These thick and chewy Cinnamon Roll Blondies have a cinnamon filling and cream cheese frosting on top! You’ll love this sweet treat.
My top tip is to cut your bites small, as they blondies are rich and filling!
Aimee’s Recipe Notes
- Taste & Texture – Chewy, buttery blondies swirled with a rich, caramelized cinnamon filling and topped with creamy frosting.
- Ease of Making – No mixer needed! Just mix by hand and layer for that perfect cinnamon swirl.
- Ingredient Swaps – Use dark brown sugar for a deeper molasses flavor or swap the frosting for a simple glaze.
- Storage – Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Top Tip – Let the blondies cool completely before frosting for the best chewy texture. Want thinner bars? Use a 13×9 pan and reduce baking time.
A lot of people pass up blondie recipes because they seem too plain, but when you add a cinnamon filling and cream cheese frosting to the mix, it’s a different story!
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – There’s butter in each part of this recipe—the base, the filling, and the frosting. Use unsalted butter to control the flavor and keep your cinnamon roll blondies from being overly salty.
- Light brown sugar – This is in the filling and in the blondies. Brown sugar has slightly higher moisture than white sugar, contributing to the texture of these blondies.
- Cinnamon – Ground cinnamon is in the blondies themselves and the filling. It’s a really important player in this recipe, so make sure yours is fresh and fragrant! If it’s been in your pantry for a while, it may lose its potency.
- Cream cheese – For the richest frosting, use full-fat cream cheese. Reduced-fat is okay, but do not try to substitute fat-free, as the flavor and texture will disappoint you!
- Powdered sugar – also called confectioners’ sugar. This is used in frosting because it’s small enough to dissolve into the mixture without being heated.
How to Make Cinnamon Roll Blondies
Make the Blondie Batter:
- Whisk together the butter and brown sugar. Add the eggs and vanilla and whisk again. Stir in the flour, cinnamon, baking powder, and salt.
- Spread two-thirds of the batter into the baking dish.
Make the Cinnamon Filling:
- Mix the butter, brown sugar, and cinnamon.
- Sprinkle the cinnamon filling over the top evenly. Spread the rest of the batter over the cinnamon filling.
Frost and Finish:
- Beat the butter and cream cheese until smooth, then beat in the powdered sugar and vanilla until creamy.
- Spread the frosting over the blondies, then cut and serve.
Tips and Tricks
- Unlike homemade cinnamon rolls, which are slathered with frosting while still a little bit warm, it’s important to let these blondies cool completely before frosting and serving.
- If you’d like some crunch, chopped pecans would be delicious in the cinnamon filling mixture or sprinkles on top.
- For thinner blondies, or to get some extra servings out of these, you can bake this recipe in a 13×9 pan for 25 to 28 minutes.
- Store cinnamon roll blondies in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. You can place parchment paper between the layers if you have to stack them.
- Looking for something a little less decadent? Or maybe you’re not a fan of cream cheese frosting? You can swap in a simple glaze made with powdered sugar, milk, and a splash of vanilla extract. Or skip it altogether.
More Blondie Recipes to Try
I love blondie recipes so much I dedicated an entire chapter to them in my cookbook.
- Make these Easter Blondies for your holiday get-together and everyone will love them!
- For more proof that blondies can be just as decadent as their brownie counterparts, whip up a batch of Pecan Pie Blondies.
- Now that we know better than eating cake batter straight from the bowl, we can use these Cake Batter Blondies as a substitute!
- No Father’s Day is complete without a batch of Maple Bacon Blondies.
- If cinnamon rolls are your favorite treat, add these Cinnamon Roll Cookies to your to-make list too. You’ll also love these Apple Cinnamon Rolls!
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Cinnamon Roll Blondies Recipe
These thick and chewy Cinnamon Roll Blondies have a cinnamon filling and cream cheese frosting on top! You'll love this sweet treat.
Ingredients
For the Blondie Batter
- 1 cup unsalted butter, melted
- 1 ½ cups light brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the Cinnamon Filling
- 3 Tablespoons unsalted butter, melted
- ½ cup light brown sugar, firmly packed
- 1 Tablespoon cinnamon
For the Cream Cheese Frosting
- ¼ cup unsalted butter, softened to room temperature
- 8 ounce cream cheese, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper and set it aside.
- Start by making the cinnamon filling. Using a fork, mix together the melted butter with brown sugar and cinnamon until combined. Set it aside.
- For the blondie batter, in a mixing bowl, combine melted butter and brown sugar with a whisk. Add in eggs and vanilla extract and whisk until fully combined.
- Using a wooden spoon or spatula, add in flour, cinnamon, baking powder, and salt. Mix by hand just until combined.
- Pour about 2/3 of the batter into the bottom of the prepared baking pan. Spread evenly using an offset spatula. Sprinkle the cinnamon filling mixture over the top, using your hands to make sure it is evenly spread out. Top with the remaining blondie batter, spreading evenly. You may have some filling peeking out and that is okay.
- Bake blondies in preheat oven for 38-42 until golden brown. Remove from oven and cool in pan before adding the frosting.
- For the frosting, beat butter and cream cheese for 3 minutes until smooth, scraping down the sides of the bowl as needed. Add in powdered sugar and vanilla extract, and beat an additional 3 minutes until creamy.
- Spread frosting over the cooled blondies. Cut into squares and serve.
Notes
- Mix by hand. No need for a mixer here, use a whisk and wooden spoon, being careful not to over blend the batter.
- Let cool completely. These blondies are best when cooled completely. This allows the dough to rest and become chewy instead of gummy. If you want to serve them warm, heat in the microwave for 10 second intervals.
- Want to make them thinner? Bake in a 13×9 for 25-28 minutes.
- Store blondies in an airtight container in the refrigerator for up to one week.
- Freeze cinnamon roll blondies in a freezer safe container (with or without the icing) for up to 3 months. Thaw in refrigerator overnight.
Nutrition
Serving: 1bar, Calories: 449kcal, Carbohydrates: 61g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 235mg, Potassium: 87mg, Fiber: 1g, Sugar: 49g, Vitamin A: 731IU, Vitamin C: 0.02mg, Calcium: 68mg, Iron: 1mg
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Hi!
Not a big cream cheese frosting fan. Any other suggestions on a frosting that would pair well with these blondies?
I love your recipes!
Thank you!
You can use my classic vanilla frosting, add a sprinkle of cinnamon to it. Or just drizzle the top with melted white chocolate 🙂
Great idea, both sound delicious! Thank you!