Cinnamon Roll Blondies
Delightful bars featuring warm cinnamon and sweet brown sugar, topped with rich cream cheese frosting — perfect treats for coffee breaks or family gatherings.
Ingredients
For the blondie base
- 1/4 cup unsalted butter, melted adds moisture
- 1/2 cup dark brown sugar for depth of flavor
- 1 tsp ground cinnamon for warmth
- 3/4 cup unsalted butter, softened to room temperature for richness
- 1/2 cup sugar contributes sweetness
- 1 cup dark brown sugar enhances flavor
- 2 large eggs binds the mixture
- 1 1/4 tsp vanilla extract adds flavor
- 3/4 - 1 tsp almond extract for subtle nutty flavor
- 2 cups all-purpose flour provides structure
- 1 tsp baking powder helps the blondies rise
- 1/2 tsp salt balances sweetness
- 3/4 tsp ground cinnamon for filling
For the frosting
- 1/4 cup unsalted butter, softened to room temperature for frosting
- 4 oz cream cheese, softened to room temperature for creaminess
- 1 tsp vanilla extract for frosting flavor
- 1 1/4 cups powdered sugar for sweetness and texture
- 1 Tbsp heavy whipping cream adds moisture to frosting
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Line a 9"x9" baking pan with parchment paper or non-stick foil.
- In a mixing bowl, combine the melted butter, dark brown sugar, and ground cinnamon. Stir until well blended, then refrigerate for about 5 minutes.
- Using an electric mixer, cream together softened butter until light and fluffy. Gradually add granulated sugar and remaining dark brown sugar, continuing to cream until airy and well combined.
- Add eggs one at a time, beating well after each addition until mixture is smooth.
- Mix in vanilla and almond extracts.
- Gradually add the all-purpose flour, baking powder, salt, and ground cinnamon. Stir until just combined.
- Divide the dough in half. Press one half evenly into the prepared baking pan.
- Spoon the cinnamon filling mixture over the pressed dough.
- Press the remaining dough gently on top of the filling layer.
Baking
- Place the pan in the oven and bake for 25-30 minutes until golden brown. If the edges darken before the center sets, cover loosely with foil.
- Let the blondies cool in the pan to firm up.
Frosting
- Cream together softened unsalted butter and cream cheese until fully combined.
- Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until creamy and spreadable.
- Spread frosting evenly over cooled blondies, and sprinkle with additional cinnamon if desired.
Serving
- Cut the blondies into squares and serve.
Notes
These blondies are perfect for breakfast with coffee or tea, as an afternoon snack, or at family gatherings. Store in an airtight container for up to 3 days or refrigerate for up to a week. Can also be frozen for up to three months. Thaw and reheat gently in the microwave.