Cinnamon Roll Blondies
These blondies blend the cozy flavors of cinnamon rolls into a delicious bar cookie, perfect for family gatherings or an indulgent treat at home.
Ingredients
Blondie Base
- 10 tablespoons Unsalted butter, melted adds moisture
- 1 ¾ cups Light brown sugar, packed provides sweetness and caramel notes
- 2 large Eggs binds ingredients and adds structure
- 2 teaspoons Pure vanilla extract enhances overall flavor
- 1 ½ cups All-purpose flour gives structure
- 1 tablespoon Corn starch contributes to a soft, chewy texture
- 1 teaspoon Ground cinnamon offers warm spice flavor
- ¾ teaspoon Baking powder helps to leaven
- ½ teaspoon Salt balances sweetness
Cinnamon Swirl
- 3 tablespoons Unsalted butter, melted for cinnamon swirl; adds richness
- 2 tablespoons Light brown sugar for cinnamon swirl; sweetens the swirl
- 1 tablespoon Granulated sugar for cinnamon swirl; enhances sweetness
- 2 teaspoons All-purpose flour for cinnamon swirl; helps combine ingredients
- 1 teaspoon Ground cinnamon for cinnamon swirl; provides spice
Instructions
Preparation
- Preheat your oven and prepare your baking pan. Grease a 9x9-inch baking pan or line it with parchment paper.
- In a mixing bowl, blend the melted butter and light brown sugar until smooth.
- Add in the eggs and vanilla extract, whisking until fully incorporated.
- Gradually sift in the flour, corn starch, ground cinnamon, baking powder, and salt. Gently fold these into the wet mixture.
- In a separate bowl, prepare the cinnamon swirl mixture by mixing melted butter, light brown sugar, granulated sugar, all-purpose flour, and ground cinnamon until crumbly.
Assembly
- Pour half of the blondie batter into the prepared pan and smooth it evenly.
- Sprinkle the cinnamon swirl mixture generously over the batter.
- Spread the remaining batter on top of the cinnamon swirl layer gently.
Baking
- Bake the blondies in your preheated oven until the tops are lightly golden and a toothpick inserted comes out with moist crumbs.
- Allow the blondies to cool in the pan for a bit before transferring them to a wire rack to cool completely.
Notes
These blondies are perfect for breakfast, snacks, or dessert. Store at room temperature for up to three days, or in the refrigerator for about a week. Freeze in individual wraps for up to three months.