Cinnamon Sugar Blondies
Capture the warm, comforting flavors of a cinnamon roll in these irresistible Cinnamon Sugar Blondies, a perfect dessert for summer gatherings or cozy evenings. Ready in just 30 minutes, these soft, chewy blondies feature a buttery brown sugar base, a gooey cinnamon swirl, and an optional creamy cheese icing. Easy to make with pantry staples, this Cinnamon Sugar Blondies recipe is a crowd-pleasing dessert that’s ideal for picnics, barbecues, or satisfying sweet cravings. Follow our simple recipe to create this delightful treat!
Ingredients
For the Blondie Base:
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar packed
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cinnamon Swirl:
- 2 tbsp unsalted butter cut into pieces
- 1/4 cup light brown sugar packed
- 1 1/2 tsp ground cinnamon
- Pinch of salt
For the Cream Cheese Icing (Optional):
- 2 oz cream cheese very soft (almost melted)
- 3-4 tbsp powdered sugar sifted if lumpy
- 1-2 tbsp milk
- Few drops of vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal, and spray with non-stick spray.
- Make the Blondie Batter: In a large bowl, whisk 1/2 cup melted butter and 3/4 cup brown sugar for 1 minute until smooth. Whisk in 1 egg and 1/2 tsp vanilla extract. Sprinkle 1 1/3 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt over the mixture; stir with a rubber spatula until just combined. Spread batter evenly into the prepared pan.
- Prepare the Cinnamon Swirl: In a small saucepan over medium heat, melt 2 tbsp butter with 1/4 cup brown sugar, whisking until smooth and dissolved. Remove from heat and stir in 1 1/2 tsp cinnamon and a pinch of salt. Dollop or drizzle over the blondie batter, then use a knife to gently swirl (use a figure-8 motion for a subtle swirl, avoiding deep mixing).
- Bake: Bake for 21-24 minutes, until the edges are set, slightly browned, and the center has a slight jiggle (avoid overbaking). Cool completely in the pan on a wire rack.
- Make Cream Cheese Icing (Optional): Using a whisk or hand mixer, stir 2 oz soft cream cheese until smooth. Add 3-4 tbsp powdered sugar, 1-2 tbsp milk, and a few drops of vanilla extract, adjusting with more sugar to thicken or milk to thin. Drizzle over cooled blondies.
- Serve: Lift blondies from the pan using the foil overhang, cut into 16 squares, and serve as a cozy dessert, perfect with coffee or ice cream.
Notes
- Don’t Overbake: Remove when the center is slightly soft to ensure a chewy texture in this dessert.
- Line the Pan: Use foil or parchment for easy removal and cleanup.
- Subtle Swirl: Swirl the cinnamon mixture lightly for a distinct contrast rather than fully mixing.
- Cool Completely: Let blondies cool before icing to achieve the perfect fudgy consistency.
- Adjust Icing: Skip the icing for a simpler dessert or double it for extra decadence.