Cinnamon Roll Blondies are a wonderful breakfast treat that combine the delicious flavors of cinnamon rolls with a moist, chewy blondie then topped with a decadent cream cheese swirl. Whether you are making these for a weekend brunch or holiday treat these will be a favorite you will make over and over again.
I love a good breakfast or brunch recipe. Although these blondies could also be a great dessert, I love to serve them in the mornings. I especially think they are great to serve with brunch. No brunch is complete without a something a little sweet on the plate. Something like these Cinnamon Roll Blondies or this Homemade Monkey Bread, Cinnamon Sugar Mini Muffins, Blueberry Muffins my favorite Southern Style Fried Apples.
How do you make Cinnamon Roll Blondies:
Pastry with Cinnamon Sugar Swirl:
- unsalted butter, melted and cooled
- sugar
- brown sugar
- egg
- vanilla extract
- baking powder
- salt
- cinnamon
- all-purpose flour
Icing:
- cream cheese
- heavy cream
- powder sugar
- vanilla extract
- salt
Instructions:
1. Preheat the oven to 350°F.
2. Line an 8 x 8 baking pan with parchment paper and grease lightly.
3. In a large mixing bowl, mix together the melted butter, white and brown sugar using a whisk.
4. Then add the eggs, yolk, and vanilla extract and blend well.
5. Sift together the baking powder, salt, cinnamon, and flour in a separate bowl.
6. Slowly add the wet ingredients into the dry and mix together just until there are no clumps of dry ingredients left. Be careful to not over mix the ingredients.
7. Pour the batter into the baking tray.
8. To make the cinnamon sugar you need to combine the sugar and cinnamon and place spoonfuls of the mixture on top of the batter. Use a knife or a fork to recreate cinnamon roll swirls in the batter.
9. Bake for 30 minutes or until the blondies are golden brown, set on the edges but still slightly soft in the middle, and risen.
10. Remove from the oven and let cool (blondies will continue to cook for a bit more while cooling).
11. For the cream cheese icing combine in a small bowl the cream cheese, heavy cream, powdered sugar, vanilla, and salt. Whisk until everything is well-combined and smooth.
12. Remove the cooled blondies from the pan and drizzle with the cream cheese icing and cut into 9 squares.
Variations and substitutions:
- This recipe makes an 8×8 inch pan to make a 9×13 inch pan double the recipe.
- Want to add a little something extra to these blondies? Try adding a cup of: walnuts, pecans, raisins, or toffee bits.
- You do no have to include the cream cheese drizzle or you can cover the whole blondie with the cream cheese mixture. Either way these are delish!
Why do my blondies have a cakey texture?
If your blondies have a cakey texture you most likely have over-mixed the batter.
When you mix a batter you are adding air to the mixture and this creates a lighter crumb making it less dense and more fluffy.
The easiest way to avoid over mixing when making blondies or even brownies is to mix the batter by hand with either a large spoon or whisk.
How to store:
Room Temperature: If you have not added the cream cheese frosting these Cinnamon Roll Blondies can be kept in an air tight container on the counter for 2-3 days. If you have added the cream cheese frosting it is recommend to these in the fridge.
Refrigerator: Store in a container with a lid or in a single layer in a zip top bag. These blondies will keep 5-7 days in the fridge.
Freezer: These cream cheese frosting does not freeze and thaw well so I recommend if you freeze these blondies that you do so without the frosting. Instead thaw the blondies on the counter for a couple of hours and then top with freshly made frosting.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Looking for more delicious breakfast ideas? You’ll love these:
English Muffin Breakfast Pizzas
Happy Baking Y’all!
Susanne
Cinnamon Roll Blondies
Ingredients
- ½ cup unsalted butter melted and cooled
- ½ cup white granulated sugar
- ½ cup packed brown sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
For cinnamon sugar swirl
- ½ cup packed brown sugar
- 1 tablespoon butter
- 1 tablespoon cinnamon
For the icing
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
Preheat the oven to 350°F.
-
Line an 8 x 8 baking pan with parchment paper and grease lightly.
-
In a large mixing bowl, mix together the melted butter, white and brown sugar using a mixer.
-
Then add the eggs, yolk, and vanilla extract and blend well.
-
Sift together the baking powder, salt, cinnamon, and flour in a separate bowl.
-
Slowly add the wet ingredients into the dry and mix together just until there are no clumps of dry ingredients left. DO NOT overmix.
-
Pour the batter into the baking tray.
-
To make the cinnamon sugar you need to combine the sugar and cinnamon and place spoonfuls of the mixture on top of the batter. Use a knife or a fork to recreate cinnamon roll swirls in the batter.
-
Bake for 30 minutes or until the blondies are golden brown, set on the edges but still slightly soft in the middle, and risen. Remove from the oven and let cool (blondies will continue to cook for a bit more while cooling).
-
For the cream cheese icing combine in a small bowl the cream cheese, heavy cream, powdered sugar, vanilla, and salt. Whisk until everything is well-combined and smooth.
-
Remove the cooled blondies from the pan and drizzle with the cream cheese icing and cut into 9 squares.
Recipe Notes
Recipe notes:
- To keep the blondies moist and chewy, do not over mix the batter. Just mix until there are no clumps then stop.
- If the cream cheese icing doesn’t appear to be of drizzling consistency, try microwaving it in short bursts to melt it a bit.
-Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes
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