Cinnamon Roll Blondies

These cinnamon roll blondies are packed with cinnamon roll flavors. The swirls of buttery brown sugar and cinnamon give the blondies wonderful cinnamon roll flavor and the texture of chewy blondies in every bite.  They combine the best of both worlds—buttery blondie layers swirled with ribbons of cinnamon-sugar goodness and finished with a luscious vanilla glaze.

Whether you’re whipping them up for a weekend brunch, a holiday gathering, or just because you’re craving something special, cinnamon roll blondies are guaranteed crowd-pleasers. Best of all, they come together with simple pantry ingredients and require minimal effort. They’re the ideal dessert when you want loads of flavor with minimal work. One bite, and you’ll be hooked!

What You’ll Like About This Recipe

• All the cinnamon roll flavor without the effort. You get the familiar warmth of cinnamon and brown sugar, but there’s no kneading, rising, or shaping involved. Everything comes together quickly in one bowl, yet the result still tastes like a bakery-style treat.
• Soft, chewy, and satisfying. The melted butter base creates a dense, fudgy interior while the edges bake up golden and lightly crisp. This texture is ideal for cinnamon-forward desserts and holds up well over several days.
• Defined cinnamon swirl in every bite. The swirl mixture is thick enough to stay in place as it bakes, creating visible ribbons that add flavor and a beautiful presentation. It prevents the cinnamon from disappearing into the batter.
• A glaze that brings everything together. The simple vanilla drizzle adds moisture and creaminess while enhancing the cinnamon roll profile. You can make it thin and delicate or thicker and more icing-like.
• Flexible and easy to customize. The batter accepts nuts, browned butter, flavored extracts, chocolate chips, or even a cream cheese frosting. It’s a forgiving recipe that adapts to many variations without losing its structure.

Ingredient Notes

• Butter – Melted butter is essential for the chewy texture. Unsalted butter keeps the sweetness in balance, and you can brown it for deeper flavor.
• Brown sugar – Creates moisture, density, and caramel notes. Light brown sugar gives a classic blondie taste, while dark brown sugar produces a richer, stickier crumb.
• Vanilla extract – A full tablespoon ensures that warm, bakery-style aroma. Vanilla bean paste makes the blondies especially fragrant.
• Cinnamon – Use fresh, high-quality cinnamon for the swirl. Saigon delivers stronger spice; Ceylon offers a softer, sweeter flavor.
• Confectioners’ sugar – Provides a smooth glaze that can be adjusted from thin to thick depending on how much milk you add.

How to Make Them

1. Prepare the pan and assemble the wet ingredients so the batter blends smoothly. Melting the butter first helps dissolve the sugar slightly and contributes to the blondies’ chewy texture.
2. Mix the dry ingredients separately and fold them in gently. Overmixing can make blondies cakey instead of dense and tender.
3. Combine the swirl ingredients into a thick paste. Including a small amount of flour helps the swirl stay defined rather than melting completely into the batter.
4. Layer the batter and swirl gently. Spreading half the batter at the bottom ensures even baking, and lightly dragging a knife through the swirl keeps the pattern without overblending.
5. Bake until the edges are set and the center tests with moist crumbs. Allow the blondies to cool before adding the glaze so it settles on the top instead of disappearing into the warm bars.

Pro Tips

• Swirl gently to avoid blending the cinnamon mixture into the batter.
• Cool before glazing to achieve clean lines and better presentation.
• Line the pan with parchment for easy removal and neat cuts.
• Check for doneness early; blondies dry out quickly if overbaked.
• Brown the butter for a deeper, more complex flavor base.

Recipe Variations

• Cream Cheese Icing: If you want to elevate them even more, drizzle them with cream cheese icing. Combine 4 ounces of softened cream cheese with 1/2 cup of confectioners’ sugar, 1 teaspoon of vanilla, and 3 tablespoons of milk. Beat the icing until it’s smooth, adding enough extra milk to make a drizzling consistency.
• Maple Pecan Twist: Replace the vanilla with maple extract and add 1/2 cup of chopped pecans to the blondie batter.
• Apple-Cinnamon Swirl: Add 1/2 cup of finely chopped apple to the cinnamon swirl mixture.
• Caramel Drizzle: Instead of icing, drizzle the cooled blondies with homemade or store-bought caramel sauce.

Serving Suggestions

• Serve warm with vanilla ice cream for a decadent dessert.
• Add an extra dusting of cinnamon after glazing to intensify the flavor.
• Pair with hot coffee, chai, or a latte for a bakery-style treat.
• Choose small squares for a dessert tray or larger bars for plated servings.

How to Store

• Refrigerate blondies in an airtight container for up to 5 days. Keeping them chilled helps maintain a dense, chewy texture and prevents the glaze from softening too much.
• Freeze cooled blondies in a single layer before transferring to freezer bags. They freeze well for up to 3 months and thaw quickly at room temperature.
• Refresh individual bars in short bursts to restore softness. Warm blondies become extra fragrant, but avoid overheating, which can make them tough.