Description
Delight in these rich and indulgent Cinnamon Roll Blondies, combining buttery blondie base with swirls of cinnamon sugar and a luscious cream cheese glaze. Perfect for a cozy dessert or sweet snack, they bake up soft and fudgy with a golden crust and a decadent cinnamon roll flavor.
Ingredients
Blondie Batter
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Swirl
- 1 tablespoon cinnamon
- ¼ cup white sugar
Cream Cheese Glaze
- 1 tablespoon cream cheese
- 1 tablespoon heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and packed light brown sugar until combined. Add the large egg and egg yolk along with the vanilla extract and mix well to incorporate.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and fold gently until just combined, making sure no lumps of flour remain. Avoid overmixing to keep the blondies tender.
- Prepare Cinnamon Sugar and Swirl Batter: Pour the blondie batter evenly into the prepared pan. In a small bowl, combine the white sugar and cinnamon to make the cinnamon sugar. Drop large spoonfuls of the cinnamon sugar mixture evenly on top of the batter. Using a butter knife, swirl the cinnamon sugar throughout the batter to create a marbled effect.
- Bake the Blondies: Bake for 30 to 40 minutes or until the edges are golden brown and set, and the blondies have puffed up. The center may still appear slightly doughy but will firm up as they cool.
- Make the Cream Cheese Glaze: While the blondies cool, prepare the glaze. In a small saucepan over medium-low heat, combine the cream cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Whisk constantly until the mixture is smooth, melted, and fully combined. Remove from heat and allow it to cool slightly.
- Glaze and Serve: Once the blondies have cooled completely, drizzle the cream cheese glaze evenly over the top. Cut the blondies into 9 squares and serve.
Notes
- Do not overmix the batter to maintain a tender texture.
- The blondies will appear slightly underbaked in the center when removed from the oven but will set as they cool.
- Use parchment paper for easy removal from the pan.
- For a firmer glaze, allow the cream cheese mixture to cool more before drizzling.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
