Get the Recipe: Cinnamon Roll Blondies
All the flavours of cinnamon rolls in blondie form, with brown butter blondies combined with a swirl of cinnamon sugar and cream cheese.
Ingredients
- 1 cup + 2 Tablespoons (140 g) all-purpose flour, spooned and levelled
- 3/4 teaspoon baking powder
- 1/2 cup (113 g) butter, DIVIDED
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 2 teaspoons vanilla extract
- 1 large egg , at room temperature
- 2 large egg yolks, at room temperature
Cream Cheese Swirl:
- 2 oz (57 g) cream cheese, at room temperature
- 2 Tablespoons white granulated sugar
- 1/2 teaspoon vanilla extract
- pinch salt
Cinnamon Sugar Swirl:
- 2 Tablespoons light brown sugar
- 1 Tablespoon butter, at room temperature
- Pinch salt, omit if using salted butter
- 1 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350F (non-convection/not fan-assisted). Grease and line an 8x8-inch pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a medium saucepan over medium heat, melt 6 Tablespoons of the butter and cook, stirring constantly, until it turns golden brown. Remove the saucepan from the heat and add the remaining 2 Tablespoons of butter. Stir in until melted.
- Add the white and brown sugars, vanilla and salt to the saucepan. Stir to combine. Let cool to room temperature. Meanwhile, make the swirl fillings.
- For the cinnamon sugar swirl: In a saucepan or in the microwave, melt the sugar and butter until dissolved. Remove from heat and stir in the salt and cinnamon. Set aside.
- For the cream cheese swirl: Mix all the ingredients together until smooth. Set aside.
- Returning to the blondie batter, once it has cooled to room temperature, add the egg and egg yolks and whisk in until combined. Add the flour mixture, stirring just until combined.
- Transfer batter to the prepared pan. Dollop the cream cheese and cinnamon sugar over the top of the batter. (See step-by-step photos for an example of how to place the dollops.) Drag the tip of a knife through the batter, creating swirls.
- Tip! When testing the blondies for doneness, try to test in a spot with just batter and no swirl mixture, so you can get an accurate test.
- Bake the blondies for 25-30 minutes until a tester comes out with a only couple of crumbs.
- Cool completely in the pan before cutting into squares. Store at room temperature for up to 2 days or freeze for up to 3 months.
Notes
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 206kcal, Carbohydrates: 29g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 55mg, Sodium: 143mg, Potassium: 63mg, Fiber: 1g, Sugar: 16g, Vitamin A: 295IU, Vitamin C: 0.01mg, Calcium: 29mg, Iron: 1mg
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