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Cinnamon Roll Blondies and Glaze

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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.
Course Dessert
Cuisine American
Keyword brownies
Servings 16 blondies

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.