Once you sink your teeth into one of these babies there’s no turning back. These soft and chewy cinnamon blondies are topped with a silky cream cheese frosting.
I’m so excited to be sharing these homemade Cinnamon Roll Blondies from my friend Hayley’s book Two in One Desserts. After the success of her first book, Out of the Box Desserts, Hayley is delivering more mouthwatering treats for you to try.
Everything is this book is a combination of two different types of flavors or desserts and fused into one. Some of the other recipes that sparked my interest are: Key Lime Pie Cake with Graham Cracker Whipped Cream, Donut Upside Down Cake, Crème Brule Cheesecake Bars and Billionaire Cheesecake Pie.
This book features very approachable recipes, a majority of which are semi-homemade, meaning they might start with a box mix or refrigerated pie or cookie dough. Hayley says that this book is something for everyone from novice chefs to seasoned bakers. There are also plenty of homemade recipes if that is more your thing.
When these were baking up in the oven the sweet aroma of cinnamon filled my kitchen. It was like baking cinnamon rolls but without all the waiting. It was quite a tease for my fiance who wasn’t eating sugar at the time.
Can you believe this is the first blondie recipe I’ve made for my blog?! Now I know what’s I’ve been missing out on. Blondies are basically like a brownie but without the chocolate. Plus these are made with only brown sugar and no white sugar. They’re heavenly.
These bars are soft and chewy and full of flavor. There’s plenty of cinnamon to go around but also hints of vanilla and brown sugar.
Once these babies cool down you’ll be smothering them with a creamy vanilla cream cheese frosting. This is a straightforward cream cheese frosting. I don’t think the recipe called for these to be refrigerated but I did anyway.
This recipe is very versatile so I imagine you could certainly make alterations to the frosting or even throw some cinnamon chips in the bars to make them your own.
When it comes to recipes like these, it’s easy to prepare the bars in advance which will freeze well and then frost them before serving. I like to cut the bars and freeze them on a pan for 2 hours before I wrap and bag them. This helps to prevent freezer burn.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
These soft and chewy cinnamon roll blondies are topped with a silky cream cheese frosting.
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
- For the blondies: Preheat the oven to 350° F. Spray a 9-inch by 13-inch pan with cooking spray.
- In a large, microwave safe bowl, melt the butter, one stick at a time for about 30 seconds or until completely melted.
- In a large mixing bowl, combined the melted butter and brown sugar and beat until well mixed.
- Next, add the eggs, one at a time and mixing each one completely. Then add the vanilla and beat it into the batter.
- 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.
- Spread the blondie batter in the prepared baking pan, spreading evenly.
- 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.
- For the frosting: In your mixing bowl, combined the softened butter and cream cheese and beat until well combined.
- 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.
- 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.
Reprinted with permission from Hayley Parker, author of Two in One Desserts
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