Cinnamon Roll Blondies are blondies with a layer of cinnamon-sugar mixture in the middle and topped with whipped cream cheese frosting. If these bars make you crave a cinnamon roll, try my homemade Cinnamon Rolls.
Cinnamon Roll Blondies
It starts with my blondies recipe, but I didn’t add butterscotch chips to the batter. Instead, I made a layered blondie with the batter on the bottom and top with a cinnamon-sugar mixture in the middle. Then, I topped the bars with a homemade whipped cream cheese topping. It’s like a cinnamon roll in a bar form. To be more specific, it’s like eating the center of the cinnamon roll, the best part, that is loaded with cinnamon!
Cinnamon Roll Blondies Ingredients
There are three parts to this recipe–the blondies, cinnamon layer, and whipped cream cheese frosting.
Brown Sugar: You will notice that brown sugar is the only sugar used in these blondies (no granulated sugar). This gives the bars a great rich flavor. We preferred light brown sugar over dark brown sugar in this recipe.
Cornstarch: The cornstarch helps the bars have a light and chewy texture.
Cinnamon-Sugar Mixture: The buttery cinnamon and sugar mixture is the middle layer of the bars. As I stated above, it’s like getting to the center of a cinnamon roll in every bite!
Frosting: The whipped cream cheese frosting is the perfect complement to these bars.
How to Make Blondies
You will want to first make the bars since they have to cool before adding the frosting. To make the blondies, first, combine the melted butter and brown sugar in a large bowl. Stir well before adding the eggs and egg yolk, one at a time, mixing it all together. Next, add the vanilla.
Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined. If the batter is getting too thick, you can always use a hand mixer.
Add half of the batter to a prepared 9×9-inch baking dish, spreading it out evenly. Before adding the second layer of batter, make the cinnamon sugar layer.
How to Make Cinnamon Roll Mixture
Once the blondie batter is ready, make the cinnamon mixture. To make the cinnamon mixture, combine the melted butter, brown sugar, and cinnamon in a bowl. Mix well to combine. Evenly spread the mixture over the first layer of the blondie batter, followed by the other half of the blondie batter on top.
Bake the Cinnamon Roll Blondies for 35-38 minutes, or until the edges begin to turn golden brown. Remove the blondies from the oven and let them cool completely before adding the whipped cream cheese frosting.
How to Make Whipped Cream Cheese Frosting
It only takes a few minutes to whip together this cream cheese frosting for the Cinnamon Roll Blondies. So, once the bars have cooled completely, put the cream cheese, butter, confectioners’ sugar, vanilla, and salt in the bowl of your stand mixer. Using the paddle attachment, start on low to get all the ingredients combined.
Then, mix on high for 4-5 minutes, or until the frosting is light and fluffy. Finally, frost the cooled blondies, cut, and serve. This would definitely be a dessert bar you could serve for breakfast or as a dessert. Store the blondies in a sealed container at room temperature for up to 3 days.
Can I Freeze Cinnamon Roll Blondies?
Yes, you can freeze these bars. However, I recommend freezing them without the frosting. The frosting is easy enough to whip up when ready to serve the blondies. To freeze them, let them cool completely. Then, store them in a freezer-safe container for up to a month. Let them thaw at room temperature.
Looking for More Dessert Bar Recipes?
Cinnamon Roll Blondies are blondies with a layer of cinnamon-sugar mixture in the middle and topped with whipped cream cheese frosting.
- 1 cup (2 sticks or 226g) unsalted butter, melted
- 1¾ cups (350g) light brown sugar, tightly packed
- 2 large eggs + 1 egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 2½ cups (285g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons butter, melted
- ¼ cup light brown sugar, packed
- 2 teaspoons cinnamon
- 3 ounces cream cheese, softened
- ¼ cup (½ stick or 57g) butter, softened
- 1½ cups (188g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Preheat the oven to 350°F and prepare a 9x9-inch pan by lining it with parchment paper (or lightly grease and flour). (You could use a 9x13-inch pan for more servings, but the bars will be thinner.)
Whisk melted butter and brown sugar in a large bowl until fully incorporated.
Add the eggs and the egg yolk, one at a time, whisking well after each addition.
Whisk in the vanilla extract.
In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
Using a rubber spatula, gradually stir the flour mixture into the butter and egg mixture until completely combined. Set aside as you prepare the cinnamon-sugar layer.
In a small bowl combine melted butter, brown sugar, and cinnamon. Mix well.
Spread half the blondie batter into the bottom of the lined baking dish. (The batter is thick.)
Evenly spread the cinnamon layer over the blondie batter.
Add the remaining blondie batter on top, spreading it out to the edges of the pan.
Bake for 35-38 minutes, or until the edges just begin to turn golden brown and the center is no longer jiggly.
Allow the bars to cool completely before adding the cream cheese frosting.
Put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.
Mix on low until just combined. Once ingredients are all incorporated, turn the mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
Spread frosting over cooled blondies.