Go Back
Two cinnamon roll blondies stacked on top of each other.
Print Pin
5 from 2 votes

Cinnamon Roll Blondies

All the flavors of a cinnamon roll in an easy blondie bar. Soft and chewy blondies with a brown sugar-cinnamon swirl topped with cream cheese icing. Cozy flavors in every bite!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12
Calories 235kcal


Blondie base:

  • ½ cup unsalted butter melted
  • ¾ cup light brown sugar packed
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1⅓ cups all purpose flour see note
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Cinnamon swirl:

  • 2 tablespoons unsalted butter cut into pieces
  • ¼ cup light brown sugar packed
  • teaspoons ground cinnamon
  • pinch salt

Cream cheese icing:

  • 2 oz cream cheese very soft (almost melted)
  • 3-4 tablespoons powdered sugar sifted if lumpy
  • 1-2 tablespoons milk
  • couple drops vanilla extract



  • Preheat oven to 350°F. Line an 8x8 square pan with foil and spray with non-stick spray. Set aside.
  • In a large bowl, whisk butter and brown sugar until smooth and combined (about one full minute). Whisk in egg and vanilla extract. Sprinkle the flour, baking powder and salt over the top of the sugar mixture. Use a rubber spatula to stir until the batter is combined. Pour the batter into the prepared pan and spread into an even layer. Immediately proceed with the cinnamon swirl.

Cinnamon swirl:

  • In a small saucepan over medium heat, melt butter and brown sugar. Cook, whisking frequently, until the sugar dissolves and the mixture is smooth. Remove from heat and stir in cinnamon and salt.
  • Dollop or drizzle the cinnamon mixture over the top of the blondie batter. Use the tip of a sharp knife to swirl it gently into the top of the blondies (you don't need to swirl all the way down to the bottom of the pan). Note: less swirling creates a more noticeable contrast. I use a figure-8 motion.
  • Bake for 21-24 minutes, until it has puffed up a bit, the edges are set and beginning to brown, and the very center still has a slight jiggle. Be careful not to overbake. Place pan on a wire rack and cool completely.

Cream cheese icing:

  • Using a hand mixer or a whisk stir the cream cheese until smooth. Add remaining ingredients, beating/whisking until combined. Adjust the consistency as needed by adding more powdered sugar to thicken or more milk to thin. Drizzle the icing over the top of the blondies.


To properly measure flour: fluff the flour several times with a measuring cup, scoop a heaping portion and level it off with the back of a knife. 


Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 77mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg