Gooey Cinnamon Roll Blondies

This buttery cinnamon roll blondie recipe combines two favorite desserts in one irresistible treat. The soft, chewy blondie base swirled with warm cinnamon sugar and topped with cream cheese icing creates the perfect balance of flavors in every bite. I originally created these when my daughter requested something "like cinnamon rolls but easier" for her bake sale, and they disappeared within minutes.

I keep coming back to this recipe whenever I need something impressive but don't want to spend hours in the kitchen. The aroma that fills your home while these are baking is worth making them for that alone.

Ingredients

• Unsalted butter: gives these blondies their rich, tender texture while allowing you to control the salt content
• Light brown sugar: provides a caramel-like flavor that enhances the warm spice notes
• All-purpose flour: creates the perfect structure for a chewy yet tender blondie
• Ground cinnamon: is the star flavor so use the freshest you can find for the most aromatic experience
• Cream cheese: adds tanginess to balance the sweetness use full-fat for the creamiest results

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F and line your square pan with foil for easy removal. Be sure to leave some overhang on the sides to create handles for lifting the finished blondies.

Create the blondie base:

Whisk the melted butter and brown sugar for a full minute this creates the chewy texture we want. The mixture should look smooth and slightly thickened before adding the egg and vanilla.

Make the cinnamon swirl:

Melt the butter and brown sugar together until completely smooth. This usually takes about 2-3 minutes over medium heat. Watch carefully as this mixture can burn quickly. The cinnamon gets added off-heat to preserve its aromatic qualities.

Create the swirl pattern:

When adding the cinnamon mixture, resist the urge to over-swirl. The figure-8 motion creates beautiful ribbons of cinnamon throughout the blondies. Less swirling means more distinct pockets of cinnamon goodness.

Bake with care:

The 21-24 minute bake time is critical. Look for slightly puffed edges that are just beginning to brown and a center that still jiggles slightly. They will continue to set as they cool.

Mix the icing:

Allow the cream cheese to come to room temperature or even soften it in the microwave for 10 seconds. This ensures a smooth icing without lumps. Start with less powdered sugar and milk, then adjust to your desired thickness.

The cinnamon swirl is truly what makes this recipe special. I discovered that heating the cinnamon mixture first rather than just sprinkling dry cinnamon creates those gorgeous ribbons of flavor that permeate the entire bar. My husband, who typically reaches for chocolate desserts, always steals an extra piece when I make these.

The Perfect Texture Balance

Achieving the ideal blondie texture requires careful attention to baking time. Unlike cookies or cakes, blondies should maintain a slightly fudgy center while developing a thin, crackly top. The center will still have a slight jiggle when you remove them from the oven, which is exactly what you want. As they cool, they'll set to the perfect consistency that's neither too cakey nor too dense. I've found that allowing them to cool completely in the pan before removing gives the best results.

Make It Your Own

While this recipe is perfect as written, you can easily add your own twist. Fold in a half cup of toasted chopped pecans or walnuts to the blondie base for added crunch. White chocolate chips make a delicious addition, complementing the cinnamon flavor beautifully. For a more intense cinnamon experience, add a quarter teaspoon to the blondie batter as well. During fall, I sometimes replace a tablespoon of the flour with pumpkin pie spice for a seasonal variation that everyone loves.

Serving Suggestions

These blondies are delicious on their own, but they become even more special when served warm with a scoop of vanilla ice cream. The contrast between the warm, spicy blondie and cold, creamy ice cream is divine. For brunch, serve them alongside a hot cup of coffee or chai tea. I've also found they make an impressive dessert when cut into smaller squares and arranged on a platter with fresh berries for color. If serving at a party, consider doubling the recipe and baking in a 9x13 pan, increasing the baking time by about 5-7 minutes.

Storage Tips

These blondies maintain their wonderful texture for up to 4 days at room temperature when stored in an airtight container. Layer them between sheets of parchment paper to prevent sticking. For longer storage, these freeze beautifully for up to 3 months. I often make a double batch and freeze half for unexpected guests or late-night cravings. Allow them to thaw at room temperature for about an hour before serving. If you want to refresh them, warm individual squares in the microwave for 10-15 seconds before serving.

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Recipe FAQs

→ How do I know when the cinnamon roll blondies are done baking?

The blondies are done when they puff up slightly, the edges set and begin to brown, while the center still has a slight jiggle. This typically takes 21-24 minutes in a 350°F oven. Avoid overbaking as this will dry them out - they'll continue to set as they cool.

→ Can I make these cinnamon roll blondies ahead of time?

Yes! These blondies can be made 1-2 days in advance. Store them in an airtight container at room temperature if serving within 24 hours, or refrigerate for longer freshness. The cream cheese icing can be added just before serving for the best presentation.

→ What's the best technique for creating the cinnamon swirl pattern?

After dolloping or drizzling the cinnamon mixture over the blondie batter, use the tip of a sharp knife to create swirls with a figure-8 motion. For more distinct swirls, use less swirling. Be careful not to swirl too deeply - stay near the surface for the prettiest pattern.

→ How should I store leftover cinnamon roll blondies?

Store leftover blondies in an airtight container. They'll keep at room temperature for 2-3 days or in the refrigerator for up to 5 days due to the cream cheese icing. You can also freeze them for up to 3 months - just thaw at room temperature before serving.

→ Can I double this recipe for a larger batch?

Yes, you can double the recipe and bake in a 9x13-inch pan. You'll need to increase the baking time by approximately 5-7 minutes, but still look for the same visual cues - set edges and slightly jiggly center. Always check with a toothpick to ensure the center isn't raw.

→ What's the best way to cut these blondies into neat squares?

For the cleanest cuts, ensure the blondies are completely cool before slicing. Use a sharp knife and wipe it clean between cuts. For extra precision, refrigerate the blondies for 30 minutes after they've cooled to room temperature, which will firm them up slightly.