl ingredients to a bowl and whisk until the sugar has mostly dissolved. You can warm it in the microwave to help the sugar dissolve. Spoon the mixture over the blondie batter and swirl with a skewer or knife.
- Transfer the pan to the oven and bake for 25-30 minutes, or until the surface looks set and the edges are golden brow. Let the blondies cool completely in the pan.
- While the blondies cool, add all the cream cheese icing ingredients to a bowl and beat with a hand mixer until completely smooth.
- Remove the cooled blondies from the pan, lifting them by the overhanging ends of the parchment paper. Slice to your desired sized squares and drizzle generously with the cream cheese icing.
Yum!!!!!!!!!!!!