Description
Delight in these Cinnamon Roll Blondies, a perfect fusion of cinnamon roll flavors and rich blondie texture. Soft, chewy, and swirled with cinnamon spice, topped with a sweet glaze that makes every bite irresistible. Ideal for breakfast or a cozy dessert treat.
Ingredients
Scale
For the Blondies:
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the blondies don’t stick and bake evenly.
- Prepare the Blondie Batter: In a large bowl, combine the melted unsalted butter with the light brown and granulated sugars, mixing until creamy and smooth. Add the eggs one at a time, stirring well after each addition to incorporate properly, then blend in the vanilla extract thoroughly.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and ground cinnamon to evenly distribute the leavening agent and spice.
- Combine the Wet and Dry Ingredients: Gradually fold the dry mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the blondies.
- Assemble the Blondies: Pour half of the batter into the prepared pan and sprinkle with a pinch of cinnamon for extra flavor. Pour the remaining batter on top and use a knife to gently swirl through the batter, creating a cinnamon marble effect.
- Bake the Blondies: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean, indicating they’re perfectly cooked.
- Glaze and Serve: Allow the blondies to cool completely in the pan. Whisk together powdered sugar and milk until smooth to create the glaze. Drizzle generously over the cooled blondies before slicing and serving to add a sweet finishing touch.
Notes
- For a richer flavor, use browned butter instead of melted butter.
- Make sure the blondies are fully cooled before glazing to prevent the glaze from melting off.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Feel free to add chopped nuts or chocolate chips to the batter for added texture.
