Chewy Cinnamon Roll Blondies with Cream Cheese Icing
The Ultimate Cinnamon Roll Blondies: A Chewy, Gooey Delight
Have you ever wished you could capture the soul of a warm, spicy cinnamon roll and the dense, chewy delight of a fudgy blondie in a single bake? We’re here to tell you that this dream is now a delicious reality. We’ve developed a recipe that perfectly fuses these two beloved treats into one unforgettable dessert, guaranteed to make your home smell absolutely divine. Allow us to introduce you to Cinnamon Roll Blondies, a treat we’re sure will become your new obsession.
This recipe delivers the very essence of a cinnamon bun—from the rich brown sugar and aromatic spice to the classic cream cheese topping—all packed into a convenient, easy-to-slice bar. We’ve done away with the need for yeast, proving times, and intricate shaping, offering all that wonderful flavour in a much shorter time. It’s the ideal cinnamon bun dessert for those moments when you need a sweet indulgence without any fuss. For novices and expert bakers alike, we’re confident these blondies are a simple journey to pure baking satisfaction.
Why You’ll Love This Recipe
- A Perfect Hybrid Treat: You get the deep, buttery, caramel-like notes of a great blondie beautifully merged with the addictive cinnamon-sugar filling and zesty glaze of a cinnamon roll. It’s a match made in heaven.
- Effortless and Fast: These are exceptionally easy cinnamon blondies to prepare. With no yeast, kneading, or rising time, you can satisfy your craving and be enjoying a warm blondie in less than an hour.
- Supremely Chewy and Moist: Our secret to an incredibly fudgy texture lies in using nutty brown butter and an additional egg yolk. This combination guarantees a blondie that is wonderfully dense, moist, and never cakey.
- Wonderful for Any Occasion: These visually appealing bars are made for sharing. Bring a batch to a gathering, offer them at a party, or simply treat yourself alongside a hot drink for a comforting afternoon break. They are certain to win over everyone.
Ingredients
To make these irresistible blondies, we have organised the ingredients into three key parts: the blondie batter, the cinnamon ribbon, and the signature cream cheese icing. This makes it straightforward to gather everything you need before you begin.
- For the Blondie Base:
- 170g (¾ cup) unsalted butter
- 200g (1 cup) light brown soft sugar, packed
- 50g (¼ cup) caster sugar
- 1 large egg, plus 1 large egg yolk
- 1 tsp vanilla extract
- 185g (1 ½ cups) plain flour
- 1 tsp cornflour (cornstarch)
- ½ tsp baking powder
- ¼ tsp salt
- For the Cinnamon Swirl:
- 50g (¼ cup) light brown soft sugar, packed
- 1 ½ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- For the Cream Cheese Glaze:
- 115g (½ cup) full-fat cream cheese, softened
- 120g (1 cup) icing sugar, sifted
- 1-2 tbsp milk or double cream
- ½ tsp vanilla extract
How to Make the Perfect Cinnamon Roll Blondies
Creating these blondies is a delightful and straightforward affair. We will walk you through every step, from preparing the wonderfully nutty brown butter base to adding the final touch of luscious glaze. Let’s start baking!
Step 1: Prepare Your Tin and Brown the Butter
First, let’s get everything in order. Set your oven to preheat at 175°C (160°C Fan / Gas Mark 4). Grease and line an 8-inch (20cm) square baking tin with parchment paper, allowing a little to hang over the sides. This overhang will serve as a handy ‘sling’ to lift the blondies out effortlessly once they have cooled.
Now for the game-changing element of this recipe: brown butter. In a light-coloured saucepan, melt 170g of unsalted butter over a medium flame. As it heats, it will foam and sizzle. Gently swirl the pan from time to time for even cooking. After a few minutes, the sizzling will quieten, and you’ll notice little golden-brown bits appearing at the bottom. The aroma will be wonderfully nutty and rich. Take it off the heat right away and transfer it to a large bowl to halt the browning. This step imparts a remarkable depth of flavour that simple melted butter cannot replicate. For a masterclass on this technique, King Arthur Baking offers a fantastic guide to browning butter.
Step 2: Mix the Blondie Batter
Into the bowl with your fragrant brown butter, add the light brown and caster sugars. Whisk everything together until it is well incorporated. At this point, the mixture will appear dark and somewhat coarse. Next, beat in the whole egg, the extra yolk, and the vanilla extract. Whisk with energy for a minute or so, until the mixture transforms into a smoother, glossier, and lighter-coloured batter. This is key to achieving that desirable crackly top.
In a separate bowl, combine the plain flour, cornflour, baking powder, and salt. Add this dry mixture to your wet ingredients, and use a spatula to gently fold it all together until just combined. It’s vital not to overmix here. Overworking the batter develops gluten, which results in a tough, cake-like texture instead of the fudgy perfection we’re after. Stop mixing as soon as the last flour streaks disappear.
