Kiersten Eats

Need a quick and easy recipe for a last-minute gathering, or just feel like making a simple fall treat? Either way, these Cinnamon Roll Blondies have you covered.

I’ve been addicted to Only Murders in the Building since its original airing, so while I’ve been catching up on this new season, I found myself craving a sweet treat that combined the cozy fall flavors everyone loves, with something special to the show’s New York City setting.

I instantly found myself craving the sticky buns from Amy’s Bread; a stop I make each and every time I’m in NYC. They’re seriously the most delicious treat ever!

I didn’t have time (or the energy) to make a yeast-raised cinnamon bun, so I thought, ‘how can I combine those flavors with something faster and simpler?’

Enter, my Cinnamon Roll Blondies! They’ve been on repeat in my house for at least a month now. They’re the perfect easy treat for watching a cozy fall show. I hope your friends and family adore them as much as we do!

The Best Baking Pan for Blondies

Be sure to use a light-colored metal baking pan to ensure proper baking. Don’t use a glass or silicone baking pan – that will cause gummy or weirdly textured blondies.

I’ve only tested this recipe using an 8-inch pan, so I can’t say for sure if a larger or smaller pan will work – just note that if you try, your bake time will be longer for a smaller pan or shorter for a larger pan.

Weigh Your Ingredients!

I have included cup measurements here, but I really recommend weighing your ingredients for best results – it ensures accuracy and bonus, fewer dishes!

The Eggs

Don’t skip the extra egg yolk here! It helps create chewy, rich blondies. Use large eggs (around 55 grams in shell) that are separated when cold, then brought to room temperature, so they incorporate easily.

The Sugar

I love the flavor and moisture levels when using light brown sugar here. I don’t recommend using regular granulated sugar instead, as the flavors won’t be as nice. Feel free to use dark brown sugar instead, if preferred, but note that your blondies will be a bit softer in texture.

The Cinnamon

Give your cinnamon a sniff before using. If the smell is faint or it smells off, those flavors will flavor to your blondies. If your cinnamon smells off or has expired, toss it and purchase a new container to avoid flavorless or weird-tasting Cinnamon Roll Blondies.

How to Tell When Cinnamon Roll Blondies are Baked

Overbaking is one of the easiest and worst mistakes to make when making blondies, so err on the side of underbaking here. Cinnamon Roll Blondies are done when they’re lightly golden brown on top, appear set, and a skewer inserted in the center comes out clean – but be careful to check every few minutes until it’s just clean. A few moist crumbs on the skewer are also fine.

The Simple, Easy Icing on Top

• I love the simplicity of this easy icing – no sifting, no lugging out a mixer, and it’s ready to drizzle in mere seconds.
• You can use any type of milk you have on hand for the icing. Whole milk is best, but I’ve also successfully used oat milk.
• I recommend using regular powdered sugar here, but organic powdered sugar will work too. You may just need to adjust the milk ratio slightly.
• If your icing is too thick, add a tiny splash (1/4 teaspoon) more milk.
• If your icing is too runny, add a little more powdered sugar (1/2 to 1 tablespoon).
• If you prefer, feel free to skip the icing entirely. Your Cinnamon Roll Blondies will still look and taste amazing!

More Cozy Recipes You’ll Enjoy:

• Cookie Butter Blondies – the Biscoff-swirled sibling to this recipe!
• Bourbon Turtle Brownies
• Ginger Molasses Cookies
• Perfect Snickerdoodles

Cinnamon Roll Blondies

Kiersten K

Cinnamon Roll Blondies come together in only 15 minutes, use simple ingredients you may already have on hand, and will make your entire house smell better than any candle ever could. You don't even need a mixer to make these babies. Always a hit with adults and kids alike!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 16 blondies

Ingredients

For the Blondies:

• 113 grams (1 stick) unsalted butter, cubed
• 200 grams (1 cup) light brown sugar
• 1 large egg + 1 large egg yolk, separated when cold, then brought to room temperature (do not skip the extra yolk)
• 1 Tablespoon vanilla extract
• 130 grams (1 cup) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt

For the Cinnamon Swirl:

• 28 grams (2 Tablespoons) butter, cubed
• 50 grams (1/4 cup) light brown sugar
• 2 teaspoons ground cinnamon

For the Icing:

• 70 grams (1/2 cup + 1 Tablespoon) powdered sugar
• 1/2 teaspoon vanilla extract
• 14 grams (1 Tablespoon) milk, any kind

Instructions

 

Make the Blondies:

• Preheat oven to 350°F / 175°C. Line an 8 by 8-inch light-colored metal baking pan with parchment paper or non-stick foil. Secure with binder clips and set aside.
• In a large mixing bowl, melt the butter. Add the 200 grams of brown sugar and whisk to combine. Set aside to cool slightly, about 5 minutes.
• To the cooled butter mixture, add the egg, egg yolk, and vanilla. Whisk to combine.
• Add the flour, baking powder, and salt, and stir until just combined. Do not overmix. Batter will be fairly thick.
• Transfer the batter to the prepared baking pan and spread evenly. Set aside.

Make the Cinnamon Swirl:

• In a medium microwave-safe bowl, place the cubed butter and microwave until melted. Add the 50 grams of brown sugar, and cinnamon and stir to combine.
• Using a small cookie scoop or spoon, dollop the top of the blondie batter evenly with the cinnamon-butter mixture. Using a knife, carefully swirl the cinnamon mixture evenly through the batter.
• Bake for 25 to 30 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out clean. Do not overbake. Allow to cool completely in the pan.

Make the Icing:

• In a medium bowl, combine the powdered sugar, milk, and vanilla with a small whisk or fork.
• Once the blondies are completely cooled, drizzle the icing evenly across the top. This is most neatly done with a small piping bag, but a spoon will work just fine. Allow icing to set before slicing and serving.
• Cinnamon Roll Blondies will keep inside an airtight container in the fridge for up to 4 days. Serve at room temp for a softer texture, or straight from the fridge for a chewier, fudgier texture..

Notes

Base blondie recipe inspired by Broma Bakery.

Keyword autumn, blondie, cinnamon, cinnamon bun, cinnamon roll, cinnamon sugar, cozy, fall, nyc