Decadent Cinnamon Roll Blondies: Chewy, Swirled & Topped with Cream Cheese Bliss

Forget the fuss of traditional cinnamon rolls! These Cinnamon Roll Blondies bring you all the beloved flavors and textures you crave in a convenient, irresistible bar format. Imagine a delightfully chewy and buttery blondie base, generously infused with a rich brown sugar cinnamon swirl, and then finished with a luscious, tangy cream cheese icing. It’s the perfect harmony of sweetness, spice, and creamy indulgence, ready to be enjoyed warm or cold.

This recipe captures the essence of a classic cinnamon roll – that warm, comforting spice and sweet, gooey center – but reimagines it into a simple, single-pan dessert. No yeast, no waiting for dough to rise, just straightforward mixing and baking. The result is a bar that’s incredibly satisfying, perfect for potlucks, family gatherings, or simply a cozy night in. If you’re looking for a show-stopping treat that’s surprisingly easy, these blondies are your answer.

Looking for more delightful baking ideas? Here are some other treats you might love:

• The Best Pumpkin Snickerdoodle Blondies
• Easy To Make Chocolate Graham Cracker Cake
• Spice Cake With Cream Cheese Frosting

Why You’ll Absolutely Love Making These Cinnamon Roll Blondies

While the sheer deliciousness of these blondies might be enough to convince you, let’s dive into why this recipe deserves a prime spot in your baking repertoire. From their ease of preparation to their irresistible flavor profile, these bars are a winner every time.

• No Hassle, Big Reward: Forget the time-consuming process of shaping individual cinnamon rolls, waiting for them to rise, and then baking. With this recipe, all you need is a square pan and a mixing bowl. You can have these delectable blondies mixed and ready for the oven in under 20 minutes, and baked to perfection in less than an hour. It’s the ultimate shortcut to cinnamon roll satisfaction without any of the traditional fuss!
• Perfectly Chewy and Buttery Texture: Every bite of these blondies delivers an incredibly chewy texture, characteristic of a classic blondie, enhanced by a rich, melt-in-your-mouth buttery base. The brown sugar not only adds depth of flavor but also contributes to that desirable moist and dense chewiness. Paired with the warm spice of cinnamon, it creates a comforting and truly unforgettable experience.
• Divine Cream Cheese Icing: The generous drizzle of tangy cream cheese icing is what truly elevates these blondies from great to absolutely extraordinary. Its smooth, creamy texture and slight tang provide a perfect counterpoint to the sweet, spiced blondie, mimicking the iconic frosting found on traditional cinnamon rolls. It adds a sophisticated touch that makes these bars feel incredibly indulgent.
• Effortlessly Easy and Crowd-Pleasing: This recipe boasts straightforward instructions and requires minimal cleanup, making it ideal for bakers of all skill levels, from beginners to seasoned pros. The universal appeal of cinnamon rolls combined with the approachable format of a blondie ensures these bars will be a hit at any gathering. They disappear fast, so be prepared to make a double batch!

Essential Grocery List & Ingredient Notes

To ensure your Cinnamon Roll Blondies turn out perfectly every time, paying attention to the quality and preparation of your ingredients is key. Below are some important notes for the core ingredients. For the full, precise list, please refer to the detailed recipe card at the bottom of the page.

