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Cinnamon Roll Blondies

Cinnamon Roll Blondies

Love cinnamon rolls? You need to give these cinnamon roll blondies a go! Soft, chewy and finished with cream cheese frosting. Perfect for a mid-morning cosy treat, or topped with pecan ice-cream for a warming dessert.

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Prep: 20 minutes
Cook: 25 minutes
Chill time: 2 hours
Total: 2 hours 45 minutes
Servings: 12

Ingredients

For the blondie mixture

  • 180 g Unsalted butter
  • 250 g Light brown sugar
  • 2 medium Eggs
  • 1 tsp Vanilla extract
  • 180 g Self-raising flour
  • 1 tsp Ground cinnamon
  • 1 tsp Salt

For the cinnamon sugar mixture

  • 50 g Unsalted butter
  • 50 g Light brown sugar
  • 1 tbsp Ground cinnamon

For the cream cheese frosting

  • 25 g Unsalted butter soft at room temperature
  • 50 g Icing sugar
  • 25 g Full-fat cream cheese cold from the fridge

Instructions

Start by making the cinnamon sugar mixture

  • In a small bowl combine the butter, brown sugar and cinnamon. Microwave for 10-20 seconds until the butter melts, then stir everything together. Set aside for now.

Now make the blondie mixture

  • Preheat the oven to 180°C (fan) and line an 8inch square baking tin with greaseproof paper. Set aside for now.
  • Place the butter in a large bowl and melt in the microwave for 30-60 seconds until it turns to liquid.
  • Add both sugars, the eggs and vanilla extract and use a whisk to combine everything together.
  • Now add the flour, cinnamon and salt, and use a spatula to fold together until combined.
  • Pour half of the blondie mixture into the baking tin and spread to the edges. Dollop spoonfuls of the cinnamon-sugar mixture on top and spread out. Top with the rest of the blondie mixture and spread to the edges.
  • Bake for 22-28 minutes*. The blondies should be set and golden on top, with small cracks showing around the edge and the middle should jiggle a little.
  • Leave to cool in the baking tin for 30 minutes, then pop in the fridge to set and cool completely for 2 hours.

Meanwhile, make the cream cheese frosting

  • First cream the butter until really soft, smooth and pale in colour. Sift in the icing sugar and beat again until smooth. Now take the cream cheese out of the fridge, add it to the bowl and gently fold together until combined. Be careful not to overdo it, as the frosting can quickly turn runny.
  • Once the blondies are cool, lift them out of the baking tin and drizzle the cream cheese frosting on top.

Notes

Store your brownies in an airtight container at room temperature for up to 1 day. Or they will keep fresh in the fridge for up to 3 days. 
 
*Check out my notes on the baking time in the blog post above.