There’s something undeniably comforting about the aroma of cinnamon drifting from the oven. It evokes memories of chilly mornings, soft slippers, and the first mug of something warm cradled between your hands. Cinnamon rolls are the hallmark of slow, thoughtful mornings and shared family brunches, while blondies are the treat that takes us back to school lunches and after-dinner indulgences. The beauty of cinnamon roll blondies is how they combine these two experiences—rich with nostalgia, yet effortlessly modern.
In my home, cinnamon rolls were always reserved for special occasions: Christmas morning, birthdays, or a snowy Saturday when the world outside felt still and hushed. But making them from scratch often meant waking up before dawn to knead, proof, and roll the dough. As life got busier, those mornings grew rare. That’s when cinnamon roll blondies entered my kitchen—and quickly became a beloved staple.
These bars give you all the heartwarming joy of cinnamon rolls with none of the waiting. The dense, chewy blondie base acts like a golden cushion for the ribbon of cinnamon sugar that runs through it. And the tangy cream cheese glaze ties it all together, making each bite a little celebration.
Why You’ll Love This Recipe
- Nostalgic comfort, modern convenience: Get that bakery-fresh cinnamon roll flavor without the hours of prep.
- Perfect for sharing: These blondies slice cleanly and travel well—ideal for potlucks, bake sales, or a cozy gathering.
- Versatile indulgence: Serve them warm for breakfast, chilled for dessert, or pack them in lunchboxes.
- Beginner-friendly: If you can stir and swirl, you can make these.
Cinnamon Roll Blondies
- Yield: 16 blondies
Description
There’s something undeniably comforting about the aroma of cinnamon drifting from the oven. It evokes memories of chilly mornings, soft slippers, and the first mug of something warm cradled between your hands. Cinnamon rolls are the hallmark of slow, thoughtful mornings and shared family brunches, while blondies are the treat that takes us back to school lunches and after-dinner indulgences. The beauty of cinnamon roll blondies is how they combine these two experiences—rich with nostalgia, yet effortlessly modern.
In my home, cinnamon rolls were always reserved for special occasions: Christmas morning, birthdays, or a snowy Saturday when the world outside felt still and hushed. But making them from scratch often meant waking up before dawn to knead, proof, and roll the dough. As life got busier, those mornings grew rare. That’s when cinnamon roll blondies entered my kitchen—and quickly became a beloved staple.
These bars give you all the heartwarming joy of cinnamon rolls with none of the waiting. The dense, chewy blondie base acts like a golden cushion for the ribbon of cinnamon sugar that runs through it. And the tangy cream cheese glaze ties it all together, making each bite a little celebration.
Ingredients
- For the blondies:
-
1/2 cup (115 g) unsalted butter, melted
-
3/4 cup (150 g) light brown sugar
-
1/4 cup (50 g) granulated sugar
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1 cup (125 g) all‑purpose flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1 teaspoon ground cinnamon
- For the cinnamon swirl:
-
2 tablespoons unsalted butter, melted
-
2 tablespoons light brown sugar
-
1 teaspoon ground cinnamon
- For the cream cheese glaze:
-
3 oz (85 g) cream cheese, softened
-
2 tablespoons unsalted butter, softened
-
1 cup (120 g) powdered sugar
-
1 teaspoon vanilla extract
-
1–2 teaspoons heavy cream (as needed for drizzling consistency)
Instructions
Step 1: Preheat and prepare
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy lifting. This ensures your blondies come out clean and gorgeous.
Step 2: Whip up the batter
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. This forms the rich, caramel-like base of your blondies. Add in the eggs one at a time, followed by the vanilla extract. The batter will become thick and creamy.
In a separate bowl, mix the flour, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet, stirring just until combined. You don’t want to overmix—just enough to create a smooth, cinnamon-scented batter.
Step 3: Add the cinnamon swirl
Pour half the batter into the prepared pan and smooth it evenly with a spatula. For the swirl, combine melted butter, brown sugar, and cinnamon in a small bowl. Drizzle this mixture over the first layer of batter, using a butter knife to swirl it in gently. Spoon the remaining batter on top and spread it carefully.
