Cinnamon Roll Blondies
Cinnamon Roll Blondies with Cream Cheese Drizzle
If a cinnamon roll and a blondie had a baby, this would be it: gooey, buttery, packed with cinnamon sugar swirls, and topped with a smooth cream cheese drizzle. These Cinnamon Roll Blondies are the perfect mash-up treat, warm and cozy like your favorite cinnamon bun, but as easy to make as a bar cookie. No yeast, no waiting, just mix, swirl, bake, and drizzle!
Let’s get right into it.
Ingredients
Blondie Base
½ cup unsalted butter, melted
1 cup brown sugar (light or dark, both work)
2 eggs, room temperature
1 tbsp vanilla extract
1 cup all-purpose flour
½ tbsp ground cinnamon
¼ tsp baking powder
½ tsp salt
Cinnamon Swirl
¼ cup unsalted butter, room temperature
½ cup brown sugar
1 tbsp ground cinnamon
Cream Cheese Drizzle
1 tbsp cream cheese
1 tbsp heavy cream
1 tsp vanilla bean paste (or vanilla extract)
¾ cup powdered sugar
Pinch of salt
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
2. Make the Cinnamon Swirl
In a small bowl, combine:
¼ cup softened butter
½ cup brown sugar
1 tbsp cinnamon
Mix with a fork or small whisk until you get a thick, paste-like consistency. If your butter is too cold, you can microwave it for about 5–10 seconds to soften it slightly. Set aside.
3. Mix the Blondie Batter
In a large mixing bowl:
Combine the melted (but slightly cooled) butter and brown sugar.
Stir with a spatula or wooden spoon until smooth.
Add in the eggs and vanilla extract. Mix until just combined—don't overbeat.
Scrape down the sides of the bowl, then add:
Flour
Cinnamon
Baking powder
Salt
Fold gently with a spatula until you no longer see dry streaks. The batter will be thick—perfect for holding those cinnamon swirls.
4. Swirl It Up
Fold half of the cinnamon swirl mixture into the blondie batter. Just a few folds—leave big streaks and chunks. That’s where the flavor lives!
Spread the batter into your prepared pan.
Drop spoonfuls of the remaining cinnamon mixture over the top.
Using a butter knife, gently swirl through the top layer to create pretty cinnamon ribbons. Don’t overdo it—less swirling means more contrast between gooey cinnamon pockets and buttery blondie.
5. Bake
Bake for 30–35 minutes, or until the edges are golden brown and the center looks set. A toothpick inserted near the center should come out with a few moist crumbs—don’t wait for it to be completely clean, or you risk overbaking.
Let the blondies cool completely in the pan before adding the frosting.
6. Make the Cream Cheese Drizzle
In a small saucepan over low heat:
Whisk together the cream cheese, heavy cream, and vanilla until smooth.
Remove from heat and whisk in the powdered sugar and a pinch of salt. Keep whisking until it’s silky and lump-free.
Once your blondies are cool, use a whisk or spoon to drizzle generously over the top.
Serve & Store
Slice into squares and serve at room temperature. These are perfect with a hot coffee, tea, or as a decadent brunch dessert.
To store: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. You can also freeze the bars (unfrosted or frosted) for up to a month.
Tips & Swaps
No heavy cream? Use milk, but reduce the quantity slightly.
Love spice? Add a pinch of nutmeg or cardamom to the cinnamon swirl.
Want a deeper flavor? Try dark brown sugar in the batter or swirl for extra richness.
For thicker blondies: Use an 8x8 pan and increase baking time slightly.
Final Thoughts
These Cinnamon Roll Blondies deliver all the comfort of a homemade cinnamon roll with a fraction of the effort. They’re rich, gooey, spiced just right, and that cream cheese drizzle takes them over the top. Perfect for brunch, holidays, or cozy weekends at home.
If you make these, let me know if you like them in the comments below or if you made any adjustments. These are staple desserts that I make and never last long. Happy baking :)
Cinnamon Roll Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ½ tbsp cinnamon
- ¼ tsp of baking powder
- ½ tsp salt
- 1/4 butter room temperature
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp cream cheese
- 1 tbsp heavy cream
- 1 teaspoon vanilla bean paste
- 3/4 cup powder sugar
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the cinnamon topping. Mix all the ingredients for the cinnamon swirl in a bowl with a whisk until you reach a nice thick consistency. You can slightly melt the butter if needed. Set off to the side.
- For the blondies. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without over mixing. Then transfer to the baking pan.
- Using a spoon scoop dollops of the cinnamon mixture throughout the dough. Using a butter knife slightly swirl the mixture throughout the blondie mixture.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool before drizzling the frosting.
- For the frosting. In a small saucepan over medium heat, whisk together the cream cheese, heavy cream, and vanilla until smooth. Turn the heat off and add the powdered sugar, whisking until no clumps of sugar remain. Using your whisk drizzle the frosting over the blondies. Serve and enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowl
Notes
- You can swap one egg out for 1/4 cup of greek yogurt and it makes them a little more moist. I still don't know which version taste better so let me know!