Cinnamon Roll Blondies

by Haley // September 18, 2025

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Get the best of both cinnamon rolls and blondies in one delicious dessert bar! These cinnamon roll blondies are soft, chewy and topped with a sweet cream cheese icing. They’re perfect for crisp fall days and cozy holiday gatherings.

stack of three cinnamon roll blondies in front of more blondies.

Blondies are the best! This versatile dessert bar lends itself well to different flavors and mix-ins (have you tried my birthday blondies or caramel pretzel blondies?) For my next batch, I wanted something sweet, cozy and perfect for a fall. I figure, why not make a cinnamon roll flavored blondies? The buttery, chewy bars have a swirl and cinnamon sugar and drizzle of cream cheese icing. You’re going to love them!

Table of Contents

Why You’ll Love This Recipe

Two in one treat. This dessert has all the flavor of a cinnamon roll with the buttery, chewy texture of a blondie!
Quick and easy to make. The batter comes together in just a few minutes and are out of the oven in less than 30 minutes.
Cozy fall and winter dessert. Whether you’re baking a batch for Christmas or craving a cinnamon-filled treat on a crisp fall day, this dessert bar hits the spot!

Ingredient Notes

tabletop with bowls of ingredients to make cinnamon roll blondies.

Flour: Use all purpose flour for the base of the dry ingredients. Be sure to measure the flour properly to avoid a dry or cakey texture.
Baking powder: This leavening agent helps the dough rise, while making a tender, chewy texture.
Salt: Salt helps activate the baking powder and offset the sweetness.
Butter: Use unsalted butter that is room temperature. Different brands of salted butter have various amounts of salt added so it’s better to control the amount and measure it yourself.
Brown sugar: Use light brown sugar for a chewy texture and subtle molasses flavor. It also is reminiscent of cinnamon rolls!
Vanilla: To add a warm aroma and flavor, use 100% pure vanilla extract.
Egg: Use one large egg at room temperature to help bind the ingredients.
Cinnamon: For the signature cinnamon roll taste, ground cinnamon is a must! Check that is fresh and not expired for the best flavor.
Sugar: Granulated sugar is used for the cinnamon sugar swirl on top.
Cream cheese: Use full-fat cream cheese for the icing. It has more flavor and a better consistency.
Confectioners’ sugar: Also known as powdered sugar, this acts as the sweetener for the icing.
Milk: To achieve the right consistency, have a tablespoon or two of milk on hand for the icing.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Make a double batch. Double the ingredients and bake in a 9×13 metal baking pan for 28 to 30 minutes. This is perfect if you’re entertaining or just want to share with friends!

Make a maple icing. Substitute the milk with pure maple syrup and swap out the vanilla for maple extract.

Add some nuts. For a crunchy twist, stir in 1/2 cup chopped pecans into the batter. You can also sprinkle some on top for garnish!

How to Make Cinnamon Roll Blondies

Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
Mix the wet ingredients. Add the melted butter and brown sugar to a bowl, then mix until well combined. Mix in the egg and vanilla.
Combine the wet and dry ingredients. Add the flour mixture and mix just until combined.
Transfer batter to prepared pan. Whisk together the cinnamon and sugar. Spoon the mixture on top and use a knife to swirl into the batter.

photo collage demonstrating how to make cream cheese icing for cinnamon roll blondies baked in a square pan.

Bake blondies at 350 F for 25 to 28 minutes. Cool completely.
For the icing, beat the cream cheese and confectioners’ sugar until smooth, then add the vanilla and 1 tablespoon milk. Drizzle over the cooled blondies. Slice and serve.

Expert Tips

Measure the flour properly. Either use a kitchen scale to weigh the flour or use the spoon and level method. Do not pack the flour into the measuring cup or scoop directly from the flour bag as this adds excess flour to the cup resulting in dry, cakey blondies.

Use a light-colored baking pan. This makes all the difference in dessert bars. Dark colored pans and glass pans retain heat longer, which can over-bake the edges and bottoms of the bars.

Don’t over-bake. In order to achieve a chewy, moist texture, bake until a toothpick comes out with little to no crumbs. Every oven is different so be sure the oven temperature is accurate with an oven thermometer.

Let the blondies cool before adding the icing. If the bars are still warm, then the icing will melt and lose the visual appeal from the drizzling.

tabletop with cinnamon rolled blondies topped with cream cheese icing cut into squares.

Storage Tips

Store cinnamon roll blondies in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. Place parchment paper between layers to keep the icing from sticking.

Freeze for up to 3 months. Once the bars have cooled, wrap them in plastic wrap and store in a ziptop freezer bag or airtight container to prevent freezer burn. If freezing with the icing, I suggest flash freezing the bars on a plate for 1 hour before wrapping them in plastic wrap so the icing stays intact. When ready to serve, defrost in the refrigerator before bringing to room temperature.

Recipe FAQ

Why are my blondies dry?

Either too much flour was added or the bars were over-baked. Use a kitchen scale for accurate measuring and check your oven temperature with an oven thermometer.

Can I double the recipe?

Yes, double the ingredients and bake the bars in a 9×13 metal baking dish for 28 to 30 minutes.