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Buttery, spicy, and chewy all at once, these cinnamon roll blondies pull together everything you love from classic cinnamon rolls and gooey blondie bars. You'll get a soft, chewy base, whirlpools of sweet cinnamon, and a generous swipe of tangy cream cheese frosting up top. My daughter first asked for "something cinnamon roll-ish, but not so much work" for her school fundraiser. These vanished before I could even try a second bite.
I always find myself making this whenever I want a wow-factor treat without spending forever in the kitchen. The cozy smell fills the house and honestly, that alone makes it worth whipping up.
Dreamy Ingredients
- Cream cheese: gives that classic tangy layer to cut the sweetness, and you'll get the best results with full-fat blocks
- All-purpose flour: makes the base chewy but still soft, holding everything together
- Light brown sugar: brings a deep, almost caramel-like taste that pairs perfectly with cinnamon
- Unsalted butter: keeps these bars rich and buttery, plus you decide how salty it is
- Ground cinnamon: the flavor powerhouse, so use a fresh jar if you can for serious aroma
Simple Steps to Bake
- Mix up the icing:
- Let your cream cheese soften—either on the counter or zap it for about 10 seconds. You want it smooth, not lumpy. Stir in just a bit of milk and powdered sugar first, then tweak it to get the frosting just how you like.
- Get the pan set:
- Line your pan with foil, letting the sides hang over to work like handles. Preheat the oven to 350°F while you're at it. Makes cleanup and removal much smoother.
- Bake to perfect:
- Bake between 21 and 24 minutes. You'll want the middle to jiggle just a touch and the edges a bit golden. They'll keep setting as they cool, so don't overbake.
- Whip up the cinnamon mixture:
- Simmer butter and brown sugar together for 2 to 3 minutes until smooth. Keep an eye on it since it can burn fast. Once off the heat, stir in cinnamon (this keeps it extra flavorful).
- Make the blondie batter:
- Blend your melted butter and brown sugar for about a minute, making it glossy and a tad thick. Only add egg and vanilla when it looks just right.
- Add your swirl:
- Pile the cinnamon mixture on and gently drag a knife or spoon through—less swirling means more ribboned cinnamon pockets instead of blending it all together.
The swirled cinnamon is what takes these over the top. Instead of just tossing dry cinnamon in, warming it together with butter and sugar makes those big, gooey streaks and helps the flavor soak the whole bar. Even my husband, who usually asks for anything-but-cinnamon desserts, sneaks seconds when these are around.
Ideal Softness Every Time
Getting that just-right blondie chew is all about keeping an eye on your oven. Don’t expect cake or cookie vibes—these should wiggle a bit in the center when you pull them out and develop a thin, shiny top. Let them cool in the pan so they firm up just enough. No more undercooked middles or dry outsides!
Personalize Away
It’s easy to make these your own thing. For crunch, mix in half a cup of roasted walnuts or pecans. Want more decadence? Add a handful of white chocolate chips. Toss in a little extra cinnamon for bold flavor, or swap in pumpkin spice for part of the flour come fall. Everybody loves a seasonal twist!
How to Serve
They're absolutely killer eaten straight up, but try one warm with ice cream for a next-level treat. Having brunch? They go great with coffee or chai. I sometimes plate small squares with fresh berries for a fancy touch at gatherings. For big parties, you can double up the batch and use a 9x13 pan—just bake it a bit longer, 5 to 7 extra minutes.
Keep It Fresh
Pop these into an airtight container and they’ll stay soft for about four days at room temp. Use parchment between layers so they don't stick. Freeze them for up to three months if you’re planning ahead. Thaw at room temp for an hour or microwave individual bars just 10 to 15 seconds for a warm treat if you’re in a hurry.
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Recipe FAQs
- → How do I know when the cinnamon roll blondies are done baking?
You’ll know they’re ready when the tops puff up, the sides look golden, and the middle still jiggles slightly. Usually that’s about 21-24 minutes at 350°F. Don’t let them go too long or they’ll get dry—they set up more as they cool down.
- → Can I make these cinnamon roll blondies ahead of time?
Absolutely! Make them a day or two before you need them. They keep fine in a sealed container at room temp for a day, but you can pop them in the fridge to stay fresh longer. Wait to slather on the icing until you’re about to serve for the best look.
- → What's the best technique for creating the cinnamon swirl pattern?
After drizzling or spooning the cinnamon mix onto the batter, grab a sharp knife and swirl with a figure-8 or wiggle the tip around on the top. Don’t dig too deep—just swirl near the surface for eye-catching swirls. Less swirling keeps the pattern bold, more makes it wispy.
- → How should I store leftover cinnamon roll blondies?
Just tuck any extras in a sealed container. They’ll stay fresh on the counter for a couple days or in the fridge up to 5 days, since there’s cream cheese frosting. Want to freeze them? Go for it—just let them thaw at room temp before munching.
- → Can I double this recipe for a larger batch?
You sure can—just use a 9x13-inch pan if you double up. They’ll need a bit more oven time, like 5-7 extra minutes, but still keep an eye out for firm edges and a bit of jiggle in the middle. Stick in a toothpick to check if it’s set but not raw.
- → What's the best way to cut these blondies into neat squares?
Let them cool off all the way before you start slicing. Use a sharp knife, wiping it off between each cut. Want perfectly tidy bars? Chill them in the fridge for half an hour after cooling—they’ll slice up even slicker.