WHAT’S FOR Dessert?
Cinnamon Roll Blondies
Rated 0 out of 5
COOK TIME
22 min
TOTAL TIME
32 min
SERVINGS
24 bars
This easy recipe for Cinnamon Roll Blondies combines everything you love about soft and sweet cinnamon rolls with the fun of a chewy blondie bar. Topped with a thick layer of cream cheese frosting, they’re the perfect way to get that cinnamon roll flavor without making them from scratch!
I’m a sucker for homemade cinnamon rolls, but let’s be honest, making yeast dough isn’t always happening over here. Mixing dough, waiting for it to rise, then waiting some more isn’t exactly what I’m reaching for when I want dessert. These chewy cinnamon roll blondies give you all those warm cinnamon roll flavors in about 30 minutes, and that’s a pretty good trade!
This recipe comes together with simple pantry staples like butter, brown sugar, cinnamon, flour, and vanilla, then gets topped with a rich cream cheese frosting that takes everything over the top. The batter is made right on the stovetop in one saucepan before it’s spread into a baking dish and baked. Once the bars have cooled, all that’s left is frosting them and slicing them into perfect little bars.
Cinnamon roll bars are perfect for fall and winter holidays, brunch, bake sales, or just because it’s Tuesday and you want something sweet with your coffee. They also happen to make your kitchen smell amazing while they bake, which is never a bad thing. Every time I make these, someone sneaks a piece before the frosting is even finished and honestly, I can’t blame them!
Ingredients You’ll Need
Butter – Melted butter gives these blondies their rich and buttery flavor and chewy texture.
Brown Sugar – Adds moisture, sweetness, and that caramel-like flavor that makes blondies different from traditional brownies. Light or dark brown sugar both work, though dark brown sugar gives an even deeper molasses flavor.
Eggs – Gives the bars structure while keeping the bars soft and chewy. Let the butter mixture cool slightly before whisking them in so the eggs blend in smoothly.
Vanilla Extract – Vanilla rounds out the warm cinnamon flavor and gives the bars that homemade bakery-style taste.
Ground Cinnamon – This is the main flavor that transforms these from ordinary blondies into something that tastes like the middle of a cinnamon roll.
Baking Soda – Gives the blondies just enough lift while keeping them soft and dense instead of cakey.
Salt – A little salt balances the sweetness and brings out all the warm buttery flavors.
All-Purpose Flour – Gives the bars their structure without making them dry.
Cream Cheese Frosting
Butter – Softened butter creates a rich, creamy frosting that spreads easily over the cooled blondies.
Cream Cheese – Full-fat cream cheese gives the frosting that classic tangy flavor everyone expects from a cinnamon roll.
Vanilla Extract – Vanilla ties the frosting together and complements all of the cinnamon in the bars.
Powdered Sugar – Powdered sugar sweetens the frosting while keeping it smooth and fluffy.
Salt – Just a pinch keeps the frosting balanced and prevents it from tasting overly sweet.
Heavy Cream or Milk – A splash helps thin the frosting to the perfect spreading consistency. Start with less and add more only if needed.
How To Make Cinnamon Roll Blondies
Prepare the pan: Preheat the oven to 350F. Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving a little overhang on the sides for easy removal.
Make the blondie base: Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar until smooth and combined, then remove the pan from the heat before whisking in the eggs one at a time followed by the vanilla.
Finish the batter: Stir in the cinnamon, baking soda, salt, and flour until no dry streaks remain. The batter will be thick, which is exactly what you want.
Bake the blondies: Spread the batter evenly into the prepared pan. Bake for 20 to 22 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs attached.
Cool completely: Let the blondies cool completely in the pan before frosting. This helps the bars finish setting up and keeps the frosting thick instead of melting into the bars.
Make the cream cheese frosting: Beat together the softened butter, cream cheese, and vanilla until smooth. Mix in the powdered sugar, salt, and enough heavy cream or milk to create a creamy, spreadable frosting.
Frost and serve: Spread the frosting evenly over the cooled blondies before slicing into bars. Wipe your knife clean between cuts for neat slices. Enjoy!
Expert Tips
Melt the butter gently instead of letting it brown. Brown butter is delicious, but it changes the cinnamon roll flavor too much.
Remove the saucepan from the heat before adding the eggs. This gives the butter mixture a chance to cool slightly so the eggs incorporate smoothly.
Whisk the brown sugar into the butter until the mixture looks glossy. That extra minute helps create a smoother blondie texture.
Stop mixing once the flour disappears. Overmixing develops gluten, which can make blondies firmer instead of perfectly chewy.
Spread the batter with a lightly greased offset spatula or the back of a spoon. Since the batter is thick, this makes getting an even layer much easier.
