A rich, chewy dessert bar that brings together the best parts of cinnamon rolls in one irresistible treat. These Cinnamon Roll Blondies blend buttery brown sugar batter with a sweet cinnamon swirl and are topped with a tangy cream cheese icing. It’s everything I love about a cinnamon roll, but in an easy-to-make bar form.
Why You’ll Love This Recipe
I love how this recipe takes the nostalgic flavor of classic cinnamon rolls and simplifies it into a blondie that’s perfect for any occasion. The buttery base, cinnamon sugar swirl, and creamy icing combine into a melt-in-your-mouth texture with layers of flavor. It’s quick to whip up, easy to slice and share, and always a crowd-pleaser. Whether I’m hosting brunch, making a treat for the office, or just indulging at home, these blondies never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, melted
2 large eggs
1 ½ cups brown sugar
2 tsp vanilla extract
2 cups all‑purpose flour
½ tsp salt
For the cinnamon swirl:
½ cup brown sugar
1 tbsp cinnamon
¼ cup butter, melted
For the cream‑cheese icing:
4 oz cream cheese, softened
1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Directions
I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
In a large bowl, I mix melted butter with brown sugar, then stir in the eggs and vanilla extract until smooth.
I fold in the flour and salt until just combined, making sure not to overmix the batter.
In a separate bowl, I stir together the swirl ingredients—brown sugar, cinnamon, and melted butter—until they form a sandy texture.
I spread the blondie batter evenly into the prepared baking dish, then drop spoonfuls of the cinnamon swirl mixture on top. Using a knife, I gently swirl it through the batter.
I bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
Once baked, I let the blondies cool completely.
For the icing, I beat the cream cheese until smooth, then mix in the powdered sugar, milk, and vanilla until it reaches a drizzle consistency.
I drizzle the icing over the cooled blondies, cut them into bars, and serve.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 12 bars
Calories: 300 kcal per serving
Variations
Add nuts: I like adding chopped pecans or walnuts to the batter for a bit of crunch.
Gluten-free option: I swap in a 1:1 gluten-free baking flour to keep things celiac-friendly.
Extra spice: Sometimes I add a pinch of nutmeg or cardamom to the cinnamon swirl for more warmth.
Maple twist: A splash of maple extract in the icing brings a cozy fall vibe.
No icing: I skip the cream cheese drizzle when I want a less sweet finish or serve them warm with ice cream instead.
Storage/Reheating
I store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If I want to keep them longer, I wrap each bar individually and freeze them for up to 2 months. To reheat, I microwave a single bar for about 15–20 seconds or warm them in a low oven (300°F) for 5–7 minutes.
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FAQs
How do I know when the blondies are done baking?
I look for golden edges and check the center with a toothpick. If it comes out with moist crumbs (not wet batter), they’re ready.
Can I use a hand mixer for the batter?
Yes, but I usually just stir by hand to avoid overmixing. The batter comes together easily without a mixer.
Can I make these without cream cheese?
Definitely. I either skip the icing or use a simple glaze made from powdered sugar, milk, and vanilla.
Are these more like brownies or cake?
These blondies are chewy like brownies, not cakey. The texture is dense and buttery with a gooey swirl.
Can I double this recipe?
Yes, I double everything and bake it in a larger sheet pan. I just keep an eye on the bake time—it might need 5–10 extra minutes.
Conclusion
These Cinnamon Roll Blondies are the ultimate mashup of two comforting desserts—cinnamon rolls and blondies. I love how easy they are to make and how indulgent they taste with minimal effort. Whether I’m baking for a group or just treating myself, these bars deliver rich, spiced sweetness in every bite.
📖 Recipe:
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Cinnamon Roll Blondies
- Total Time: 45 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
A rich, chewy dessert bar that combines the buttery sweetness of blondies with a gooey cinnamon swirl and tangy cream cheese icing—everything you love about a cinnamon roll in an easy-to-make bar.
Ingredients
1 cup butter, melted
1 ½ cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
For the cinnamon swirl:
½ cup brown sugar
1 tbsp cinnamon
¼ cup butter, melted
For the cream cheese icing:
4 oz cream cheese, softened
1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
- In a large bowl, mix melted butter with brown sugar, then stir in the eggs and vanilla extract until smooth.
- Fold in the flour and salt until just combined. Do not overmix.
- In a separate bowl, mix the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter, until they form a sandy texture.
- Spread the blondie batter evenly in the prepared baking dish. Drop spoonfuls of the cinnamon swirl mixture on top and gently swirl it through the batter with a knife.
- Bake for 25 to 30 minutes, until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
- Allow the blondies to cool completely in the pan.
- For the icing, beat the cream cheese until smooth, then add powdered sugar, milk, and vanilla extract. Mix until a drizzling consistency is reached.
- Drizzle the icing over the cooled blondies, slice into bars, and serve.
Notes
Add chopped nuts like pecans or walnuts for crunch.
Use gluten-free 1:1 baking flour for a gluten-free version.
Enhance the spice with a pinch of nutmeg or cardamom.
Substitute maple extract in the icing for a fall-inspired twist.
Skip the icing for a less sweet version or serve warm with ice cream.
Store in an airtight container at room temperature for 3 days or refrigerated for up to 5 days. Freeze up to 2 months.
Reheat in microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
