Cinnamon Roll Blondies

Introduction

If you’re craving the sweet, gooey experience of a cinnamon roll but don’t feel like working through the whole process of dough, rising, and rolling — these Cinnamon Roll Blondies are your answer. Imagine soft, chewy blondie bars infused with brown sugar and vanilla, swirled with a buttery cinnamon-sugar ribbon, and finished with a silky cream cheese icing. They’re like a cinnamon roll in bar form — no yeast, no fuss, and full of cozy warmth.

The moment you take them out of the oven, your kitchen will smell like a bakery: rich brown sugar, warm cinnamon, and that inviting hint of cream cheese to come. Once cooled, the bars become perfectly chewy, the swirl peeks out in each bite, and the icing adds just the right amount of smooth sweetness. These blondies are both comforting and elegant — perfect for afternoon treats, potlucks, or dessert when you want something familiar but effortless.

Why You’ll Love This Recipe

• All the flavor of a cinnamon roll without the work
• Soft, chewy texture — thanks to the brown-sugar blondie base
• Delightful cinnamon swirl — butter, sugar, and cinnamon layered in
• Creamy icing finish — a light cream cheese drizzle for richness
• Easy to make — just one bowl for the base, a pan for baking
• Great make-ahead dessert — can be stored or even frozen for later

Ingredients

Blondie Base

• ½ cup (113 g) unsalted butter, melted
• ¾ cup (packed) light brown sugar
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1⅓ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Cinnamon Swirl

• 2 tablespoons unsalted butter, melted
• ¼ cup light brown sugar, packed
• 1½ teaspoons ground cinnamon
• Pinch of salt

Cream Cheese Icing

• 2 oz cream cheese, very soft
• 3–4 tablespoons powdered sugar, sifted
• 1–2 tablespoons milk, to thin
• A few drops of vanilla extract

Instructions

1. Preheat & Prepare
   Preheat your oven to 175 °C (350 °F). Line an 8×8‑inch baking pan with foil or parchment, leaving some overhang for easy removal later. Grease lightly if needed.
2. Make the Blondie Batter
   In a large bowl, whisk together the melted butter and brown sugar until smooth and combined (about 1 minute). Add the egg and vanilla, and whisk again until fully incorporated.
3. Whisk Dry Ingredients
   Sprinkle the flour, baking powder, and salt over the wet mixture. Gently fold with a spatula until just combined — avoid over-mixing to keep the texture tender.
4. Pour Into Pan
   Spread the blondie batter evenly in your prepared pan.
5. Prepare the Cinnamon Swirl
   In a small saucepan over medium heat, melt the 2 tablespoons of butter with the ¼ cup brown sugar. Once melted, whisk until smooth and remove from heat. Stir in the ground cinnamon and a pinch of salt.
6. Swirl It In
   Dollop the cinnamon mixture over the blondie batter in small spoonfuls. Use the tip of a sharp knife to gently swirl it through the top in a figure-8 or circular motion — swirl just enough to create ribbons, but don’t mix it all the way down.
7. Bake
   Bake in the preheated oven for 21–24 minutes, or until the edges are set and the center still has a slight jiggle. Be careful — overbaking will make the bars too firm.
8. Cool
   Remove the blondies from the oven and let them cool completely in the pan on a wire rack. They firm up as they cool, so full cooling is important.
9. Make the Icing
   In a bowl, beat the softened cream cheese until smooth. Gradually whisk in the powdered sugar, milk, and vanilla until you achieve a pourable but thick icing. Adjust the consistency: more milk to thin, more sugar to thicken.
10. Drizzle & Set
    Once the blondies are fully cooled, drizzle the cream cheese icing over the top. Use a spoon or a small spatula to spread it lightly, if you like. Let the icing set for a few minutes before slicing into squares.

You Must Know (Helpful Tips)

• Don’t overbake — It’s better to pull them when there’s still a slight jiggle; the blondies will continue to set as they cool.
• Use room-temperature cream cheese — so it mixes smoothly into the icing without lumps.
• Swirl gently — Over-swirl and you’ll mix the swirl into the base, losing the contrast of flavors.
• Line the pan — Using parchment or foil with overhang makes it easy to lift the bars out cleanly.
• Measure flour correctly — Spoon the flour into your measuring cup and level it off (don’t scoop directly from the bag).

Storage Tips

• At room temperature: Store in an airtight container for about 3–4 days (without icing, or store icing separately).
• Refrigerator: If iced, keep the bars in the fridge — the cream cheese icing helps preserve them.
• Freezing: You can freeze the bars (without icing) in a single layer, packed tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge before serving; add icing once thawed.

Ingredient Substitutions

• Butter: Use melted salted butter if that’s all you have; reduce added salt slightly.
• Brown sugar: Dark brown sugar works too — gives a richer, molasses-like flavor.
• Cinnamon: Increase or decrease based on how strong you like the cinnamon swirl.
• Milk in icing: Use any milk (dairy or non-dairy) to achieve your desired icing consistency.
• Cream cheese: For a lighter version, use a reduced-fat cream cheese or a cream cheese-style spread; just note texture and taste may vary.

Serving Suggestions

• Serve warm or at room temperature — it’s especially good slightly chilled, when the icing feels firmer.
• Pair with a hot cup of coffee, chai, or a creamy latte — the cinnamon flavor complements warm drinks beautifully.
• Add a scoop of vanilla ice cream on the side for a dessert treat.
• Sprinkle a little extra cinnamon or a dash of sea salt over the icing before serving, for a pretty and tasty finish.

Pro Tips

• For a richer swirl, you can melt a little more butter into the cinnamon layer.
• Try adding chopped nuts (like pecans or walnuts) to the swirl for extra crunch.
• If you want mini blondies, use a 9×9 pan instead and reduce baking time by a few minutes, checking frequently.
• For a decorative finish, drizzle some melted white chocolate over the icing after it sets.

Frequently Asked Questions (FAQ)

Q1: Can I make these gluten-free?
Yes — you can try a 1:1 gluten-free flour blend. Just be mindful of the texture, as gluten-free flours sometimes make baked goods more delicate.

Q2: Do I have to use cream cheese icing?
No — they’re delicious without icing. You could also do a simple powdered sugar glaze if you prefer something lighter.

Q3: My swirl sank into the batter. What happened?
You might have swirled too deeply or aggressively. Try just lightly swirling the top next time so the swirl stays near the surface.

Q4: Can I bake them in a different size pan?
Yes — you can use a 9×9-inch pan for thinner bars (reduce bake time slightly) or a larger pan for more servings (but they will bake faster).

Q5: Why did my bars come out too dense?
Possible reasons: over-mixing the batter, packing the flour too tightly, or overbaking. Be gentle when mixing and measure carefully.

Q6: Can I skip the pinch of salt in the swirl?
You can, but that little pinch helps balance the sweetness and enhances the cinnamon’s flavor — highly recommended.

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Closing Sentence

These Cinnamon Roll Blondies are the perfect cozy dessert: all the warm, spiced sweetness of a cinnamon roll, transformed into soft, chewy bars with a swirl of sugar and a creamy icing — a treat you can make any time without turning on the oven too early.