There’s something utterly magical about biting into a bar of sweet, chewy cinnamon swirl that hits you with warming nostalgia and an indulgent hint of cream cheese frosting. These Chewy Cinnamon Roll Blondies with Cream Cheese Icing are exactly that kind of treat—an irresistible cross between a classic blondie and your favorite cinnamon roll. From the moment you stir together melted butter and brown sugar until smooth, you’ll notice the batter’s sheen and promise of that perfect chewy texture. As a passionate home cook, I’m always chasing that balance between gooey and structured, and this recipe nails it every single time. Whether you’re craving a comforting dessert after dinner or looking for an easy baking project to tackle with friends, these blondies deliver on flavor, simplicity, and pure joy.
It’s beginner-friendly and requires just a handful of pantry staples: flour, sugars, eggs, a bit of spice, and vanilla for warmth. You’ll be in and out of the kitchen in 15 minutes of prep, 25 minutes of baking, and then the fun part—waiting just long enough for the bars to cool before adding that dreamy layer of cream cheese icing. Pro tip: if you can muster the self-control to let them rest for an hour (or even better, overnight!), the flavors deepen and the texture becomes even more tender. Trust me, these bars taste spectacular at brunch, potlucks, or when you need a midday pick-me-up with a steaming cup of coffee.
KEY INGREDIENTS IN CHEWY CINNAMON ROLL BLONDIES WITH CREAM CHEESE ICING
Before we dive into the steps, let’s talk about the stars of this recipe. Each ingredient plays a vital role, from creating the perfect chew to adding layers of flavor that make these blondies feel like a cinnamon roll in bar form.
- Unsalted butter
Rich and creamy, melted butter binds the batter together and ensures a luscious, tender crumb without any extra saltiness. Using unsalted butter puts you in control of the overall seasoning.
- Brown sugar
Packed with molasses, brown sugar lends moisture and deep caramel notes that enhance the sweetness and chewiness you crave in every bite.
- Granulated sugar
Granulated sugar lightens the texture and provides structure, helping those edges crisp up just enough while the center stays delightfully gooey.
- Eggs
Eggs act as a binder, giving the blondies stability and structure. They also contribute to that rich, almost custardy texture that makes each square so satisfying.
- Vanilla extract
A humble yet powerful flavor booster, vanilla brings out the sweetness of the sugars and balances the warm spices without overpowering them.
- All-purpose flour
The backbone of our blondies, flour provides the perfect canvas to hold all the flavors together. It offers just enough gluten for structure while still allowing that melt-in-your-mouth softness.
- Baking powder
A gentle leavening agent, baking powder helps the blondies rise slightly, giving them a light and airy lift without turning cakey.
- Salt
A small pinch enhances all the sweet flavors and prevents the blondies from tasting flat or one-dimensional.
- Ground cinnamon
The signature spice that transforms these bars into cinnamon roll–inspired treats. Its warm, slightly sweet notes swirl through every bite.
For the cream cheese icing:
- Cream cheese
Softened and smooth, cream cheese provides tangy richness that perfectly balances the sweetness of the powdered sugar.
- Unsalted butter
Adds extra creaminess and helps the icing spread easily, creating that luxe frosting feel reminiscent of a classic cinnamon roll.
- Powdered sugar
The sweet base for our icing, powdered sugar dissolves instantly to yield a silky-smooth topping.
- Vanilla extract
A splash of vanilla deepens the flavor profile and keeps the icing from tasting too one-note.
- Milk
Just a tablespoon or two adjusts consistency, ensuring your icing spreads like a dream without sliding right off the blondies.
HOW TO MAKE CHEWY CINNAMON ROLL BLONDIES WITH CREAM CHEESE ICING
Baking these cinnamon-spiced blondies and finishing them with luscious cream cheese icing is straightforward and rewarding. Below, you’ll find step-by-step instructions that guide you from greasing the pan to slicing neat squares coated in sweet frosting.
1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out once they’re cool.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy, indicating the sugars are fully incorporated.
3. Add the eggs one at a time, beating well after each addition to ensure they’re fully emulsified. Then stir in the vanilla extract, which will diffuse warmth through the sweet batter.
4. In another bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, using a spatula or wooden spoon to mix just until you no longer see streaks of flour—overmixing can lead to dense blondies.
5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula so every corner is packed with that cinnamon-sweet goodness.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Be careful not to overbake; you want chewy, not dry.
7. Allow the blondies to cool completely in the pan on a wire rack. This cooling step is crucial to set the structure and prevent the icing from sliding off.
To make the cream cheese icing:
8. In a medium bowl, beat the softened cream cheese and butter using an electric mixer until creamy and smooth.
9. Gradually add the powdered sugar, continuing to beat until the icing is lusciously smooth and free of lumps.
10. Stir in the vanilla extract. If the frosting is too thick for spreading, add 1–2 tablespoons of milk until you reach your desired consistency.
