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Clean recipe · emmasplate.com

Cinnamon Roll Blondies

These Cinnamon Roll Blondies are soft, chewy, and layered with gooey cinnamon sugar filling. They’re everything you love about a cinnamon roll, without the extra work!

Original recipe: emmasplate.com

Yield:
16 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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Cinnamon Roll Blondies

Ingredients

  1. 2 tablespoons (28g) unsalted butter, melted
  2. 1/2 cup (107g) packed light brown sugar
  3. 1 tablespoon (8g) all-purpose flour
  4. 2 teaspoons cinnamon
  5. 6 tablespoons (84g) unsalted butter, melted
  6. 1 cup (213g) packed light brown sugar
  7. 1 egg (50g) + 1 egg yolk (20g), room temperature
  8. 1 tablespoon (15g) milk of choice
  9. 1 teaspoon (5g) vanilla extract
  10. 1 1/2 cups (180g) all-purpose flour, spooned and leveled
  11. 1/2 teaspoon baking powder
  12. 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. Make the cinnamon sugar filling: In a medium microwave-safe bowl, melt the butter in 15-second increments. Stir in the brown sugar, flour, and cinnamon until fully combined. Set aside.
  3. Make the blondie batter: In a large microwave-safe bowl, melt the butter in 15-second increments. Let it cool for 2–3 minutes. Whisk in the brown sugar until the mixture looks glossy and smooth. Add the egg, egg yolk, milk, and vanilla extract, whisking well until fully incorporated.
  4. Add the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients using a rubber spatula. Mix only until no dry streaks remain.
  5. Assemble the blondies: Spread half of the blondie dough evenly into the prepared pan, pressing it into the corners. Use an offset spatula or the back of a spoon to create a smooth layer. Carefully spoon the cinnamon sugar filling over the first layer, spreading it evenly from edge to edge. Dollop the remaining blondie dough over the cinnamon sugar layer. Use a spatula, the back of a spoon, or clean damp hands to gently spread and cover the filling. (Tip: running your spatula under water helps prevent sticking.)
  6. Bake: Bake for 25–30 minutes, or until the edges are lightly golden brown and the center looks just set.
  7. Cool and serve: Remove the pan from the oven and let the blondies cool completely in the pan or on a wire rack. Once cooled, use the parchment overhang to lift them out. Slice into squares or bars and enjoy!