Description
This Cinnamon Roll Blondie recipe combines the rich, buttery texture of a classic blondie with the sweet, spicy swirl of cinnamon sugar reminiscent of cinnamon rolls. Topped with a smooth powdered sugar glaze, these blondies are a deliciously indulgent treat perfect for any occasion.
Ingredients
Scale
Cinnamon Roll Swirl
- 1 cup (176g) lightly packed light or dark brown sugar
- 1 tsp ground cinnamon
- 1 tbsp (11g) all-purpose flour
- 4 tbsp (57g) unsalted butter, melted
Blondies
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 tsp ground cinnamon
- ¾ cup (1 ½ sticks or 170g) unsalted butter, melted and cooled
- 1 ½ cups (300g) lightly packed light brown sugar
- 2 large eggs, lightly beaten
- 4 tsp pure vanilla extract
Glaze
- 1 ¼ cups powdered sugar
- 2 tbsp water
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F. Grease and line a 13×9-inch baking pan with parchment paper, allowing a 1-inch overhang on the long sides to create a sling for easy removal of the blondies. If serving from the pan directly, just grease it without parchment.
- Make the cinnamon roll swirl: In a small bowl, combine the brown sugar, cinnamon, and flour. Stir in melted butter until a thick paste forms. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined.
- Mix wet ingredients and combine: In a large bowl, whisk melted butter and sugar until well blended. Add beaten eggs and vanilla extract, whisking to combine. Fold in the dry ingredients gently with a rubber spatula until just combined, being careful not to overmix.
- Assemble the batter and swirl: Spread the blondie batter evenly into the prepared pan, pushing it into the corners. Dollop the cinnamon swirl mixture in 12 rounded piles evenly spaced over the top. Gently press the swirl mixture into the batter, then use a butter knife to gently swirl the paste throughout the batter. It doesn’t need to look perfect.
- Bake: Bake in the preheated oven for 22 to 25 minutes, until the top appears shiny, crackled, and edges are golden. Avoid overbaking to keep the blondies moist. Remove from oven and transfer to a wire rack to cool completely in the pan.
- Make the glaze: In a small bowl, mix powdered sugar with water, whisking until smooth and lump-free.
- Glaze the cooled blondies: Using a large whisk or spoon, drizzle the glaze evenly over the cooled blondies. Let the glaze set and dry for at least 30 minutes.
- Cut and serve: Use the parchment sling to lift the blondies from the pan. Place on a cutting board and slice into 24 to 36 squares. Serve and enjoy!
Notes
- Do not overbake to keep the blondies moist and fudgy inside.
- The cinnamon swirl doesn’t need to be perfectly blended; rustic swirls give the blondies a homemade look.
- Use parchment paper with an overhang for easy removal and clean edges.
- Let the glaze dry completely before cutting for clean serving pieces.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
