Cinnamon Roll Blondies

These cinnamon roll blondies are chewy brown sugar bars with a cinnamon sugar swirl and tangy cream cheese icing, all the flavor of a cinnamon roll with none of the yeast.

Course Dessert

Cuisine American

Keyword Cinnamon Roll Blondies

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 370kcal

Author Jason Decker

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 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

This cinnamon roll blondies recipe can be halved in an 8×8 or 9×9 baking dish.
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.
Don’t forget your rubber spatula. It works wonders on wet ingredients.
Instead of doing the zig-zag pattern on top of the bars, you can just spread the cream cheese topping over the top.

Nutrition