Irresistible Gingerbread Cinnamon Roll Blondies: The Ultimate Holiday Swirl & Spice Treat

Get ready to transform your holiday baking with these **Gingerbread Cinnamon Roll Blondies** – a truly irresistible fusion of two beloved festive treats! Imagine a wonderfully chewy molasses spice cookie dough, richly flavored with classic gingerbread spices, then generously swirled with a sweet, comforting cinnamon roll filling, and crowned with a luxurious, tangy cream cheese frosting. This creative dessert captures the best of both worlds, offering all the depth and warmth of gingerbread combined with the gooey, spiced goodness of a cinnamon roll.

This festive dessert effortlessly combines the deep, aromatic flavors of gingerbread with the beloved, comforting swirl of cinnamon sugar, making it an absolute must-have for Christmas morning, holiday brunches, or your next cozy winter gathering. Best of all, these blondies provide all the delightful taste and texture of homemade cinnamon rolls without the fuss and extensive time commitment of yeast dough. It’s a truly easy and efficient way to whip up a show-stopping holiday treat that everyone will adore!

If you’re as big a fan of gingerbread as we are, here are some other fun and festive recipes you’ll definitely want to try this holiday season:

• Festive Gingerbread Crinkle Cookies
• Chewy Gingerbread Snickerdoodles Recipe
• The Best Gingerbread Caramel Cookie Sandwiches

Why You’ll Love These Gingerbread Cinnamon Roll Blondies

• **Irresistible Chewy Texture:** These blondies are celebrated for their perfect textural harmony. They offer a dense, satisfying blondie base that provides a delightful chewiness, perfectly contrasted by the tender, gooey pockets of cinnamon sugar filling. Each bite is a sweet, spicy, and satisfying experience.
• **Unforgettable Festive Flavors:** Get ready to embrace the spirit of the holidays! These blondies are generously packed with an exquisite blend of warm, inviting spices and the signature rich flavor of gingerbread. This makes them an instant seasonal favorite, evoking cozy memories and festive cheer with every mouthful.
• **Effortlessly Easy Recipe:** Say goodbye to complicated baking! This recipe is designed for simplicity, featuring straightforward steps and, crucially, no dough chilling or lengthy rising times. You’ll be able to whip up these amazing treats in a flash, making them perfect for busy holiday schedules.
• **Convenient Make-Ahead Option:** Planning for a holiday gathering or a relaxed Christmas morning? These gingerbread cinnamon roll blondies are ideal for making in advance. When stored properly in an airtight container, they remain incredibly moist and flavorful, tasting just as delicious (if not more so!) the next morning.

Essential Ingredients for Gingerbread Cinnamon Roll Blondies

These delightful gingerbread cinnamon roll blondies are crafted using a combination of common pantry staples and a few star ingredients that are crucial for achieving their signature rich flavor and perfectly chewy texture. The full list of ingredients with precise measurements can be found in the recipe card below, but here’s a closer look at what makes them so special:

• **Unsalted Butter**: This versatile ingredient forms the flavorful base for both our rich brown butter blondie batter and the gooey cinnamon roll filling. Browning the butter adds an incredible depth of nutty, caramelized notes that elevate the entire dessert.
• **Molasses**: The true heart of classic gingerbread flavor, molasses is absolutely essential. It imparts a deep, dark sweetness, a distinctive warm spice undertone, and contributes significantly to the characteristic chewy texture of these blondies. For the best taste, we recommend unsulphured or dark molasses.
• **Dark Brown Sugar**: More than just a sweetener, dark brown sugar is a powerhouse ingredient. Its fine crystals and higher molasses content provide crucial moisture, resulting in incredibly soft and chewy blondies, while also adding wonderful caramel-like flavor notes.
• **Warm Spices**: A carefully balanced blend of aromatic spices is key to our gingerbread magic. We use ground ginger for its unmistakable warmth, cinnamon for that classic cinnamon roll appeal, cloves for a subtle, earthy depth, and even a small pinch of black pepper to enhance and brighten all the other flavors.
• **Cream Cheese Icing**: The crowning glory of these blondies! This smooth, sweet, and slightly tangy frosting provides the perfect creamy contrast to the spiced blondie base and cinnamon swirl, tying all the incredible flavors together into one harmonious bite.

Step-by-Step Instructions for Perfect Gingerbread Cinnamon Roll Blondies

Make the Cinnamon Roll Filling:

1. In a **small bowl**, combine the **melted butter**, rich dark brown sugar, aromatic cinnamon, and a **cup of all-purpose flour**. Stir these ingredients together until they form a smooth, thick, and easily spreadable paste. This is your flavorful cinnamon swirl waiting to happen! Set this mixture aside for later.

