Description
Delight in the warm, gooey goodness of Cinnamon Roll Blondies, a perfect fusion of classic cinnamon rolls and rich blondie bars. These blondies feature a luscious cinnamon swirl within a buttery, soft base, finished with a sweet glaze, making them an irresistible treat for any occasion.
Ingredients
Scale
Blondie Base
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easy.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with light brown sugar until smooth and creamy, ensuring the sugar dissolves well.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, stirring thoroughly after each addition, then mix in the pure vanilla extract until fully combined for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, corn starch, baking powder, and kosher salt together, distributing the ingredients evenly.
- Form the Batter: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid over-mixing which can toughen the blondies.
- Prepare Cinnamon Swirl and Layer: In a small bowl, mix the brown sugar and ground cinnamon. Spread half of the batter evenly in the prepared pan, sprinkle half of the cinnamon-sugar mixture on top, add the remaining batter, then sprinkle the rest of the cinnamon mixture over it to create the signature swirl effect.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes or until the blondies are golden brown and a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the blondies cool slightly, beat together the softened cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar, vanilla extract, and a pinch of salt, whisking until the glaze is creamy and spreadable.
- Glaze and Serve: Drizzle the glaze over the warm blondies before slicing and serving for the best flavor and presentation.
Notes
- For best results, ensure eggs are at room temperature to blend smoothly.
- Do not overmix the batter to keep the blondies tender.
- If you prefer a thicker glaze, chill it for 15 minutes before drizzling.
- Use parchment paper with an overhang on the pan for easy removal of the blondies.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
