Cinnamon Roll Blondies – Buttery, Chewy, and Perfect with Coffee
If you love cinnamon rolls but want something quicker and easier to make, these Cinnamon Roll Blondies are your new favorite treat. They’re buttery, dense, and chewy with pockets of cinnamon and sugar in every bite—then finished with a vanilla cream cheese icing drizzle that melts right into the warm bars.
These blondies are rich, decadent, and absolutely perfect alongside a hot cup of coffee.
Why You’ll Love These Cinnamon Roll Blondies
- Quick and easy: No yeast or waiting for dough to rise. Just mix, bake, cool and drizzle.
- Incredible texture: Chewy, fudgy centers with slightly crisp edges.
- Cinnamon swirl goodness: Each bite bursts with buttery cinnamon-sugar flavor.
- Crowd-pleaser: Perfect for brunches, bake sales, or cozy weekend baking.
Ingredients You’ll Need
For the blondies:
- Butter – melted for that rich, chewy texture
- Brown sugar – gives the bars their caramel flavor
- Eggs and vanilla – add moisture and warmth
- All-purpose flour – the base of your blondies
- Baking powder and salt – for balance and lift
For the cinnamon swirl:
- Cinnamon
- Brown sugar
For the vanilla cream cheese drizzle:
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream for thinning
- Salt
How to Make Cinnamon Roll Blondies
- Preheat your oven to 350°F (175°C) and line a 9×9 baking dish with parchment paper.
- Mix the batter: Whisk together melted butter and brown sugar until smooth. Add eggs and vanilla, then stir in the dry ingredients.
- Pour the batter into the pan, sprinkle with the cinnamon-sugar mixture, use a knife to swirl it gently.
- Bake for 30 minutes or until golden around the edges but soft in the center.
- Make the icing: Mix cream cheese, powdered sugar, vanilla, and cream on the stove until smooth.
- Drizzle and enjoy: Once the blondies are slightly cooled, drizzle the icing on top and slice into bars.
Tips for the Best Blondies
- Don’t overbake—chewy blondies are key!
- Double the batch if you’re feeding a crowd—these disappear fast.
Perfect Pairings
These Cinnamon Roll Blondies are dreamy with a cup of coffee, espresso, or chai latte. They also make a cozy addition to brunch spreads or holiday dessert tables.
How to Store Them
Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm briefly before serving for that fresh-from-the-oven taste.
Final Thoughts
If you’re craving something sweet, buttery, and full of cinnamon flavor, you’ll fall in love with these Cinnamon Roll Blondies. They’re the perfect mix of chewy blondie texture and gooey cinnamon roll flavor—all topped with that irresistible vanilla cream cheese drizzle.
Save this recipe and treat yourself to a little cinnamon-sugar bliss with your next cup of coffee.
Cinnamon Roll Blondies
Ingredients
Blondies
- 1 c salted butter (2 sticks) melted
- 1 1/2 c light brown sugar packed
- 2 large eggs
- 2 tsp vanilla
- 2 1/2 c flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
Cinnamon Sugar
- 1/4 c sugar
- 1 tbsp cinnamon
Icing
- 1 oz cream cheese
- 1 tbsp heavy whipping cream
- 3/4 c powdered sugar
- 1 1/2 tsp vanilla
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 degrees
- To a mixing bowl sift together flour, baking powder and salt. Set aside.
- To a separate mixing bowl add melted butter and brown sugar. Whisk until incorporated.
- Add the eggs and vanilla to the melted butter and brown sugar. Whisk.
- Add the dry ingredients in three batches to the wet. Fold each batch in until mostly incorporated before adding more dry ingredients.
- Add the batter to a parchment lined 9x9 pan. Spread evenly.
- Mix the cinnamon and sugar together. Drop spoonfulls of the cinnmon sugar on top of the batter. Use a knife to run it through. Smooth the top out before baking.
- Bake in the middle rack for 30 minutes.
- Remove from the oven and rest. It will continue cooking as it sits. The edges should be set and the middle will jiggle just a tiny bit. It will look puffy but will settle as it cools. Cool for an hour.
- While the blondies cool make the icing. Add cream cheese, heavy whipping cream to a pan set over low medium heat. Soften the cream cheese and heavy whipping cream and blend together. Add the powdered sugar to the pan along with vanilla. Continue bringing the icing together with a spatula until there are no lumps. Place in a piping bag or a ziploc with the corner snipped.
- Drizzle the icing over the blondies. Cut in 9 squares.