Cinnamon Roll Blondies
Delightful dessert combining buttery blondies with the sweet flavors of cinnamon rolls, topped with creamy icing.
Ingredients
For the blondies
- 1 cup butter, melted
- 1.5 cups brown sugar
- 2 large eggs Use room temperature
- 2 tsps vanilla extract Use room temperature
- 2 cups all-purpose flour
- 0.5 tsp salt
For the cinnamon swirl
- 0.5 cups brown sugar
- 1 tbsp cinnamon
- 0.25 cup butter, melted
For the icing
- 4 oz cream cheese, softened Use room temperature
- 1 cup powdered sugar
- 1-2 tbsp milk Add to desired consistency
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.
- In a large bowl, mix the melted butter and brown sugar until well combined. Stir in the eggs and vanilla extract until smooth.
- Gently fold in the flour and salt, being careful not to overmix the batter.
Cinnamon Swirl
- In a separate bowl, combine the brown sugar, cinnamon, and melted butter until it resembles wet sand.
Assembly and Baking
- Spread the blondie batter evenly in the prepared pan. Drop spoonfuls of the cinnamon mixture over the top, then gently swirl it using a butter knife.
- Bake in the preheated oven for 25–30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.
- Allow to cool completely before icing.
Icing
- Beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the icing is creamy and well combined.
- Drizzle over the cooled blondies.
Notes
For a nutty twist, add chopped walnuts or pecans to the blondie batter. Can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat in the microwave for a few seconds for a warm, gooey treat.