Cinnamon Roll Blondies
Rich, delicious, slightly chewy blondies feature the perfect blend of vanilla bean paste and light brown sugar. These blondies get a sweet twist of cinnamon roll flavor from a swirl of brown sugar and cinnamon running throughout the bar. Topped with a sweet vanilla bean glaze, they are an ideal treat to make for dessert, brunch or just snacking.
Ingredients
Blondies:
- 160 grams all-purpose flour (1-1/4 cups)
- 4 grams baking powder (3/4 teaspoon)
- 1 grams ground cinnamon (1/4 teaspoon)
- 2 grams fine sea salt (1/2 teaspoon)
- 140 grams unsalted butter (1-1/4 sticks OR 10 tablespoons), melted
- 150 grams granulated sugar (3/4 cup)
- 100 grams light brown sugar (1/2 cup)
- 100 grams egg (2 large)
- 10 grams vanilla bean paste or extract (2 teaspoons)
Filling:
- 40 grams light brown sugar (3 tablespoons)
- 12 grams ground cinnamon (1-1/2 tablespoons)
- 25 grams unsalted butter (2 tablespoons), melted
Icing:
- 90 grams powdered sugar (3/4 cup)
- 23 grams milk (1-1/2 tablespoons)
- 5 grams vanilla bean paste or extract (1 teaspoon)
Instructions
Blondies:
- Preheat oven to 350 degrees F. Line the bottom and two opposite sides of an 8-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan. Set aside.
- Add all-purpose flour, baking powder, ground cinnamon, and fine sea salt to small mixing bowl. Whisk to combine.
- Add melted butter, granulated sugar, light brown sugar, egg, and vanilla bean paste to stand mixer. Beat on low until smooth.
- Remove the mixing bowl from the stand mixer and fold the flour mixture into the batter. Pour the batter into the prepared baking pan. Smooth with offset spatula, if necessary.
Filling:
- Add light brown sugar, ground cinnamon, and melted butter to small bowl. Stir to combine. Drizzle the filling over the top of the blondie batter. Swirl the filling into the batter using a knife.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid over baking.
- Remove pan from oven and cool completely on wire rack. Use parchment handles to remove dessert bars from baking pan. Cut around edges with a paring knife if necessary to loosen.
Icing:
- Add powdered sugar, milk, and vanilla bean paste to small bowl. Stir to combine. Drizzle over dessert bars before serving.