Cinnamon Roll Blondies Recipe — Gooey Swirled Dessert Bars

If you need one recipe to try this season, make these soft, gooey Cinnamon Roll Blondies. They start with melted butter, brown sugar, eggs, vanilla, flour, cinnamon and baking powder. A brown sugar–cinnamon topping is sprinkled on before baking, and the bars are finished with a simple vanilla icing. Each bite tastes just like a cinnamon roll but with the easy, bar-style convenience of a blondie—perfect for weekends, holidays, or any cozy snack moment.

With cooler weather comes the urge for warm spices and comforting desserts. These Cinnamon Roll Blondies combine the classic flavor of bakery cinnamon rolls with the tender, chewy texture of blondie bars. They’re flavorful, easy to prepare, and require just basic tools: a mixing bowl, a whisk, and a baking pan. The result is a rich, cinnamon-forward treat that’s simple enough for weeknights and impressive enough for company.

What’s the Difference Between a Blondie and a Brownie?

Blondies are often called “blonde brownies” because they resemble brownies in shape and bar form, but their composition and texture are different. Blondies are more like a dense, chewy cookie bar—made with melted butter, eggs, flour, and a good amount of brown sugar, which gives them moisture and caramel-like flavor.

Brownies, by contrast, are chocolate-based and typically include cocoa powder or melted chocolate and granulated sugar. Brownies often develop a glossy, crinkled top by beating the eggs and sugar together, a technique that isn’t used for blondies.

For blondies, avoid over-mixing or aggressively beating the batter; doing so can make the bars greasy and affect baking. Gentle mixing keeps them tender and properly textured.

Why You’ll Love These Cinnamon Roll Blondies

• Comforting flavors: Warm cinnamon and brown sugar create that nostalgic, cozy profile perfect for autumn and holidays.
• Excellent texture: Chewy blondies with a soft, gooey interior plus a cinnamon-sugar topping mimic the best parts of a cinnamon roll in bar form.
• Very easy: Minimal ingredients and simple mixing make these approachable for bakers of all levels.
• Versatile: Serve them as dessert, an afternoon treat, or even a special breakfast item.
• Aromatic: Baking fills the kitchen with a welcoming cinnamon scent.

Ingredients

Full ingredient amounts and instructions appear in the recipe card below.

For the Blondies

• Salted butter – Melted butter adds richness and a tender, chewy texture.
• Brown sugar – Gives sweetness and chewiness with a caramel note.
• Large eggs – Bind the batter and add structure.
• Vanilla extract – Enhances the overall flavor.
• All-purpose flour – Provides structure without complexity.
• Ground cinnamon – Adds the cinnamon flavor that defines these blondies.
• Baking powder – Gives a light rise for the ideal texture.

For the Topping

• Brown sugar – Using brown sugar for the topping keeps it flavorful and slightly soft rather than crunchy.
• Ground cinnamon – Mixed with brown sugar to recreate the familiar cinnamon-roll swirl flavor on top of the blondies.

For the Icing

• Powdered sugar – The base for a smooth, pourable icing.
• Whole milk – Thin to the desired consistency; use half-and-half for a thicker glaze.
• Vanilla extract – Adds depth and sweetness to the glaze.

How to Make Cinnamon Roll Blondies

Step 1: Make the topping

Whisk the brown sugar and cinnamon together in a small bowl and set aside.

Step 2: Prepare the batter

In a medium bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, cinnamon, and baking powder, then stir just until no dry streaks remain—do not overmix.

Step 3: Bake

Pour the batter into a prepared 9-inch square pan. Evenly sprinkle the cinnamon-sugar topping across the surface. Bake at 350°F (177°C) for about 35 minutes, or until a cake tester comes out with a few moist crumbs attached.

Step 4: Make the icing

Whisk powdered sugar, milk, and vanilla together until smooth. Once the blondies have cooled, drizzle the icing over the top and allow it to set before cutting.

How to Tell When Blondies Are Perfectly Baked

The best indicator is a cake tester or toothpick. Insert it into the center: it should come out with a few moist crumbs clinging to it, not completely dry. That signals a moist, tender blondie rather than an overbaked bar.

How to Store

Once cooled, keep blondies in an airtight container. At room temperature they stay moist for about a day; refrigerated they keep 3–5 days. For longer storage, freeze them in a freezer-safe bag for up to three months. Thaw overnight in the fridge or at room temperature before serving.

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Cinnamon Roll Blondies

Easy to make, chewy, and full of cinnamon flavor—perfect year-round.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 16 bars

Ingredients

Blondies

• ¾ cup salted butter, melted
• 1¾ cups brown sugar, firmly packed
• 3 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1⅛ teaspoons baking powder

Topping

• ¼ cup brown sugar, firmly packed
• ¾ teaspoon ground cinnamon

Icing

• ½ cup powdered sugar
• 2¼ teaspoons whole milk
• ¼ teaspoon vanilla

Instructions

Topping

1. Whisk the brown sugar and cinnamon together in a small bowl; set aside.

Blondies

1. Heat oven to 350°F (177°C). Spray a 9-inch square pan with baking spray.
2. In a medium bowl, whisk melted butter, brown sugar, eggs, and vanilla until combined.
3. Add flour, cinnamon, and baking powder. Stir until just combined; do not overmix.
4. Pour batter into the prepared pan and sprinkle the cinnamon-sugar topping evenly over the top.
5. Bake for 35 minutes, or until a cake tester shows a few moist crumbs.

Icing

1. Combine powdered sugar, milk, and vanilla in a small bowl and whisk until smooth.
2. Drizzle over cooled blondies.

Notes + Tips

• Do not overmix the batter—mix until the dry ingredients are just incorporated.
• Bake times vary by oven; use a cake tester for best results.
• Icing is optional but recommended for extra sweetness.
• These blondies are very moist; store in the fridge or freeze for longer storage.

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