Step 3: Create the Cinnamon Swirl and Assemble
It’s time for the element that truly defines our blondies. In a small bowl, combine the 50g of brown sugar with the 1 ½ tsp of ground cinnamon. Stir in the 2 tbsp of melted butter to form a thick, paste-like filling for your swirl.
Spoon approximately two-thirds of the blondie batter into your lined tin, spreading it out evenly. Dot the surface with small spoonfuls of the cinnamon mixture. Follow this by adding the rest of the blondie batter in dollops, placing it in the spaces between the cinnamon filling. Take a knife or skewer and gently draw it through the layers to create a marbled pattern. Be careful not to over-swirl; just a few movements will result in beautiful blondie bars with cinnamon swirl. If you enjoy simple traybakes packed with flavour, we think you’ll also adore our Biscoff Rice Krispie Treats!
Step 4: Bake and Cool
Transfer the tin to your preheated oven and bake for 25–30 minutes. The blondies are ready when the edges are golden and firm, and the centre is just set but retains a slight softness. A skewer inserted into the middle should emerge with some moist, fudgy crumbs, but no liquid batter. We find it’s always best to err on the side of underbaking to ensure that signature gooey middle.
Allow the blondies to cool entirely in the tin on a wire rack. We admit this requires patience, but it is a crucial step. Cooling allows the blondies to set fully, which makes them much easier to slice and helps develop that perfect fudgy consistency. These are especially comforting on a chilly day, much like our heartwarming Apple Cider Whoopie Pies.
Step 5: Prepare the Glaze and Serve
As the blondies cool, you can prepare the cream cheese glaze. In a bowl, beat the softened cream cheese with a whisk or an electric mixer until it’s perfectly smooth. Sift in the icing sugar and mix on a low speed to combine, then increase the speed until the glaze is silky. Stir in the vanilla and 1 tablespoon of milk or cream. Continue to mix, adding more milk a teaspoon at a time, until it reaches a lovely, drizzly consistency.
Once the blondies have cooled completely, use the parchment paper sling to lift the slab from the tin. Drizzle the glaze artfully over the top. Allow the glaze to set for 15-20 minutes before cutting into squares. Just like that, you have a batch of decadent sweet pastry bars ready to be enjoyed.
FAQ
A Sweet Conclusion to Your Baking Adventure
We are truly confident that these Cinnamon Roll Blondies are destined to become a firm favourite in your collection of recipes. They represent the ultimate marriage of two classic bakes, offering incredible flavour and texture with surprisingly little effort. The combination of a chewy, rich base, an aromatic cinnamon ribbon, and a tangy cream cheese topping creates a truly harmonious treat. It’s proof that sometimes the most wonderful creations are a blend of the things we already love.
So, the next time a craving for something sweet, comforting, and utterly delightful strikes, we hope you’ll give this recipe a go. We cannot wait for you to experience the sheer joy of pulling these golden, fragrant bars out of your oven. If you bake them, do let us know! We would love to see your creations, so please leave a comment or tag us on social media.
Recipe Card
Ingredients
- For the Blondie:
- 170g (¾ cup) unsalted butter
- 200g (1 cup) light brown soft sugar, packed
- 50g (¼ cup) caster sugar
- 1 large egg, plus 1 large egg yolk
- 1 tsp vanilla extract
- 185g (1 ½ cups) plain flour
- 1 tsp cornflour (cornstarch)
- ½ tsp baking powder
- ¼ tsp salt
- For the Cinnamon Swirl:
- 50g (¼ cup) light brown soft sugar, packed
- 1 ½ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- For the Cream Cheese Glaze:
- 115g (½ cup) full-fat cream cheese, softened
- 120g (1 cup) icing sugar, sifted
- 1-2 tbsp milk or double cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 175°C (160°C Fan) and line an 8-inch square tin with parchment paper. Brown 170g of butter in a saucepan until nutty, then pour into a large bowl.
- Whisk the brown and caster sugars into the butter. Beat in the egg, egg yolk, and vanilla until glossy. In a separate bowl, mix the flour, cornflour, baking powder, and salt, then fold the dry ingredients into the wet until just combined.
- Make the cinnamon swirl paste by mixing 50g brown sugar, cinnamon, and 2 tbsp melted butter. Spread ⅔ of the blondie batter into the tin, dot with the cinnamon paste, top with the remaining batter, and swirl with a knife.
- Bake for 25-30 minutes, until the center is just set but still soft. Cool completely in the tin on a wire rack.
- Prepare the glaze by beating the softened cream cheese until smooth. Mix in the sifted icing sugar, vanilla, and 1-2 tbsp of milk until it reaches a drizzly consistency.
- Drizzle the glaze over the completely cooled blondies. Allow the glaze to set for 15-20 minutes before lifting from the tin and slicing into squares.