• Unsalted Butter: The use of *melted* unsalted butter is crucial for achieving that signature chewy and rich blondie texture. Unlike softened butter which yields a more cake-like result, melted butter encourages a denser, chewier bar. Ensure it’s cooled slightly before mixing with other ingredients to prevent scrambling the eggs. Using unsalted butter also gives you complete control over the total salt content in your recipe.
• Brown Sugar: Light brown sugar is recommended for its balanced molasses flavor and moisture content. Always make sure to *pack* the brown sugar firmly into your measuring cup. This ensures an accurate measurement and contributes significantly to the blondies’ chewiness and rich flavor.
• Eggs & Egg Yolk: Two large eggs, plus an additional egg yolk, contribute to the blondies’ structure, richness, and moistness. Using *room temperature* eggs is vital as they emulsify better with other ingredients, creating a smoother batter and promoting more even baking. The extra egg yolk adds an incredible depth of richness and chewiness.
• Vanilla Paste or Vanilla Extract: Vanilla is a flavor enhancer that complements the cinnamon beautifully. While vanilla extract is perfectly fine and widely available, vanilla paste offers a more intense flavor and visually appealing flecks of vanilla bean, elevating the dessert.
• All-Purpose Flour: This forms the foundational structure of your blondies. For accurate measurement, always *spoon and level* your flour. This means gently spooning flour into your measuring cup until it overflows, then leveling it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense blondie.
• Baking Powder & Cornstarch: Baking powder provides the necessary lift, giving the blondies a slightly chewy yet soft interior. Cornstarch is a secret ingredient that helps tenderize the blondies, contributing to their soft, chewy texture without making them crumbly.
• Ground Cinnamon: Essential for both the blondie base and the irresistible cinnamon swirl, good quality ground cinnamon makes all the difference. Its warm, aromatic spice is the star of this dish.
• Cream Cheese (for Icing): Opt for full-fat cream cheese for the best flavor and creamy texture in your icing. Ensure it’s softened to room temperature for a smooth, lump-free frosting.
• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is used for the icing, dissolving easily to create a smooth glaze.

Helpful Tips and Tricks for Perfect Cinnamon Roll Blondies

Achieving the perfect chewy, buttery blondie with that beautiful cinnamon swirl is easier than you think. Follow these detailed steps and helpful tips to ensure your Cinnamon Roll Blondies are a resounding success. Remember, the FULL, step-by-step instructions are available in the recipe card at the bottom of this page!

I personally used an 8×8 inch baking pan for optimal thickness and an even bake, along with a set of reliable mixing bowls.

• Prepare Dry Ingredients Thoroughly: In a medium-sized bowl, always sift together your all-purpose flour, baking powder, salt, cornstarch, and cinnamon. Sifting ensures that all dry ingredients are evenly distributed, preventing pockets of leavening agents or salt, and also aerates the flour, contributing to a lighter texture in the finished blondie.
• Preheat Oven and Prepare Pan with Care: Preheat your oven to 325°F (163°C) well in advance to ensure it reaches and maintains the correct temperature. This is vital for even baking. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides to create “handles.” This will make it incredibly easy to lift the baked blondies out of the pan. Don’t forget to spray the parchment paper and any exposed sides of the pan with non-stick cooking spray for extra assurance against sticking.
• Mix Wet Ingredients Until Well Combined: In a large mixing bowl, vigorously whisk together the cooled melted butter and packed brown sugar. Continue whisking until the mixture is smooth, glossy, and the sugar has largely dissolved. This step helps create a homogenous base and contributes to the blondies’ signature chew.
• Add Eggs Gradually for Best Emulsification: Incorporate the large eggs and the extra egg yolk one at a time. After each addition, whisk thoroughly until the egg is fully incorporated and the mixture is smooth and slightly thickened. Adding eggs gradually ensures proper emulsification, leading to a perfectly consistent batter.
• Stir in Vanilla for Enhanced Flavor: Once the eggs are mixed in, stir in the vanilla paste (or extract). This simple step adds a crucial layer of aromatic sweetness that complements the cinnamon beautifully.
• Incorporate Dry Ingredients Gently: This is a critical step for tender blondies. Gently fold the sifted dry ingredients into the wet mixture using a spatula or rubber scraper. Mix *just* until no streaks of flour remain. Overmixing can develop the gluten in the flour too much, resulting in tough, dry blondies instead of the desired chewy texture.
• Pour Batter and Master the Cinnamon Sugar Swirl: Pour the prepared blondie batter evenly into your parchment-lined pan. For the cinnamon swirl, generously sprinkle the brown sugar and cinnamon mixture over the entire surface of the batter. Then, using a toothpick, a skewer, or the tip of a knife, gently drag it through the batter in a swirling motion to create beautiful, enticing patterns. Don’t overdo the swirling, or the cinnamon might mix completely instead of forming distinct swirls.
• Bake to Golden Perfection: Bake your blondies for 30 to 40 minutes, or until the edges are golden brown and set, and the center is just slightly puffed up but might still appear a tiny bit gooey. A good indicator is when a toothpick inserted into the center comes out with moist crumbs, not wet batter. Remember, blondies continue to cook slightly as they cool, so slightly underbaking is better than overbaking to maintain their chewiness. Allow them to cool in the pan for at least 30 minutes before frosting.

