Description
Delight in these irresistibly soft and gooey Cinnamon Roll Blondies, featuring a rich buttery base swirled with a fragrant cinnamon sugar mixture, and topped with a smooth, sweet glaze for the perfect balance of flavors reminiscent of your favorite cinnamon roll treat.
Ingredients
Scale
Blondie Batter
- 1 cup (2 sticks; 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar (packed)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ tsp pure vanilla extract
- 2 ½ cups (285 g) all‑purpose flour
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp kosher salt
Cinnamon Swirl
- 2 Tbsp unsalted butter, melted
- ¼ cup light brown sugar (packed)
- 2 tsp ground cinnamon
Glaze
- 3 oz cream cheese, softened
- ¼ cup (½ stick; 57 g) unsalted butter, softened
- 1 ½ cups (188 g) confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 2-3 Tbsp milk (adjust as needed for consistency)
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal and clean-up.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with light brown sugar until smooth and well blended, creating a rich base for your blondies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract until fully combined for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, corn starch, baking powder, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can toughen the blondies.
- Create Cinnamon Swirl Layers: Mix melted butter, light brown sugar, and ground cinnamon in a small bowl. Spread half of the blondie batter evenly in the prepared pan, sprinkle half of the cinnamon mixture over it, then layer the remaining batter and top with the rest of the cinnamon mixture to create a luscious swirl.
- Bake the Blondies: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the blondies cool slightly, beat together softened cream cheese and butter until smooth. Gradually add sifted confectioners’ sugar, vanilla extract, a pinch of kosher salt, and enough milk to reach a drizzle-able consistency.
- Glaze and Serve: Drizzle the cream cheese glaze over the warm blondies before slicing and serving to add a creamy, sweet finish.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added.
- Ensure eggs and butter are at room temperature for smooth incorporation.
- You can substitute all-purpose flour with gluten-free flour blend to make this gluten free.
- The glaze can be prepared ahead and refrigerated; bring to room temperature before drizzling.
- Store blondies in an airtight container at room temperature for up to 3 days.
- Use parchment paper with an overhang for easy removal of blondies from the pan.
