Are blondies meant to be gooey in the middle?

It depends on your preference! I like my blondies to have more of a chewy, cookie-bar texture. If you prefer a gooier blondie, consider leaving the bars slightly underbaked. They should still set up as they cool.

Why did my blondies turn out cakey?

If your cinnamon roll blondies turn out cakey instead of chewy, there’s a chance that they’re overbaked. If you’re unsure, it’s better to leave them a little underbaked and let them set up in the fridge. Another reason for cakey blondies is overmeasuring. I recommend using a kitchen scale or measuring the flour by spooning it into the measuring cup (never scoop straight from the bag!).

Why did my blondies sink in the middle?

Overmixing once the eggs are added can lead to more air in the batter, leading the finished blondies to sink in the middle. The next reason for sinking is underbaking. If the center hasn’t baked through when the blondies come out of the oven, it’ll fall as the bars cool. Leave your blondies in for a bit longer next time!

Cinnamon Roll Blondies | Beyond Frosting

Cinnamon Roll Blondies

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Author: Julianne Dell
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 12-15 bars
Category: Bars
Method: Oven
Cuisine: American

Description

These cinnamon roll blondies are a buttery, chewy blondie recipe swirled with cinnamon sugar. They’re easy to make with all the flavors of a fluffy cinnamon roll!

Ingredients

For the cookie bars

10 tablespoons (141g) Unsalted butter, melted
1 ¾ cups (384g) Light brown sugar, packed
2 large eggs
2 teaspoon (10ml) Pure vanilla extract
1 ½ cup (180g) All-purpose flour
1 tablespoon (9.5g) Corn starch
1 teaspoon (5g) Ground cinnamon
¾ tsp Baking powder
½ teaspoon Salt

For the cinnamon swirl

3 tablespoons (42g) unsalted butter, melted
2 tablespoons (28g) Light brown sugar
1 tablespoon (12g) Granulated sugar
2 teaspoons (5g) All-purpose flour
1 teaspoon (5g) Ground cinnamon

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Instructions

Preheat the oven to 350°F. Spray an 8-inch pan with cooking spray and then line with parchment paper and set aside.
Combine the butter with the sugar; beat together until well combined. Next add the eggs and vanilla extract and beat until well combined.
Add the dry ingredients to the bowl and beat just until combined and a dough forms.
Prepare the cinnamon by combining all the ingredients in a bowl and mixing to combine.
Press ½ the dough in the prepared pan and spread evenly. Drizzle 2/3 of the cinnamon swirl up and down the pan and gently swirl with a knife. Top with the remaining blondie dough and drizzle the remaining cinnamon mix on top, gently swirl. Bake at 350°F for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Cool completely prior to cutting.

Equipment

8-inch square baking pan

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Notes

Optional ad-ins: ¾ cup white or cinnamon chips
Optional topping: Drizzle with a simple vanilla icing or make a half batch of cream cheese frosting

Storing:

Storing. Wait until they’ve cooled completely and then transfer them to an airtight container. They’ll keep at room temperature for up to 5 days.
Freezing. Freeze-cooled blondies in an airtight container and thaw them to room temperature before eating. If you’re not freezing them individually wrapped, I recommend stacking them with parchment paper between layers to keep the bars from sticking.

Nutrition

Serving Size: 1 bar
Calories: 308
Sugar: 31 g
Sodium: 120.1 mg
Fat: 13.4 g
Carbohydrates: 44.8 g
Fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 64.1 mg

Find it online: https://beyondfrosting.com/cinnamon-roll-blondies/