Essential Equipment for Baking These Blondies

Having the right tools can make your baking experience smoother and more enjoyable. Here’s a list of the equipment I used, and what you’ll need to successfully create these incredible Cinnamon Roll Blondies:

• 8 x 8-inch Baking Pan: This specific size is crucial for this recipe as it ensures the blondies bake to the perfect thickness, resulting in that ideal chewy texture throughout. Using a larger pan might yield thinner, crispier blondies, while a smaller one could make them too dense.
• Parchment Paper: An absolute must-have for easy removal! Lining your baking pan with parchment paper prevents sticking and allows you to easily lift the entire slab of baked blondies out for cooling and cutting, minimizing mess and broken edges.
• Non-Stick Cooking Spray: A quick spray on the parchment paper and pan sides provides an extra layer of protection, guaranteeing your blondies will release cleanly.
• Mixing Bowls: You’ll need at least two: one medium-sized bowl for sifting and combining dry ingredients, and a larger bowl for mixing the wet ingredients and eventually the full batter.
• Whisk or Electric Mixer: A good sturdy whisk is perfect for combining the melted butter and sugar, and for incorporating the eggs. An electric mixer (handheld or stand mixer) can make the process even quicker and easier, especially for ensuring a smooth batter.
• Spatula or Rubber Scraper: Essential for gently folding the dry ingredients into the wet mixture, ensuring you don’t overmix. It’s also great for scraping down the sides of the bowl to ensure everything is fully incorporated.
• Stand Mixer with Paddle Attachment (optional): While not strictly necessary, a stand mixer makes preparing the cream cheese icing incredibly quick and effortless, yielding a perfectly smooth and fluffy frosting. A hand mixer works just as well, or you can mix vigorously by hand for a good arm workout!
• Measuring Cups and Spoons: Accuracy is paramount in baking. Ensure you have a reliable set of measuring cups for dry and wet ingredients, and measuring spoons for precise quantities of leavening agents and flavorings.

Frequently Asked Questions – Cinnamon Roll Blondies

Here are some common questions about making and enjoying these delicious Cinnamon Roll Blondies:

• 1. Can I use vanilla extract instead of vanilla paste?
  Yes, absolutely! Vanilla extract is a perfect and readily available substitute for vanilla paste in this recipe. While vanilla paste offers a slightly more intense flavor and visual specks, good quality vanilla extract will still provide that wonderful aromatic depth. Use the same quantity for an equivalent flavor profile.
• 2. How do I know when the blondies are done baking?
  Look for golden-brown edges that appear set and slightly pulled away from the sides of the pan. The center should be lightly puffed and, when gently pressed, should spring back a little. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Remember, they continue to set as they cool.
• 3. Can I make these blondies ahead of time?
  Yes, these blondies are fantastic for making ahead! Once completely cooled and iced, store them in an airtight container at room temperature for 2-3 days for optimal freshness. For longer storage, see the freezing tips below. The flavors actually meld beautifully overnight!
• 4. Can I add other mix-ins to the blondie batter?
  Certainly! While delicious on their own, you can customize these blondies. Consider adding ½ cup of chopped pecans or walnuts for a nutty crunch, or ½ cup of white chocolate chips to the batter for an extra layer of sweetness. Fold them in gently with the dry ingredients.
• 5. My cream cheese icing is too thick/thin. How can I fix it?
  If your icing is too thick, gradually add a very small amount (half a teaspoon at a time) of milk (dairy or non-dairy) until it reaches your desired drizzling consistency. If it’s too thin, sift in an additional tablespoon or two of powdered sugar until it thickens up.

