Description
Delight in these luscious Cinnamon Roll Blondies, a perfect blend of buttery sweetness and warm cinnamon swirls baked into a moist, chewy bar. Topped with a smooth cream cheese glaze, they capture the irresistible flavors of a classic cinnamon roll in a quick and easy blondie format.
Ingredients
Scale
Blondie Batter
- 1 cup (2 sticks; 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ tsp pure vanilla extract
- 2 ½ cups (285 g) all-purpose flour
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp kosher salt
Cinnamon Swirl
- ¼ cup (packed) light brown sugar
- 2 tsp ground cinnamon
- 2 Tbsp unsalted butter, melted
Cream Cheese Glaze
- 3 oz cream cheese, softened
- ¼ cup (½ stick; 57 g) unsalted butter, softened
- 1 ½ cups (188 g) confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 2-3 Tbsp milk (estimated for glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure even cooking and easy removal.
- Prepare Blondie Batter: In a large bowl, whisk together the melted butter and light brown sugar until smooth and fully combined. Add eggs one at a time, incorporating each thoroughly, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, corn starch, baking powder, and kosher salt to distribute the leavening agents and seasoning evenly.
- Combine Batter: Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix; blend just until the batter comes together.
- Prepare Cinnamon Swirl: In a small bowl, combine the light brown sugar and ground cinnamon for the swirl mixture. Melt the unsalted butter separately.
- Assemble Blondies: Spread half of the blondie batter evenly in the prepared pan. Sprinkle half of the cinnamon sugar mixture on top, then dollop the remaining batter over it. Use a spatula or knife to gently spread it out. Sprinkle the remaining cinnamon sugar mixture evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes until the blondies turn golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Make Cream Cheese Glaze: While the blondies cool slightly, in a bowl whisk together the softened cream cheese, softened butter, sifted confectioners’ sugar, vanilla extract, a pinch of kosher salt, and slowly add 2 to 3 tablespoons of milk to reach a smooth, drizzle-able consistency.
- Glaze and Serve: Drizzle the cream cheese glaze over the warm blondies evenly. Allow to set slightly before cutting into 16 bars and serving.
Notes
- Ensure eggs are at room temperature to help with mixing and texture.
- The parchment paper lining helps remove the blondies cleanly without sticking.
- Do not overmix the batter to keep the blondies tender and moist.
- Use a toothpick test after 25 minutes to avoid overbaking.
- The glaze can be refrigerated for up to 2 days and spread on cooled blondies if preferred.
