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This melt-in-your-mouth cinnamon roll blondie mash-up brings together chewy goodness and the dreamy flavor of classic cinnamon rolls. Soft bars with plenty of cinnamon sugar swirls get a thick layer of cool cream cheese icing for a mix that's downright addictive. I whipped these up the first time for my kid, who begged for something "like cinnamon rolls but way quicker" for her bake sale—safe to say, they were gone faster than I could blink.
Whenever I want dessert that looks fancy but don’t wanna spend ages in the kitchen, I turn to this one. While it's baking, your whole place will smell crazy good. That alone is a reason to make them.
Dreamy Ingredients
- Cream cheese: balances the sweetness with a creamy tang, use full-fat if you can for the smoothest texture
- Ground cinnamon: brings all the warm, spicy notes, so grab fresh if possible for maximum flavor
- All-purpose flour: gives that chewy but soft structure you want in every bite
- Light brown sugar: adds a caramelly touch that works so well with cinnamon
- Unsalted butter: is what makes these bars rich, soft, and lets you adjust the salt easily
Easy Steps for Awesome Bars
- Mix up the icing:
- Bring cream cheese to room temp or give it a quick zap in the microwave so it's soft. Beat in a little powdered sugar and milk, then tweak until it's just the way you like.
- Bake to golden perfection:
- Watch for puffy, light brown edges and a center that wobbles a bit—this should take 21-24 minutes. They’ll finish setting as they cool off.
- Create those cinnamon ribbons:
- Gently swirl in the cinnamon sugar mixture—move your spatula in figure 8s but try not to overdo it unless you want the whole bar cinnamon-y. Leaving some bigger swirls gives pockets of flavor.
- Cook up the cinnamon swirl:
- Heat the butter and brown sugar together for about 2-3 minutes on medium until smooth, stirring the whole time so it doesn’t burn. Stir in the cinnamon once you take it off heat for max aroma.
- Mix the blondie base:
- Whisk melted butter with brown sugar for about a minute. It should look shiny and start getting thick before tossing in your egg and vanilla.
- Get your pan ready:
- Line your square pan with foil, letting some hang over so you can just lift the blondies out later. Turn the oven to 350°F before you begin.
The magic’s all in the swirl. Heating up your cinnamon sugar for the swirl instead of just shaking on some dry spice makes bold, tasty stripes all through the bars. Even my husband—who rarely skips chocolate—always sneaks seconds when I make these.
Best Chewy Texture
Getting that just-right chew means being careful with the bake time. You want the middle to stay gooeyish, not cakey. The top should get a thin crust, but take them out when the center’s still wobbly. Leave them in their pan to finish cooling and they’ll set to the perfect chewy bar.
Switch It Up
If you’re in the mood for something extra, stir in toasted pecans or walnuts for crunch or toss in some white chocolate chips for sweetness that goes great with cinnamon. Want a punchier cinnamon vibe? Add some right to the blondie batter. Sometimes I swap out a little flour for pumpkin spice when fall hits, and everyone raves about that twist.
How to Serve
Honestly, these are great as-is. But warmed up with vanilla ice cream? Next-level delicious. Treat them like a brunch pastry with coffee or chai, or serve them in tiny squares on a tray with fresh berries if you want to look fancy. Got a crowd? Double everything and bake in a 9x13 pan, just add maybe 5-7 minutes extra bake time.
Storing Leftovers
These keep their soft bite for four days if you stash them in a sealed container on the counter. Pop parchment between layers so they don’t stick. For long-term, wrap and freeze for up to three months. I usually freeze half for those nights when a sweet craving hits. Let them defrost an hour on the counter, or microwave singles for 10-15 seconds to warm them right back up.
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Frequently Asked Questions
- → How can I tell when my blondies are ready to take out of the oven?
You'll know they're done once the edges look firm and slightly browned, but the middle should still wiggle a bit when you pull out the pan. Most ovens get the job done in 21 to 24 minutes at 350°F. Don't let them get too brown or dry—blondies always finish setting up as they cool down.
- → Is it okay to make these blondies ahead? How do I serve them later?
Absolutely! Go ahead and prep them a day or two before you need them. If you're eating them within 24 hours, just pop them in an airtight box on the counter. Need them to last a while? Keep them in the fridge. Slather the icing right before you serve for best looks.
- → How do I get those great cinnamon swirl streaks?
Once you spoon or pour your cinnamon mix over the batter, use a pointy knife to drag figure-eights or gentle swirls on top. If you want bold streaks, don't swirl too many times. Just skim the surface so you don't lose that awesome pattern in the batter.
- → What's the best way to stash leftover bars?
Keep leftovers in a closed container. They'll be good on the counter for a few days, or chill them in the fridge for up to five because of the frosting. These freeze, too—just let them thaw at room temp when you're ready to dig in.
- → I want to make a big batch. Can I double up?
Sure! Just double everything and use a 9x13 pan. They'll need five to seven extra minutes in the oven, but use your eyes and check for set edges and a slightly jiggly middle. Test the center with a toothpick to be sure it's not raw.
- → How do I slice the bars so they look nice?
Let the blondies cool totally before cutting for super clean edges. Use a sharp blade and wipe it between each cut. Want them extra tidy? Chill them in the fridge for a half hour after they've cooled at room temp. That'll make them even easier to slice.