Irresistibly Gooey Cinnamon Roll Blondies You Can't Resist

Course: Everyday Sweet

Cuisine: American

Keyword: Baking, blondies, cinnamon, Cinnamon Roll Blondies, dessert, fall

Prep Time: 15

Cook Time: 38

Cooling Time: 30

Total Time: 1 23

Servings: slices

Calories: 200kcal

Enjoy the perfect blend of blondies and cinnamon rolls with these Cinnamon Roll Blondies, a comforting fall treat.

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Equipment

9x9-inch baking pan
Mixing bowls
Whisk
Knife

Ingredients

For the Blondies

1 cup Unsalted Butter substitute with vegan butter for a dairy-free option
1 cup Brown Sugar can be substituted with coconut sugar
½ cup Granulated Sugar use cane sugar as a substitute
2 large Eggs (room temperature) flax eggs can be used as a vegan substitute
1 tablespoon Vanilla Extract use pure vanilla for best results
2 cups All-Purpose Flour substitute with gluten-free blend for gluten-free option
1 tablespoon Cornstarch can be omitted
1 teaspoon Baking Powder baking soda can be used with acid
½ teaspoon Salt ensure not to omit

For the Cinnamon Swirl

½ cup Light Brown Sugar regular brown sugar can be substituted
2 teaspoons Cinnamon no substitutes recommended

For the Glaze

1 cup Confectioners' Sugar blend granulated sugar for alternative
2 tablespoons Heavy Cream or Milk of Choice use non-dairy milk for vegan option
a pinch Salt

Instructions

Directions

Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by lining it with parchment paper or greasing it with butter.
Whisk together the melted unsalted butter, brown sugar, and granulated sugar in a large bowl until smooth.
Add the room temperature eggs and vanilla extract, whisking until everything is beautifully blended.
Combine the all-purpose flour, cornstarch, baking powder, and salt in a separate bowl, then gradually whisk this dry mixture into the wet ingredients.
Prepare the cinnamon swirl by mixing melted butter, light brown sugar, and cinnamon until it forms a paste.
Spread the blondie batter evenly in the prepared pan, then drizzle the cinnamon mixture over it and swirl both together gently.
Bake for 35-38 minutes or until the edges are golden brown and the center is set.
Cool completely in the pan before making the glaze and drizzle it over the blondies.

Notes

Ensure eggs are room temperature for better incorporation. Avoid overmixing the batter to maintain chewiness. Cool completely before glazing to prevent melting.

Nutrition