These Cinnamon Roll Blondies are thick and chewy with a sweet cinnamon sugar layer swirled throughout.
Cinnamon Roll Blondies
Just a quick word on these Cinnamon Roll Blondies, since this is probably the whole reason you’re here.
If you need a quick dessert recipe to take to a potluck or party, these will be a hit, and they’re a little more unique than your average brownie or chocolate chip cookie bar.
They stir up and bake quickly, look pretty with the vanilla glaze drizzle and are soft, chewy and full of cinnamon flavor.
How’s that for a 30 second elevator pitch for these bars? Still working on perfecting it. Maybe this image will help.
Cinnamon Roll Blondies Recipe
- Preheat oven to 350 F. Whisk together the flour, baking powder, and salt in a medium bowl. Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Gradually add the dry ingredients to the wet and stir until combined.
- Spread the 2/3 of the batter in a greased 9 x 13 inch baking dish. To make the cinnamon layer, stir together the sugar and cinnamon. Sprinkle the cinnamon mixture on top of the batter in the pan. Drop the remaining batter in teaspoon sized amounts over the cinnamon sugar mixture.
- Bake at 350 F for 20-24 minutes or until a toothpick inserted comes out clean. Let cool completely.
- To make the glaze, combine the powdered sugar, vanilla, and enough milk to make a smooth consistency. Drizzle over cooled bars. Store tightly covered on the counter for 2 days or freeze for longer storage.
We love any dessert that highlights cinnamon and brown sugar! This Cinnamon Roll Bread is another great option, as are these fantastic Caramel Apple Cinnamon Rolls.
Buttery sweet brown sugar blondies with candy corns tucked inside are a fun seasonal treat that kids and adults alike enjoy.
Cinnamon Roll Blondies
Ingredients
For the Bars
- 2 1/3 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
For the Cinnamon Layer
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
For the Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 – 2 tablespoons milk
Instructions
- Preheat oven to 350 F. Whisk together the flour, baking powder, and salt in a medium bowl. Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Gradually add the dry ingredients to the wet and stir until combined.
- Spread the 2/3 of the batter in a greased 9 x 13 inch baking dish. To make the cinnamon layer, stir together the sugar and cinnamon. Sprinkle the cinnamon mixture on top of the batter in the pan. Drop the remaining batter in teaspoon sized amounts over the cinnamon sugar mixture.
- Bake at 350 F for 20-24 minutes or until a toothpick inserted comes out clean. Let cool completely.
- To make the glaze, combine the powdered sugar, vanilla, and enough milk to make a smooth consistency. Drizzle over cooled bars. Store tightly covered on the counter for 2 days or freeze for longer storage.
Nutrition
{originally published 1/19/17 – recipe notes and photos updated 2/14/22}
recipe adapted from this Snickerdoodle Bar recipe by Betty Crocker.
Also try my Monster Cookie Bars!
Cherry says
This looks more like a cake than a blondie texture. Is that how these will turn out?
Mary says
Yes, this is a more cake-like blondie than a brownie.
Matt Dyck says
Made them to the letter, baked them for 23 minutes. Stuck a toothpick in the middle and it came out clean. Let them sit for the night, tried them today and they weren’t cooked through. They tasted nothing like cinnamon buns, more like dough balls with a little cinnamon taste
Mary says
Hi, Matt! Did you change anything in the recipe, like cooking temp, pan size, ingredients, etc.? If you followed the cooking times and the toothpick came out clean, then I’m not sure what might have gone wrong.
Julie says
Wow!
I always read reviews before I bake a recipe, I was a little unsure going into these, they are delicious!!! The only thing was it took longer to bake more like 30-35 minutes. Only thing I changed was the glaze I spread to cover the top, and left out some sugar. They have a brownie thickness, still a little chewy, and cake like if it’s possible. Great recipe will be a regular here in our house.
Thanks for sharing!
Mary says
You’re welcome, Julie. I’m glad you loved the blondies so much!