Description
Delight in the rich and buttery goodness of Cinnamon Roll Blondies, a scrumptious twist on classic blondies with warm cinnamon swirls and a sweet glaze. Perfect for a cozy dessert or a special treat, these blondies combine the soft texture of a cinnamon roll with the ease of a bar cookie.
Ingredients
Scale
For the Blondies:
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the blondies don’t stick during baking.
- Prepare the Blondie Batter: In a large bowl, mix the melted butter with the brown and granulated sugars until creamy and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated for a rich flavor base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon to evenly distribute the leavening and spice.
- Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients mixture until just combined to avoid overmixing and achieve a tender crumb.
- Assemble the Blondies: Pour half of the batter into the prepared pan and sprinkle a little extra cinnamon on top for enhanced flavor. Then pour the remaining batter on top and gently swirl with a knife to create a beautiful cinnamon marble effect throughout the blondies.
- Bake the Blondies: Bake in the preheated oven for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean, ensuring the blondies are fully baked but moist.
- Glaze and Serve: Once the blondies have cooled completely in the pan, whisk together powdered sugar and milk to form a smooth glaze. Drizzle this sweet glaze evenly over the top, then cut into squares and serve for a delightful cinnamon roll experience in blondie form.
Notes
- Ensure the butter is fully melted and cooled slightly before mixing to prevent cooking the eggs prematurely.
- Do not overmix the batter once you add the dry ingredients to maintain a tender texture.
- Allow the blondies to cool completely before glazing to avoid melting the glaze.
- For a dairy-free version, substitute butter with a plant-based alternative and use a milk substitute like almond or oat milk.
- Storage: Keep leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