Step 4: Bake to perfection
Place the pan in the center of the oven and bake for 30 to 35 minutes. The edges should be golden, and a toothpick inserted into the center should come out with just a few moist crumbs. The top may appear slightly underdone at first, but it will set beautifully as it cools.
Step 5: Make the glaze and drizzle
While the blondies cool, prepare the glaze. Beat together the softened cream cheese and butter until fluffy. Add powdered sugar and vanilla, then slowly add cream until you reach a pourable consistency. Once the blondies are cool, drizzle the glaze over the top in sweeping ribbons. Let it set slightly before cutting.
Notes
-
Try browning the butter for an even deeper, nuttier flavor.
-
Add a pinch of nutmeg to the swirl for a spice-lovers twist.
-
These freeze well—make a double batch and save half for later.
Nutrition
- Calories: 250
INGREDIENTS YOU’LL NEED
For the blondies:
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all‑purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the cinnamon swirl:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
For the cream cheese glaze:
- 3 oz (85 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons heavy cream (as needed for drizzling consistency)
HOW TO MAKE CINNAMON ROLL BLONDIES
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and prepare
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy lifting. This ensures your blondies come out clean and gorgeous.
Step 2: Whip up the batter
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. This forms the rich, caramel-like base of your blondies. Add in the eggs one at a time, followed by the vanilla extract. The batter will become thick and creamy.
In a separate bowl, mix the flour, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet, stirring just until combined. You don’t want to overmix—just enough to create a smooth, cinnamon-scented batter.
Step 3: Add the cinnamon swirl
Pour half the batter into the prepared pan and smooth it evenly with a spatula. For the swirl, combine melted butter, brown sugar, and cinnamon in a small bowl. Drizzle this mixture over the first layer of batter, using a butter knife to swirl it in gently. Spoon the remaining batter on top and spread it carefully.
Step 4: Bake to perfection
Place the pan in the center of the oven and bake for 30 to 35 minutes. The edges should be golden, and a toothpick inserted into the center should come out with just a few moist crumbs. The top may appear slightly underdone at first, but it will set beautifully as it cools.
Step 5: Make the glaze and drizzle
While the blondies cool, prepare the glaze. Beat together the softened cream cheese and butter until fluffy. Add powdered sugar and vanilla, then slowly add cream until you reach a pourable consistency. Once the blondies are cool, drizzle the glaze over the top in sweeping ribbons. Let it set slightly before cutting.
HELPFUL TIPS
- Room temp ingredients: Ensure eggs and cream cheese are at room temperature for best mixing.
- Don’t overbake: Slight underbaking keeps them fudgy and moist.
- Swirl with care: Don’t overmix the cinnamon layer into the batter—just a gentle swirl keeps the contrast.
- Chill before slicing: If you want clean edges, refrigerate before cutting.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: About 1 hour
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- Try browning the butter for an even deeper, nuttier flavor.
- Add a pinch of nutmeg to the swirl for a spice-lovers twist.
- These freeze well—make a double batch and save half for later.
NUTRITIONAL INFORMATION
(Per serving, approximate)
- Calories: 250
- Fat: 12g
- Carbs: 33g
- Protein: 2g
- Sugar: 22g
FREQUENTLY ASKED QUESTIONS
Can I double this recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time to 35–40 minutes.
Do I need a stand mixer?
Nope! A whisk and spatula will do the job beautifully.
Can I make these dairy-free?
Substitute with plant-based butter and vegan cream cheese.
STORAGE INSTRUCTIONS
Store blondies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze individual portions wrapped in parchment and foil. Thaw at room temp or warm slightly before serving.
Related Recipes
If you liked these cinnamon roll blondies, you’ll definitely enjoy:
- Chocolate Cinnamon Rolls
- Chewy French Toast Cookies
- Cinnamon Swirl Snickerdoodle Blondies
- Brownie Cheesecake: The Perfect Fusion
CONCLUSION
There’s a certain joy in baking that goes beyond the final product—it’s in the aromas, the anticipation, the memories you create while waiting for the oven timer to ring. These cinnamon roll blondies bring that joy home. Whether you’re making them for a lazy Saturday morning or a sweet surprise for someone you love, they offer the best of both worlds: old-fashioned comfort and modern-day ease.