Pull the blondies from the oven when there are still a few moist crumbs on the toothpick. They’ll continue baking slightly as they cool.
Beat the butter and cream cheese together before adding the powdered sugar. Starting with a smooth base creates a silky frosting without lumps.
Let the blondies cool completely before frosting them. Warm bars will soften the frosting and make it difficult to spread evenly.
Refrigerate the frosted blondies for about 20 minutes before slicing if you want cleaner, bakery-style edges.
Wipe your knife clean every few cuts. It makes a surprising difference in how neat the finished bars look.
Ways To Customize
Whether you’re adding a little crunch, extra spice, or another layer of sweetness, there are plenty of ways to switch them up!
Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, chopped pecans, chopped walnuts, toffee bits, mini chocolate chips, raisins, dried cranberries, diced apples, shredded coconut, caramel bits, chopped dates, chopped almonds, macadamia nuts, chopped pistachios, crushed pretzels, pecan pieces, toffee candy pieces
Extracts: Maple extract, almond extract, butter extract, rum extract, vanilla bean paste, coffee extract, cinnamon extract, orange extract, bourbon vanilla
Spices: Nutmeg, pumpkin pie spice, apple pie spice, ginger, cardamom, cloves, allspice, chai spice,
Toppings: Chopped pecans, chopped walnuts, caramel drizzle, maple glaze, white chocolate drizzle, crushed Biscoff cookies, cinnamon sugar, flaky sea salt, toffee bits, toasted coconut, chopped toffee bars, cinnamon chips, maple sugar, crushed graham crackers, cookie crumbs, candied pecans, sprinkles, freeze-dried apples, chopped almonds
Storage Instructions
Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. They taste delicious cold, but letting them sit at room temperature for about 15 minutes before serving softens the frosting and brings back that fresh-baked texture. They can be frozen without the frosting for up to 3 months. Once thawed, frost them just before serving for the best texture.
FAQ
Why did my blondies turn out cakey instead of chewy?
Chewy blondies come from using melted butter and avoiding overbaking. Pull them from the oven when a toothpick still has a few moist crumbs attached because they’ll continue baking as they cool.
Can I make these Cinnamon Roll Blondies ahead of time?
They’re actually even better the next day after the flavors have had time to settle. Bake the blondies a day ahead, let them cool completely, frost them, and refrigerate until you’re ready to serve.
Why do I need to let the blondies cool before frosting them?
Cream cheese frosting softens quickly from residual heat. Cooling the blondies completely keeps the frosting thick, creamy, and easy to spread instead of melting into the bars.
What’s the easiest way to get clean slices?
Refrigerate the frosted blondies for about 20 to 30 minutes before cutting. Use a sharp knife and wipe it clean between slices for bakery-style bars.
Do these taste more like blondies or cinnamon rolls?
They have the rich, chewy texture of a blondie with all the warm cinnamon flavor and cream cheese frosting you’d expect from a cinnamon roll. If your favorite bite of a cinnamon roll is the gooey middle, you’re going to love these!
More Cinnamon Desserts
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Cinnamon Roll Blondies
These cinnamon roll blondies are all the best flavors and textures of the inside of a cinnamon roll in a much easier bar form. So good!
Ingredients
BARS
16 tablespoons (2 sticks) butter
2 cups brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
FROSTING
2 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups powdered sugar
pinch of salt
2 to 3 tablespoons heavy cream or milk
Instructions
1. Preheat your oven to 350 degrees. Spray a 9-x-13-inch rectangular baking pan with cooking spray. Set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar until combined.
- Turn heat off and then whisk in the eggs, one at a time, followed by the vanilla. Whisk in the cinnamon, baking soda, salt and flour until a thick batter has formed.
- Spread the batter into the prepared pan in an even layer and bake for 20-22 minutes, until a toothpick inserted near the center comes out clean or with moist crumbs. Remove from the oven to cool completely.
- FROSTING: Beat together the butter, cream cheese, and vanilla in a medium bowl, using an electric mixer, until combined. Beat in the powdered sugar, salt and milk or heavy cream until all smooth and combined.
- Cut into bars and enjoy these addictive and delicious treat!
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2 Responses
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10 out of 5 stars! These are amazing! Super good & addicting.
(How should these be stored)-
So happy you liked them!! So addicting, I agree! I store mine in an airtight container or I put foil or plastic wrap over the top of the baking pan. They are good for about a week.
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2 Responses
10 out of 5 stars! These are amazing! Super good & addicting.
(How should these be stored)
So happy you liked them!! So addicting, I agree! I store mine in an airtight container or I put foil or plastic wrap over the top of the baking pan. They are good for about a week.