Cinnamon Roll Blondies

• Unsalted Butter: You will need melted butter for making these blondies. It is very important to cool the butter once melted. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Sugars: You will need a mix of both granulated and dark brown sugar to make this recipe as it adds to chewiness and better overall flavour. Brown sugar helps to add moisture, softness & chewiness to the blondies. Blondies typically have way more brown sugar than granulated sugar which is what gives them their distinct flavour. If you’re in a fix you can swap this for light brown sugar.
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your blondie batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: I highly recommend that you use a high quality, pure vanilla extract. This helps in giving a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Cinnamon: You will need ground cinnamon to not only add to these blondies but also to make cinnamon sugar to sprinkle on top of them.
• Nutmeg: A small amount of nutmeg along with cinnamon helps to bring out its flavours even more and add depth to them. I don’t recommend leaving this out.
• Leaveners: You will only need baking powder to make this recipe.
• Cream cheese: Having your cream cheese at room temperature helps to make a smooth glaze without and lumps. I recommend using block cream cheese to make this frosting.
• Heavy Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky frosting. If you’re using low-fat cream, make sure to drain out the water content from it before starting.
• Powdered Sugar: You will need powdered of confectioners’ sugar to add to your cream cheese frosting. It mixes in it like a breeze and leaves no grainy lumps at all!

Along with giving you the comfort of cozy, comforting cinnamon rolls in a very easy cookie bar, these blondies require only a couple of bowls and no mixers. All you need is a whisk and a spatula or a wooden spoon. These blondies are almost too easy to make. It’s no wonder they are on repeat in my kitchen. Just stir the wet ingredients together, add in the dry and bake! That’s it!! There are no special baking skills required. They’re always a crowd pleaser and honestly, you really have no excuse to not make them!

To make these blondies, firstly preheat oven. Then, you will need to melt and cool the butter. Add in all the wet ingredients until combined. Then stir in all the dry ingredients and mix. Do not overmix. Drop spoonfuls of cinnamon sugar on top of the blondie batter creating a cinnamon swirl with the help of a knife. Bake blondies and keep an eye on them towards the end of the cook time. Do not overbake. Cool bars and frost generously with cream cheese frosting or the infamous cinnamon roll icing if you may!

You’ll want to take these cinnamon roll blondies out of the oven when they are golden brown around the edges and have puffed up in the middle, but the center of the pan should still be relatively underdone. For me this took about 35 minutes, but you’ll want to start checking them at 30 minutes and keeping an eye on them from there because every oven is different. These blondies will continue to bake as they cool.

They are so irresistible that you’ll probably not have any leftovers. However, if you do, store them in an airtight container in the refrigerator for upto 5 days. You can also stash away any leftovers in the freezer. Tightly wrap them in plastic wrap and then seal in a plastic freezer bag for maximum freshness. Defrost the squares at room temperature for a quick and delicious treat when the craving strikes.

Blondies, like homemade brownies, are meant to be soft and gooey on the inside with crisp, chewy edges. They are crazy simple to make and they’re almost impossible to mess up. There are however a few universal truths when it comes to making foolproof blondies that you’ll need to keep in mind:

• Use melted butter. Melted butter is so important to make these blondies as it adds a chewy and tender flavour to them. Melted butter in my opinion is always a bonus. No need to let it sit out to reach room temperature and no need for any mixer at all.
• Let the butter cool. Although using melted butter has its perks, you will need to wait for the butter to cool off a bit once melted. Let it cool for around 10-15 minutes atleast.
• Do not over mix the batter. Over mixing can stimulate too much gluten to form which creates a dense, gummy and dry blondie. Once you add the dry ingredients, keep the stirring to a minimum and resist the urge to continue mixing. A few streaks of flour remaining is perfectly acceptable!
• Line the pan with parchment. This tip makes your life so much easier when it comes time to cut the blondies. Just pull up on the parchment for an easy release from the pan. Works like a charm every time!
• Do not over bake. Blondies should always be slight under baked. Period. They will continue to bake as they cool. Over baked blondies are the absolute worst. They are dry and gummy, and I’d hate for you to
• Cool completely before slicing. If you want crisp, sharp edges you’ll need to cool the blondies completely before slicing. But if you want to eat these blondies warm straight out of the pan, you can totally do so too. Soft, warm and gooey brownies are golden!

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!

Happy Fall Baking!