Indulge in the best of both worlds with these Cinnamon Roll Blondies. Soft, chewy blondies infused with the warm flavors of cinnamon rolls, topped with a creamy glaze. Perfect for cozy moments and gatherings, these delightful blondies will become a favorite treat in your kitchen.
Jump to:
Why you will love these Cinnamon Roll Blondies
I’m so excited to share this easy cinnamon roll blondies recipe! If you love the flavors of a classic cinnamon roll, translated into chewy blondie form, then these are for you.
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.
This sheet pan dessert comes together in just one bowl and bakes up quickly into the most irresistible treat.
For more fall recipes, try my Apple Cider Blondies , pumpkin chocolate swirl bread or pumpkin oatmeal chocolate chip cookies .
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- I used light brown sugar however you can use dark brown sugar as well.
- White Sugar- I used granulated white sugar.
- Egg- I like to use a room temperature large egg.
- 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
Step by Step Instructions
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 the same saucepan melt the butter and let cool to room temperature.
Step 3: Beat in the egg and sugar. Beat in egg and brown sugar for 1-2 mins until light and pale.
Step 4: Beat in the vanilla and melted butter. Beat in vanilla extract and melted butter for until well combined.
Step 5: Stir in the dry ingredients. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan and smooth the top.
Step 6: Swirl the cinnamon sugar. Add the cinnamon sugar on top of the batter and swirl gently using a skewer.Stir in the chopped pecans.
Step 7:Bake the bars. Bake in preheated oven until bars 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 all the ingredients 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.
How to store and freeze cinnamon roll blondies
- 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!
FAQ’s
Can I bake these in a 9*13 pan?
Yes! Just double the recipe and add a few extra minutes to the baking time.
Can I leave out the nuts?
Yes! You can easily leave the chopped nuts or replace them with chopped walnuts, almonds or even white chocolate chips.
Can I make these blondies in advance?
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.
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
Ingredients
- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- ¼ tsp baking powder
- 2 large eggs
- 1 1/2 cups packed light brown sugar
- 1 tsp pure vanilla extract
- ½ tsp salt
- ¾ tsp ground cinnamon
- ¼ cup cinnamon sugar
- ¾ cup chopped pecans
- 2 tbsp cream cheese
- 1 tbsp heavy cream
- 1 cup icing sugar
- 1 tsp vanilla
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 cool to room temperature.
- In a bowl, whisk together the flour, 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 40 – 45 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 oven and place on a wire rack. Cool completely before topping with the glaze and chopped pecans.
Leave a Reply