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cinnamon roll blondies on a light pink surface

Cinnamon Roll Blondies

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5 from 4 reviews

You will love this Cinnamon Roll Blondies recipe! Buttery, rich, and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting. Step-by-step photos teach you how to bake these cinnamon roll cookie bars! 

  • Total Time: 41 minutes
  • Yield: 9-16 Bars 1x


Units Scale


  • 4oz (1/2 Cup) Butter, melted
  • 150 grams (3/4 Cup) Light Brown Sugar
  • 1 Large Egg, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 125 grams (1 Cup) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon

Cinnamon Swirl

  • 2 Tablespoons Butter, melted
  • 2 Tablespoons Light Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon


  • 3oz Cream Cheese, at room temperature
  • 1 Tablespoon Butter, at room temperature
  • 120 grams (1 Cup) Confectioner's Sugar, sifted
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Heavy Cream
  • Sprinkle of Ground Cinnamon


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.


  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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 26
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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