These easy Cinnamon Roll Blondies have a layer of gooey cinnamon roll filling sandwiched between rich blondie dough. These homemade blondies taste like a threefold cross between a butterscotch bar, a cinnamon roll, and a snickerdoodle cookie.
Do you remember here when I talked about how I get fixated on things?
Well, like that Full House fixation, when fall rolls around, one of my favorite traditions is to watch all of my favorite TV shows fall-related episodes (with all the Butterfinger Puppy Chow and Pumpkin Spice Lattes I can get).
I guess it’s not necessarily an obsession, but it’s just something I have to do. It puts me in the spirit of fall and soon-to-be Thanksgiving and Christmas, and it’s the perfect background for my baking frenzies (like these Cinnamon Roll Blondies…and these Buttermilk Pumpkin Donuts…).
Which clearly happens often.
I kicked off the fall-show-binge with the best show of all time, Gilmore Girls (obviously). And it’s doubly great because not only is the show hilarious, every time Sookie is in the kitchen, she fuels my baking needs.
So, how in the world does this apply to cinnamon roll blondies?
Oh, I am so happy you asked that! 🙂
In one of the Gilmore episodes, there’s a scene at Luke’s where these amazing-looking cinnamon rolls are sitting at the counter. And I mean, they look ah-mazing! On a side note, thank goodness Luke’s is not a real thing, otherwise between my baking addiction and his amazing comfort food, I’d have to spend my life running uphill just to button my jeans.
I’d prefer not to do that.
Anyway, back to the point, since I just baked caramel apple cinnamon rolls, and there are still a bunch in the freezer, I decided to go a different route–the route of cinnamon roll blondies.
Chewy, soft, and packed with cinnamon roll filling blondies, to be exact.
These blondies are oh-so-good and are sure to be devoured within seconds. Think snickerdoodle meets cinnamon roll in a perfect blondie package.
Oh, and they smell like fall! Warm, rich flavors of cinnamon, brown sugar, and butter waft through your house, and it smells better than any candle Bath and Body Works can put together.
These blondies are so quick and easy to put together. You begin by creaming butter and sugar together, adding the eggs 1 at a time, adding in vanilla extract, almond extract, and salt.
In a separate bowl, sift together flour, cinnamon, and baking powder. Slowly add into the wet mixture, and stir until just combined.
Melt 1/4 c of butter, and mix with half a cup of brown sugar, vanilla extract, and cinnamon. Allow to chill for about 5 minutes in the fridge so that it will thicken up.
Line an 11×7 inch pan with foil and spread half the batter over the bottom. The batter will be thick so it might take a little work to spread it evenly. I usually use my fingers instead of a spatula because it just works better. Your hands are probably the greatest kitchen tool. Ever.
Pour the chilled brown sugar mixture (aka the cinnamon roll layer) over the bottom blondie layer and spread evenly. Spread the remaining half of the blondie batter over the top and bake for about 25-30 minutes, or until a toothpick comes out clean and the top is golden brown and perfect! 🙂
Before cutting into them, allow them to cool for about 45 to 60 minutes. Then eat ’til your heart’s content!
Eat your heart out.
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 cup dark brown sugar
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
Preheat oven to 350 and line an 11x7 pan with tin foil.
Cream butter until light and fluffy, about 1 minute. Add in sugars and cream until well combined.
Add in eggs, 1 at a time, beating well after each addition.
Add in salt, vanilla extract, and almond extract. Mix until combined.
In a separate bowl, mix flour, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.
For the cinnamon roll filling, mix melted butter, brown sugar, cinnamon, and vanilla extract until combined. Allow to chill for 5 minutes in the fridge.
In the bottom of the pan, spread half the blondie batter evenly. Since the batter is thick, feel free to use a spatula or your hands to spread it out 🙂
Spread cinnamon roll filling all over the layer.
Top with remaining blondie batter and spread evenly.
Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.