Cinnamon Roll Blondies Recipe

Cook Time: 30 minutes

Yield: 16 servings

Ingredients

Filling:

• 1/4 cup light brown sugar
• 1 tablespoon ground cinnamon

Blondies:

• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda

Glaze:

• 1 ounce full fat cream cheese, at room temperature
• 7 tablespoons confectioner's sugar, or as needed
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons heavy cream, or as needed

Directions

1. Preheat the oven to 350F (175C). Line an 8x8-inch square pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
2. Prepare the Filling: In a small bowl, combine brown sugar and cinnamon. Mix well and set aside.
3. Make the Blondie Batter: In a large bowl, whisk together melted butter, white sugar, brown sugar, vanilla extract, kosher salt, and ground nutmeg until smooth. Add in the egg and egg yolk, mixing until fully incorporated. Then, add the flour and baking soda, stirring until just combined.
4. Layer the Blondies: Spread half of the blondie batter into the prepared pan, creating an even layer (the batter will be thin). Evenly sprinkle the cinnamon-sugar mixture over the batter.
5. Place dollops of the remaining batter on top of the cinnamon-sugar mixture. Gently spread it out with a spatula to cover the cinnamon-sugar layer completely.
6. Bake in the preheated oven for 25 to 30 minutes, or until the bars are golden brown on top and pulling away from the sides of the pan. The center should be puffed up. Allow the bars to cool completely in the pan.
7. Prepare the Glaze: In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and salt using an electric mixer until smooth. Gradually add heavy cream and continue to beat until the glaze is smooth and creamy. Adjust the consistency by adding more heavy cream for a thinner glaze or more powdered sugar for a thicker glaze.
8. Glaze the Blondies: Once the blondies are completely cooled, pour the glaze over the top and spread it into an even layer with a spatula.
9. Cut into 16 squares and serve. Enjoy!

Nutrition Facts (per serving)

• Calories: 181
• Fat: 8g (11% DV)
• Saturated Fat: 5g (25% DV)
• Cholesterol: 55mg (18% DV)
• Sodium: 105mg (5% DV)
• Total Carbohydrates: 25g (9% DV)
• Dietary Fiber: 0g (2% DV)
• Total Sugars: 18g
• Protein: 2g (4% DV)
• Calcium: 21mg (2% DV)
• Iron: 1mg (3% DV)
• Potassium: 36mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Cinnamon Roll Blondies

Cinnamon rolls, beloved for their sweet, spicy aroma, have a long history dating back to the 18th century in Scandinavia. However, the American adaptation of cinnamon rolls gained popularity in the 19th century, particularly after the introduction of yeast dough to the country. Cinnamon Roll Blondies, a modern twist on this classic, emerged as a more convenient and portable version of the traditional cinnamon roll. These blondies combine the rich, buttery flavor of blondie bars with the warm, comforting cinnamon roll filling, offering a delightful dessert that is easier to make and just as indulgent.

Regional Variations

Cinnamon roll blondies, like many American desserts, have been adapted in different regions to suit local tastes. In some areas, a cream cheese glaze is used, similar to the icing found on traditional cinnamon rolls. Other regions may incorporate additional spices, such as cardamom or ginger, to give the blondies a more distinctive flavor. The bars are often served at gatherings, coffee shops, or as an afternoon snack, bringing a touch of warmth and sweetness to any occasion. Despite these variations, the fundamental elements of the cinnamon rollcinnamon, butter, and sugarremain central to the recipe.

How Cinnamon Roll Blondies Differ from Similar Dishes

While cinnamon rolls and blondies share the warm flavors of cinnamon and sugar, their textures and preparation methods set them apart. Cinnamon rolls are traditionally made with a yeast dough that requires rising time and often involves rolling, cutting, and baking in a spiral shape. In contrast, blondies are made with a cookie-like dough, often baked in a square pan, making them quicker and easier to prepare. Cinnamon Roll Blondies combine the best of both worlds by delivering the gooey, cinnamon-sweet filling of a roll with the chewy, dense texture of a blondie bar.

Where Are Cinnamon Roll Blondies Usually Served?

Cinnamon Roll Blondies are versatile and can be served in various settings, making them a popular choice for parties, brunches, or casual gatherings. They are particularly favored in home kitchens where ease of preparation is key. Coffee shops and bakeries often offer these bars alongside traditional baked goods, catering to those who want a cinnamon roll experience but in a more portable form. Their comforting nature makes them a great accompaniment to a hot cup of coffee or tea. They can also be enjoyed as an indulgent treat after dinner or as a sweet breakfast snack.

Interesting Facts About Cinnamon Roll Blondies

• Blondies are sometimes referred to as "brownies' lighter cousin," as they use brown sugar and butter instead of cocoa powder and are typically less dense than brownies.
• The combination of cinnamon and sugar is thought to have originated in ancient Europe, where cinnamon was prized as both a spice and a medicinal herb.
• Blondies became popular in the United States during the 1950s, as an easy-to-make alternative to traditional cookies and cakes.
• Many people love to add a drizzle of cream cheese glaze to their cinnamon roll blondies, which mimics the frosting on a classic cinnamon roll.
• Although cinnamon roll blondies are a relatively new creation, they have quickly become a favorite treat, offering a warm, comforting dessert that is perfect for sharing.

FAQ about Cinnamon Roll Blondies Recipe

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