Cinnamon Roll Blondies combine the soft, chewy texture of classic blondies with the warm, spiced flavor of gooey cinnamon rolls—all in one indulgent dessert bar. These golden treats are swirled with buttery cinnamon sugar and finished with a sweet vanilla glaze that melts into every bite. Perfect for bake sales, weekend baking, or cozy fall gatherings, this easy dessert bar recipe is a guaranteed crowd-pleaser.
Whether you’re craving a nostalgic cinnamon roll or want a twist on a blondie, this easy dessert is the best of both worlds—and it’s ready in under an hour!
Why You’ll Love These Cinnamon Roll Blondies
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All the flavors of a cinnamon roll—no yeast required
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Easy, one-bowl batter with no chill time
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Soft, buttery blondie texture with cinnamon swirl
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Perfect for fall, brunches, potlucks, or holiday dessert tables
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Freezer-friendly and great for make-ahead baking
Ingredient Breakdown
Unsalted Butter: Provides richness and helps create that soft, chewy blondie texture. Use at room temperature for best mixing.
Brown Sugar: Adds moisture and a deep caramel flavor that mimics the taste of cinnamon roll filling.
Granulated Sugar: Sweetens the blondies and balances the warmth of the cinnamon.
Eggs: Help bind the batter and give the bars structure while keeping them soft.
Vanilla Extract: Enhances the sweet, cozy cinnamon roll flavor.
All-Purpose Flour: The base of the blondies—provides structure without making them cakey.
Baking Powder: Gives a slight lift to keep the blondies tender.
Ground Cinnamon: The star spice, delivering that classic cinnamon roll warmth.
Powdered Sugar & Milk: For a silky vanilla glaze that drizzles perfectly over the cooled bars.
Ingredients
For the Blondies:
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1 cup unsalted butter (room temperature)
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1 cup packed light brown sugar
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½ cup granulated sugar
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2 large eggs
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2 teaspoons pure vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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2 teaspoons ground cinnamon
For the Glaze:
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1 cup powdered sugar
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2 tablespoons milk (or more for desired consistency)
Step-by-Step Instructions
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Preheat & Prepare the Pan
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal. -
Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract. -
Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and cinnamon. Slowly fold the dry mixture into the wet ingredients just until combined. Do not overmix. -
Layer and Swirl
Pour half the blondie batter into the prepared pan and spread evenly. Sprinkle with extra cinnamon if desired. Spoon the remaining batter on top and use a butter knife to gently swirl the layers together, creating a cinnamon roll effect. -
Bake
Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean. Let cool completely in the pan on a wire rack. -
Glaze and Serve
In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cooled blondies. Let set for 10–15 minutes before slicing.
Pro Tips for the Best Cinnamon Roll Blondies
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Don’t overmix the batter—this keeps the texture soft and chewy.
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Room-temperature butter and eggs blend more smoothly and bake evenly.
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Add a cinnamon sugar layer in the center for extra flavor (optional but delicious).
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Cool completely before glazing to prevent melting the icing.
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Use parchment paper for easy lifting and cleaner cuts.
Ingredient Swaps or Variations
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Add white chocolate chips for a gooey, creamy addition.
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Try pumpkin spice instead of just cinnamon for fall vibes.
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Make it gluten-free with a 1:1 gluten-free flour blend.
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Add chopped pecans or walnuts for crunch and depth.
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Top with cream cheese glaze instead of vanilla for more cinnamon roll flavor.
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream
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Pair with a spiced chai latte or cinnamon coffee
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Add to holiday cookie platters or brunch dessert trays
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Cut into mini squares for party-sized bites
Make Ahead + Storage Tips
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Make Ahead: These blondies can be baked 1–2 days in advance and stored (unglazed) in an airtight container.
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Store: Keep leftovers in an airtight container at room temperature for up to 4 days.
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Freeze: Freeze tightly wrapped slices (without glaze) for up to 2 months. Thaw and glaze before serving.
Frequently Asked Questions (FAQ)
Can I double the recipe?
Yes! Use a larger sheet pan and increase baking time slightly—just watch the center for doneness.
Do I have to use both sugars?
Yes, using both brown and white sugar gives the best flavor and chewy texture.
Can I make these without the glaze?
Absolutely. They’re still delicious unglazed, but the vanilla drizzle adds extra sweetness.
Why are my blondies dry?
Overbaking is the most common reason. Pull them out when the center is just set.
What’s the best way to swirl the batter?
Use a butter knife and gently swirl top to bottom in an “S” motion without fully blending the layers.
Notes
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For best results, spoon and level your flour to avoid a dense batter.
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A metal baking pan gives the most even bake; glass may require a longer cook time.
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To enhance the cinnamon flavor, consider adding a pinch of nutmeg or clove.