Description
These Cinnamon Roll Blondies have a brown sugar blondie base with swirled cinnamon roll filling, all drizzled with a delicious icing! I can’t decide if they’re meant for breakfast, dessert or a snack – I think I’ll just eat them all day long!
Ingredients
Blondie Base
- 1 cup (224g) unsalted butter
- 2 cups (288g) brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups (260g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cinnamon Filling
- 6 tbsp (54g) brown sugar, loosely packed
- 3 tbsp ground cinnamon
- 4 tbsp (56g) butter, melted
Vanilla Icing
- 1 tbsp (14g) salted butter
- 2 tbsp (26g) sugar
- 2 tbsp (30ml) heavy whipping cream
- 2 tbsp (30ml) water
- 1/4 tsp vanilla extract
- 1 tsp corn syrup
- 1/2–3/4 cups (86g) powdered sugar
Instructions
Make Blondie Base
- Preheat the oven to 350°F (176°C) and line a 9×13 pan with parchment paper or aluminum foil, with enough sticking over the sides that you can use it to remove the bars from the pan later.
- To make the blondie base, melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
- Add the brown sugar and whisk to combine.
- Add the vanilla extract and eggs and whisk until well combined.
- In another bowl, combine the flour, baking powder and salt.
- Slowly add the dry ingredients to wet ingredients and mix until combined.
- Spread the batter evenly into the prepared pan. Set aside.
Make Cinnamon Filling and Bake
- In another small bowl, make the cinnamon filling. Combine the brown sugar, cinnamon and melted butter.
- Drop/drizzle the filling over the top of the blondie and run a toothpick around the top of the blondie batter to drag the filling around and incorporate it into the top of the blondie.
- Bake for 18-20 minutes, or until the edges are lightly browned.
- Remove from the oven and allow to cool.
Make Icing and Finish Bars
- To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Slowly whisk in the powdered sugar until thick enough, but still thin enough to drizzle, and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the blondies, then use the paper lining the pan to remove the blondie from the pan.
- Cut into bars and serve. Store the bars in an air tight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 Bar
- Calories: 200
- Sugar: 18.1 g
- Sodium: 79.8 mg
- Fat: 9.7 g
- Carbohydrates: 27.5 g
- Protein: 1.8 g
- Cholesterol: 37 mg