Cinnamon Roll Blondies

It’s 5:30 p.m., the kids are arguing about homework and snacks, and you’ve just walked in after a long day — I get it. Weeknights often mean limited time, picky eaters, and a desire for something comforting that doesn’t take forever. This Cinnamon Roll Blondies recipe is quick, forgiving, and reliably loved by kids and adults alike, so you can get dinner or dessert on the table fast without adding stress.

A Quick Look at This Cinnamon Roll Blondies Recipe

Cinnamon Roll Blondies blend buttery blondie batter with warm cinnamon swirl and a soft cream-cheese icing — two favorite flavors that kids and grown-ups both reach for. The recipe uses common pantry staples like butter, brown sugar, flour, and cinnamon, and it bakes in one 8×8 inch pan for minimal cleanup. It’s fast: about 10–15 minutes of hands-on time and 20–30 minutes in the oven, making it perfect for busy weeknights or after-school treats. I promise it’s forgiving — you don’t need strict measuring skills to get a tasty result.

Ingredients You’ll Need for Cinnamon Roll Blondies

Here I break the full ingredient list into the essentials you should have, a few optional add-ons for variety, and useful substitutions and shortcuts when time is tight.

Essentials

• 160g unsalted butter, softened — the base for the blondie batter (room temperature makes creaming easier).
• 165g light brown sugar — adds moisture and that caramel, molasses-note essential for blondies.
• 100g granulated sugar — balances sweetness and helps the top crisp.
• 1 large egg — binds the batter and keeps blondies tender.
• 1 egg yolk — adds richness and chew.
• 1 tsp vanilla extract — simple flavor booster the whole family recognizes.
• 210g plain flour — the structure for the blondie (all-purpose works fine).
• 1 tsp ground cinnamon — mixed into the batter for a warm hint of spice.

For the cinnamon swirl:

• 70g light brown sugar — mixed with cinnamon for the swirl’s goo.
• 2 tbsp ground cinnamon — the concentrated cinnamon layer kids love.
• 50g unsalted butter, melted — loosens the swirl so it ribbons through the batter.

For the cream cheese icing:

• 60g butter, softened — for body and flavor.
• 110g cream cheese, softened — gives that classic cinnamon-roll tang.
• 1 tsp vanilla extract (for icing) — rounds out the frosting.
• 250g icing sugar, sifted — sweetens and thickens the frosting to spreadable consistency.

Optional Add-ons

• Chopped nuts (walnuts or pecans), 50–75g — for crunch on half the pan if your family likes texture.
• A drizzle of caramel sauce — for extra indulgence when you have a little more time.
• A sprinkle of flaky sea salt after baking — a tiny contrast that makes the flavors pop.
• Mini chocolate chips, 50–75g — keep them on one side if some kids prefer plain blondies.
• A pinch of nutmeg or cardamom (in addition to cinnamon) — subtle warm depth for grown-up palates.

Substitutions and Shortcuts

• Butter: You can use salted butter; reduce added salt elsewhere (I usually skip adding extra salt if I use salted). For a faster route, swap melted butter in the batter — it’ll make the blondies denser but still delicious.
• Sugars: If you only have dark brown sugar, it’ll work fine and add deeper caramel notes. If you need to cut down sweetness a bit, reduce the granulated sugar by 10–15g.
• Flour: Plain (all-purpose) flour is standard. For a slightly cakier texture, replace 30g with plain whole wheat flour, but expect a slight change in color and density.
• Eggs: For a quick egg-split skip (if you don’t want to separate), use 2 large eggs total (instead of 1 egg + 1 yolk); the blondies will be a touch cakier but still tasty.
• Cream cheese icing: If you’re short on time, use store-bought cream cheese frosting and thin it with a tablespoon of milk to make it spreadable. For dairy-free families, use a dairy-free cream cheese and vegan butter substitute.
• Make-ahead batter: You can mix the dry and wet components separately ahead of time and combine shortly before baking. Store-bought cinnamon sugar mix can replace the swirl mix in a pinch.
• Pan: If you don’t have an 8×8 inch tin, a similar-sized pan will work; baking time may shift slightly — check for doneness sooner.

How to Make Cinnamon Roll Blondies Step-by-Step

I’ll keep each step short and practical so you can get through this quickly — and clean as you go to save time. The method is forgiving: exact precision isn’t required for great results.

1. Preheat and prep

   • Set the oven to 170°C (fan). Grease an 8×8 inch (20×20 cm) baking tin and line it with parchment paper so the blondies lift out cleanly. This saves washing a sticky pan later.

2. Cream the butter and sugars

   • In a large bowl, beat 160g softened unsalted butter with 165g light brown sugar and 100g granulated sugar until light and slightly fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand. Don’t stress if it’s not perfect; you just want it smooth and combined.

