Cinnamon Roll Blondies

Cinnamon Roll Blondies have a soft, chewy brown sugar base with a thick layer of cinnamon filling tucked right in the middle. They’re baked in an 8×8-inch pan and finished with an optional vanilla glaze. You get all that cinnamon roll flavor in an easy-to-slice dessert bar.

• That cinnamon filling: A layer of brown sugar, cinnamon, flour, and melted butter runs through the middle of every bar.
• Soft, chewy blondie texture: Brown sugar, melted butter, and an extra egg yolk give the blondies their rich texture.
• No yeast or rising time: Mix the batter, layer it with the filling, and bake.
• Optional vanilla glaze: Drizzle it over the cooled bars for a cinnamon roll-style finish, or leave it off.
• Easy gluten-free option: Substitute 1:1 gluten-free flour for the all-purpose flour in both the batter and filling.

Blondies

• All-purpose flour: Forms the base of the blondies. You can substitute 1:1 gluten-free flour using the same amount.
• Baking powder: Helps the blondies rise slightly without making them too cakey.
• Kosher salt: Balances the sweetness of the brown sugar and cinnamon filling.
• Vanilla extract: Adds flavor to the blondie batter and the optional glaze.
• Light brown sugar: Gives the blondies their rich flavor and sweetness. You’ll also use it in the cinnamon filling.
• Unsalted butter: Melted butter adds richness to the batter and brings the cinnamon filling together.
• Milk: Adds moisture to the batter and helps create a smooth vanilla glaze.
• Egg and egg yolk: Help bind the batter and give the blondies their soft, chewy texture.

For the Cinnamon Filling

• Ground cinnamon: Gives the filling its classic cinnamon roll flavor.
• Light brown sugar: Creates a sweet cinnamon layer in the center of the blondies.
• All-purpose flour: Helps give the filling structure. A 1:1 gluten-free flour also works here.
• Unsalted butter: Melted butter brings the filling ingredients together.

For the Optional Vanilla Glaze

• Powdered sugar: Creates the sweet base of the glaze.
• Vanilla extract: Adds vanilla flavor.
• Milk: Thins the glaze so you can drizzle it over the cooled blondies.

• Prepare the pan: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
• Make the cinnamon filling: In a mixing bowl, combine the brown sugar, cinnamon, flour, and melted butter. Mix well and set aside.
• Mix the wet ingredients: In a separate bowl, whisk together the melted butter, brown sugar, egg, egg yolk, vanilla extract, and milk until combined.
• Add the dry ingredients: Add the all-purpose flour, baking powder, and kosher salt. Mix until everything comes together and you no longer see dry flour.
• Layer the blondies: Spread half of the blondie batter evenly into the prepared pan. Sprinkle the cinnamon filling over the batter, covering the entire surface in an even layer. Add the remaining blondie batter on top and gently spread it to cover the filling.
• Bake: Bake for 25–30 minutes, until the top is lightly browned.
• Cool: Remove the pan from the oven and let the blondies cool completely before slicing.
• Add the optional glaze: Whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled blondies, then cut into squares and serve.

• Spread the first layer evenly. The batter is thick, so take your time spreading half of it across the bottom of the pan. This gives the cinnamon filling an even base.
• Cover the entire middle with cinnamon filling. Sprinkle it evenly from edge to edge rather than piling it in the center. That way, every blondie gets a cinnamon layer.
• Add the top layer gently. Place small portions of the remaining batter over the filling, then carefully spread them together. This makes it easier to cover the cinnamon without dragging it into the batter underneath.
• Don’t overmix the batter. Once you add the flour, mix just until incorporated. Overmixing can make the blondies tougher.
• Watch the baking time. Start checking around 25 minutes. The top should look set and lightly browned. Avoid baking them longer than necessary if you want that soft, chewy center.
• Let them cool completely. The blondies need time to set before slicing. Cutting them while they’re hot can make the cinnamon layer and blondie batter harder to cut neatly.

• Gluten-free: Substitute 1:1 gluten-free flour for the all-purpose flour in both the blondie batter and cinnamon filling, using the same measurements.
• Vanilla glaze: The glaze is completely optional. I love the extra sweetness it adds, but the blondies have plenty of cinnamon-brown sugar flavor without it.
• Milk: You can use your preferred milk in the batter and glaze.

You can make these Cinnamon Roll Blondies a day ahead, making them an easy dessert to prep before a party or gathering. Bake the blondies, let them cool completely, and store them in an airtight container at room temperature. If you’re adding the optional vanilla glaze, drizzle it over the bars before serving.

• Storage: Keep the cooled blondies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if you’ve added the glaze.
• Freezing: Freeze the blondies without the glaze for up to 3 months. Wrap individual squares well and place them in a freezer-safe container. Thaw at room temperature, then add the glaze if desired.
• Serving: I like these at room temperature for neat slices, but you can briefly warm an unglazed blondie if you prefer a softer center.