Cinnamon Roll Blondies Recipe with Frosting

These tasty Cinnamon Roll Blondies are made with blondie batter swirled with cinnamon sugar and topped with luscious cream cheese icing. They’re 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 chewy 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!

These remind me a lot for sugar cookie dough. Just thicker, chewier and filled with cinnamon! All you cinnamon lovers will love these cinnamon blondies.

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.

These little chewy delights will satisfy any sweet tooth or cinnamon roll cravings. Cinnamon roll blondies, here we come!

Some of our other favorite bar recipes we have on our site include: Cherry Cheesecake Bars, Blueberry Bars and Carmelitas.

1. Pantry staple ingredients and an easy recipe help these come together quickly.
2. They make a nice large batch but can be halved to serve a smaller crowd/family.
3. The cream cheese topping really makes this great recipe and pulls all the flavors together.

• All-purpose flour
• Baking powder
• Fine sea salt
• Light brown sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Granulated sugar
• Ground cinnamon
• Cream cheese
• Powdered sugar

1. Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper or spray with baking spray.
2. In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside. 
3. In a large bowl stir together the brown sugar with the melted butter until combined.
4. Whisk in the eggs and vanilla until smooth. 
5. Add the dry ingredients to the wet and stir to combine. 
6. Press this mixture into the prepared baking dish, I find using wet fingers for this helps.
7. Stir together the granulated sugar and cinnamon in a small bowl. 
8. Pour this mixture in two lines down the length of the blondie batter. 
9. Using a butter knife, make swirls through the cinnamon sugar and dough.
10. Bake for 25-30 until a toothpick inserted into the center comes out clean. Let cool completely. 
11. 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.
12. Add the powdered sugar a little at a time until incorporated.
13. Stir in the vanilla. Whip on high speed for 2 minutes until light and fluffy. 
14. 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 portion 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.

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ANY ADDITIONS?

Look at this list and tell me you’re not hungry. My mouth is watering over here!

• White chocolate chunks: Stir into the blondie batter for a luxurious, sweet twist that pairs perfectly with the classic cinnamon flavor.
• Chopped walnuts or pecans: Add to the flour mixture for a delightful crunch and rich nutty taste.
• Maple syrup: Drizzle over the freshly baked blondies or mix into the icing for a touch of cozy, sweet flavor.
• Coconut sugar: Sprinkle over the cinnamon filling for a deeper, caramel-like sweetness before swirling with the tip of a butter knife.
• Raisins: Fold these into the cinnamon roll blondie bars batter for added chewiness and a burst of sweetness.
• Diced apples: Incorporate into the batter to enhance the blondies with a moist, tender texture and a hint of autumn.
• Caramel sauce: Zig-zag this over the cream cheese iced blondies for a gooey, rich finish.
• Orange zest: Blend into the cream cheese icing for a refreshing, citrusy kick.
• Toffee bits: Sprinkle on top of the icing for an extra crunchy texture.

ANY SUBSTITUTIONS?

Let me know in the comments how these turn out for you. I love hearing about it!

• Coconut sugar in place of light brown sugar for a healthier, flavorful alternative that complements the warm spices.
• Gluten-free all-purpose flour instead of regular all-purpose flour to make this treat accessible to those with gluten intolerances.
• Dairy-free butter and dairy-free cream cheese: Use these alternatives to cater to vegan and lactose-intolerant diets while maintaining the creamy, rich texture of the icing.
• Almond extract instead of vanilla extract in the blondie mixture for an added depth of nutty flavor.
• Vegetable oil as a substitute for melted butter in the blondie batter, providing a lighter fat option without compromising the moist, tender crumb of the cake.

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.

Love breakfast for dessert or vice versa? Then these Cinnamon Roll Blondies are the delicious recipe that you have been looking for, we love that cinnamon swirl.

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!
 

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5 from 4 votes

Cinnamon Roll Blondies Recipe with Frosting

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

These tasty Cinnamon Roll Blondies are made with blondie batter swirled with cinnamon sugar and topped with luscious cream cheese icing. They’re the perfect breakfast-flavored dessert.

Servings 15 servings

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Ingredients

  

1x2x3x

• ▢ 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 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.
  1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon fine sea salt
• In a large bowl stir together the brown sugar with the melted butter until combined.
  1 ½ cups light brown sugar, ½ cup unsalted butter
• Whisk in the eggs and vanilla until smooth.
  2 large eggs, 1 teaspoon vanilla extract
• 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.
  2 tablespoons granulated sugar, 1 tablespoon ground cinnamon
• 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.
  8 ounces cream cheese, 4 ounces unsalted butter
• Add the powdered sugar a little at a time until incorporated.
  2 cups powdered sugar
• Stir in the vanilla. Whip on high speed for 2 minutes until light and fluffy.
  1 teaspoon vanilla extract
• 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

1. This cinnamon roll blondies recipe can be halved in an 8×8 or 9×9 baking dish.
2. You can use store-bought cream cheese frosting.
3. If you do not like the topping you can omit it.
4. These can be frozen, see my tips above.
5. Don’t forget your rubber spatula. It works wonders on wet ingredients.
6. Instead of doing the zig-zag pattern on top of the bars, you can just spread the cream cheese topping over the top.

Nutrition

Calories: 370kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 142mg | Potassium: 91mg | Fiber: 1g | Sugar: 39g | Vitamin A: 614IU | Vitamin C: 0.02mg | Calcium: 53mg | Iron: 1mg

Nutrition Disclaimer

Course Baked Good, Dessert

Cuisine American

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