Cinnamon Roll Blondies

$For my delicious cinnamon roll blondies, I love using simple, high-quality ingredients. Here’s what you need: - Main ingredients for the blondies: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 cup chopped pecans (optional) - Ingredients for the cinnamon glaze: - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - Optional add-ins and substitutions: - You can swap the pecans for walnuts or leave them out entirely. - For a nut-free version, simply skip the nuts. - If you want a richer flavor, try using dark brown sugar instead of light. I find that using fresh spices really makes a difference in flavor. Always have a good quality vanilla extract on hand too. It adds a nice depth to the blondies. For the full recipe, check out the details above. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Prepare a 9x13-inch baking pan. Grease it and line with parchment paper. Leave some overhang to lift out later. 3. In a large bowl, mix melted butter, brown sugar, and granulated sugar. Whisk until smooth. 4. Add two eggs, one at a time. Mix well after each. Then, stir in vanilla extract. 5. In another bowl, whisk flour, baking powder, baking soda, salt, and ground cinnamon. This mix gives the blondies their flavor and rise. 1. Gradually add the dry mix to the wet mix. Stir just until combined. If you want a crunch, fold in chopped pecans. 2. Pour the batter into your prepared pan. Spread it evenly. 3. For the cinnamon swirl, mix 1 tablespoon of cinnamon with 3 tablespoons of brown sugar. Sprinkle this mix over the batter. 4. Use a knife or skewer to create swirls. Drag it gently through the batter. 5. Bake for 25 to 30 minutes. Check doneness by inserting a toothpick. It should come out clean. 1. While the blondies bake, prepare the cinnamon glaze. Whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. 2. After baking, let the blondies cool in the pan for at least 10 minutes. Use the parchment paper to lift them out. 3. Drizzle the cinnamon glaze over the cooled blondies. Let it set for a few minutes. 4. Cut the blondies into squares and serve. Enjoy the sweet, cinnamon goodness! For the full recipe, refer to the earlier section. To get the best texture in your blondies, follow these tips: - Use room temperature ingredients. This helps the batter mix evenly. - Don’t overmix the batter. Mix just until combined. This keeps blondies soft. - Check doneness with a toothpick. Insert it into the center; it should come out clean. Common mistakes to avoid include: - Skipping the parchment paper. It makes it easy to lift out the blondies. - Not measuring flour properly. Too much flour can make them dry. - Opening the oven door too soon. This can cause the blondies to sink. Cinnamon roll blondies pair wonderfully with: - A scoop of vanilla ice cream. - Fresh fruit like berries or bananas. - A cup of coffee or tea for a cozy treat. The best ways to enjoy them are: - Serve warm with a drizzle of cinnamon glaze. - Pack them for lunch or snacks. - Share with friends at gatherings for a sweet surprise. {{image_2}} You can change the flavor of your cinnamon roll blondies in fun ways. Swap the chopped pecans for walnuts or almonds. Both nuts add a nice crunch. You can also mix in dried fruits like cranberries or raisins for sweetness. If you love chocolate, add chocolate chips to the batter. They melt and create pockets of gooey goodness. For a caramel twist, drizzle caramel sauce over the blondies before baking. This adds a rich flavor that pairs well with the cinnamon. You can even sprinkle sea salt on top for a sweet and salty treat. If you need gluten-free blondies, use a gluten-free flour blend. Look for one that has xanthan gum to help with texture. You can also try almond flour for a nutty flavor. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use a non-dairy milk like almond or oat milk instead of regular milk in the glaze. These simple swaps keep the flavor while meeting dietary needs. For the full recipe, check out the section above to guide your baking experience. To keep your cinnamon roll blondies fresh, use an airtight container. This helps maintain moisture and flavor. Store them at room temperature for up to four days. If you want to keep them longer, freezing is a great option. Wrap each blondie tightly in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. Just remember to label the bag with the date. When it’s time to enjoy your blondies again, reheating is easy. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet and cover them with foil. Heat for about 10 minutes. This keeps them warm and soft. If you prefer using a microwave, heat one blondie for 10-15 seconds. This method is quick but can dry them out. To avoid dryness, add a small cup of water in the microwave. This helps maintain moisture during reheating. Enjoy your delicious treat! To make cinnamon roll blondies from scratch, gather your ingredients first. You will need butter, sugars, eggs, flour, baking powder, baking soda, salt, cinnamon, and optional pecans. Mix the melted butter with the sugars. Add the eggs and vanilla. In a separate bowl, combine the dry ingredients. Mix them together, pour the batter into a pan, and add the cinnamon swirl. Bake at 350°F for 25-30 minutes, then cool and glaze. You can add chopped nuts like pecans or walnuts for crunch. For a richer taste, try adding chocolate chips or butterscotch chips. You can also mix in a pinch of nutmeg or cardamom for extra warmth. Experimenting with different extracts, like almond, can bring a new twist. Yes, you can use different sugars. For a deeper flavor, try using dark brown sugar. You can also use coconut sugar for a healthier option. Keep in mind that each sugar will change the taste slightly, so choose what you enjoy most. Cinnamon roll blondies can be stored for up to one week. Keep them in an airtight container at room temperature. If you want to keep them longer, you can freeze them for up to three months. Just make sure they are well-wrapped to prevent freezer burn. Yes, you can substitute the eggs in this recipe. Use 1/4 cup of applesauce for each egg. You can also use flaxseed meal mixed with water. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. This will work well to bind your blondies. We covered how to make delicious cinnamon roll blondies from scratch. You learned about key ingredients, baking steps, and tips for perfect results. I shared fun variations and storage tips, ensuring your treats stay fresh. Remember, you can customize these blondies to fit your taste. Enjoy exploring flavors and sharing them with friends. Baking should be fun, so dive in and create!$

Cinnamon Roll Blondies

Indulge in the delightful world of Cinnamon Roll Blondies, a sweet treat that blends the best of both worlds! With a rich buttery base, swirls of cinnamon, and a luscious glaze, these blondies are sure to please. Perfect for dessert or a special snack, they're easy to make and even easier to enjoy.

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Ingredients

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 cup chopped pecans (optional)

For the Cinnamon Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.

Add the eggs one at a time, whisking well after each addition. Mix in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped pecans.

Pour the batter into the prepared baking pan, spreading it evenly.

For the cinnamon swirl, combine 1 tablespoon of cinnamon with 3 tablespoons of brown sugar. Sprinkle this mixture evenly over the top of the batter. Use a knife or a skewer to create swirls by dragging it through the batter.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the blondies are baking, prepare the cinnamon glaze by whisking together the powdered sugar, milk, vanilla extract, and ground cinnamon until smooth.

Allow the blondies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper.

Drizzle the cinnamon glaze over the cooled blondies and let it set for a few minutes.

Cut into squares and enjoy!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12