Prepare the Gingerbread Blondie Batter:

1. Begin by preheating your oven to 350°F (177°C). Take an **8-inch baking pan** and line it completely with **parchment paper**, ensuring you leave an overhang on all sides. This handy trick will make removing the baked blondies much easier. Lightly coat the parchment paper with a **nonstick spray** to prevent any sticking.
2. In a **small saucepan** placed over **medium heat**, start browning your butter. Stir it occasionally as it melts, foams, and transforms into a beautiful golden-brown color, releasing a wonderfully nutty aroma. This process adds immense depth of flavor to your blondies. Once browned, remove it from the heat and allow it to cool for about 10 minutes. This cooling step is important to prevent the butter from cooking the eggs in the next step.
3. In a **large mixing bowl**, combine the cooled browned butter with the rich dark brown sugar and granulated sugar. Whisk these ingredients vigorously until they are thoroughly combined and create a smooth, creamy base.
4. Next, incorporate the molasses, one large egg, one large egg yolk, and **vanilla extract** into the sugar mixture. Continue whisking until the mixture is completely smooth and appears light and creamy.
5. In a **separate bowl**, whisk together all the **dry ingredients**: all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, a small pinch of black pepper (which beautifully enhances the other spices), and salt. Gradually add this dry mixture to the wet mixture, folding it in gently with a spatula until just combined. Be careful not to overmix the batter; overmixing can lead to tough blondies.

Assemble the **Gingerbread Cinnamon Roll Blondies**:

1. Carefully spread the thick gingerbread blondie batter evenly into your **prepared pan**. Use a spatula to smooth the top surface.
2. Take the cinnamon roll filling you prepared earlier and spoon it in small dollops over the **top of the blondie batter**. Then, using a **butter knife** or a skewer, gently swirl the filling through the batter to create a beautiful, marbled cinnamon swirl effect.
3. Bake the blondies for 25-27 minutes. You’ll know they’re ready when the edges are visibly set, but the center still appears just slightly underdone. For the **best results** and that signature chewy texture, it’s better to slightly underbake than overbake.

Cool and Frost:

1. Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack. This cooling time is crucial for setting. Once fully cooled, use the **parchment paper** overhang to easily lift the entire blondie slab out of the pan.
2. Now, it’s time to make that luscious cream cheese icing! In the bowl of a **stand mixer** fitted with the paddle attachment, beat softened cream cheese and unsalted butter together on **medium speed** until they are wonderfully smooth and creamy.
3. Add the **powdered sugar**, pure vanilla extract, a touch of ground cinnamon, and a pinch of salt to the mixer. Start mixing on low speed until the powdered sugar is incorporated, then increase to **high speed** and beat for 2 minutes until the frosting is light, fluffy, and absolutely perfect.
4. Generously spread a **thick layer of cream cheese frosting** evenly over the **top of the cooled blondie bars**. For an extra **festive twist**, consider sprinkling with colorful holiday sprinkles or crumbled gingerbread cookies before slicing and serving.

Tips for Best Results – Crafting Perfect Gingerbread Cinnamon Roll Blondies

1. **Measure Ingredients Accurately:** Baking is a science, and precision is key! Always use proper measuring cups and spoons, and for flour, remember to spoon it into the cup and then level it off with a straight edge. This prevents adding too much flour, which can lead to dry blondies.
2. **Don’t Overbake:** This is perhaps the most crucial tip for achieving soft and chewy blondies. Pull them out of the oven as soon as the edges appear set and slightly golden, even if the very center looks a little gooey or underdone. The blondies will continue to cook slightly as they cool in the hot pan, resulting in that perfectly tender, chewy interior.
3. **Use Parchment Paper:** Don’t skip this step! Lining your baking pan with **parchment paper**, leaving a generous overhang on the sides, is a game-changer. It ensures the blondies won’t stick to the pan and makes it incredibly easy to lift the entire slab out for clean, effortless cutting.
4. **Let the Brown Butter Cool:** After browning your butter to enhance its nutty flavor, it’s vital to allow it to cool for at least 10 minutes (or until it’s just warm to the touch). Adding hot butter to your eggs will scramble them, ruining your batter, so patience here is essential.
5. **Room Temperature Ingredients:** For a smooth, lump-free batter and perfectly fluffy frosting, ensure your eggs, butter, and cream cheese are all at room temperature. This allows them to emulsify and combine much more easily, resulting in a superior texture.
6. **Create Clean Swirls:** When adding the cinnamon filling, spoon it in small dollops over the batter. Then, use a **butter knife** or a thin skewer to gently swirl the filling into the blondie batter. Avoid over-swirling, as this can cause the filling to disappear completely; a few deliberate swirls are all you need for a beautiful marbled effect.
7. **Adjust Frosting Consistency:** If your cream cheese frosting turns out too thick, add a very small splash (half a teaspoon at a time) of **heavy cream** or milk to thin it out to your desired consistency. Conversely, if it’s too runny, gradually sift in a bit more **powdered sugar** until it reaches a spreadable thickness.
8. **Cool Completely Before Frosting:** This is non-negotiable! Spreading frosting on warm blondies will cause it to melt and create a sticky mess. Allow the blondies to cool fully in the pan before applying the cream cheese frosting, ideally for at least an hour, or even longer.
9. **For the Perfect Cut:** Once the blondies are completely cool and frosted, for neat, bakery-style squares, consider chilling them in the refrigerator for 15-30 minutes before slicing. Use a sharp, clean knife, wiping the blade clean with a damp paper towel between each cut to ensure crisp edges.