11. Once the blondies are completely cooled, spread the cream cheese icing evenly over the top, letting it ooze slightly into the edges.
12. Cut into squares using a sharp knife and serve. Watch as these bars become the hit of any gathering!
SERVING SUGGESTIONS FOR CHEWY CINNAMON ROLL BLONDIES WITH CREAM CHEESE ICING
Let’s talk about presenting these sweet squares so they look as stunning as they taste. Whether you’re serving them at a casual coffee break, a festive brunch, or a laid-back potluck, the right styling and accompaniments can elevate your dessert from delicious to unforgettable.
- Serve them warm with a dusting of cinnamon. Gently reheat individual squares in the microwave for 10–15 seconds and finish with a light sprinkle of ground cinnamon on top for an inviting presentation and extra spice kick.
- Pair with a steaming latte or chai tea. The bold flavors of coffee or spiced tea complement the sweetness and tang of the cream cheese icing, creating a cozy flavor pairing perfect for autumn mornings or chilly afternoons.
- Present on a tiered dessert stand. For special occasions, stack the blondies on different levels and garnish with a few cinnamon sticks, orange zest curls, or a sprig of fresh mint to add visual interest and a hint of seasonal flair.
- Add fruit-forward contrast by serving alongside fresh berries or sliced apples. The bright acidity of fruit cuts through the richness, offering a refreshing palate cleanser between those indulgent bites.
HOW TO STORE CHEWY CINNAMON ROLL BLONDIES WITH CREAM CHEESE ICING
Keeping your blondies fresh and flavorful is simple, whether you want to enjoy them throughout the week or save some for another special moment. Proper storage makes all the difference in maintaining that chewy texture and creamy icing we all love.
Store at room temperature for up to two days in an airtight container. Place a sheet of parchment between layers to prevent sticking and preserve the frosting’s smooth surface.
- Refrigerate for up to five days. Cover the pan tightly or transfer squares to an airtight container. Chilling firms up the icing, offering a thicker, more indulgent bite. Bring to room temperature before serving for best texture.
- Freeze individual squares for up to one month. Flash-freeze on a baking sheet until solid, then wrap each square in plastic wrap and store in a freezer bag. Thaw overnight in the refrigerator or at room temperature to enjoy that freshly baked flavor.
- Refresh before serving by letting refrigerated or thawed blondies sit at room temperature for 30–60 minutes. This restores that soft, chewy interior and spreads the cream cheese icing back to its silky, luscious ideal.
CONCLUSION
These Chewy Cinnamon Roll Blondies with Cream Cheese Icing have everything you love about a cinnamon roll—warm spices, buttery sweetness, and gooey icing—conveniently baked into easy-to-handle bars. They’re perfect for beginner bakers yet impressive enough to steal the show at any gathering or dessert table. From whisking the melted butter and sugars to the satisfying swirl of cinnamon in the batter, every step brings you closer to bliss in bar form. Remember to let the blondies cool completely before frosting, and consider giving them a little rest time for flavors to meld; you’ll be rewarded with an even more tender, flavor-packed treat.
Feel free to print and save this recipe for later, or bookmark it as your next crowd-pleasing dessert anthem. You’ll find tips on serving, storage, and clarity on every element of the recipe above. And if you keep scrolling, there’s an FAQ below to help troubleshoot any questions you might have. I’d love to hear how these blondies turn out for you—drop a comment if you have feedback, questions, or just want to share how you customized your pan of cinnamon-y goodness. Happy baking!
Chewy Cinnamon Roll Blondies with Cream Cheese Icing
Description
These cinnamon roll blondies are irresistibly chewy, bursting with flavor and drizzled in rich cream cheese icing. Perfectly cozy for any gathering or treat craving!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang to easily lift the bars from the pan later.
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In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
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Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
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In another bowl, combine the flour, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
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Spread the batter evenly into the prepared baking pan.
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Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to ensure a chewy texture.
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Allow the blondies to cool completely in the pan on a wire rack.
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To make the cream cheese icing:
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In a medium bowl, beat the softened cream cheese and butter until creamy using an electric mixer.
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Gradually add in the powdered sugar and continue beating until smooth.
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Stir in the vanilla extract. If the icing is too thick, add 1-2 tablespoons of milk to achieve the desired consistency.
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Once the blondies are completely cooled, spread the cream cheese icing evenly over the top.
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Cut into squares and serve.
Note
- For an extra cinnamon touch, sprinkle a bit of ground cinnamon on top of the icing.
- These blondies taste even better the next day, as the flavors have more time to meld.
- If you prefer a thicker icing layer, double the cream cheese icing recipe.
- Easily add nuts or raisins to the batter for extra texture and flavor.
- Perfect for sharing at gatherings or as a sweet treat for brunch.
