Cinnamon Roll Blondies
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!
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.