Storing and Freezing Your Cinnamon Roll Blondies

Proper storage is essential to maintain the freshness and deliciousness of your homemade Cinnamon Roll Blondies. Whether you plan to enjoy them within a few days or save them for a future craving, here’s how to keep them at their best:

To store freshly baked and iced cinnamon roll blondies, allow them to cool completely. Then, place them in an airtight container at room temperature for up to 2-3 days. This ensures they remain soft, chewy, and the icing stays fresh. For an extended shelf life, especially if your kitchen is warm, refrigerate them in an airtight container for up to a week. Before serving, remember to bring them back to room temperature for about 15-30 minutes; this allows the blondie to soften and the cream cheese icing to reach its optimal creamy texture and tangy flavor.

Freezing – Cinnamon Roll Blondies

Cinnamon Roll Blondies freeze beautifully, making them an excellent candidate for meal prep or saving for unexpected guests. To freeze, first ensure the blondies are completely cooled and the icing is fully set. Cut them into individual squares. For best results, wrap each square tightly in plastic wrap, then place the individually wrapped blondies in a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months. To enjoy, thaw them overnight in the refrigerator or for a few hours at room temperature. You can even gently warm them slightly in the microwave for a fresh-baked feel, but be careful not to melt the icing completely.

Need even more baking ideas to create yourself?

• The Best Brookie Bars With Brownie Mix
• Summer’s Best Blueberry Cheesecake Cake
• Spice Cake With Cream Cheese Frosting

Remember, please LEAVE A 5 STAR REVIEW AND A COMMENT if you love the recipe or have any questions. Your feedback is truly appreciated! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things and new recipes on all platforms!

Recipe: Cinnamon Roll Blondies

Cinnamon Roll Blondies

Molly Murphy

Chewy bars with a cinnamon swirl, generously topped with creamy, tangy cream cheese icing.

5 from 3 votes

Print Recipe
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Course Dessert

Cuisine bars

Servings 16 squares

Ingredients

 

 

For the Blondie Base:

• 1 cup unsalted butter melted and cooled
• 1 ½ cups packed light brown sugar
• 2 large eggs room temperature
• 1 egg yolk room temperature
• 1 tablespoon vanilla paste or vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon cornstarch
• 1 tablespoon ground cinnamon
• 2 cups all-purpose flour spooned and leveled

For the Cinnamon Sugar Swirl:

• 2 tablespoons ground cinnamon
• ½ cup brown sugar packed

For the Cream Cheese Icing:

• 2 tablespoons unsalted butter melted
• 4 ounces cream cheese about ½ cup, softened
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the Blondies:

• In a medium-sized bowl, sift together the all-purpose flour, baking powder, salt, cornstarch, and 1 tablespoon of ground cinnamon. Set aside.
• Preheat your oven to 325°F (163°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly spray the parchment paper and exposed pan sides with non-stick cooking spray, then set aside.
• In a large mixing bowl, whisk together the cooled melted butter and packed brown sugar until well combined and smooth.
• Add the eggs and egg yolk one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla paste (or vanilla extract).
• Gently fold the sifted dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Be careful not to overmix, as this can lead to tough blondies.
• Pour the blondie batter evenly into the prepared pan.
• To create the cinnamon sugar swirl, combine the remaining 2 tablespoons of ground cinnamon and ½ cup of brown sugar in a small bowl. Generously sprinkle this mixture over the blondie batter. Using a toothpick or thin knife, gently swirl the cinnamon sugar into the batter to create decorative patterns.
• Bake for 30 to 40 minutes, or until the blondies are golden brown around the edges and slightly puffed. The center may still appear a bit soft or doughy, but they will continue to set as they cool. This usually takes around 35 minutes. Allow the blondies to cool in the pan for at least 30 minutes before frosting.
• While the blondies are cooling, prepare the cream cheese icing.

For the Cream Cheese Icing:

• In a small microwave-safe bowl, melt the 2 tablespoons of butter. Set aside to cool slightly.
• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese for about 30 seconds until smooth. Add the slightly cooled melted butter and continue beating until well combined and creamy.
• Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat on low speed until combined, then increase to medium-high and beat until the icing is smooth and fluffy, about 1-2 minutes.
• Once the cinnamon roll blondies are completely cool, transfer the cream cheese icing to a ziplock bag and snip off a small corner. Drizzle the icing generously over the blondies.
• Cut the blondies into 16 squares and enjoy immediately!

Keyword cinnamon roll, cream cheese, blondies

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