Cinnamon Roll Blondies and Glaze
*Video recipe* Everything you want in a cinnamon roll, but in a chewy, crisp on the outside blondie- and without the hassle of waiting for dough to rise.
Ho there (I’ve been watching waaay too much of That 70’s Show).
I hit 4000 subscribers on Youtube a couple days ago after doing a video tutorial for salted caramel chocolate chip cookie ice cream sandwiches, so I decided it was time to do a giveaway. You guys can scroll down below to enter the giveaway and win a copy of the Sally’s Baking Addiction cookbook.
If you’ve been keeping up with the blog world for a while, you’ve likely heard of Sally’s Baking Addiction, a popular food blog dedicated to making sweet treats and snacks. Sally’s mouthwatering photos lure me in, and whenever I feel like baking, Sally’s blog is the first I visit for inspiration. There’s always somewhat of a guarantee that a recipe from her site will turn out- and she explains why each ingredient is important, which I like. My favorite section is the cookies, which range from soft and thick molasses cookies to chewy chocolate chunk cookies.
I recently purchased her first cookbook off Amazon and found myself attracted to several recipes- including an Oreo cheesecake and these cinnamon roll blondies, both of which I’ve made successfully. I don’t know how she creates such accurate ratios to form utterly delicious creations.
The majority of this recipe comes from Sally’s cookbook; however, I did adjust a couple things slightly. Instead of using milk like the recipe calls for, I used cream cheese, without which a cinnamon roll wouldn’t be complete. Salted caramel sauce drizzled atop would complement them well too. I also baked the blondies for a few minutes less, resulting in a slightly softer texture. These have a crisp top, a chewy and slightly soft interior bursting with flavors of cinnamon and nutmeg. I’d say they’re closer to a Snickerdoodle than a cinnamon roll, mostly because cinnamon rolls are layers of soft, sweet bread swirled with cinnamon and butter and snickerdoodles are cookies- sometimes chewy, rolled in cinnamon sugar. Regardless, these are full of warm fall flavors like snickerdoodles and cinnamon rolls, so call them whatever you’d like.
I served them for dessert at one of my parents’ dinners alongside another dessert and the serving plate for these was wiped clean. That’s a good sign.
- For the blondies:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- pinch ground nutmeg
- 5 tbsp (just under 1/3 cup) melted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- For the sugar topping:
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon
- For the glaze:
- 3/4 cup confectioners’ sugar, sifted if lumpy
- 2 tbsp cream cheese (or milk if you prefer)
- 1/2 tsp vanilla extract
- Preheat the oven to 350 F or 180 C and line a 8×8 inch pan with butter and parchment paper.
- In a bowl, combine the flour, baking powder, soda, salt, nutmeg and cinnamon, then set aside.
- In another bowl, whisk together the melted butter and sugars.
- Add in the egg and vanilla, and continue mixing until everything is well-blended.
- Gradually stir in the flour mixture, switching to a rubber spatula or spoon if necessary, stirring just until combined. Do not over mix- the mixture will be quite thick.
- Spread the mixture evenly on the bottom of the prepared pan.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle atop the blondie mixture and bake for 20-25 minutes or until golden brown and slightly puffy around the edges. Cool completely.
- Whisk together all of the ingredients until smooth. If your sugar is lumpy, this will take a little more time. Adjust the consistency by adding more sugar if it is too thin and more cream cheese/milk if it is too thick.
- Pour into a ziplock bag, snip of the end and drizzle atop the cooled blondies. Cut into squares and serve.
Adapted from the Sally’s Baking Addiction cookbook.