Cinnamon Blondies

1. Preheat oven to 350/180C and grease and line an 8-inch square pan with foil to overhang on the sides so you can easily remove the bars from the pan. 
2. In a large bowl whisk together the butter and brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Gently fold in the flour, baking soda, salt, and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan, press into a flat layer.

Cinnamon Swirl

1. In a small bowl mix together melted butter, brown sugar, and cinnamon.
2. Using a spoon drop dollops of cinnamon swirl onto the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
3. 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 overhand I pull the blondies out of the tin to cool faster. You cannot frost the blondies while they are warm.

Frosting

1. In the bowl of an electric mixer beat cream cheese and butter for 1 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 and add sprinkles of ground cinnamon. Store in an airtight container in the fridge for up to 3 days.