Cinnamon Roll Blondies

5 from 1 vote
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Today I’m sharing one of my most favorite blondies ever: Cinnamon Roll Blondies! These are one of my favorite EASY blondie recipes full of brown sugar and cinnamon and topped with a cream cheese frosting. These are heavenly and everyone asks me for this easy cookie bar recipe.

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Cinnamon Roll Blondies - this easy blondie recipe is FILLED with cinnamon and topped with cream cheese icing, just like a cinnamon roll!

Okay, these blondies are nondescript. They’re brown. They’re kind of ugly and, well, boring looking if we’re being totally honest. There’s no chocolate, no gooey caramel, no peanut butter. But…they’re still my absolute favorite blondies I’ve ever made!

I made these a few months ago and have been putting of sharing them. They’re so…brown. And…boring, like I said. (I know, I’m not selling these right at all!) But then I included them with these and these and these and these in a brownies and bar “cake” for my mom’s birthday. We all dug into the gooey chocolate and peanut butter first, because, obviously. Then we ate these Cinnamon Roll Blondies. And my mom loved them. Jordan loved them. I already knew I loved them because I’d eaten half the pan before packing them.

There’s something about the rich blondie and the warm cinnamon that is just…right. And then they’re frosted with cream cheese frosting! It’s like a cinnamon roll…in blondie form.

Sometimes, you can’t judge a book by it’s cover.

Cinnamon Roll Blondies Recipe

How to Make Cinnamon Roll Blondies

This recipe starts with my basic blondie recipe which is my favorite bar cookie recipe ever. It’s got butter and 2 full cups of brown sugar in it. That makes them stay super soft and gives them a very rich cookie taste. To make them like a cinnamon roll, I added a hefty dose of cinnamon to the batter, then baked them as normal. I absolutely love cinnamon. The warmth and flavor it adds to anything is my favorite – and it’s good all year long.

The one thing about this Cinnamon Roll Blondies recipe: you can’t over bake it. You have to take it out when it’s still a little under done so you get that gooey center. The bars taste amazing just by themselves, but then I did something to take them to the next level: I added a cream cheese frosting.

The. Best.

Cinnamon Roll Blondies - this easy blondie recipe is FILLED with cinnamon and topped with cream cheese icing, just like a cinnamon roll!

I couldn’t get enough of these Cinnamon Roll Blondies. I wanted to swim in the frosting and then gobble all the bars. As it was, I froze the ones I didn’t take to my mom, but that’s not helping me: the brown sugar makes them soft even when frozen.

I’m in such trouble, you guys. #yogapantsforever

Cinnamon Roll Blondies

These Cinnamon Roll Blondies are an easy blondie recipe full of cinnamon topped with cream cheese icing just like a pan of cinnamon rolls!
5 from 1 vote
Total Time 45 minutes
Yield 24 bars
Serving Size 1 bar

Ingredients

  • 2 cups brown sugar
  • 1/2 cup + 2 tablespoons softened unsalted butter divided
  • 2 large eggs
  • 1 tablespoon + 1 teaspoon vanilla extract divided
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1-2 teaspoons heavy whipping cream

Instructions

  • Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
  • Cream brown sugar and 1/2 cup butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and 1 tablespoon vanilla and beat until combined. Add cinnamon, baking powder, salt, and flour and mix.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Bake for about 18-22 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before frosting.
  • To make frosting: cream butter and cream cheese with a hand mixer until smooth. Slowly mix in the the powdered sugar and 1 teaspoon vanilla. Add 1 teaspoon heavy whipping cream and mix until smooth, adding more as needed for desired consistency. Frost the cooled bars, then cut into squares.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 1 month.

Nutrition Information

Serving: 1bar | Calories: 200kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 891mg | Fiber: 1g | Sugar: 26g

Nutritional information not guaranteed to be accurate

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36 CommentsLeave a comment or review

  1. how long would these bake for if I make them in an 8″ x 8″ pan? (that would be half right? or would it be a 9″ x 9″ pan?
    thanks so much

  2. Just put these in the oven. I’m wondering why the need for foil? I was thinking the foil might shred a bit when cutting into squares and I HATE foil in my mouth!

  3. These look amazing! I’m going to make them ASAP. One question, does the icing harden at all, or does it stay completely soft? I would want to pack them up in a box, but I’m unsure if I’d be able to stack them. Thanks so much! 

    1. It doesn’t get hard but dries a bit. If you want to stack them, I’d chill them first and then use layers of wax paper between them!

  4. I was a little disappointed in these.. I cooked for 20 minutes and took them out because of your multiple warnings not to overcook.. I wish you had some type of guideline for how much jiggle was ok because after cooling and attempting to cut, I found they were severly undercooked and were a mushy mess. The edge pieces were the only edible ones, and while they were delicious I’m going to say something quite blasphemous…. With the frosting they were just too sweet. And this is coming from someone who eats a pint of Ben & Jerry’s in one sitting. Maybe it was just an off day for me but I don’t think I’ll be attempting these again .

    On another note , I disagree with what everyone is saying on the visual appeal. Yours turned out absolutely gorgeous and are well worthy of a blog post! Some hints on how you made the cool swirling effect with the frosting would be nice! 

    1. I’ve never cooked these blondies more than 20 minutes or so, but I did give an 18-22 minute range to allow for differences in oven temperature. I take them out once the edges look done and the center is just a bit jiggly, not liquid, but soft. If they were still that underdone after 20 minutes, that would be strange. By any chance, have you checked your oven temperature lately? Did you make any changes to the recipe/pan size?

      As for the frosting, it’s cream cheese frosting, so it’ll be sweet. If you find it too sweet in the future, you can add some extra salt to help counterbalance.