Indulge in the perfect marriage of two beloved desserts with these irresistible Cinnamon Roll Blondies. These decadent bars capture all the warm, comforting flavors of classic cinnamon rolls in an easy-to-make blondie format that’s perfect for sharing. With their chewy texture, swirled cinnamon filling, and luscious cream cheese glaze, these Cinnamon Roll Blondies will quickly become your go-to dessert for any occasion.
Why You’ll Love This Recipe
These Cinnamon Roll Blondies offer the best of both worlds – the beloved taste of cinnamon rolls without the time-consuming process of working with yeast dough. The recipe delivers rich, buttery blondies infused with warm cinnamon spice and topped with a tangy cream cheese glaze that perfectly balances the sweetness. Unlike traditional cinnamon rolls that require rising time and rolling techniques, these blondies come together in just one bowl and bake in under 30 minutes. They’re ideal for busy bakers who want impressive results without the fuss, and they’re guaranteed crowd-pleasers at potlucks, bake sales, or family gatherings.
The texture is perfectly chewy with delightful pockets of cinnamon swirl throughout, creating that signature cinnamon roll experience in every bite. Plus, they’re much easier to serve and transport than individual cinnamon rolls, making them perfect for feeding a crowd or packing for lunch boxes.
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:
Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
Make the Blondie Base: In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined and smooth. The mixture should be glossy and well incorporated. Add the room temperature eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually fold the dry ingredients into the wet ingredients using a wooden spoon or rubber spatula. Mix just until combined – don’t overmix, as this can lead to tough blondies.
Prepare the Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl. Mix until it forms a thick paste. If the mixture seems too thick, add a tiny bit more melted butter.
Assemble the Blondies: Spread half of the blondie batter evenly in the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it through the batter, creating marbled patterns. Spread the remaining blondie batter over the top, then add the remaining cinnamon swirl mixture and create additional swirls on the surface.
Bake: Bake for 25-30 minutes, or until the edges are set and lightly golden brown. The center should still be slightly soft but not jiggly. A toothpick inserted in the center should come out with a few moist crumbs attached.
Make the Cream Cheese Glaze: While the blondies are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and 1 teaspoon of heavy cream. If the glaze is too thick for drizzling, add additional cream one teaspoon at a time until you reach the desired consistency.
Finish and Serve: Allow the blondies to cool completely in the pan before glazing. Once cooled, drizzle the cream cheese glaze over the top in decorative patterns. Let the glaze set for 10-15 minutes before cutting into squares.
Helpful Tips
Use room temperature eggs for better incorporation into the batter, which creates a more uniform texture. If you forget to take them out ahead of time, place them in a bowl of warm water for 10-15 minutes.
Don’t overmix the batter once you add the flour mixture. Overmixing develops the gluten too much, resulting in tough, dense blondies instead of the desired chewy texture.
For the most beautiful swirl pattern, don’t swirl too aggressively. Gentle, deliberate motions with a knife or skewer will create lovely marbled effects without completely mixing the cinnamon mixture into the base batter.
Make sure your cream cheese and butter are properly softened for the glaze. They should give slightly when pressed but not be melted. This ensures a smooth, lump-free glaze.
Line your pan with parchment paper for easy removal and clean cutting. The overhang acts as handles to lift the entire batch out of the pan.
Details
These Cinnamon Roll Blondies serve 12-16 people when cut into generous squares. The recipe yields one 8×8-inch pan, but can easily be doubled for a 9×13-inch pan if you’re feeding a larger crowd – just increase the baking time by 5-10 minutes.
The prep time is approximately 15 minutes, with a baking time of 25-30 minutes. Total time from start to finish, including cooling and glazing, is about 1 hour and 15 minutes.
For best results, use light brown sugar in both the blondie base and cinnamon swirl, as it adds moisture and a subtle molasses flavor that complements the cinnamon perfectly. The combination of both brown and granulated sugar creates the ideal chewy texture.
Notes
These Cinnamon Roll Blondies are best served at room temperature when the texture is at its peak chewiness. The cream cheese glaze adds the perfect tangy contrast to the sweet, spiced blondies.
If you prefer a stronger cinnamon flavor, you can increase the ground cinnamon in the blondie base to 1.5 teaspoons. For a more subtle flavor, reduce it to 3/4 teaspoon.
The blondies will continue to set as they cool, so don’t worry if they seem slightly underbaked when you remove them from the oven. They should be golden around the edges with a center that’s set but still soft.
For a variation, try adding 1/2 cup of chopped pecans or walnuts to the batter for extra texture and flavor that complements the cinnamon beautifully.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, you can substitute salted butter for unsalted, but reduce or omit the salt in the recipe to prevent the blondies from becoming too salty.
How do I know when the blondies are done? The edges should be set and lightly golden brown, while the center should be just set but still soft. A toothpick inserted in the center should come out with a few moist crumbs – not wet batter, but not completely clean either.
Can I make these ahead of time? Absolutely! These Cinnamon Roll Blondies actually improve in flavor after sitting for a day. You can bake them up to 2 days in advance and store them covered at room temperature.
What if I don’t have cream cheese for the glaze? You can make a simple powdered sugar glaze instead by mixing powdered sugar with milk or heavy cream and vanilla extract until you reach a drizzling consistency.
Can I freeze these blondies? Yes, these freeze well for up to 3 months. Wrap individual squares in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
Why are my blondies too dry? Dry blondies are usually the result of overbaking or overmixing the batter. Make sure to remove them from the oven when they’re just set, and mix the batter just until the ingredients are combined.
Storage Instructions
Store your Cinnamon Roll Blondies in an airtight container at room temperature for up to 5 days. For the first day or two, you can leave them uncovered to maintain the ideal texture, but after that, covering them will prevent them from drying out.
If you’ve added the cream cheese glaze, it’s best to refrigerate the blondies after the first day to prevent the glaze from spoiling. Let them come to room temperature before serving for the best texture and flavor.
For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
If you plan to make these for an event, you can bake the blondies up to 2 days in advance and add the glaze the day of serving for the freshest appearance.
Conclusion
These Cinnamon Roll Blondies perfectly capture the essence of everyone’s favorite breakfast pastry in a convenient, shareable dessert format. With their rich, chewy texture, aromatic cinnamon swirls, and decadent cream cheese glaze, they deliver all the comfort and indulgence of traditional cinnamon rolls without the complexity of yeast dough.
Whether you’re looking for an impressive dessert for your next gathering, a special treat for the family, or simply want to satisfy your cinnamon roll cravings in record time, these blondies are the perfect solution. The recipe is forgiving for beginners yet delivers professional-looking results that will have everyone asking for the recipe.
So preheat that oven, gather your ingredients, and get ready to fall in love with your new favorite dessert. These Cinnamon Roll Blondies are destined to become a staple in your baking repertoire, bringing smiles and satisfied sweet tooths wherever they’re served.