Cinnamon Roll Blondies + Video
Honestly. These cinnamon roll blondies worked out better than I could have hoped.
I mean, I figured that a ribbon of buttery cinnamon swirl running through a gooey, rich blondie couldn’t be bad. But even I was surprised at the result. It was beyond. What I ever imagined. SO GOOD.
Before I continue with this thought. I have a video tutorial for these cinnamon roll blondies here for you. Go ahead:
Or, watch it on YouTube.
Now lessssbereal. I could have just as easily slash accurately titled this post “cinnamon swirl blondies.” But “cinnamon roll blondies” sounds so much better, aye?
And, just like cinnamon rolls, these rich blondies have a buttery cinnamon filling and a vanilla glaze. Maybe not a cream cheese frosting, but a glaze nevertheless.
A glaze that consists of confectioners sugar and vanilla extract and milk. Das it.
The glaze jacks these easy blondies up a couple notches (and they’re already so many notches high) and complements our cinnamon roll theme nicely.
But I’m skipping ahead.
Let’s talk about the blondie base.
It’s super quick and easy. Melt butter, then whisk in brown sugar, an egg, and vanilla extract. Sir in flour, salt, and baking soda. And finished.
These cinnamon roll blondies are rich and soft and gooey and chewy and dense and buttery and perfecto.
Next up, the cinnamon swirl.
It’s melted butter. Brown sugar. And cinnamon.
Mix that together, dollop it over the blondie dough, swirl it in, and off to the oven the blondies go.
Despite the extra cinnamon swirl step, these cinnamon roll blondies are still so quick and easy to make. Even with the glaze, which requires one extra minute and obvs can me made whilst the blondies are baking and/or cooling.
I LUV how customizable blondies are. It makes things so fun. So many options. So many variations. The opportunities are endless, when it comes to blondie flavors and add-ins.
I mean, okay, cookies are the same way. But brownies aren’t. Brownies aren’t nearly as versatile. And that’s where blondies have an edge, despite their lack of chocolate flavor.
Vanilla ain’t vanilla when it comes to blondies, if youknowwhatimsaying.
I think I may just go ahead and say that these cinnamon roll blondies are my current favorite blondies.
And that means that they knock out these espresso blondies, these cookies and cream blondies, these lemon blondies, these salted caramel blondies, and even these brown butter chocolate chunk blondies!!! And these are all highly formidable challengers, I should add.
Soft and gooey. Rich and chewy. Buttery and dense. Cinnamon-y and vanilla-y. Quick and easy.
Cinnamon Roll blondies - imma go to town on you.
Cinnamon Roll Blondies
Yield: about 20 blondies
1/2 cup (1 stick) butter, melted
3/4 cup dark brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup packed flour
1/2 teaspoon salt
1/8 teaspoon baking soda
Cinnamon Swirl:
2 tablespoons melted butter
1/4 cup brown sugar, packed
1 1/2 teaspoons cinnamon
Glaze:
3/4 cup confectioners sugar
1 teaspoon vanilla extract
1-2 tablespoons milk
1. Preheat oven to 350 F. Line an 8" square baking pan with parchment paper, leaving some excess hanging over the rim for easy removal later.
3. Melt the butter and add to a large bowl. Stir in brown sugar until combined. Whisk in egg and vanilla extract vigorously until smooth.
4. Pour flour, salt, and baking soda over wet ingredients and stir until just combined. Spread batter evenly into prepared pan.
5. In a small bowl, mix together the cinnamon swirl ingredients. Drop dollops of mixture over the dough, then use back of a spoon to swirl into the dough.
6. Bake for 22-26 minutes, until edges are just golden and toothpick inserted comes out just clean. Let blondies cool in pan before lifting them out by the excess parchment paper.
7. In a small bowl, whisk together glaze ingredients until a thick yet pourable consistency forms. Drizzle glaze over cooled blondies, then slice into bars of desired size.
