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Cinnamon Roll Blondies

Cinnamon Roll Blondies

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Ingredients

Scale
  • 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

Instructions

  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. 

Notes

This is a Baker Street Society original recipe.