Cinnamon Sugar Blondies (GF)

These Cinnamon Sugar Blondies fill your home with the most mouthwatering aromas, tantalizing you as they bake and then while waiting for them to cool. And they are worth every moment spent waiting. Filled with the sweet cinnamon flavor you love, these blondies are a dream come true!

I grew up during the Cinnabon era of shopping malls where the aroma of baking cinnamon rolls filled the space and drew us to their shop. I loved watching them roll out the dough, cover it with the cinnamon filling, and roll it into a log. Then they would cut them into thick slices and place them cut-side up on a baking sheet. Soon they would be risen and baked, creating the most delicious treats imaginable.

Whole bar of blondies fresh from the oven

There was no resisting, especially when they layered on a thick sweet glaze – the smell of the cinnamon baking always put a smile on my face and I rarely walked by without buying one. No one could resist!

Classic cinnamon rolls can be challenging for a lot of people, but these blondies are a snap to make and reminiscent of your favorite treats. And because they are so easy to make with no wait for the yeast and rising dough, you can make these any time!

I made mine entirely by hand with a whisk – it is so fast and simple! No need to haul out your big stand mixer, you just need a couple of bowls and a little arm strength. Easy peasy!

This dough is fairly dark colored due to the brown sugar so it is a little hard to tell when they are done. Err on the underdone side a bit. They will be very chewy in the center with some crunch at the edges.

The glaze is optional – I skipped it on mine because they were already so sweet. But if you’ve got kids or others who love their desserts extra sweet, go ahead and add it. It is super simple to make!

Use a long sharp knife to cut these into 9 squares. It will give you leverage as you make each cut. I used my 10-inch to give me a couple of inches beyond the edges to work.

These blondies remind me a bit of Snickerdoodle cookies in bar form – they are chewy in the center and crispy on the edges. Both are equally delicious.

We had a weekend of sports on TV and these were a big hit as we nibbled and noshed in the living room cheering for our favorites. The Artist and I shared these cinnamon spiced blondies and loved every bite!

I was impressed with how fast these are to make! I was able to make them quickly and watched the sports while they were baking and cooling. Then I cut them and did a quick photo shoot without missing too much of the action.

Easy to make, simply delicious to eat, and popular with everyone, these are a great option for any event. From casual days like ours to busy weeknight dinner or cocktail parties, these Cinnamon Sugar Blondies are winners! Happy Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Cinnamon Sugar Blondies:

• Blondies: melted butter, brown sugar, eggs, vanilla, flour, baking powder, salt, white chocolate chips
• Cinnamon Sugar: cinnamon, granulated sugar
• Icing Glaze: cream cheese, heavy cream, white chocolate chips, powdered sugar, vanilla, salt

PRO Tip:

Making a parchment sling is easy and very helpful when you get ready to lift the blondies or brownies out of the baking pan. When you line the pan with the parchment, leave two opposite ends longer, hanging over the edges. Use the longer pieces to lift the bar out – easy and clean!

How to make Cinnamon Sugar Blondies:

1. Line an 8×8-inch (20x20cm) baking pan with parchment, leaving two ends longer on opposite ends to create a sling. You’ll use this later to lift the cooled blondies out of the pan.
2. Make the Batter: Whisk the butter and brown sugar together in a large bowl. Add the egg, extra yolk, and vanilla, mixing well. In another bowl, stir together the flour, baking powder, and salt. Add the wet ingredients to the dry ingredients, stirring together until just mixed with no clumps of flour remaining. Stir in the white chocolate chips. Do not over mix.
3. Cinnamon Sugar Swirl: In a small bowl mix the cinnamon and sugar together well. Pour the blondie batter into the prepared pan and smooth into the corners. Drop the cinnamon sugar on top of the batter in large spoonfuls. Use a rounded table knife to create large swirls across the top.
4. Bake the Blondies: In a preheated 350°F (180°C) oven, bake the blondies for 30 to 40 minutes until golden brown on top and the edges are puffed. The middle will be soft but will finish baking as they cool in the pan.
5. Make the Icing Glaze (optional): In a small saucepan over medium-low heat, combine the cream cheese, heavy cream, white chocolate chips, sugar, vanilla, and salt, whisking constantly until everything is melted and smooth. Remove from the heat and set aside to cool.
6. Glaze, Cut, and Serve: Once they are completely cool, carefully lift the blondies out of the pan using the parchment sling and set on a cutting board. Drizzle the icing glaze over the top in a decorative pattern if you like. Let it set up a few minutes then cut into 9 squares and enjoy!

