Easy Cinnamon Roll Blondies
A delicious twist on traditional cinnamon rolls, these blondies combine the warmth of cinnamon with the sweetness of brown sugar, offering a chewy texture that makes them a perfect treat for any occasion.
Ingredients
Blondie Batter
- 1 cup melted butter adds moisture
- 1.5 cups brown sugar provides sweetness and chewiness
- 1/3 cup granulated sugar enhances sweetness
- 3 large eggs, room temperature binds ingredients
- 1 tablespoon vanilla extract adds flavor
- 2.25 cups all-purpose flour structure
- 2 teaspoons cornstarch contributes to softness
- 1 teaspoon baking powder leavening for lift
- 1 teaspoon salt balances sweetness
Cinnamon Layer
- 2 tablespoons melted butter adds richness
- 1/4 cup packed brown sugar adds sweetness
- 2 teaspoons ground cinnamon provides flavor
Glaze
- 1.25 cups confectioners' sugar for glaze, sweetness and texture
- 1 teaspoon vanilla extract for glaze, enhances flavor
- 3-4 tablespoons heavy cream or milk of choice for glaze, adjusts consistency
- 1 pinch of salt for glaze, balances flavors
Instructions
Preparation
- Start by melting the butter in a large mixing bowl. Once melted, let it cool slightly before proceeding.
- Add the brown sugar and granulated sugar to the melted butter, whisking them together until well combined.
- Incorporate the room-temperature eggs one at a time, whisking thoroughly after each addition.
- Stir in the tablespoon of vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients and gently fold using a rubber spatula.
Cinnamon Layer
- Melt the additional two tablespoons of butter in a small bowl and mix in the packed brown sugar and ground cinnamon.
Assembly and Baking
- Prepare a baking dish by greasing it or lining it with parchment paper.
- Spread about half of the blondie batter evenly in the bottom of the dish.
- Drizzle the cinnamon mixture over the first layer of batter and swirl slightly into the batter.
- Pour the remaining blondie batter over the cinnamon mixture, spreading it evenly to cover.
- Bake until golden brown, observing for a set edge and a slightly soft center.
- Allow the blondies to cool in the pan while preparing the glaze.
- Whisk together the confectioners' sugar, vanilla extract, and enough heavy cream or milk to achieve a smooth consistency.
- Once the blondies are completely cool, drizzle the prepared glaze over the top.
Notes
Be sure to use room-temperature eggs and sift the dry ingredients for best results. Watch the blondies closely while baking and allow them to cool completely before glazing.