Cinnamon Roll Blondies

ByFlorence Jackson on
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These Cinnamon Roll Blondies really do the most. Thick, fudgy white chocolate blondies get lashings of cinnamon sugar and icing. This is to perfectly recreate the flavours of a classic cinnamon bun. These are so easy to make and even easier to eat.

The white chocolate and cinnamon pair perfectly with the dense blondie texture. Adding a thick glaze on top just completes the entire cinnamon bun vibe. These would be perfect to take to work, serve at a party or just eat at the kitchen counter.

To really nail the blondie texture, make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.

For these Cinnamon Roll Blondies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Lemon Drizzle Blondies or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.

Cinnamon Roll Blondies
Cinnamon Roll Blondies

Cinnamon Roll Blondies

These Cinnamon Roll Blondies bring together two of my favourite desserts. Think lots of cinnamon sugar and icing with a fudgy blondie.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 165 g Butter Melted
  • 150 g Light Brown Sugar
  • 130 g Granulated Sugar
  • 1 Medium Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 215 g Plain Flour
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 150 g White Chocolate Chopped

For the Drizzle

  • 1 tsp Butter Melted
  • 1 tbsp Light Brown Sugar
  • 1/2 tsp Ground Cinnamon

For the Glaze

  • 4 tbsp Icing Sugar
  • 1 tbsp Milk

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
  • Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
  • Add the eggs and vanilla and combine again. 
  • Fold in the flour, baking powder, white chocolate chunks and cinnamon, using a wooden spoon/silicone spatula.
  • Pour the batter into the prepared tin. Stir together the 'drizzle' ingredients and drizzle over the batter. Bake for 30 minutes, until golden on top. Let cool on a wire rack.
  • Once cool, make the glaze by combining the icing sugar and milk in a small bowl and drizzle over the blondies. Let set about 10 mins before slicing and serving.

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