PRO Tip:

If the glaze firms up too much as it cools, becoming harder to pour, whisk in another teaspoon of cream or put back over hot water to soften.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• 8×8-inch (20cm) square baking pan
• Parchment paper
• Mixing bowls
• Hand mixer or whisk
• Small saucepan

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 9 servings

Cinnamon Sugar Blondies (GF)

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These Cinnamon Sugar Blondies fill your home with the most mouthwatering aromas, tantalizing you as they bake and then as they cool. And they are worth every moment spent waiting. Filled with the sweet cinnamon flavor you love and topped with a beautiful, light cream cheese glaze that makes every bite absolutely scrumptious, these blondies are a dream come true!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Blondies

• 1/2 cup (1 stick; 113g) unsalted butter, melted over medium heat and cooled slightly
• 1 cup (213g) packed light brown sugar
• 1 large egg + 1 large yolk, at room temperature
• 1 tbsp vanilla extract or vanilla paste
• 1 cup (120g *) gluten-free all-purpose flour * or regular all-purpose flour like Gold Medal
• 1/4 tsp xanthan gum – only if your GF flour blend doesn’t already contain it
• 1/4 tsp baking powder
• 1/2 tsp kosher salt **
• 1/4 cup (43g) white chocolate chips

Cinnamon Sugar

• 1 tbsp cinnamon
• 1/4 cup (50g) granulated sugar

Icing Glaze (optional)

• 1 tbsp cream cheese
• 1 tbsp heavy cream
• 1/4 cup (43g) white chocolate chips
• 1/2 to 3/4 cup (57 to 85g) powdered sugar, as needed
• 1 tsp vanilla extract or vanilla paste
• Pinch of kosher salt **

Instructions

1. Preheat your oven to 350°F (180°C). Line an 8 x 8-inch (20x20 cm) pan with parchment paper, lightly butter the parchment, and set aside.

2. Make the Blondie Batter: In a large mixing bowl whisk together the melted butter and brown sugar. Add the egg, yolk, and vanilla extract and mix well. You can also use a hand mixer.

3. In a second medium bowl, whisk together the baking powder, salt, and flour. Add the wet ingredients into the dry and whisk or fold together until mixed and no clumps of flour remain. Gently stir in the white chocolate chips. Do not over mix.

4. Add the Cinnamon Sugar Swirl: Make the cinnamon sugar by combining the sugar and cinnamon in a small bowl. Scoop the batter into your prepared pan, using a spatula to ease it into the corners and smooth the top. Sprinkle the cinnamon sugar over the top of the blondie batter. Use an offset spatula or rounded knife to create big swirls, mixing a little of the cinnamon sugar into the batter.

5. Bake the Blondies: Bake for 30 to 40 minutes or until the brownies are lightly brown, set on the edges, and the edges have puffed up. The middle will still be pretty doughy, but they will finish baking as they cool! Set the pan on a wire rack and cool completely before try

6. Make the Icing Glaze (if using): When the blondies are cooling, in a small saucepan over medium low heat, combine the cream cheese, heavy cream, white chocolate, powdered sugar (start with the lower amount), vanilla, and salt, whisking constantly until everything is melted and combined. Take off the heat and allow to cool. Add more sugar if needed to get a good pouring consistency.

7. Once the blondies are cool, drizzle with the cream cheese glaze if you want. Let is set up a few minutes then use a long sharp knife to cut into 9 squares and enjoy!

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Adapted from a recipe by Broma Bakery

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 463Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 56mgSodium: 176mgCarbohydrates: 72gFiber: 2gSugar: 49gProtein: 5g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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