Description
Cinnamon Sugar Blondies capture the delightful flavors of cinnamon rolls in a simple, delicious blondie. These moist and chewy blondies are swirled with cinnamon sugar and topped with a smooth cinnamon glaze, making them a perfect treat for cinnamon lovers looking for an easy-to-make dessert.
Ingredients
Scale
Blondie Base
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups brown sugar, packed
- 1 cup butter, room temperature (2 sticks)
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Swirl
- 2 tablespoons sugar
- 1 ½ tablespoons cinnamon
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt to ensure an even distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and brown sugar together until the mixture is light and fluffy. This will help create a moist blondie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the blondies tender.
- Prepare Cinnamon Sugar Swirl: In a small bowl, combine the 2 tablespoons of sugar with 1 ½ tablespoons of cinnamon, mixing well.
- Layer the Batter: Pour half of the blondie batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Carefully pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar over the top layer.
- Swirl the Cinnamon Sugar: Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled effect but not over swirling to keep distinct layers.
- Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Prepare the Cinnamon Glaze: While the blondies bake, whisk together the powdered sugar, milk, and ½ teaspoon cinnamon in a small bowl until smooth and pourable.
- Cool and Glaze: Once baked, allow the blondies to cool completely in the pan on a wire rack. Drizzle the cinnamon glaze evenly over the cooled blondies.
- Serve: Cut into 24 squares and serve. Enjoy the rich cinnamon flavor with every bite!
Notes
- Cinnamon Sugar Blondies combine the comforting flavors of cinnamon rolls into a handheld dessert.
- The cinnamon glaze adds an extra layer of sweetness and spice that enhances the blondie experience.
- You can substitute half the all purpose flour with whole wheat flour for a slightly nutty flavor and additional fiber.
- Allow the blondies to cool completely before glazing to prevent the glaze from melting and becoming too runny.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 blondie (approx. 2x2 inch square)
- Calories: 218 kcal
- Sugar: 24 g
- Sodium: 212 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
