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Once you sink your teeth into these Cinnamon Roll Blondies, there's no turning back. These soft and chewy cinnamon blondies are topped with a silky cream cheese frosting.

Cinnamon Roll Blondies


  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 20 minnutes
  • Total Time: 15 minute
  • Yield: 12-15 bars

Description

These soft and chewy cinnamon roll blondies are topped with a silky cream cheese frosting.


Ingredients

For the blondies:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the frosting:

  • 2 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream or milk
  • Cinnamon for garnish

Instructions

  1. For the blondies: Preheat the oven to 350° F. Spray a 9-inch by 13-inch pan with cooking spray.
  2. In a large, microwave safe bowl, melt the butter, one stick at a time for about 30 seconds or until completely melted.
  3. In a large mixing bowl, combined the melted butter and brown sugar and beat until well mixed.
  4. Next, add the eggs, one at a time and mixing each one completely. Then add the vanilla and beat it into the batter.
  5. In a separate bowl, combine the remaining dry ingredients: flour, cinnamon, baking soda and salt and gently whisk to combine. Slowly add the dry ingredients to the batter and mix until combined and a thick batter has formed.
  6. Spread the blondie batter in the prepared baking pan, spreading evenly.
  7. Bake at 350° F for 18-22 minutes. The dough will rise in the middle and be slightly crispy on the edges. To test for doneness, stick a toothpick into the center of the bars. If the toothpick comes out clean, the blondies should be done. Remove from the oven and cool completely.
  8. For the frosting: In your mixing bowl, combined the softened butter and cream cheese and beat until well combined.
  9. Next add the powdered sugar and the vanilla extract and continuing beating until smooth. Add the heavy cream as needed to create a smooth and creamy texture. Spread evenly over the cooled bars and sprinkle with cinnamon as desired.
  10. I suggest these bars to be refrigerated once they are frosted and allow them to come to room temperature for 20-30 minutes before serving.

Notes

Reprinted with permission from Hayley Parker, author of Two in One Desserts