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Preheat the oven to 350°F.
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Line an 8 x 8 baking pan with parchment paper and grease lightly.
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In a large mixing bowl, mix together the melted butter, white and brown sugar using a mixer.
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Then add the eggs, yolk, and vanilla extract and blend well.
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Sift together the baking powder, salt, cinnamon, and flour in a separate bowl.
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Slowly add the wet ingredients into the dry and mix together just until there are no clumps of dry ingredients left. DO NOT overmix.
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Pour the batter into the baking tray.
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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.
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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).
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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.
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Remove the cooled blondies from the pan and drizzle with the cream cheese icing and cut into 9 squares.