Cinnamon Roll Blondies

These Cinnamon Roll Blondies have a brown sugar blondie base with swirled cinnamon roll filling, all drizzled with a delicious icing! I can’t decide if they’re meant for breakfast, dessert or a snack – I think I’ll just eat them all day long!

Cinnamon Roll Blondies

Cinnamon Roll Blondies recipe

Cinnamon Roll Blondies

Do you ever hide food from your family so they won’t eat it? You know, because it’s so good that you know if they even know it exists they’ll eat it all before you can and you just can’t live without eating it all yourself?

Well, my brother and I totally did that as kids – usually hiding things from each other. Often it was some kind of cookie or other tasty treat that we wanted to keep to ourselves. I’ve told the hubs this before and he always thinks we’re a bit nuts. Then the other day, it was very clear where we got it from.

My parents were visiting and while they were here, I made these blondies. My mom saw me making them and could smell them as they baked. She informed me that they would be hers once once photos were taken. 🙂 So of course when they were done, I brought them to her so she could have some. She was in love! And because I’m always anxious to get treats out of my house so I don’t eat them all myself, I agreed to let her take them home with her that afternoon.

Shortly after that conversation, my dad walks into the kitchen. Knowing he’s a cinnamon lover and general dessert nut, like myself, I brought over the plate of cinnamon roll blondies so he could try one.

I was IMMEDIATELY reprimanded by my mother who thought she’d made it clear that they were HERS! Dad wasn’t supposed to even know about them because now he was going to eat them all!

I’ve never seen someone jump up so fast and pack away food in my life. 🙂

Best Cinnamon Roll Blondies recipeFavorite Cinnamon Roll Blondies recipe

So if you were wondering – that’s how good these blondies are. You will want to hoard them all for yourself. Tell your daughter, so she doesn’t try to give some away. Ha!

How to Make Cinnamon Roll Blondies

If their irresistible lure wasn’t enough, they are super easy to make! That way, if someone does steal them from you, you can easily make batch #2. Though you will have more than one bowl to clean, there’s no need to pull out a mixer. The blondie ingredients can all be combined with a whisk and poured into the pan.

The cinnamon filling is similar – combine it all and drop bits of it over the blondie batter. I used a toothpick to swirl it around the top of the batter.

Once they are baked, they are topped with one of my favorite vanilla icings. Unlike some glazes, this icing holds it’s icing-ness and shape and doesn’t get soaked up by the bars. It’ll stay nice on top of the bars and tastes just like a cinnamon roll frosting. It’s so perfect! It’s cooked on the stove, but doesn’t take long. Once all the ingredients are cooked, slowly add the powdered sugar. The amount of powdered sugar you add determines how thick the icing gets, so add it slowly to make sure it doesn’t get too thick. The icing will also thicken as it cools. If it does happen to get a touch thick, just add a touch more water or milk to thin it back out.

I can’t wait for you to try these babies! They are so good, you’ll fight your husband for them! 😉

Homemade Cinnamon Roll BlondiesCinnamon Roll Blondies! So easy and delicious!

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stack of Cinnamon Roll Blondies

Cinnamon Roll Blondies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: 20-25 Bars
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Cinnamon Roll Blondies have a brown sugar blondie base with swirled cinnamon roll filling, all drizzled with a delicious icing! I can’t decide if they’re meant for breakfast, dessert or a snack – I think I’ll just eat them all day long!



  • 1 cup (224g) unsalted butter
  • 2 cups (288g) brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups (260g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 6 tbsp (54g) brown sugar, loosely packed
  • 3 tbsp ground cinnamon
  • 4 tbsp (56g) butter, melted


  • 1 tbsp (14g) salted butter
  • 2 tbsp (26g) sugar
  • 2 tbsp (30ml) heavy whipping cream
  • 2 tbsp (30ml) water
  • 1/4 tsp vanilla extract
  • 1 tsp corn syrup
  • 1/23/4 cups (86g) powdered sugar


