Say hello to the love child of a cinnamon roll and a blondie! Perfectly crunchy cinnamon-sugar goodness swirled throughout a chewy, gooey blondie bar. It doesn’t get much better than this!
You should know that I’m a huge fan of the cinnamon roll. If it weren’t apparent enough through the obsessive use of cinnamon in my recipes, the name of this blog should have tipped you off!
I love everything about those sweetly spiced rolls. The fluffy, buttery yeast pastry, the hypnotic dark swirl of cinnamon sugar, and the drippy cream cheese frosting are totally worth a couple of hours it takes to make them. I’m not ashamed to admit that I am guilty of eating an entire pan of fresh cinnamon rolls to myself. It only happened once, but it happened. Can you blame me?! They’re so delicious!
I am a little disappointed in myself, though. For a woman who claims she can’t get enough of cinnamon rolls, there is a serious lack of roll recipes — or even cinnamon roll themed recipes — on my blog. While these pecan pumpkin spice rolls are pretty darn good, they don’t deserve to have the entire category to themselves. But don’t worry, today is the day we begin to rectify this faux pas!
Starting with these cinnamon roll blondies!
What’s your favorite part of a cinnamon roll? The frosting? The cinnamon-sugar to roll ratio? Mine is a little specific. You know when you flip over a cinnamon roll and it has that crispy, crunchy bit of sugary cinnamony delight stuck to the bottom? The bit that’s oozed out of the roll and caramelized on the pan? That is my favorite part. I always save the middle of the roll for last because of that crunchy bit. I love it. It’s also probably why I have a thing for crunchy topped muffins and streusel.
When I decided to make these blondies, I knew I had to replicate that cinnamon-sugar crunch. I needed that bit to be present or I just couldn’t call this a cinnamon roll blondie. It wouldn’t have been right.
I’m very pleased with how these blondies turned out! The base is my simple blondie recipe that yields a perfectly moist, buttery, fudgy bar every single time. I really should dedicate an entire post to this base recipe because it’s really that good.
The cinnamon swirl is where it’s at. It elevates the recipe to a whole new level. I used a boatload of cinnamon in that swirl though, so if you’re not as big of a fan of cinnamon as I am, you may want to cut it back to a single tablespoon. I’m probably growing numb to the taste. I’ll have to start using cup measures soon!
The best part is the top of the bar. You remember that crunchy bit I was talking about? It’s all over the top of this blondie! The extra butter helps to caramelize the cinnamon-sugar mixture on the top and creates that signature crunch you usually find at the bottom of a cinnamon roll. Pure heaven, I tell ya.
Seriously, I am so excited for you to try these bars. Please tell me you will, and we can all remain the best of friends. Okay? Okay.
If you make my Cinnamon Roll Blondies recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Blondie Ingredients ½ cup (113g) unsalted butter, melted and cooled Cinnamon Swirl Ingredients ¼ cup (56g) unsalted butter, softened Cream Cheese Frosting Ingredients (Optional): 125g cream cheese, room temperature This blondie will keep sealed in an airtight container at room temperature for up to 3 days. Unfrosted, it will keep up to 1 week.
How do you make Cinnamon Roll Blondies
¾ cup natural brown sugar
1 egg, room temperature
2 tsp pure vanilla extract
¼ tsp salt
1 cup unbleached all-purpose flour
4 tbsp raw cane sugar
1½ tbsp ground cinnamon
2 tbsp heavy cream
1 tsp pure vanilla extract
1 cup confectioner’s sugar
Try out our Cinnamon Roll Blondies recipe and post your results below in the comments…
½ cup (113g) unsalted butter, melted and cooled
Cinnamon Swirl Ingredients
¼ cup (56g) unsalted butter, softened
Cream Cheese Frosting Ingredients (Optional):
125g cream cheese, room temperature
This blondie will keep sealed in an airtight container at room temperature for up to 3 days. Unfrosted, it will keep up to 1 week.