Cinnamon Roll Blondies With Vanilla Glaze
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When the baking mood strikes, go with it. If you’re putting on your inner chef hat and craving something different than classic chocolate chip cookies or brownies, look no further than our cinnamon roll blondies.
They’re a twist on a twist! Blondies are a classic twist on brownies, and our blondies recipe is a twist on the cinnamon roll. All twisted around? Don’t worry. This blondies recipe is easier than it sounds and can be whipped up in 30 minutes.
All the delicious flavors of a cinnamon roll are combined into these ridiculously easy, gooey and chewy cinnamon roll blondies.
What makes them so good:
Delicious, real dairy.
Filled with fresh butter, these cinnamon roll blondies taste rich and delicious because they are made with real dairy straight from the family farm.
Filled with cinnamon-y goodness.
Swirled with cinnamon filling, the flavor of cinnamon is incorporated throughout — just like traditional cinnamon rolls.
Topped with a light glaze.
While we love a good cream cheese frosting, this recipe features a light vanilla glaze that pairs perfectly with the uber-sweet filling.
If you need more fall baking inspiration, we have you covered. Try one of these fall-inspired desserts:
Did you know?
Blondies are occasionally referred to as “blonde brownies” because they are made just like regular brownies but without any chocolate.
Cinnamon Roll Blondies with Vanilla Glaze
Start to finish: 30 minutes
Impresses: 16
Ingredients
For the cinnamon filling:
4 tablespoons unsalted butter, softened
½ cup dark brown sugar, packed
1 tablespoon cinnamon
For the blondie batter:
⅔ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup + 2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
For the vanilla glaze:
1 cup powdered sugar
2–3 tablespoons whole milk
½ teaspoon vanilla extract
Method
Line a square 8-by-8-inch baking pan with parchment paper, and heat oven to 350 F.
For the cinnamon filling:
In a small bowl, cream together softened butter, dark brown sugar and cinnamon until combined. Set aside.
For the blondie batter:
In a large bowl, whisk together light brown sugar, granulated sugar, egg, egg yolk and vanilla extract until light and fluffy, about 1 minute. Slowly stream in hot, melted butter, whisking constantly until combined.
Fold in flour, baking powder and salt until just combined. Pour ½ the batter into the lined pan and use an offset spatula to evenly fill the pan. Dollop ½ of the cinnamon filling on top with a spoon, and then spread
the remainder of the blondie batter on top of it. Dollop the other ½ of the cinnamon filling on top, and then use a toothpick or skewer to swirl everything together.
Bake 15–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it. Let cool completely on a wire rack.
For the vanilla glaze:
Whisk together powdered sugar, milk and vanilla extract until smooth. When the cinnamon roll blondies are cool, cut into 16 pieces, drizzle with the vanilla glaze and enjoy.
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