1. Preheat the oven to 350°F (176°C) and line a 9×13 pan with parchment paper or aluminum foil, with enough sticking over the sides that you can use it to remove the bars from the pan later.
2. To make the blondie base, melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add the brown sugar and whisk to combine.
4. Add the vanilla extract and eggs and whisk until well combined.
5. In another bowl, combine the flour, baking powder and salt.
6. Slowly add the dry ingredients to wet ingredients and mix until combined.
7. Spread the batter evenly into the prepared pan. Set aside.
8. In another small bowl, make the cinnamon filling. Combine the brown sugar, cinnamon and melted butter.
9. Drop/drizzle the filling over the top of the blondie and run a toothpick around the top of the blondie batter to drag the filling around and incorporate it into the top of the blondie.
10. Bake for 18-20 minutes, or until the edges are lightly browned.
11. Remove from the oven and allow to cool.
12. To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
13. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
14. Slowly whisk in the powdered sugar until thick enough, but still thin enough to drizzle, and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
15. Drizzle the icing over the blondies, then use the paper lining the pan to remove the blondie from the pan.
16. Cut into bars and serve.


  • Serving Size: 1 Bar
  • Calories: 200
  • Sugar: 18.1 g
  • Sodium: 79.7 mg
  • Fat: 9.7 g
  • Carbohydrates: 27.5 g
  • Protein: 1.8 g
  • Cholesterol: 37 mg

Keywords: blondie recipe, best blondie recipe, cinnamon roll recipe, best cinnamon roll recipe, cinnamon recipe, cinnamon dessert

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Cinnamon Roll Blondies! So easy and delicious!

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Recipe rating

  1. nope

    This is my 2nd time making this and I love it! Last time I made it though it was still raw after they were in the oven for 35 minutes. Hopefully this time they won’t since they are in the oven right now.

  2. Carole


    I made these tonight. They are so good!  Perfect bar to have w/yer morning coffee!  Even though…I had it for dinner!  Haha!

    Definitely a keeper for my house. Thank you. 

  3. Aleks

    The blonde base was very dense, but I think that’s because I overmixed it 🙁 apart from that it tastes amazing, will definitely make again xx

  4. Sara

    Another incredible treat! Everything I make of yours is divine! Would you use this same blondie base for a basic blondie recipe?

  5. Barbie Leach

    Hi LIndsay, I love your blog! I made these yesterday and followed the recipe to a T and found that I too had to bake them much longer than 18-20 minutes. I too am a fan of taking things out a little early and letting them cool and set up, but after 20 minutes they were basically liquid. At any rate, they came out perfectly gooey after a total baking time of 35 minutes. For the icing, I removed the icing mixture from the heat, transferred it to a heat-proof glass bowl and added about 1/8 cup powdered sugar and it immediately seized up – I lifted my whisk and the whole shebang came up with it, and didn’t drop off. However, I added about two teaspoons of milk and it thinned out a lot so I was able to keep whisking in powdered sugar. I made one tiny tweak to the icing and added orange zest to it and Oh. My. Goodness! It was heavenly!

    Your blog is like a virtual Disneyland for me – there is always something new to see that I missed before, and it just gets better and better. Thanks for inspiring me to strive to be a better baker, to try new things, and my neighbors and friends thank you as well!

  6. ss82

    I just wanted to know how to store these? In an airtight container? for a few days? Can this be made in advance?
    Thank you so much – these look gorgeous! And who doesn’t love cinnamon rolls??? 🙂

    1. Lindsay

      Store in an airtight container. I don’t refrigerate them. They should be good for several days, they are quite moist.

  7. Cookie

    Quick question, sorry, I assume this is due to all that melted butter, but the bottoms are very greasy. Is there a way to fix that? Should I not completely melt the butter but soften it, or should I reduce the butter amount? Or did you have a lot of grease on yours as well… sorry, its just that yours look much cleaner, so I was curious. 🙂

    1. Lindsay

      Yea, I don’t remember them having a lot of butter on the bottoms. It shouldn’t have to do with the melted butter. Are you sure you measured everything correctly? It sounds like maybe there wasn’t enough flour or something.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12