These cinnamon roll blondies are chewy and dense with a generous swirl of cinnamon sugar and a thick cream cheese frosting. All the flavor of classic cinnamon rolls in an easy bar.
These cinnamon roll blondies combine the rich chewiness of classic blondies with the sweet, spiced pockets of a cinnamon roll. The batter is buttery with a touch of vanilla, and a cornstarch addition keeps the texture extra chewy. A cinnamon sugar ribbon is swirled through the batter before baking, and the bars are finished with a tangy cream cheese frosting for a truly indulgent treat. This recipe is much simpler than traditional cinnamon rolls—no yeast or kneading required—so you get the flavors you love with minimal effort.
Making Cinnamon Roll Blondies
The process is straightforward. Start by preparing the blondie batter, then mix and swirl the cinnamon sugar layer before baking.
- Whisk together melted, slightly cooled butter with brown sugar, granulated sugar, one egg and vanilla until smooth and uniform. Continue whisking until the butter is incorporated and there are no lumps.
- Let the melted butter cool a bit before combining with the sugars so it doesn’t melt them completely.
- Add the all-purpose flour, cornstarch (also called cornflour in the UK) and a pinch of salt. Gently mix until the batter is smooth and free of flour streaks.
- Cornstarch helps create that chewy, tender texture.
- There’s no baking powder or baking soda in this recipe to keep the bars dense and chewy rather than cakey.
For the cinnamon sugar layer, whisk melted butter with brown sugar and ground cinnamon in a small bowl until combined. To assemble, spread the blondie batter evenly in a prepared pan, dollop small spoonfuls of the cinnamon sugar mixture across the top, and use a toothpick or knife to swirl it into the batter for a marbled effect.
Bake the blondies for roughly 22–26 minutes at 350°F (180°C), until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean or with a few damp crumbs. Allow the bars to cool completely before frosting to prevent the frosting from melting.
Instead of a thin drizzle, these bars are finished with a thick cream cheese frosting for a balance of tang and sweetness. You can adjust the amount of frosting to taste and optionally dust a little cinnamon over the top for presentation.
These blondies are perfect for anyone who loves cinnamon rolls but wants an easier option—no rising time, no rolling or cutting. The result is chewy, sweet bars with pockets of cinnamon sugar and a creamy frosting on top.
If you enjoy cinnamon sugar desserts, try other baked treats with similar flavors and textures.
- Cinnamon Rolls
- Snickerdoodle Cookie Bars
- Cinnamon Sugar Mini Donuts
- Eggnog Cinnamon Rolls
Cinnamon Roll Blondies
Equipment
-
8×8 inch (20×20 cm) pan
Ingredients
Blondie Batter
- 1/2 cup unsalted butter (112 grams), melted and slightly cooled
- 3/4 cup brown sugar (158 grams), light or dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (140 grams)
- 2 teaspoons cornstarch (AKA cornflour)
- 1/4 teaspoon salt
Cinnamon Sugar Layer
- 2 tablespoons unsalted butter (28 grams), melted
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 grams), softened
- 3 ounces cream cheese (85 grams), full fat, brick style
- 1 1/2–2 cups powdered sugar (165–220 grams)
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper so there’s an overhang for easy removal, or line with foil and lightly grease.
Make the Blondie Batter
- In a large bowl whisk the melted, slightly cooled butter with brown sugar, granulated sugar, the egg and vanilla until smooth and combined.
- Stir in the flour, cornstarch and salt until there are no streaks or lumps of flour.
Cinnamon Sugar Layer
- In a small bowl whisk together the melted butter, brown sugar and cinnamon until combined.
Assemble & Bake the Blondies
- Spread the blondie batter evenly into the prepared pan. Drop small spoonfuls of the cinnamon sugar mixture across the top (about 4 rows of 4 small dollops works well), then swirl with a toothpick or knife.
- Bake for 22–26 minutes, until the top is set, edges turn light golden and a toothpick comes out clean or with a few moist crumbs.
- Cool the blondies completely in the pan before frosting.
Cream Cheese Frosting
- In a medium bowl, beat the softened butter until smooth, then add the cream cheese and beat until combined.
- Add 1 cup powdered sugar and the salt, starting the mixer on low and increasing to medium until incorporated. If your powdered sugar is lumpy, sift it first.
- Beat in the remaining powdered sugar a little at a time until you reach the desired sweetness. If the frosting is too thick, add up to 1 tablespoon whipping cream to thin it slightly.
- Once the bars are completely cool, lift them from the pan using the parchment overhang, peel off the liner, place on a cutting board and frost the top. Optionally sprinkle a little cinnamon and slice with a sharp knife.
Notes
- Cornstarch (AKA cornflour): Helps make the bars chewier; omit if you don’t have any on hand.
- Cream Cheese: Use full-fat, block-style cream cheese—not low-fat or whipped—for best texture and flavor.
- Storage: Store frosted bars in an airtight container in the refrigerator for up to 4 days.
- Nutrition: Nutrition details are estimates per bar, assuming 12 even servings.
- Doubling the Recipe: Double the ingredients and bake in a 9×13 inch (23×33 cm) pan; bake time will be about 25–30 minutes.