35-Minute Cinnamon Roll Blondies: Irresistibly Soft & Sweet

Oh my goodness, let me tell you about my latest baking obsession – these incredible cinnamon roll blondies! Picture this: all the cozy, warm flavors of your favorite cinnamon rolls baked into soft, chewy blondies with that signature swirl of cinnamon sugar. I swear, the first time I pulled these out of the oven, my kitchen smelled like a cinnamon-scented dream. The best part? They come together in just 35 minutes from start to finish – no yeast, no waiting, just pure cinnamon roll bliss in bar form. These have quickly become my go-to dessert whenever I need something quick that’ll wow a crowd (and trust me, they always do!).

Cinnamon Roll Blondies Ingredients

Here’s everything you’ll need to make these heavenly cinnamon roll blondies (and trust me, every single ingredient matters!):

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled (this gives that perfect chewy texture – don’t skip melting it!)
• 1 ½ cups packed brown sugar (pack it tight in your measuring cup for maximum caramel flavor)
• 2 large eggs at room temperature (let them sit out for 30 minutes – they incorporate better this way)
• 1 teaspoon pure vanilla extract (the good stuff makes all the difference)
• 2 cups all-purpose flour (I always sift mine first to prevent lumps)
• ½ teaspoon salt (balances all that sweetness beautifully)
• 1 tablespoon cinnamon (use the freshest you have – it’s the star!)
• ¼ cup granulated sugar (for that irresistible cinnamon sugar swirl)

See? Nothing fancy – just pantry staples transformed into something magical. Pro tip: measure everything before you start – it makes the process so much smoother!

How to Make Cinnamon Roll Blondies

Alright, let’s get to the fun part – making these dreamy cinnamon roll blondies! I promise it’s easier than you think, and that heavenly smell wafting through your kitchen will be worth every minute. Just follow these simple steps, and you’ll have perfect blondies every single time.

Mixing the Batter

First things first – grab that melted (but slightly cooled) butter and whisk it together with the brown sugar until it’s smooth and glossy. This is the base of our perfect chewy texture! Then add your eggs one at a time, mixing well after each, followed by the vanilla. Now, gently fold in the flour and salt – don’t go crazy mixing here. A few streaks of flour are totally fine; overmixing makes tough blondies!

Layering the Cinnamon Swirl

Here’s where the magic happens! Spread half the batter in your prepared pan (it’ll be thick – that’s normal). Now sprinkle half your cinnamon sugar mixture evenly over the top. Dollop the remaining batter over this – don’t worry about perfect coverage. Finish with the rest of the cinnamon sugar. I like to use a knife to gently swirl everything just a tiny bit for that signature cinnamon roll look.

Baking and Cooling

Pop those beauties in your preheated oven for 25-30 minutes. You’ll know they’re done when the edges are set but the center still looks slightly soft. Resist the urge to overbake – they’ll firm up as they cool. And speaking of cooling, I know it’s hard, but let them sit for at least 20 minutes before slicing. Trust me, this patience pays off in perfect, clean cuts and the ideal texture!

Why You’ll Love These Cinnamon Roll Blondies

Let me count the ways these blondies will become your new favorite dessert (I might be obsessed!):

• Cinnamon roll magic in bar form – All that warm, spiced goodness you crave from cinnamon rolls, but without the fuss of yeast or rolling dough. Just scoop, spread, and bake!
• That dreamy soft-chewy texture – The perfect balance between gooey and cakey, with little pockets of cinnamon sugar that melt in your mouth.
• Ready in just 35 minutes flat – From mixing bowl to oven to your mouth faster than it takes to proof traditional cinnamon rolls!
• Instant crowd-pleaser – I’ve never brought these anywhere without someone begging for the recipe. They disappear faster than I can say “blondie”!

Seriously – one bite and you’ll be hooked. Consider yourself warned!

Tips for Perfect Cinnamon Roll Blondies

After making these cinnamon roll blondies more times than I can count (oops!), here are my foolproof tricks for blondie perfection:

• Room temp eggs are non-negotiable – They incorporate better into the batter for an even bake. Cold eggs can make your blondies dense.
• Underbake slightly – Pull them out when the edges look set but the center still jiggles a bit. They’ll keep cooking as they cool for that ideal chewy texture.
• Parchment paper is your best friend – Line that pan with overhanging edges so you can lift the whole slab out for clean, crumb-free slicing.

Follow these simple tips, and you’ll get bakery-worthy blondies every single time!

Storing and Serving Cinnamon Roll Blondies

These cinnamon roll blondies stay gloriously soft for days when stored right! Just pop them in an airtight container at room temperature – they’ll keep their chewiness for about 3 days (if they last that long!). For next-level deliciousness, warm individual squares for 10 seconds and serve à la mode with vanilla ice cream melting over the top. The contrast of warm cinnamon and cold cream is pure bliss!

Cinnamon Roll Blondies Variations

Once you’ve mastered the basic recipe, try these fun twists to keep things exciting:

• Crunchy nut lovers: Stir ½ cup chopped pecans or walnuts into the batter for texture – they pair perfectly with the cinnamon.
• Cream cheese fans: Whip up a simple glaze with cream cheese, powdered sugar, and milk to drizzle over the top – just like your favorite cinnamon rolls!
• Natural sweetness: Swap the brown sugar for coconut sugar for a deeper, almost caramel-like flavor that’s slightly less sweet.

My personal favorite? The cream cheese glaze version – it takes these from amazing to absolutely irresistible!

Cinnamon Roll Blondies Nutrition

Let’s be real – we’re not eating cinnamon roll blondies for their health benefits! But for those curious, here’s the nutritional breakdown per square (based on 16 servings): approximately 220 calories, 10g fat, 30g carbs, 18g sugar, and 2g protein. Remember, these are estimates – actual values may vary slightly based on your specific ingredients and portion sizes. Now go enjoy that sweet, cinnamony goodness guilt-free!

FAQs About Cinnamon Roll Blondies

I get asked these questions all the time about my cinnamon roll blondies, so let me share what I’ve learned from my many batches:

• Can I use melted coconut oil instead of butter? Absolutely! It works in a 1:1 swap and adds a subtle tropical note. Just make sure it’s melted and cooled like the butter would be. The texture might be slightly less chewy but still delicious.
• How do I freeze these blondies? They freeze like a dream! Cool completely, then wrap tightly in plastic wrap and foil. They’ll keep for up to 3 months. Thaw at room temperature when cravings hit.
• Can I double the recipe? Of course! Just use a 9×13-inch pan instead and add 5-10 minutes to the baking time. Watch for that perfect set edge – the wait will be worth it!

Print