Cinnamon Roll Blondies
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.
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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