Description
These Cinnamon Roll Blondies are a delightful twist on classic blondies, featuring a buttery, chewy base swirled with cinnamon sugar and topped with a luscious cream cheese glaze. Perfectly golden on the edges with a soft, doughy center, they’re an irresistible treat for cinnamon roll lovers and dessert fans alike.
Ingredients
Scale
Blondie Batter
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Swirl
- 1 tablespoon cinnamon
- ¼ cup white sugar
Cream Cheese Icing
- 1 tablespoon cream cheese
- 1 tablespoon heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, ensuring excess parchment hangs over the sides for easy removal later.
- Make the Blondie Batter: In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth. Add the whole egg, egg yolk, and vanilla extract; mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined with no visible lumps of flour. Be careful not to overmix to keep the blondies tender.
- Prepare for Baking: Pour the blondie batter into the prepared pan and spread evenly. In a small bowl, mix the white sugar and cinnamon to create the cinnamon sugar swirl mixture. Drop large spoonfuls of this mixture over the blondie batter, then use a butter knife to create big swirling patterns throughout the batter for that iconic cinnamon roll effect.
- Bake the Blondies: Bake in the preheated oven for 30 to 40 minutes, or until the edges are golden brown and set while the center remains slightly doughy. The blondies will continue to set as they cool, retaining a soft, fudgy texture.
- Make the Cream Cheese Icing: While the blondies cool, prepare the glaze by combining the cream cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt in a small saucepan over medium-low heat. Whisk constantly until the mixture is smooth and all ingredients are melted and well incorporated. Remove from heat and allow to cool slightly to thicken.
- Glaze and Serve: Once the blondies have cooled completely, drizzle the cream cheese icing evenly over the top. Using the parchment paper edges, lift the blondies out of the pan, cut into 9 squares, and serve. Enjoy this decadent dessert with a moist, cinnamon-swirled richness!
Notes
- Be careful not to overbake; the center should be soft and slightly gooey when done.
- Allow the cream cheese glaze to cool before drizzling to prevent it from melting off the blondies.
- Room temperature eggs help create a smooth batter and better texture.
- Using parchment paper makes it easier to lift the blondies from the pan for clean cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Blondies, Blondie recipe, cinnamon swirl, cream cheese icing, easy dessert, baked blondies, cinnamon sugar dessert
