Description
Cinnamon Sugar Blondies combine the warm, comforting flavors of cinnamon rolls into a rich and chewy blondie bar. These blondies feature a cinnamon sugar swirl and a sweet cinnamon glaze, making them an irresistible treat that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 ½ tablespoons cinnamon
Wet Ingredients
- 2 cups brown sugar, packed
- 1 cup butter, room temperature (2 sticks)
- 2 large eggs
- 1 tablespoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly 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, salt, sugar, and cinnamon until well combined.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the room temperature butter and packed brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before adding the next.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing, which can toughen the blondies.
- Create cinnamon sugar swirl: In a small bowl, mix together the 2 tablespoons sugar and 1 ½ tablespoons cinnamon. Pour half of the blondie batter into the prepared baking pan, sprinkle half the cinnamon sugar mixture over the batter, then pour the remaining batter on top and finish with the rest of the cinnamon sugar. Use a knife to gently swirl the cinnamon sugar through the batter for a marbled effect.
- Bake the blondies: Place the pan in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but is not wet. Avoid overbaking for fudgy blondies.
- Prepare the cinnamon glaze: While the blondies bake, whisk together the powdered sugar, milk, and ½ teaspoon cinnamon in a bowl until smooth and pourable.
- Cool and glaze: Allow the blondies to cool in the pan for about 15 minutes. Then drizzle the cinnamon glaze evenly over the top while still slightly warm for better absorption. Let the glaze set before cutting into 24 squares.
Notes
- Use room temperature butter to ensure smooth, even mixing for a tender blondie texture.
- To create the cinnamon swirl, don’t overmix after adding the cinnamon sugar so the swirls remain distinct and flavorful.
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
- The cinnamon glaze can be adjusted in thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker drizzle.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- 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
