Cinnamon Roll Blondies
All the warm, gooey flavors of a classic cinnamon roll are captured in these soft and chewy Cinnamon Roll Blondies. Swirled with a buttery brown sugar cinnamon filling and finished with a luscious cream cheese glaze.
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Cinnamon Roll Blondies are made with toasty brown butter and layers of brown sugar cinnamon filling and have the perfect soft and chewy texture. They’re finished off with a drizzle of rich cream cheese glaze. If you love brown butter and cinnamon rolls, you’re going to love these! Also, be sure to check out my Brown Butter Bricohe Cinnamon Rolls.
How to Make Cinnamon Roll Blondies
Brown Butter
These blondies start with toasty brown butter for an extra layer of flavor. To brown the butter, melt it in a saucepan on the stove and cook until the milk solids become toasted and turn a deep brown.
Blondie Batter
In a large bowl, whisk brown sugar, eggs, and vanilla into the cooled brown butter. Use a rubber spatula to incorporate the dry ingredients into the wet ingredients.
Cinnamon Layer
The part that really makes these blondies is the cinnamon brown sugar mixture. Combine melted butter, brown sugar, and cinnamon, and this will be what creates the filling in the middle and cinnamon swirl on top.
Assembly & Baking
First, a layer of the blondie batter is spread into the bottom of a lined 9” square cake pan. Then, about ⅔ of the cinnamon brown sugar mixture is spread on top of the blondie batter layer, followed by the remaining blondie batter. Lastly, the remaining filling is dolloped on top of the batter and swirled with a toothpick or knife. The blondies bake at 350°F for about 22-24 minutes.
Cream Cheese Glaze
To make the glaze, softened cream cheese is combined with powdered sugar, milk, and vanilla. Slice the blondies before using a piping bag or spoon to drizzle the glaze over the blondies.
Tips for Browning Butter
- Don’t walk away. Anytime you are browning butter, you want to keep a very close eye on it. Butter can go from brown to burnt quickly, so don’t walk away from it while it’s on the stove.
- Look for the brown bits. The butter is done once you see the toasted brown bits on the bottom of the pan and the butter has a nice nutty aroma. The brown bits that form are the milk solids in the butter getting toasted, which is exactly what you want! The butter should also turn a deep golden color. I find it easier to spot the brown bits when using a lighter colored pan.
- Remove from heat immediately. Once the butter is done browning, remove it from the heat right away to stop it from cooking any further. Immediately pour the butter into a heat-safe bowl just to be sure the residual heat from the pan doesn’t brown the butter anymore.
Recipe FAQs
How do you know if the blondies are done baking?
The blondies should be slightly soft and gooey, so be sure not to overbake them. A toothpick inserted into the middle should come out with a few wet crumbs, not wet batter but not completely clean. The edges should also be golden brown.
What is the best way to store the blondies?
Store the blondies in an airtight container at room temperature for up to 3 days. Keep them in a single layer to prevent the glaze from sticking to the other blondies.
Do the blondies freeze well?
Yes, these cinnamon roll blondies freeze great, however, I recommend freezing them without the cream cheese glaze. Place in an airtight container in a single layer and freeze for up to one month. Leave them out at room temperature for several hours to thaw.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Blondie Recipes You’ll Love
- Biscoff Blondies
- Oreo Funfetti Blondies
- Maple Pecan Blondies
- S’mores Blondies
- Oatmeal Butterscotch Blondies
- White Chocolate Cranberry Blondies
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cinnamon Roll Blondies
Ingredients
For the Blondies
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup (200g) light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon Filling
- ¼ cup (4 Tablespoons or 57g) unsalted butter, melted
- ⅓ cup 67g light or dark brown sugar
- 2 teaspoons cinnamon
For the Cream Cheese Glaze
- 2 ounces cream cheese, softened
- ½ cup (57g) powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9” x 9” square baking pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.
- Blondies: In a large pot, add the butter and melt over medium-low heat. Stirring constantly, brown the butter until it becomes foamy then turns a deep golden color. You’ll know it’s done when you see darker brown bits on the bottom and the butter has a nutty aroma.
- As soon as the butter is browned, remove it from the heat and pour into a large mixing bowl. Allow the butter to cool slightly. Whisk in the brown sugar, followed by the eggs and vanilla, and whisk well for about 30 seconds. Add the flour, baking powder, and salt and mix with a spatula until only a few streaks of flour remain. Set aside while you make the cinnamon filling.
- Cinnamon Filling: Combine the melted butter, brown sugar, and cinnamon in a small bowl.
- Assembly: Add half of the blondie batter into the prepared pan and spread it to the edges evenly with an offset spatula. Dollop about ⅔ of the cinnamon filling on top of the batter in the pan and carefully spread it out into an even layer. Add the remaining blondie batter and lightly spread it into an even layer, careful not to lift the previous layers. Dollop the remaining filling on top of the batter and use a toothpick or knife to lightly swirl the filling into the batter.
- Bake the blondies at 350°F for 22-24 minutes or until the blondies are set and the edges are golden brown.
- Cream Cheese Glaze: In a small bowl, mix the soft cream cheese, powdered sugar, milk, and vanilla until the mixture is well combined.
- Once the blondies are cool, cut them into squares, drizzle or pipe the glaze on top, and enjoy!
These Cinnamon Roll Blondies were fantastic! Super easy and quick to make, and satisfied that cinnamon craving I was having. This recipe is definitely getting added to my collection.
Thank you Jenny! So glad you enjoyed these 😊