FAQs – Your Questions About Gingerbread Cinnamon Roll Blondies Answered

**Can I make these ahead of time?**
Absolutely! These gingerbread cinnamon roll blondies are fantastic for preparing in advance. They store exceptionally well in an **airtight container** at room temperature for up to 3 days, or in the refrigerator for up to a week. In fact, their flavors often deepen and meld beautifully overnight, making them an even more delicious treat for the **holiday season** or a relaxed Christmas morning.

**Do I have to use brown butter?**
While browning the butter truly elevates the flavor with its nutty, caramelized notes, it’s not strictly mandatory. If you’re short on time or prefer a more straightforward approach, you can certainly use plain **melted butter** in both the blondie batter and the cinnamon filling for a quicker option. The blondies will still be delicious, just with a slightly less complex flavor profile.

**Can I freeze these?**
Yes, these blondies freeze beautifully! To freeze, allow them to cool completely and frost them. Then, wrap individual bars tightly in **plastic wrap**, followed by a layer of aluminum foil. Place the wrapped bars in a freezer-safe bag or **airtight container** for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature for a few hours before serving to restore their fresh, chewy texture.

**What size baking pan should I use?**
This recipe is specifically designed for an 8×8-inch square baking pan. Using a different size might affect the baking time and the thickness of your blondies. A 9×9-inch pan would result in thinner blondies with a shorter baking time, while a smaller pan might require longer baking and result in a very thick, dense bar.

Recommended Tools for Baking Success:

• **8-inch Baking Pan:** This pan is the absolute perfect size for achieving thick, chewy blondies. Investing in a good quality pan ensures even baking and easy removal. You can find my favorite [here].
• **Electric Mixer or Stand Mixer:** Whether you opt for a versatile hand mixer or a powerful stand mixer, this tool is absolutely essential for whipping your cream cheese frosting into a super smooth, airy, and irresistible consistency.
• **Parchment Paper:** Trust me, this is a game-changer! Using parchment paper with an overhang makes lifting the entire batch of blondies out of the pan incredibly easy, ensuring perfect slices every time. You can grab some [here].
• **Butter Knife or Skewer:** This simple tool is perfect for creating those gorgeous, artful cinnamon swirls in the blondie batter, giving your dessert a professional and enticing finish.
• **French Whisk:** I highly recommend a French whisk over a balloon whisk for many baking tasks, especially when you want to combine ingredients without incorporating too much air. It helps create a denser, chewier texture in the blondies. I love mine that I got here.

Storing and Freezing – Extend the Delight of Your Gingerbread Cinnamon Roll Blondies

To ensure your **Gingerbread Cinnamon Roll Blondies** stay fresh and delicious, proper storage is key. After they have completely cooled, place them in an **airtight container**. They will keep beautifully at room temperature for up to 3 days, or you can extend their freshness by storing them in the refrigerator for up to a week. For a longer-lasting treat, these blondies are excellent for freezing! Simply wrap individual bars tightly in **plastic wrap**, then place them in a freezer-safe container or heavy-duty freezer bag. They can be frozen for up to 3 months. When you’re ready to indulge, just thaw them at room temperature for a few hours before serving to enjoy that perfectly fresh, chewy texture and festive flavor once again!

For more delightful Christmas-time recipes to sweeten your holiday season, here are some of my all-time favorites!

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Recipe

Gingerbread Cinnamon Roll Blondies

Molly Murphy

Chewy molasses spice cookie dough filled with a cinnamon roll filling, and topped with a layer of cream cheese frosting.

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Course Breakfast

Cuisine Blondies

Servings 16 blondies