Description
Cinnamon Sugar Blondies combine the warm, comforting flavors of cinnamon rolls into a rich, buttery blondie bar topped with a sweet cinnamon glaze. This easy-to-make dessert is perfect for satisfying your sweet tooth with a cinnamon twist.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 cups brown sugar, packed
- 1 cup butter, room temperature (2 sticks)
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Mixture
- 2 tablespoons sugar
- 1 ½ tablespoons cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon cinnamon
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream together the room temperature butter and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This helps incorporate air for a tender blondie.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the blondies tender.
- Prepare cinnamon sugar swirl: In a small bowl, mix together the 2 tablespoons sugar and 1 ½ tablespoons cinnamon to make the cinnamon sugar mixture.
- Layer the batter and cinnamon sugar: Pour half of the blondie batter into a greased or parchment-lined baking pan (9×13 inches works well). Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top and then sprinkle the rest of the cinnamon sugar over the final layer. Using a knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake the blondies: Preheat the oven to 350°F (175°C). Bake the blondies for about 25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Make the glaze: While the blondies bake, prepare the glaze by mixing the powdered sugar, milk, and ½ teaspoon cinnamon in a small bowl until smooth and pourable.
- Cool and glaze: Allow the blondies to cool in the pan for at least 15 minutes. Drizzle the cinnamon glaze over the top, then let set before cutting into 24 squares for serving.
Notes
- Cinnamon Sugar Blondies capture the delicious flavors of cinnamon rolls in an easy bar format.
- The cinnamon glaze adds an extra layer of sweetness and spice that takes these blondies to the next level.
- Do not overbake to keep the blondies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use real butter instead of margarine.
Nutrition
- Serving Size: 1 blondie (approx. 24 servings per batch)
- Calories: 218 kcal
- Sugar: 24 g
- Sodium: 212 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
