Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting
Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.
On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.
I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.
Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!
Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!
Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
In a small bowl mix together melted butter, brown sugar and cinnamon.
Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.