Cinnamon Roll Blondies
Cinnamon Roll Blondies blend buttery blondie batter with warm cinnamon swirl and a soft cream-cheese icing, perfect for busy weeknights or after-school treats.
Ingredients
Main Ingredients
- 160 g unsalted butter, softened Room temperature makes creaming easier.
- 165 g light brown sugar Adds moisture and a caramel note.
- 100 g granulated sugar Balances sweetness and helps the top crisp.
- 1 large egg Binds the batter and keeps blondies tender.
- 1 large egg yolk Adds richness and chew.
- 1 tsp vanilla extract Flavor booster.
- 210 g plain flour Structure for the blondie.
- 1 tsp ground cinnamon For a warm hint of spice.
For the Cinnamon Swirl
- 70 g light brown sugar Mixed with cinnamon for the swirl.
- 2 tbsp ground cinnamon Concentrated cinnamon layer.
- 50 g unsalted butter, melted Loosens the swirl.
For the Cream Cheese Icing
- 60 g butter, softened For body and flavor.
- 110 g cream cheese, softened Gives a classic cinnamon-roll tang.
- 1 tsp vanilla extract (for icing) Rounds out the frosting.
- 250 g icing sugar, sifted Sweetens and thickens the frosting.
Optional Add-ons
- 50–75 g chopped nuts (walnuts or pecans) For crunch on half the pan.
- drizzle of caramel sauce For extra indulgence.
- sprinkle of flaky sea salt A contrast that makes the flavors pop.
- 50–75 g mini chocolate chips Keep them on one side if needed.
- 1 pinch nutmeg or cardamom For subtle warm depth.
Instructions
Preheat and Prep
- Preheat the oven to 170°C (fan) and grease an 8x8 inch baking tin lined with parchment paper.
Cream the Butter and Sugars
- In a large bowl, beat the softened butter with light brown sugar and granulated sugar until slightly fluffy.
Add Eggs and Vanilla
- Mix in the large egg, egg yolk, and vanilla extract until combined.
Fold in Dry Ingredients
- Stir in plain flour and ground cinnamon until just incorporated.
Make the Cinnamon Swirl
- Mix the light brown sugar, ground cinnamon, and melted butter in a small bowl to form a loose paste.
Layer and Swirl
- Pour blondie batter into the prepared tin and add dollops of the swirl mixture. Swirl using a knife.
Bake
- Bake for 20–30 minutes until edges are golden and center is set.
Make the Icing
- Beat the softened butter with cream cheese, vanilla extract, and icing sugar until smooth.
Finish and Cool
- Cool blondies in the pan for 15–20 minutes, then remove and spread cream cheese icing.
Slice and Serve
- Cut into squares and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 4–5 days. You can freeze the blondies for later use.