Cinnamon Sugar Blondies

If you love chewy, buttery blondies with a crackly cinnamon-sugar topping, then this Cinnamon Sugar Blondies recipe is for you! Amanda’s friend sent her this recipe one Saturday morning with the message, “You’ll love this one—it’s so you.” She smiled, curious and a little skeptical, but soon found herself laughing in the kitchen as cinnamon sugar scattered everywhere and the warm, buttery scent filled the air. When the first batch came out golden and perfect, she and her friend shared a bite and burst into giggles — pure joy in dessert form. Make it with a friend and tell me — did it spark some laughter in your kitchen too?

Why You’ll Love These Cinnamon Sugar Blondies

These Cinnamon Sugar Blondies are the definition of simple, quick, and satisfying. You can whip them up in minutes with just a bowl and whisk—no fancy tools or long prep time required. They bake into golden perfection, filling your kitchen with the comforting aroma of butter and cinnamon. Each bite delivers that dreamy texture: soft, chewy, and melt-in-your-mouth with a light crunch on top. The brown sugar gives a caramel-like richness, while the cinnamon adds warmth and nostalgia. It’s a cozy, homemade treat that feels like a sweet hug in dessert form.

Ingredients

You’ll only need a few everyday ingredients to make these delicious bars. Each one plays an important role in flavor and texture:

• ½ cup butter (melted) – Adds rich, buttery flavor and moisture.
• 1 cup brown sugar – Provides sweetness, chewiness, and that caramel undertone.
• 1 large egg (beaten) – Binds everything together for a smooth, cohesive texture.
• 1 teaspoon vanilla extract – Enhances the sweetness and adds depth.
• 1 cup all-purpose flour – Gives the blondies their structure.
• Pinch of salt – Balances out the sweetness perfectly.
  For the Topping:
• 5 teaspoons granulated sugar – Creates that crisp, sparkly finish.
• 1 teaspoon ground cinnamon – Adds warmth and that signature spiced aroma.

Directions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it. This ensures your blondies lift out easily once baked.

Step 2: Combine Wet Ingredients

In a medium bowl, whisk together the melted butter and brown sugar until smooth and glossy. Stir in the beaten egg and vanilla extract until fully incorporated. You’ll notice the mixture thickens slightly — that’s exactly what you want.

Step 3: Add Dry Ingredients

Gradually add the flour and a pinch of salt, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stopping as soon as no dry streaks remain will keep your blondies soft and tender.

Step 4: Prepare the Cinnamon Sugar

In a small bowl, mix the granulated sugar and cinnamon until evenly combined. This mixture will give your blondies that irresistible crackly topping.

Step 5: Spread and Sprinkle

Pour the batter into your prepared pan and spread it evenly with a spatula. Sprinkle the cinnamon sugar mixture generously across the top. It may seem like a lot, but that’s what creates the beautiful, golden crust.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for about 22 minutes, or until a toothpick inserted near the center comes out mostly clean. The center should still look slightly underdone — that’s what keeps the blondies fudgy as they cool.

Step 7: Cool and Slice

Let the blondies cool completely in the pan before cutting them into squares. The cooling step helps the texture set and makes slicing clean and easy. Use a sharp knife and wipe between cuts for neat edges.

Step 8: Enjoy

Enjoy your Cinnamon Sugar Blondies as they are, or elevate them with a drizzle of caramel, a dusting of powdered sugar, or a scoop of vanilla ice cream.

Cultural or Technique Note

Blondies are often called the “brownies without chocolate,” but they’re much more than that. Originating as a buttery bar dessert in the early 20th century, they highlight the warm, caramel notes of brown sugar rather than cocoa. Adding cinnamon sugar brings a comforting twist inspired by classic American snickerdoodles, giving you that nostalgic cinnamon warmth in an easy-to-make bar form.

Serving Suggestions

• With a scoop of vanilla or cinnamon ice cream
• Alongside a mug of coffee or hot cocoa
• Crumbled over yogurt or oatmeal for a sweet breakfast treat
• Wrapped as a thoughtful homemade gift for friends or teachers

Pro Tips for Success

• Don’t overmix the batter: Stop stirring once the flour disappears for the best chewy texture.
• Use high-quality cinnamon: It makes a big difference in warmth and flavor.
• Slightly underbake: The blondies continue to cook as they cool, ensuring a fudgy center.
• Cool completely before slicing: This keeps the edges clean and prevents crumbling.
• Experiment with add-ins: Try white chocolate chips, caramel bits, or toasted nuts for variety.
• Line your pan with parchment paper: Makes removal and cleanup so much easier.

Common Mistakes to Avoid Overbaking:

This can make the blondies dry and crumbly. Remove them when the center is just set.
Skipping the salt: Even a pinch helps balance the sweetness and enhances flavor.
Using cold butter: Melted butter gives that chewy texture and rich taste.
Cutting too soon: Blondies need time to firm up; rushing this step can ruin the clean edges.
Ignoring ingredient quality: Fresh cinnamon and good vanilla extract elevate the entire dessert.

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days for a firmer, chewier texture.
Freezer: Wrap individual blondies tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheat: Warm in the microwave for about 10 seconds for that fresh-from-the-oven softness.

Frequently Asked Questions (FAQ)

Q1: Can I double this recipe?
A1: Absolutely! Use a 9×13-inch pan and bake for 25–28 minutes, checking near the end to keep that soft center.

Q2: Why are my blondies dry?
A2: Overbaking is the main culprit. Remove them when the edges look set, but the center still looks slightly soft.

Q3: Can I use white sugar instead of brown sugar?
A3: Brown sugar adds moisture and chewiness. White sugar will make the texture more cookie-like and less rich.

Q4: How do I cut blondies neatly?
A4: Cool completely, then use a sharp knife and wipe it clean between each slice for perfect squares.

Variations to Try

• Pumpkin Spice Blondies: Add ½ teaspoon pumpkin spice for a cozy fall flavor.
• Nutty Blondies: Fold in ½ cup chopped pecans or walnuts for crunch.
• Espresso Blondies: Mix in 1 teaspoon instant espresso powder for a coffee-kissed twist.
• Salted Caramel Blondies: Drizzle with caramel and sprinkle sea salt on top after baking.
• Chocolate Chip Blondies: Stir in ½ cup white or milk chocolate chips for gooey goodness.

Nutritional Snapshot

Each bar (based on 16 servings) contains approximately:
Calories: 141 | Fat: 6g | Carbohydrates: 20g | Sugar: 14g | Protein: 1g

Closing Paragraph

These Cinnamon Sugar Blondies are everything you could want in a homemade dessert — buttery, soft, chewy, and perfectly spiced. They’re proof that simple ingredients can create extraordinary flavor. Whether you bake them as a cozy weekend treat, a last-minute dessert for guests, or just to satisfy a sweet craving, they’ll quickly become one of your go-to recipes. Every bite brings that nostalgic blend of brown sugar and cinnamon — comforting, familiar, and completely irresistible.

Final Thoughts

There’s something magical about the simplicity of blondies. A handful of pantry staples, a swirl of cinnamon, and a bit of love come together to make something that feels like home. When I pull these golden bars from the oven and catch that first buttery, cinnamon-scented waft, I’m instantly reminded why I love baking — it’s joy you can taste. Bake a batch, share with someone you love, and savor the sweetness of simple things.