Fudgy Cinnamon Roll Blondies
These with cinnamon drizzle are a real delight, and come together far easier than any cinnamon roll recipe! Think fudgy squares of cinnamon spices, covered in a sugary crust and quick icing. The result is balanced but decadent!
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Servings: 9
Ingredients
- 125 g White Chocolate Melted
- 170 g Unsalted Butter Melted
- 75 g Light Brown Soft Sugar
- 125 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 1 tbsp Golden Syrup or Honey or other sticky syrup
- 110 g Plain Flour
- 2 tsp Ground Cinnamon
For the Sugary Crust
- 50 g Granulated Sugar
- 2 tsp Ground Cinnamon
For the Glaze
- 5 tbsp Icing Sugar
- 2 tsp Milk
- 1 tsp Ground Cinnamon
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together the melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, syrup/honey and vanilla extract and mix again.
- Whisk in the melted white chocolate until fully incorporated.
- Fold in the flour and cinnamon. Pour into the lined tray.
- Create the cinnamon sugar mixture by combining in a bowl and sprinkle over. Swirl using a spoon. Bake 30 minutes.
- Once cool, make the glaze by combining icing sugar, cinnamon and milk. Stir to reach desired consistency (fairly thin). Drizzle over, slice and eat!