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.
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.
Cinnamon Roll Blondies Recipe found on https://thissillygirlskitchen.com/cinnamon-roll-blondies/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.