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Cinnamon Roll Blondies combine the buttery depth of brown butter with a sweet cinnamon-brown-sugar swirl for a dessert that tastes like a cinnamon roll in bar form. These blondies are soft, chewy, and finished with a creamy cream cheese glaze. If you enjoy browned butter and cinnamon-forward treats, these are a must-try.
How to Make Cinnamon Roll Blondies
Brown Butter
Start by browning the butter to bring a nutty, toasty flavor to the blondie base. Melt the butter in a saucepan over medium-low heat, stirring constantly. When the foam subsides and you see toasted brown bits and a deep golden color, remove the pan from the heat and transfer the butter to a heat-safe bowl to cool slightly.
Blondie Batter
In a large bowl whisk the cooled brown butter with brown sugar, then add eggs and vanilla and whisk until smooth. Fold in the dry ingredients — flour, baking powder, and salt — using a rubber spatula until you have a homogenous batter with just a few streaks of flour remaining.
Cinnamon Layer
The cinnamon filling gives these blondies their signature flavor. Mix melted butter with brown sugar and cinnamon until smooth. This mixture will form the gooey middle layer and the swirl on top.
Assembly & Baking
Line a 9″ square pan with parchment and grease lightly. Spread half of the batter evenly across the pan. Spoon about two-thirds of the cinnamon filling over that layer and spread gently. Add the remaining batter and smooth carefully so you don’t disturb the lower layers. Dollop the remaining filling on top and swirl with a toothpick or knife to create ribbons of cinnamon sugar. Bake at 350°F for about 22–24 minutes, until the edges are golden and a toothpick comes out with a few moist crumbs.
Cream Cheese Glaze
For the glaze, beat softened cream cheese with powdered sugar, milk, and vanilla until smooth. Once the blondies have cooled, slice them and either drizzle or pipe the glaze over each square.
Tips for Browning Butter
- Watch carefully. Butter can quickly go from browned to burnt. Stay at the stove and stir frequently so it browns evenly.
- Look for brown solids and a nutty aroma. The milk solids will form small brown bits on the bottom of the pan; that and a deep golden color signal that the butter is ready. A lighter pan makes the brown bits easier to spot.
- Remove from heat immediately. Pour the butter into a cool, heat-safe bowl as soon as it reaches the right color to stop the cooking process and avoid burning from residual heat.
Favorite Tools
Recipe FAQs
How do you know if the blondies are done baking?
The blondies should be slightly soft and gooey in the center. A toothpick inserted into the middle should come out with a few moist crumbs — not wet batter and not completely clean. The edges should be golden.
What is the best way to store the blondies?
Store cooled blondies in an airtight container at room temperature for up to three days. Arrange them in a single layer or separate layers with parchment to keep the glaze from sticking.
Do the blondies freeze well?
Yes. Freeze without the cream cheese glaze in an airtight container for up to one month. Thaw at room temperature for several hours before serving; add glaze after thawing if desired.
Baking Tip: Weigh Your Ingredients!
For consistent results, use a kitchen scale to weigh ingredients instead of relying on cups. I provide gram measurements in my recipes — weighing saves dishes, improves accuracy, and makes baking more reliable.
More Blondie Recipes You’ll Love
- Biscoff Blondies
- Oreo Funfetti Blondies
- Maple Pecan Blondies
- S’mores Blondies
- Oatmeal Butterscotch Blondies
- White Chocolate Cranberry Blondies
If you try this recipe and enjoy it, please leave a comment. Happy baking!
Cinnamon Roll Blondies
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Ingredients
For the Blondies
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup (200g) light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon Filling
- ¼ cup (4 Tbsp or 57g) unsalted butter, melted
- ⅓ cup 67g light or dark brown sugar
- 2 teaspoons cinnamon
For the Cream Cheese Glaze
- 2 ounces cream cheese, softened
- ½ cup (57g) powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
Instructions
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Preheat oven to 350°F. Lightly grease a 9” x 9” square pan and line with parchment, leaving an overhang for easy removal.
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Blondies: In a saucepan melt the butter over medium-low and brown it, stirring constantly, until foamy and a deep golden color with toasted bits. Transfer immediately to a bowl to cool slightly. Whisk in brown sugar, then eggs and vanilla until combined. Fold in flour, baking powder, and salt with a spatula until mostly combined.
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Cinnamon Filling: Combine melted butter, brown sugar, and cinnamon in a small bowl and stir until smooth.
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Assembly: Spread half the batter into the prepared pan. Add about two-thirds of the cinnamon filling and spread gently. Top with the remaining batter, then dollop the remaining filling and swirl lightly with a toothpick or knife.
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Bake at 350°F for 22–24 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
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Cream Cheese Glaze: Beat softened cream cheese with powdered sugar, milk, and vanilla until smooth.
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Allow the blondies to cool, cut into squares, and drizzle or pipe the glaze on top. Serve and enjoy.
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I’m Rachel
I develop dessert recipes and share approachable, delicious treats you can make at home. My aim is recipes that deliver consistent, impressive results.
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