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A close up shot of sliced Cinnamon Roll Blondies with a white vanilla glaze drizzle on a piece of parchment paper.
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Cinnamon Roll Blondies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 16 servings
Calories: 285kcal

Ingredients

  • 1 cup unsalted butter, melted and slightly cooled
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs , room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all -purpose flour
  • 1/2 teaspoon sal t
  • 1/4 cup light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons whole milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  • Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together 1 cup melted butter and 1.5 cups brown sugar until smooth.
  • Add eggs and 2 teaspoons vanilla extract, whisking until fully incorporated.
  • Gently fold in the flour and salt using a spatula until no dry streaks remain. Do not overmix.
  • Spread the batter evenly into the prepared baking pan.
  • In a small bowl, combine the swirl ingredients: 1/4 cup brown sugar, cinnamon, and 2 tablespoons melted butter.
  • Drop spoonfuls of the cinnamon mixture over the blondie batter and use a butter knife to swirl it through the top layer.
  • Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the blondies to cool completely in the pan on a wire rack.
  • Whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth, then drizzle over the cooled blondies before slicing into 16 squares.