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!
Servings 24 bars
- 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
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.
Serving: 1bar | Calories: 200kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 891mg | Fiber: 1g | Sugar: 26g