Cinnamon Roll Blondies
This post may contain affiliate links.
These Cinnamon Roll Blondies are the perfect mash-up of soft, chewy blondies and the sweet, spiced flavor of a classic cinnamon roll. If you’re craving the cozy taste of homemade cinnamon rolls without the time or fuss, this easy dessert delivers all the flavor in half the effort.
What Makes This Blondie A Winner
- Family favorite – The warm cinnamon sugar flavor is loved by kids and adults alike.
- Better than a box mix – Homemade flavor with the same ease as a shortcut recipe.
- Crowd-pleasing treat – Perfect for potlucks, bake sales, or holiday dessert tables.
- Make-ahead friendly – They store well, so you can bake a batch the day before serving.
There’s something about the smell of cinnamon baking in the oven that instantly makes a kitchen feel cozy. These Cinnamon Roll Blondies capture all the comfort of a classic cinnamon roll, but in a soft, chewy bar that comes together with half the effort. The buttery brown sugar base is swirled with cinnamon sugar and finished with a cream cheese glaze, giving you all the flavor of a bakery treat without the long rise times or complicated steps.
I’ve tested this recipe several times to make sure the blondies bake up moist in the center with just the right amount of chew around the edges. My goal is always to share recipes that taste incredible but don’t overwhelm busy home bakers, and this one checks all the boxes. Whether you’re baking for a family dessert, a holiday platter, or just to satisfy a cinnamon craving, these blondies deliver reliable results every single time.
Before You Start Baking
These blondies come together with pantry staples, but a few small details make them extra special.
- All-purpose flour – Measure carefully with the spoon-and-level method to avoid dry blondies.
- Light brown sugar – Adds moisture and a rich molasses flavor.
- Melted butter – Creates a chewy, dense texture.
- Egg + yolk – The extra yolk adds richness and keeps the bars soft.
- Cinnamon – Fresh ground cinnamon gives the best warm flavor.
- Cream cheese – Key for a tangy glaze that balances the sweetness.
Everything is easy to find at the store, and together these simple ingredients bake up into blondies with bakery-style flavor and texture.
Jesseca’s Recipe Review
These Cinnamon Blondies have quickly become one of my go-to desserts when I want something cozy but easy. The brown sugar base bakes up chewy around the edges and soft in the center, and the cinnamon sugar swirl makes every bite taste like a shortcut cinnamon roll. The cream cheese glaze ties it all together. I’ve made these for family gatherings, and they never last long.
Tip from Jesseca:
Line your pan with parchment and leave extra hanging over the sides. It makes lifting the blondies out and cutting clean squares so much easier.
Variations and Substitutions
One of the best parts about these is how easy they are to adjust to your taste or pantry. Here are a few ideas to make them your own:
- Different sugars: Swap half the brown sugar for granulated sugar if you want a slightly lighter texture. Dark brown sugar works too for a deeper molasses flavor.
- Spice it up: Add a pinch of nutmeg, cardamom, or allspice along with the cinnamon for extra warmth.
- Glaze options: Skip the cream cheese and make a simple powdered sugar glaze with milk and vanilla if you want something lighter.
- Add-ins: Fold in a handful of white chocolate chips, chopped pecans, or walnuts for more texture.
- Seasonal twist: In the fall, add a few spoonfuls of pumpkin puree to the batter (reduce butter slightly to balance moisture). Around the holidays, drizzle with maple glaze or top with crushed candy canes.
- Dietary swaps: Use a gluten-free 1:1 flour blend if needed. For dairy-free, swap the butter for a plant-based alternative and use a dairy-free cream cheese in the glaze.
These simple changes keep the recipe flexible without adding extra stress, so you can bake a batch that’s just right for you.
Cinnamon Roll Blondie Recipe
These blondies are as simple as they are delicious. You’ll mix up a quick brown sugar batter, sprinkle on cinnamon sugar, and finish with a sweet cream cheese glaze once they’ve cooled. It’s everything you love about cinnamon rolls without the wait for yeast to rise.
- Mix the wet ingredients. Whisk together melted butter, brown sugar, egg, yolk, and vanilla until glossy.
- Add the dry ingredients. Gently fold in flour, baking powder, baking soda, salt, and cinnamon.
- Sprinkle in the cinnamon sugar. Sprinkle spoonfuls over the batter making sure to cover the top evenly.
- Bake. 30–36 minutes until golden edges and a soft center.
- Glaze. Drizzle with cream cheese glaze once cooled.
In under an hour, you’ll have warm, chewy blondies with swirls of cinnamon sugar and a sweet glaze that makes them irresistible.
Helpful Tools
A few kitchen basics make these blondies even easier to pull together:
- 8×8-inch baking pan – The perfect size for thick, chewy blondies. A metal pan bakes more evenly than glass.
- Parchment paper – Line the pan and leave an overhang so you can lift the blondies out cleanly for cutting.
- Mixing bowls – One for wet ingredients and one for dry; keeping them separate helps prevent overmixing.
- Whisk and spatula – A whisk blends the wet ingredients until glossy, and a spatula makes folding in the flour gentle and easy.
Having the right tools on hand means the recipe comes together smoothly and your blondies turn out bakery-worthy without extra effort.
Recipe FAQs
Yes! Bake in a 9×13-inch pan and add a few extra minutes to the bake time.
It’s highly recommended—it makes removing and cutting the blondies so much easier. If you skip it, grease the pan well.
The edges should look golden and set, and the center should look just slightly soft. They’ll finish setting as they cool.
Absolutely. The blondies are delicious on their own, though the glaze makes them taste more like a cinnamon roll.
Storage and Make-Ahead Instructions
These Cinnamon Roll Blondies are easy to store and just as tasty the next day, making them a great make-ahead dessert. Here’s how to keep them fresh:
- Room temperature: Store in an airtight container for up to 3 days. They’ll stay soft and chewy on the counter.
- Refrigerator: Keep in the fridge for up to 5 days. Let blondies come to room temp before serving, or warm slightly in the microwave for 10–15 seconds.
- Freezer: Wrap individual squares in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months. Thaw at room temp or warm gently in the microwave.
- Make-ahead: Bake and cool completely, then glaze and store as directed. These bars are perfect to prepare a day in advance since the flavors meld together overnight.
With these simple storage tips, you’ll have chewy, cinnamon-swirled blondies ready whenever the craving strikes.
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Cinnamon Roll Blondies
Ingredients
Blondie Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup packed light brown sugar
- ½ cup unsalted butter (melted)
- 1 large egg + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
Cinnamon Topping
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Cream Cheese Glaze
- 1 oz cream cheese (softened)
- 3 tablespoons butter (softened)
- ¾ cup powdered sugar
- 1 tablespoon milk
Instructions
Blondie
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, whisk together melted butter and brown sugar until smooth. Add the egg, yolk, and vanilla. Whisk until the mixture is thick and glossy.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into the wet mixture with a spatula until no streaks of flour remain. Do not overmix.
- Spread the blondie batter evenly in the prepared pan.
Topping
- In a small bowl, stir together sugar and cinnamon. Sprinkle spoonfuls of the mixture on top of the batter, covering fully.
- Bake for 30–36 minutes, until edges are golden brown and the center looks just slightly soft. The blondies will continue to set as they cool.
- Allow blondies to cool in the pan before glazing.
Glaze
- In a small bowl, whisk together cream cheese, butter, powdered sugar, and milk until smooth. (If too thick, add a splash more milk.)
- Drizzle glaze over cooled blondies, slice into squares, and enjoy.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
