Cinnamon Roll Blondie

A delightful twist on traditional blondies, infused with the warm, inviting flavors of cinnamon and brown sugar, this decadent treat offers a delightful combination of chewy blondie goodness and the comforting essence of a cinnamon roll. Each bite unfolds with a perfect balance of sweetness and spice, creating a truly indulgent experience that will have your family or friends coming back for more.

How to Assemble:

1. Pour your blondie batter into your prepared pan and evenly spread using a spatula to cover the base of the pan.

2. Combine all the cinnamon swirl ingredients in a small bowl, then spoon the cinnamon mixture over the blondie batter (I used just over half of the cinnamon mixture). Using a wooden skewer, swirl the mixture all over the blondie batter to create a pattern.

3. Bake for 30-35 minutes. Allow to cool fully in the pan.

4. While the blondie is cooling, make your cream cheese icing. Evenly spread the cream cheese icing all over the cooled blondie. Remove from the pan and slice into as many pieces as you like, enjoy!

Baking Tips:

• Don’t over bake: You want to pull these from the oven just before they are fully cooked through. They will continue to cook as they cool, and under baking just a touch will ensure soft and chewy blondies.

• Allow to cool: You want your blondies to be fully cooled before icing them as the icing will just melt if the brownie is still too warm.

• Skip cream cheese icing: If you don’t like the cream cheese icing, you are more than welcome to just skip this step. These blondies are equally delicious with or without it.

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Cinnamon Roll Blondie

Yield: 16 Slices

Author: Chloe Sims

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Easy, buttery, chewy blondie swirled with cinnamon sugar and topped with a delicious cream cheese icing.

Ingredients

Blondie

• 170g Unsalted Butter (Melted)
• 300g Brown Sugar
• 1 Egg, 1 Egg Yolk (Room Temp)
• 2 Tsp Vanilla Extract
• 1/4 Tsp Baking Powder
• 190g Plain Flour
• 1 Tsp Ground Cinnamon

Cinnamon Swirl

• 1 Tbsp Cinnamon
• 70g Brown Sugar
• 50g Unsalted Butter (Melted)

Cream Cheese Icing

• 85g Cream Cheese (Room Temp)
• 1 Tbsp Unsalted Butter (Room Temp)
• 120g Powdered Sugar
• 1 Tsp Vanilla Extract
• 1 Tsp Heavy Cream

Instructions

Blondie and Cinnamon Swirl

1. Preheat the oven to 170°C (Fan). Grease and line an 8 inch square pan with parchment paper.
2. In a large bowl, add sugar to hot melted butter and whisk to combine. Set aside to cool slightly.
3. Add egg, egg yolk and vanilla then whisk until smooth.
4. Fold in the flour, baking powder and cinnamon until combined.
5. Pour batter into prepared pan and evenly smooth over the top. Set aside while you make the cinnamon swirl.
6. In a small bowl, combine all the cinnamon swirl ingredients. Spoon the cinnamon swirl mixture on top of the blondie batter (I used just over half of the mixture; you can use as much of it as you like). Using a wooden skewer, swirl the cinnamon mixture throughout the top of the blondie batter.
7. Bake for 30-35 minutes or until top is golden. Set aside and allow to cool fully.

Cream Cheese Icing

1. Beat the cream cheese and butter with an electric handheld beater until smooth.
2. Add the powdered sugar, vanilla and heavy cream then beat again until fully combined.
3. Once your blondie has cooled, evenly spread the cream cheese icing all over the blondie using a spatula. Remove from the pan and slice up as many pieces as you like (I cut about 16 slices).
4. Enjoy!

Notes

Don’t over bake: You want to pull these from the oven just before they are fully cooked through. They will continue to cook as they cool, and under baking just a touch will ensure soft and chewy blondies.

Allow to cool: You want your blondies to be fully cooled before icing them as the icing will just melt if the brownie is still too warm.

Skip cream cheese icing: If you don’t like the cream cheese icing, you are more than welcome to just skip this step. These blondies are equally delicious with or without it.

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