Indulge in the best of both worlds with these Cinnamon Roll Blondies. Soft, chewy blondies infused with the warm flavors of a classic cinnamon roll, topped with a creamy glaze. Perfect for cozy moments and gatherings, these delightful blondies will become a favorite treat in your kitchen.
I’m so excited to share this easy cinnamon roll blondies recipe! If you love the warm, comforting flavors of a classic cinnamon roll but crave the chewy, buttery texture of a blondie, then these Cinnamon Roll Blondies are the perfect treat for you.
Combining the best of both desserts, this recipe delivers a delightful fusion of sweet, spiced goodness in every bite.
They start with a thick shortbread-like blondie base swirled with cinnamon sugar topped with a sweet glaze and chopped pecans. Each bite is packed with soft, chewy texture and warm cinnamon spice flavor.
Perfect for breakfast, dessert, or a snack, these blondies are sure to become a favorite in your kitchen.
For more fall recipes, try my butter pecan chocolate cookies ,pumpkin chocolate swirl bread or pumpkin oatmeal chocolate chip cookies .
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Why you will love these Cinnamon Roll Blondies
- Cinnamon Roll Flavor: Get all the flavors of a cinnamon roll without the hassle of making dough and waiting for it to rise.
- Easy to Make: These blondies come together quickly with simple ingredients and no need for special equipment.
- Chewy Texture: The blondies have a soft, chewy texture that contrasts beautifully with the cinnamon swirl.
- Perfect for Any Occasion: Whether you’re serving them at a brunch, holiday gathering, or simply enjoying them with a cup of coffee, these blondies are always a hit.
- Versatile Recipe: You can customize the sweetness, spice level, and even add extras like nuts or a glaze to make them your own.
Ingredient Notes
- Unsalted butter – I like to use unsalted butter here however you can use salted butter instead just be sure to reduce the salt to in the dry ingredients.
- Brown sugar- Brown sugar adds sweetness and moisture, helping to create a soft, chewy blondie with a deep, caramel-like flavor.I used light brown sugar however you can use dark brown sugar as well.
- White Sugar- Balances the sweetness and helps with the texture..I used granulated white sugar.
- Egg- I like to use a room temperature large egg. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a small dish and fill it with hot water (not boiling hot). Let it sit for about 15 minutes and then your eggs should be ready to crack in to the dough.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Cinnamon: Ground cinnamon is the star of the show, infusing the blondies with that classic cinnamon roll aroma.
- Cream cheese- I like to use room temperature full-fat cream cheese.
- Pecans- I used chopped pecans however you can use chopped walnuts or almonds
- Vanilla Extract: Enhances the overall flavor and adds warmth.
- Baking Powder: Helps the blondies rise slightly, giving them a nice, light texture.
- Salt: Balances the sweetness and enhances the flavors.
Step by Step Instructions
Here is how to make and bake these Cinnamon Roll Blondies.Preheat oven to 350F/180C. Butter and line an 8 inch square baking pan with parchment paper.
Step 1: Whisk the dry ingredients. In a medium mixing bowl whisk together flour, ground cinnamon, baking soda and salt. Set aside.
Step 2: Melt the butter. In a small saucepan melt the butter and let it cool to room temperature.
Step 3: Beat in the egg and sugar.In the bowl of a stand mixer or a large mixing bowl with a hand mixer beat the egg and brown sugar for 2-3 mins until light and pale.
Step 4: Beat in the vanilla and melted butter. To the egg mixture, beat in the vanilla extract and room temperature melted butter for 1-2 mins until well combined.
Step 5: Stir in the dry ingredients. Add the flour mixture to the wet ingredients and stir just until combined making sure not to over mix. Spread the prepared batter evenly into the greased pan and smooth the top using a rubber spatula.
Step 6: Swirl the cinnamon sugar. Add the cinnamon sugar on top of the batter and swirl gently using a skewer or butter knife.Gently stir in the chopped pecans.
Step 7:Bake the bars. Bake in preheated oven until blondies are set (a toothpick should come out clean or with a moist crumb), about 35 – 40 minutes.
Step 8:Make the glaze. For the glaze combine the cream cheese, icing sugar and heavy cream in a small saucepan on low heat until mixed well and thick.
Step 9:Finish the blondies. Once the blondies cooled completely top with prepared glaze and chopped pecans.
Tips & Tricks
- Swirling Technique: To achieve the iconic cinnamon roll swirl effect, gently run a knife or toothpick through the batter in a swirling motion before baking. Avoid over-swirling to retain the distinct pattern.
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for a smoother mixing process and consistent results.
- Cream Cheese Frosting: For a luscious finishing touch, consider adding a generous layer of cream cheese frosting atop the cooled blondies.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough blondies.
- Check for Doneness: Blondies are done when the edges are set, and the center is just slightly underbaked. They’ll continue to set as they cool.
- Let Them Cool: Allow the blondies to cool in the pan before cutting to ensure clean slices and the perfect texture.
FAQ’s
Yes! Just double the recipe and add a few extra minutes to the baking time.
Yes! You can easily leave the chopped nuts or replace them with chopped walnuts, almonds or even white chocolate chips.
Definitely! These blondies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For extended storage, refrigerate for up to a week or freeze for up to 2 months.
Can I make these blondies gluten-free?
I have not tested this recipe with gluten-free flour but would love to hear how it turns out! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement to keep the texture intact.
Storage & Freezing
- Room temperature: You can store these cinnamon roll blondies at room temperature in an airtight container or wrapped tightly in a baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep them in the fridge and they will stay fresh longer.
- Freezer: Wrap the blondies in plastic wrap or store them in an airtight container for up to one month in the freezer. Let the blondies defrost at room temperature before serving!
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cinnamon Roll Blondies
Equipment
- 8*8 Square Baking Pan
- Stand Mixer
Ingredients
For the Blondies
- ¾ cup unsalted butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup cinnamon sugar
For the cream cheese glaze
- 2 tablespoon cream cheese
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup icing sugar
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350 F/180C and butter and line with parchment an 8 inch square baking pan.
- In a small saucepan, melt the butter. Remove from heat and let it cool to room temperature.
- In a bowl, whisk together the flour, ground cinnamon, salt, and baking soda.
- In the bowl of your stand mixer (or with a hand mixer), beat the eggs and brown sugar until light and frothy. Beat in the vanilla and then the melted butter.
- Scrape down the sides of the bowl then, on low speed, beat in the flour mixture until incorporated. Fold in the chopped nuts.
- Pour the batter into the prepared pan, smooth the top. Add the cinnamon sugar on top of the batter and swirl using a skewer.
- Bake for about 30 – 35 mins, or until the top of the bars are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs.
- For the glaze combine all the ingredients in a small saucepan on low heat until mixed well and thick.
- Remove from the blondies from the oven and place on a wire rack. Let the blondies cool completely before topping with the glaze and chopped pecans.
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