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