Cinnamon Roll Blondies
Irresistibly chewy blondies swirled with cinnamon sugar that taste just like cinnamon rolls. Easy to make with simple pantry ingredients in under 30 minutes!
Ingredients
- Blondies Base
- 1 cup 225g unsalted butter, melted
- 1 cup 200g granulated sugar
- 1 cup 220g light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups 250g all-purpose flour (or gluten-free flour blend)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Cinnamon Swirl
- 1 tablespoon unsalted butter melted
- 2 tablespoons ground cinnamon
- ½ cup 100g light brown sugar
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper, leaving overhang on the sides for easy removal.
- Make Blondies Base: In a large bowl, cream together melted butter, granulated sugar, and light brown sugar until smooth (about 2 minutes). Beat in eggs one at a time, then stir in vanilla extract until glossy and well-combined.
- Add Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet ingredients just until no flour streaks remain. Do not over-mix.
- Prepare Cinnamon Swirl: In a small bowl, combine melted butter, ground cinnamon, and brown sugar to form a thick paste (should resemble wet sand).
- Layer and Swirl: Spread half the blondie batter into prepared pan. Drop spoonfuls of cinnamon mixture evenly over batter. Use a knife to create swirls in figure-eight motions. Spread remaining batter on top, add remaining cinnamon mixture, and swirl again gently.
- Bake: Bake for 25-30 minutes until a toothpick inserted in center comes out with a few moist crumbs (not completely clean). Watch carefully to avoid over-baking.
- Cool and Serve: Let cool in pan for at least 10 minutes. Use a sharp knife (wiped between cuts) to slice into 24 squares. Serve warm for gooey texture or completely cooled for firmer blondies.
Notes
Substitutions: Dairy-Free: Use coconut oil or vegan butter instead of regular butter
Vegan/Egg-Free: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 minutes)
Gluten-Free: Use Bob's Red Mill 1-to-1 gluten-free flour blend
Sugar Alternatives: Coconut sugar or monk fruit sweetener work in 1:1 ratio Storage: Room temperature: Store in airtight container up to 3 days
Refrigerator: Store sealed up to 1 week (texture becomes firmer)
Freezer: Wrap individual pieces in plastic wrap, store in freezer bag up to 3 months. Thaw at room temperature. Tips: Use oven thermometer for accurate temperature
Don't over-swirl; gentle motions create better marbled patterns
Warm refrigerated blondies in microwave for 10 seconds to restore gooey texture
Add optional toppings: cream cheese frosting or powdered sugar glaze Nutrition per serving (1/24th): 210 calories, 2g protein, 30g carbohydrates, 10g fat, 1g fiber, 20g sugar
Vegan/Egg-Free: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 minutes)
Gluten-Free: Use Bob's Red Mill 1-to-1 gluten-free flour blend
Sugar Alternatives: Coconut sugar or monk fruit sweetener work in 1:1 ratio Storage: Room temperature: Store in airtight container up to 3 days
Refrigerator: Store sealed up to 1 week (texture becomes firmer)
Freezer: Wrap individual pieces in plastic wrap, store in freezer bag up to 3 months. Thaw at room temperature. Tips: Use oven thermometer for accurate temperature
Don't over-swirl; gentle motions create better marbled patterns
Warm refrigerated blondies in microwave for 10 seconds to restore gooey texture
Add optional toppings: cream cheese frosting or powdered sugar glaze Nutrition per serving (1/24th): 210 calories, 2g protein, 30g carbohydrates, 10g fat, 1g fiber, 20g sugar
