Cinnamon Roll Blondies

Eating cinnamon roll blondies is like eating warm cinnamon rolls, but you don’t have to wait for breakfast. You can have them after lunch, as an afternoon snack, or after dinner for dessert. No need to wait until breakfast to break out one of these bad boys!

Cinnamon Roll Blondies

What are Cinnamon Roll Blondies?

Cinnamon roll blondies are a variation on traditional blondies. They have brown sugar as is traditional with blondies, but they also call for cinnamon in the batter, cinnamon roll filling, and a cream cheese drizzle on top. Yummy, right?

Cinnamon Roll blondie bars

Tips for Making Blondie Bars

  • This recipe is pretty simple and straight forward, and it would be difficult to mess it up. The ONLY real problem occurs if batter mixes for too long. Bring the ingredients together and then STOP mixing immediately.
  • The flour will form too much gluten if mixed for too long. What is gluten, you ask? Gluten is what gives bread its chewy and sometimes tough resistant texture. The longer gluten mixes, the stronger or tougher it becomes. Definitely NOT a texture we want in these soft cinnamon blondies.
Cinnamon Roll Blondie Bars

How to Make Cinnamon Roll Blondies

  • Cream butter, yogurt, and sugar until smooth.
  • Add eggs and vanilla and mix
  • Pour in dry ingredients and mix JUST until the batter comes together. It will be runny.
  • Mix the cinnamon roll filling. Pour the cinnamon filling mixture onto the batter and gently fold in until there are just thin streaks of the cinnamon filling showing.
  • Flour and butter a 9×9 pan and pour batter into pan and spread.
  • Swirl with a knife or spatula until filling is mixed into the batter. It will look a bit messy and uneven, but the batter will even out as it bakes..
  • Bake at 350 for 20-25 minutes.
  • Let cool and drizzle with cream cheese icing. Yum!
Cinnamon Roll Blondies

Cinnamon Roll Blondies

Cinnamon Roll Blondies

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  • Author: Camille
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 bars 1x
  • Category: Dessert


  • 6 Tbs unsalted butter, room temperature
  • 2 1/2 Tbs vanilla Greek yogurt
  • 1 3/4 cup light brown sugar (11 ounces)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cup all-purpose flour
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 TBS granulated sugar + 1/8 tsp cinnamon(to sprinkle on top)

Cinnamon Filling

  • 1/2 cup light brown sugar
  • 1 Tbs cinnamon
  • 3 Tbs unsalted butter, melted
  • Pinch of salt 

Cream Cheese Icing

  • 3 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 Tbs unsalted butter
  • pinch of salt


  1. Preheat oven to 350 degrees. Butter and flour a 9×9 inch pan.
  2. Cream butter, brown sugar, and Greek yogurt in a stand mixer fitted with a paddle attachment. 
  3. Add eggs and vanilla, and mix; the batter will be thin and runny.
  4. Add the flour, salt, baking powder, and cinnamon. Mix on low speed just until the ingredients come together. The blondie batter will be very sticky.
  5. Make cinnamon filling by stirring brown sugar, cinnamon, and melted butter together. 
  6. Add cinnamon filling to the batter and gently fold in, leaving some thin streaks of the cinnamon filling visible in the batter. Make sure that no lumps of cinnamon sugar remain though. This will create heavy spots in the blondies as they bake, and they will not rise as well.
  7. Pour batter into 9×9 inch pan and spread into corners and sides with a spatula until the batter fills most of the space in the pan. Sprinkle the mixture of 1 TBS granulated sugar + 1/8 tsp cinnamon on top of the batter.
  8. Bake for 20-25 minutes, or until golden brown around the edges.
  9. For the icing, cream the butter, cream cheese, and powdered sugar. Add the vanilla and salt and mix. Drizzle over cooled cinnamon blondies.
  10. Let cool entirely before cutting. Cut into 16 bars and store in an airtight container. Because of the cream cheese in the frosting, you may want to refrigerate the bars. This is entirely up to you whether you leave the bars out or refrigerate them, however. 


This is a Baker Street Society original recipe.

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