These Cinnamon Roll Blondies are rich, gooey dessert bars packed with cinnamon-sugar flavor and a buttery cookie base. I love how they combine the best parts of a cinnamon roll—warm spice and sweet swirl—with the chewy, dense texture of blondies. They’re easy to throw together without any yeast or rising time, which makes them one of my go-to treats when I want something warm and comforting without waiting too long.
Why You’ll Love This Recipe
I enjoy making this recipe because it’s both simple and satisfying. There’s no need to knead dough or wait for it to rise like traditional cinnamon rolls. Instead, everything mixes in just a few bowls and bakes in under 40 minutes. The brown sugar gives the bars a deep, caramel-like flavor, and the cinnamon swirl running through adds a burst of spice in every bite. They’re perfect for potlucks, family gatherings, or just a quiet afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat And Prepare: I start by preheating the oven to 350°F (175°C). I spray an 8-inch square baking pan with cooking spray, then line it with parchment paper so I can lift the blondies out easily after baking.
Make The Base Dough: In a large mixing bowl, I combine the melted butter and packed brown sugar. I mix them well until the sugar dissolves slightly and the mixture looks smooth and glossy. Then I add the eggs and vanilla extract, stirring until everything is fully blended. In a separate bowl, I whisk together the all-purpose flour, corn starch, ground cinnamon, baking powder, and salt. I gradually add the dry mixture to the wet ingredients, mixing just until a thick dough forms—making sure not to overmix.
Prepare The Cinnamon Swirl: In a small bowl, I stir together the melted butter, brown sugar, granulated sugar, flour, and ground cinnamon. The mixture becomes a thick, grainy paste that’s easy to swirl.
Assemble The Bars: I press half of the cookie dough evenly into the bottom of the prepared pan. Then I drizzle about two-thirds of the cinnamon swirl mixture over the top in long lines and use a butter knife to gently swirl it into the dough. Next, I drop the remaining cookie dough on top in spoonfuls and spread it out carefully. I drizzle the rest of the cinnamon swirl over the top layer and swirl again for a marbled effect.
Bake And Cool: I bake the blondies on the middle oven rack for 30 to 35 minutes. When a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine), I know they’re done. I let them cool completely in the pan before slicing into bars.
Cream Cheese Swirl: Sometimes I like to mix a couple tablespoons of cream cheese with powdered sugar and a bit of milk to drizzle over the bars for extra richness.
Nutty Crunch: Adding chopped pecans or walnuts to the dough or the swirl gives the bars a nice crunch and flavor contrast.
Chocolate Chip Blondies: I fold mini chocolate chips into the dough for a chocolatey twist.
Spiced Blondies: For more warmth, I add a pinch of nutmeg or cardamom along with the cinnamon.
Gluten-Free Option: I’ve used a 1:1 gluten-free flour blend in place of all-purpose flour, and the texture turns out beautifully.
Storage/Reheating
I keep leftover blondies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. To warm them up, I microwave each bar for about 10 to 15 seconds before serving. They also freeze well—I wrap individual bars in plastic wrap and place them in a freezer bag, then thaw at room temperature when ready to eat.
FAQs
How Do I Know When The Blondies Are Fully Baked?
I insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, they’re ready. If the center looks wet, I give them a few more minutes.
Can I Double The Recipe?
Yes, I double all the ingredients and bake them in a 9×13-inch pan. The baking time increases slightly—usually to about 35 to 40 minutes.
Can I Freeze Cinnamon Roll Blondies?
Yes, once the bars are completely cooled, I wrap them individually and freeze them for up to two months. When I want one, I just let it thaw at room temperature or reheat briefly in the microwave.
Can I Make These Dairy-Free?
Yes, I use a dairy-free butter substitute for both the dough and the swirl. Just make sure it’s unsalted and has a similar fat content to regular butter.
What Can I Use If I Don’t Have Corn Starch?
If I’m out of corn starch, I leave it out. The bars will still turn out soft, though slightly less tender. It helps with the chewy texture, but the recipe still works without it.
Conclusion
These Cinnamon Roll Blondies are one of the easiest and most comforting desserts I make when I want something cozy and sweet without much effort. They come together quickly, taste incredible with their cinnamon-sugar swirl, and are always a hit at gatherings or as an afternoon pick-me-up. Whether I’m baking for myself or sharing with friends, this recipe never disappoints.
Soft, chewy blondies swirled with buttery cinnamon-sugar filling, these Cinnamon Roll Blondies deliver the cozy flavors of cinnamon rolls in an easy bar form with no yeast or rising required.
