These tasty Cinnamon Roll Blondies are a blondie batter swirled with cinnamon sugar and topped with a luscious cream cheese icing! The perfect breakfast flavored dessert!
There aren’t many things that can’t be improved with cream cheese. Or, at least that is my philosophy! These Cinnamon Roll Blondies are one of them.
We are obsessed with cinnamon rolls around here, so why not take one of our favorite breakfast and turn it into a delicious dessert?
I really wanted to make a fun dessert with the flavors of cinnamon rolls without having to go through the trouble of making them from scratch, hence these Cinnamon Roll Blondies.
This recipe is super simple to throw together and you get that cinnamon sugar taste in each and every single bite that you take, it really can’t get much better than that!
When it comes to bars/blondies these rank in the top 5 of my all-time favorites and we have been making them for years and still can’t get enough.
Some of our other favorite bar recipes we have on our site include: Cherry Cheesecake Bars, Blueberry Bars and Carmelitas.
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help these come together quickly.
- They make a nice large batch but can be halved to serve a smaller crowd/family.
- The cream cheese topping really makes this recipe and pulls all the flavors together.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking powder
Fine sea salt
Light brown sugar
Unsalted butter
Eggs
Vanilla extract
Granulated sugar
Ground cinnamon
Cream cheese
Powdered sugar
HOW TO MAKE CINNAMON ROLL BLONDIES:
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper or spray with baking spray. In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside.
- In a large bowl stir together the brown sugar with the melted butter until combined. Whisk in the eggs and vanilla until smooth.
- Add the dry ingredients to the wet and stir to combine.
- Press this mixture into the prepared baking dish, I find using wet fingers for this helps.
- Stir together the granulated sugar and cinnamon in a small bowl.
- Pour this mixture in two lines down the length of the blondie batter.
- Using a butter knife, make swirls through the cinnamon sugar and dough.
- Bake for 25-30 until a toothpick inserted into the center comes out clean. Let cool completely.
- While the blondies cool, make the icing by creaming together the cream cheese and butter in a medium-sized bowl until smooth with an electric hand mixer. Add the powdered sugar a little at a time until incorporated. Stir in the vanilla. Whip on high speed for 2 minutes until light and fluffy.
- Cut the blondies into bars and zig-zag the icing on top, I like to use a pastry bag for this. Alternatively, you can spread the icing on top of the bars in a layer, then cut to serve.
DO I HAVE TO USE CREAM CHEESE FROSTING?
This is the portion that really gives them the cinnamon roll aspect of the recipe itself. You do not have to use the frosting if you do not want to it is tasty on its own but it is highly recommended.
Alternatively, if you do not want to make your own frosting you can use a tub or two of store-bought cream cheese frosting.
ARE THESE MESSY?
There will be a layer of loose cinnamon/sugar on top after the blondies are cooked, I like this because it adds a little crunch/texture to the blondies, but can cause it to be a little messy.
If you don’t like this, you can mix in the cinnamon/sugar mixture right into the blondie batter itself. If you are doing this, I suggest adding it in step two after adding the eggs and vanilla.
CAN I HALVE THIS RECIPE?
Absolutely, if you are just cooking for a small family or yourself you can cut this recipe in half and bake in either an 8×8-inch (thicker) or a 9×9-inch baking dish.
You will want to watch the time as it will be slightly less since you will be making a smaller amount. Once a toothpick inserted into the center comes out clean, they are done.
HOW TO STORE:
The cooked blondies can be stored in an airtight container in the refrigerator where they will keep for up to 1 week and unfrosted at room temperature for up to 3 days.
The cream cheese frosting will also stay good stored in an airtight container in the refrigerator where it will keep for up to 1 week.
These can also be frozen, we like to freeze without the cream cheese topping, so place your cut blondies into a freezer container where they will keep for up to 2-3 months.
Let defrost in the refrigerator or countertop overnight and then make your cream cheese topping and decorate.
TIPS AND TRICKS:
- This recipe can be halved.
- You can use store-bought cream cheese frosting.
- If you do not like the topping you can omit it.
- These can be frozen, see my tips above.
- Instead of doing the zig-zag pattern on top of the bars, you can just spread the cream cheese topping over the top.
Love breakfast for dessert or vice versa? Then these Cinnamon Roll Blondies are the delicious recipe that you have been looking for.
If you like this recipe you might also like:
If you’ve tried these CINNAMON ROLL BLONDIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cinnamon Roll Blondies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups light brown sugar packed
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For the icing:
- 8 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper or spray with baking spray. In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside.
- In a large bowl stir together the brown sugar with the melted butter until combined. Whisk in the eggs and vanilla until smooth.
- Add the dry ingredients to the wet and stir to combine.
- Press this mixture into the prepared baking dish, I find using wet fingers for this helps.
- Stir together the granulated sugar and cinnamon in a small bowl.
- Pour this mixture in two lines down the length of the blondie batter.
- Using a butter knife, make swirls through the cinnamon sugar and dough.
- Bake for 25-30 until a toothpick inserted into the center comes out clean. Let cool completely.
- While the blondies cool, make the icing by creaming together the cream cheese and butter in a medium-sized bowl until smooth with an electric hand mixer. Add the powdered sugar a little at a time until incorporated. Stir in the vanilla. Whip on high speed for 2 minutes until light and fluffy.
- Cut the blondies into bars and zig-zag the icing on top, I like to use a pastry bag for this. Alternatively, you can spread the icing on top of the bars in a layer, then cut to serve.
Notes
- This recipe can be halved.
- You can use store bought cream cheese frosting.
- If you do not like the topping you can omit it.
- These can be frozen, see my tips above.
- Instead of doing the zig-zag pattern on top of the bars, you can just spread the cream cheese topping over the top.
Comments & Reviews
Gina says
These look SO GOOD! Oh my gosh! It’s been too long since I had any kind of cinnamon roll. Plus, I think the combination of cinnamon roll and blondie is genius!! I’d love to have these as a dessert!
Sam says
Perfect! Cinnamon in everything 🙂
Katie says
Annnnnnd, I need these in my life. Thanks so much for sharing! Pinning:-)
Karly says
These look amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Lydia @ Thrifty Frugal Mom says
Oh, my husband LOVES cinnamon rolls, but I rarely get them made. I’m going to have to try these blondies- they look easy and I’m sure he’ll love them!
Kim says
My family would love these! I am pinning them to try soon!
Mother of 3 says
Yum! That looks so good.
Rita A. Sablan says
Having breakfast now and I am sure that these cinnamon roll blondies would be a perfect mix with hot coffee. Will try this recipe when I return from my travel.