Cinnamon Roll Blondies

Cinnamon Roll Blondies

Amp up your weekend baking with these cinnamon roll blondies, complete with a sugar swirl and cream cheese filling. Serve with a cup of tea and you're all set for a cosy afternoon in.
Photography: SARAH KIEFFER
Makes 12 large squares
Total Time
1 Hour 20 Minutes
For the blondie batter
2 cups of all-purpose flour
1½ tsp of baking powder
1 cup (227g) of unsalted butter
1 cup (200g) of granulated sugar
1 cup (200g) of brown sugar
1½ tbsp of pure vanilla extract
1 tsp of salt
2 large eggs, plus 4 large yolks, at room temperature
For the cream cheese filling
113g of cream cheese, at room temperature
50g of granulated sugar
1 tsp of pure vanilla extract
A pinch of salt
For the cinnamon sugar swirl
50g of brown sugar
2 tbsp of unsalted butter, at room temperature
A pinch of salt
1 tbsp of ground cinnamon
Step 1

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Grease a 9 x 13in [23 x 33cm] baking pan and line with a parchment sling.

Step 2

In a medium bowl, whisk together the flour and baking powder.

Step 3

In a medium saucepan over medium heat, melt 12 tbsp (170g) of the butter. Brown the butter until it is dark golden brown and giving off a nutty aroma, 2-3 minutes. Remove from the heat and add the remaining 4 tbsp (57g) of butter to the pot, swirling the pot until the butter stops foaming. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature. Add the eggs and yolks and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined.

Step 4

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

Step 5

In a small saucepan, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved. Remove from the heat and stir in the cinnamon until combined.

Step 6

Transfer the blondie batter to the prepared pan, and spread into an even layer. Dollop the cream cheese and cinnamon sugar over the top of the batter, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.

Step 7

Bake for 25-29 minutes. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Step 8

Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into bars. Store blondies in an airtight container at room temperature for up to 2 days.

Cook's Tip: 

Leave a small space unswirled in the center of the batter when assembling. This is the spot you want to insert your toothpick to check when the bars are done, as the cream cheese and cinnamon swirl will remain wet throughout baking.

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