Cinnamon Roll Blondies

Hello friends! If a gooey cinnamon roll and a buttery blondie had a baby, this would be it. These Cinnamon Roll Blondies are soft, rich, and swirled with a brown sugar-cinnamon filling that melts right into the batter. A drizzle of cream cheese glaze on top gives them that classic cinnamon roll finish, without all the rising and rolling. They’re easy to make, super satisfying, and perfect for when you want that nostalgic flavor with way less work.

The Best Cinnamon Roll Blondies

What makes these blondies so good? It’s the contrast of textures and flavors: the brown sugar batter is rich and dense, the cinnamon sugar layer adds warmth and sweetness, and the tangy cream cheese glaze ties it all together. These soft chewy blondies have just the right amount of crisp on the edges—everything you love about a blondie, upgraded with cinnamon roll flavor.

How to Make These Cinnamon Roll Blondies

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving a bit of overhang on two sides for easy lifting later.

In a large bowl, beat the softened butter for 1 minute until smooth. Add the brown sugar and granulated sugar and beat for 2 more minutes, until light and fluffy. Add the eggs one at a time, mixing well between each, then stir in the vanilla extract.

Add the flour, baking powder, and teaspoon salt. Mix just until the dry ingredients disappear—don’t overmix.

In a small bowl, combine the brown sugar and cinnamon for the filling.

Spread about one-third of the blondie batter into the bottom of your prepared pan with a rubber spatula. Sprinkle the cinnamon sugar mixture evenly over this first layer. Dollop the remaining batter over the top using a cookie scoop or spoon. This makes it much easier to spread without disturbing the filling layer. Gently spread the batter to cover the cinnamon layer as evenly as possible.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let them cool completely in the pan before glazing.

Cream Cheese Glaze

In a small bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the vanilla extract, then thin the glaze with heavy cream as needed until it reaches a pourable consistency. Or you could also try it with this cream cheese frosting!

Once the blondies are cool, drizzle the cream cheese icing over the top. Slice and enjoy.

Serving & Storage

Store the blondies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze them—just wrap individual squares tightly and store in a freezer-safe container for up to 2 months.

Tips for Cinnamon Roll Blondies

• For a clean drizzle, use a piping bag or zip-top bag with the corner snipped off. Also try sprinkling some brown sugar on top.
• Let the blondies cool fully before adding the glaze, or it may melt into the top.
• Use room temperature cream cheese to avoid lumps in the glaze.
• If your blondies seem underbaked in the center, tent the pan with foil and bake for an additional 5 minutes.

Variations on Cinnamon Roll Blondies

• No glaze? No problem: Skip the cream cheese drizzle and sprinkle the top with powdered sugar for a simpler finish.
• Cinnamon Swirl it in: Instead of layering the cinnamon filling, swirl it directly into the top of the batter with a knife for a marbled look.
• Add-ins: Stir in chopped pecans, walnuts, or white chocolate chips to the batter for extra texture.
• Glaze twist: Add a touch of maple syrup or espresso to the glaze for a deeper flavor.
• Make it in a 9×13: Double the recipe and bake in a 9×13-inch pan, adjusting bake time to about 35–40 minutes.

If you like this recipe you’ll love these others:

Cinnamon Roll Cheesecake

Cinnamon Roll Cake

Cinnamon Roll Cupcakes

Apple Pie Cinnamon Rolls

Whether you’re craving something cozy and sweet or just looking for an excuse to break out your whisk, these cakey blondies hit the spot every time. The rich swirl of cinnamon sugar gives them all the nostalgic flavor of a cinnamon roll, while the cream cheese glaze adds that bakery-style finish. Want to take it up a notch? Try swapping the regular butter for brown butter to add a nutty, caramel-like depth that makes these blondies even more irresistible.

Cinnamon Roll Blondie

Camila Hurst

These soft, cakey Cinnamon Roll Blondies are swirled with cinnamon sugar and topped with a cream cheese glaze—everything you love about cinnamon rolls in an easy blondie bar

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling & Glazing 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 16 squares

Calories 350 kcal

Ingredients

  

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Blondie Batter

• ¾ cup unsalted butter 170 grams
• ¾ cup brown sugar 165 grams
• ½ cup granulated sugar 100 grams
• 2 eggs
• 1 tsp vanilla extract
• 1¾ cup all-purpose flour 223 grams
• ½ tsp baking powder
• ¼ tsp fine sea salt

Cinnamon Filling

• ¼ cup light brown sugar 55 grams
• 1 tbsp ground cinnamon

Cream Cheese Glaze

• 2 tbsp cream cheese at room temperature (28 grams)
• ¼ cup powdered sugar 31 grams
• ¼ teaspoon vanilla extract
• 1-2 tbsp heavy cream or as needed

Instructions

 

• Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal.
• In a large bowl, beat the butter for 1 minute. Add the brown sugar and the granulated sugar and beat for another 2 minutes.
• Add the eggs one at a time, mixing until completely incorporated before adding the next one.
• Add the vanilla and mix.
• Add the flour, baking powder, salt, and stir until you don’t see any streaks of dry ingredients.

Cinnamon Filling

• In a small bowl, mix together the light brown sugar and cinnamon. Set aside.
• Layer the blondies.
• Spread 1/3 of the blondie batter evenly on the bottom of the pan.
• Sprinkle the cinnamon filling evenly over the batter.
• Use a cookie scoop to dollop the remaining 2/3 of the batter over the filling. This will make it so much easier to spread the batter on top of the dry filling.
• Use a spatula to gently spread the batter, covering the filling layer as evenly as possible.
• Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.

Cream Cheese Glaze

• In a small bowl, beat the cream cheese and powdered sugar. Add the vanilla and mix.
• Add the cream if needed, until the glaze is smooth.
• Drizzle the topping over the cooled blondies. Slice and serve.

Nutrition

Serving: 1squareCalories: 350kcal

Keyword cinnamon roll blondies

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