Cinnamon Roll Blondies - Chewy bars with a cinnamon swirl, generously topped with creamy, tangy cream cheese icing.

These Cinnamon Roll Blondies are the best parts cinnamon roll flavor without the hassle and the of making them! The base is a chewy and buttery blondie, with brown sugar cinnamon topping. To top it off, I have added a cream cheese icing! These are good warm or cold!

Need some other ideas on what to bake next? I will list some below!

Why you should make these Cinnamon Roll Blondies

Let me convince you why you should bake these without convincing you. Although they are pretty easy to make, I took the time to give you a detailed list!

No Hassle: No shaping, just a square pan and a bowl! You can have these blondies ready in under an hour!
Chewy and buttery? Every bite is chewy, and has the right amount of cinnamon flavor!
Cream cheese icing: The cream cheese icing drizzle takes these blondies to the next level, adding a rich and creamy that perfectly pairs with the cinnamon-sugar topping
Easy and Crowd-Pleasing: Straightforward instructions and hardly any dishes! These blondies are made for bakers of all levels.

Grocery List

Here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.

Unsalted Butter: The melted butter help with the rich and buttery base of the blondies. Make sure it is cooled and not too hot!
Brown Sugar: I use light brown and I make sure that it is packed!
Eggs: Make sure they are room temperature! This will make it so the batter bakes evenly bakes
Vanilla Paste or Vanilla Extract: You can use this brand for the paste or this brand for the extract.
All-Purpose Flour: Flour acts as the primary dry ingredient, giving structure. Make sure it is spooned and leveled for an accurate measurement.

Helpful tips and tricks - Cinnamon Roll Blondies

Follow this helpful steps to make these cookies, and for the FULL instructions, the recipe card is below at the bottom of the page! I used an 8x8, and these bowls.

Prepare Dry Ingredients: In a medium-sized bowl, sift together the baking powder, salt, cornstarch, and cinnamon with the flour.
Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper, spray it with non-stick cooking spray, and set it aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Add Eggs Gradually: Add the eggs and egg yolk one at a time, whisking after each addition.
Stir in Vanilla: Stir in the vanilla paste (or vanilla extract)
Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Overmixing can lead to a tougher texture, so mix until just combined for a tender blondie.
Pour Batter and Swirl Cinnamon Sugar: Pour the blondie batter into the prepared pan. Create the cinnamon sugar swirl by generously sprinkling the cinnamon sugar mixture over the blondie batter.
Bake: Bake for 30 to 40 minutes or until the blondies are golden brown, set around the edges, and have slightly puffed up. The center will still be slightly doughy, but they will continue to cook as they cool. Allow them to cool for about 30 minutes.

What do you need to make this?

Next, here is the equipment I used and some things that you will need!

8 x 8-inch Baking Pan: This size is ideal for this recipe and ensures the blondies bake evenly.
Parchment Paper: Lining your baking pan with parchment paper makes it easier to remove the blondies and prevents sticking.
Non-Stick Cooking Spray: To ensure the blondies don't stick to the parchment paper or the sides of the pan.
Mixing Bowls: Used for sifting dry ingredients and preparing the cinnamon sugar swirl.
Whisk or Electric Mixer: For mixing and combining the wet ingredients smoothly.
Spatula or Rubber Scraper: To gently fold the dry ingredients into the wet mixture and ensure even mixing.
Stand Mixer with Paddle Attachment (optional): Helpful for preparing the cream cheese icing, although you can also use a hand mixer or mix by hand.
Measuring Cups and Spoons: Essential for accurately measuring all the ingredients.

Frequently Asked Questions - Cinnamon Roll Blondies

1. Can I use vanilla extract instead of vanilla paste?

Yes, vanilla extract works as a substitute for vanilla paste in this recipe.

2. How do I know when the blondies are done baking?

Bake until golden, set at edges, and a toothpick comes out with a few crumbs.

3. Can I make these blondies ahead of time?

Yes, store them in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

Storing and freezing

To store cinnamon roll blondies, place them in an airtight container at room temperature for up to 2-3 days for optimal freshness. For longer storage, refrigerate in an airtight container for up to a week, but remember to bring them to room temperature before serving for the best texture and flavor.

Freezing - Cinnamon Roll Blondies

To freeze, wrap individual squares tightly in plastic wrap and store in an airtight container in the freezer for up to 2-3 months; thaw in the fridge or at room temperature before enjoying.

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Recipe

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 Pin Recipe

Course Dessert

Cuisine bars

Servings squares

Ingredients

For the Blondie Base:

1 cup unsalted butter melted
1 ½ cups packed brown sugar
2 large eggs room temperature
1 egg yolk room temperature
1 tablespoon vanilla paste you can use vanilla extract if you don't have paste
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

For the Cream Cheese Icing:

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

Instructions

In a medium-sized bowl, sift together the baking powder, salt, cornstarch, and cinnamon with the flour.
Preheat your oven to 325°F (163°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, spray it with non-stick cooking spray, and set it aside.
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Add the eggs and egg yolk one at a time, whisking after each addition. Stir in the vanilla paste (or vanilla extract).
Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Be careful not to overmix.
Pour the blondie batter into the prepared pan.
Create the cinnamon sugar swirl by combining the ground cinnamon and brown sugar. Sprinkle generous amounts of the cinnamon sugar mixture over the blondie batter. Use a toothpick to create big swirls.
Bake for 30 to 40 minutes or until the blondies are golden brown, set around the edges, and have slightly puffed up. This should take around 35 minutes. The center will still be a bit doughy, but they will continue to cook as they cool. Allow them to cool for about 30 minutes.
While the cinnamon roll blondies are cooling, prepare the cream cheese icing.
In a small microwaveable bowl, melt the butter.

For the cream cheese icing

In a stand mixer fitted with the paddle attachment, beat the cream cheese for about 30 seconds. Add the melted butter and continue beating. Then, add powdered sugar, vanilla extract, and a pinch of salt. Beat until well combined.
Once the cinnamon roll blondies are completely cool, drizzle them with the cream cheese glaze by putting the glaze in a ziplock bag and cut a small corner off.
Cut the blondies into 16 squares and enjoy!

Keyword cinnamon roll, cream cheese, blondies

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Easiest Cinnamon Roll Blondies