Cinnamon Roll Blondies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 16 servings
Ingredients:
1 cup + 2 Tablespoons (140 g) all-purpose flour, spooned and levelled
3/4 teaspoon baking powder
1/2 cup (113 g) butter, DIVIDED
1/2 cup (100 g) white granulated sugar
1/2 cup (100 g) light brown sugar, packed
1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
2 teaspoons vanilla extract
1 large egg, at room temperature
2 large egg yolks, at room temperature
Cream Cheese Swirl:
2 oz (57 g) cream cheese, at room temperature
2 Tablespoons white granulated sugar
1/2 teaspoon vanilla extract
pinch salt
Cinnamon Sugar Swirl:
2 Tablespoons light brown sugar
1 Tablespoon butter, at room temperature
Pinch salt, omit if using salted butter
1 1/2 teaspoon cinnamon
Directions:
Preheat oven to 350°F (non-convection/not fan-assisted). Grease and line an 8×8-inch pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a medium saucepan over medium heat, melt 6 Tablespoons of the butter and cook, stirring constantly, until it turns golden brown. Remove the saucepan from the heat and add the remaining 2 Tablespoons of butter. Stir in until melted.
Add the white and brown sugars, vanilla, and salt to the saucepan. Stir to combine. Let cool to room temperature. Meanwhile, make the swirl fillings.
For the cinnamon sugar swirl: In a saucepan or in the microwave, melt the sugar and butter until dissolved. Remove from heat and stir in the salt and cinnamon. Set aside.
For the cream cheese swirl: Mix all the ingredients together until smooth. Set aside.
Returning to the blondie batter, once it has cooled to room temperature, add the egg and egg yolks and whisk in until combined. Add the flour mixture, stirring just until combined.
Transfer batter to the prepared pan. Dollop the cream cheese and cinnamon sugar over the top of the batter. (See step-by-step photos for an example of how to place the dollops.) Drag the tip of a knife through the batter, creating swirls.
Tip! When testing the blondies for doneness, try to test in a spot with just batter and no swirl mixture, so you can get an accurate test.
Bake the blondies for 25-30 minutes until a tester comes out with only a couple of crumbs.
Cool completely in the pan before cutting into squares. Store at room temperature for up to 2 days or freeze for up to 3 months.
Notes:
Ingredients and substitutions:
A few notes about the key ingredients …
Butter – You can use either salted or unsalted butter, though unsalted butter is the preferred choice if you have some on hand. Adjust the added salt per the instructions in the recipe card if using salted butter.
Cream cheese – When it comes to baking, you’ll always want to start with full-fat block cream cheese. Light cream cheese doesn’t perform well in baking, and any of the cream cheese in tubs has been aerated to some degree to make it spreadable, which can also affect baking outcomes.
Recipe tips!
When testing the blondies for doneness, try to test in a spot with just batter and no swirl mixture, so you can get an accurate test.
These blondies will keep well in an air-tight container for several days, or you can freeze them for up to 3 months.
Nutritional Facts:
Calories: 206kcal, Carbohydrates: 29g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 55mg, Sodium: 143mg, Potassium: 63mg, Fiber: 1g, Sugar: 16g, Vitamin A: 295IU, Vitamin C: 0.01mg, Calcium: 29mg, Iron: 1mg
Recipe courtesy of Seasons and Suppres.ca