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.  

easy cinnamon roll blondies

Hey there.

Hi there.

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.

cinnamon roll blondies

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.

Cinnamon Roll Blondies
Serves: 16
  • 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
To make the blondies:
  1. Preheat the oven to 350 F or 180 C and line a 8×8 inch pan with butter and parchment paper.
  2. In a bowl, combine the flour, baking powder, soda, salt, nutmeg and cinnamon, then set aside.
  3. In another bowl, whisk together the melted butter and sugars.
  4. Add in the egg and vanilla, and continue mixing until everything is well-blended.
  5. 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.
  6. Spread the mixture evenly on the bottom of the prepared pan.
To make the sugar topping:
  1. In a small bowl, whisk together the sugar and cinnamon.
  2. Sprinkle atop the blondie mixture and bake for 20-25 minutes or until golden brown and slightly puffy around the edges. Cool completely.
To make the glaze:
  1. 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.
  2. 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.

cinnamon roll blondies with cream cheese glaze


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