3. Add eggs and vanilla

   • Mix in 1 large egg, 1 egg yolk, and 1 tsp vanilla extract until evenly combined. Scrape the bowl once so everything integrates.

4. Fold in dry ingredients

   • Stir in 210g plain flour and 1 tsp ground cinnamon until just incorporated. Over-mixing will make the blondies tougher, so stop when you no longer see dry streaks.

5. Make the cinnamon swirl

   • In a small bowl, mix 70g light brown sugar, 2 tbsp ground cinnamon, and 50g melted unsalted butter until it forms a loose paste. If it’s too dry, add a teaspoon of warm water or melted butter.

6. Layer and swirl

   • Pour the blondie batter into the prepared tin and smooth the top. Add dollops of the swirl mixture over the batter, then run a knife or skewer through the batter in an S or figure-eight motion to create a marbled effect. No need to be precise — rustic swirls are part of the charm.

7. Bake

   • Bake 20–30 minutes at 170°C (fan). Check at 20 minutes: the edges should be golden and the center should look set with a slight wobble. An inserted toothpick should come out with a few moist crumbs, not wet batter.

8. Make the cream cheese icing while the blondies cool

   • Beat 60g softened butter with 110g cream cheese, 1 tsp vanilla extract, and 250g sifted icing sugar until smooth and spreadable. If it’s too thick, add 1–2 teaspoons of milk; if too thin, add a little more icing sugar.

9. Finish and cool

   • Allow the blondies to cool in the pan for 15–20 minutes, then lift them out using the parchment. Spread the cream cheese icing while the blondies are slightly warm so it spreads easily but won’t all melt off.

10. Slice and serve

• Cut into 9–12 squares depending on how indulgent you want them to be. Store leftovers in an airtight container in the fridge for up to 4–5 days.

Time-saving tips included:

• Line the tin with parchment the night before and keep in the kitchen — instant prep.
• Use a bowl dishwasher-safe for creaming, so you can rinse and pop it in afterward.
• Make the icing in the same bowl once you’ve used the batter bowl — fewer dishes.
• You can bake while helping with homework; the oven does the heavy lifting.

Common Mistakes to Avoid

A little planning prevents stress and keeps dinner (or dessert) pleasant. These mistakes slow things down, make more cleanup, or create family pushback — here’s how I help you avoid them.

Mistake 1: Over-mixing the batter

Over-mixing makes blondies dense and tough. I tell families to mix just until there are no dry flour streaks. Use a rubber spatula to fold gently — this keeps the texture tender and minimizes hands-on time.

Mistake 2: Skipping the parchment or greasing step

Not lining or greasing the pan leads to sticky blondies and a frustrating clean-up. Spend two extra minutes to line the tin with parchment and you’ll lift the whole slab out cleanly and slice neatly — less stress, fewer dishes.

Mistake 3: Frosting too soon or too late

Putting cream cheese icing on piping-hot blondies melts it into a puddle; waiting too long makes it hard to spread. I recommend cooling for 15–20 minutes, then spreading while still slightly warm. If you must rush, thin the icing with a teaspoon of milk so it spreads without tearing the surface.

Serving Suggestions for Cinnamon Roll Blondies

This dessert doubles as a quick after-school snack or a cozy ending to a weeknight dinner. Here are easy ways to serve and pair it so the whole family is happy with minimal fuss.

Kid-friendly sides and pairings

• Apple slices or banana halves on the side add fresh fruit without extra prep.
• A small glass of milk or a warm mug of cocoa makes this feel like an easy, family-friendly treat.
• Serve small squares with a scoop of vanilla ice cream for a weekend upgrade that takes seconds.

Easy add-ons and assembly ideas

• Toasted pecans or a light drizzle of caramel over each square for older kids and parents.
• Make “blondie sandwiches” by spreading a thin layer of extra cream cheese icing between two small squares — fun for kids to assemble.
• Turn leftovers into a parfait: crumble blondies into a jar, layer with yogurt and fruit for an instant breakfast or snack.

Minimal-prep serving tools

• Use a pizza cutter to slice neat squares without a lot of fuss.
• Keep a small offset spatula or butter knife handy to spread icing quickly.
• Store finished squares on a plate covered with a clean towel for no-fuss countertop serving for up to a few hours; move to the fridge if it’s hot.

Conclusion

I know how valuable time is on busy nights, and Cinnamon Roll Blondies are one of those recipes I trust to deliver comfort with minimal effort — they’re quick to make, forgiving if you’re multitasking, and loved by most kids. If you want to compare technique or see another take on the swirl and icing ratios, I often check a tested version like a Cinnamon Roll Blondies recipe at Broma Bakery for inspiration. For a family-friendly variation with detailed photos, this version at The Girl Who Ate Everything’s Cinnamon Roll Blondies is a helpful visual guide. Try the recipe this week — I think you’ll be surprised how often your family asks for it again.

FAQs About Cinnamon Roll Blondies