Cinnamon Roll Blondies and Glaze
Everything you want in a cinnamon roll, but in a chewy, crisp on the outside blondie- and without the hassle of waiting for dough to rise.
Ingredients
For the blondies:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- pinch ground nutmeg
- 5 tbsp just under 1/3 cup melted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
For the sugar topping:
- 1 tbsp granulated sugar
- ¼ tsp cinnamon
For the glaze:
- ¾ cup confectioners’ sugar sifted if lumpy
- 2 tbsp cream cheese or milk if you prefer
- ½ tsp vanilla extract
Instructions
To make the blondies:
- Preheat the oven to 350 F or 180 C and line a 8×8 inch pan with butter and parchment paper.
- In a bowl, combine the flour, baking powder, soda, salt, nutmeg and cinnamon, then set aside.
- In another bowl, whisk together the melted butter and sugars.
- Add in the egg and vanilla, and continue mixing until everything is well-blended.
- Gradually stir in the flour mixture, switching to a rubber spatula or spoon if necessary, stirring just until combined. Do not over mix- the mixture will be quite thick.
- Spread the mixture evenly on the bottom of the prepared pan.
To make the sugar topping:
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle atop the blondie mixture and bake for 20-25 minutes or until golden brown and slightly puffy around the edges. Cool completely.
To make the glaze:
- Whisk together all of the ingredients until smooth. If your sugar is lumpy, this will take a little more time. Adjust the consistency by adding more sugar if it is too thin and more cream cheese/milk if it is too thick.
- Pour into a ziplock bag, snip of the end and drizzle atop the cooled blondies. Cut into squares and serve.
Notes
Adapted from the Sally’s Baking Addiction cookbook.