Cinnamon Sugar Blondies (Easy One-Bowl Recipe for Busy Days)

The smell of cinnamon sugar baking in the oven instantly feels like home. These Easy Cinnamon Sugar Blondies take everything you love about a cinnamon roll the cozy spice, the sweet sugar crust, and that soft, chewy center and turn it into a simple bar dessert you can whip up in one bowl.

No yeast, no dough rising, no complicated steps. Just mix, swirl, bake, and enjoy. They’re perfect for after-school treats, weekend baking, or bringing to a potluck when you want something that looks and tastes impressive without taking all day.

Why Make These Easy Cinnamon Sugar Blondies

Cinnamon roll vibes, no yeast: All the flavor of a cinnamon roll in an easy blondie bar.
One-bowl batter: Minimal cleanup, no mixer needed.
Chewy, soft texture: Buttery blondie base with a gooey cinnamon swirl and crisp sugar topping.
Perfect for sharing: Slice into squares for parties, lunchboxes, or coffee breaks.
Customizable: Add nuts, white chocolate chips, or a simple glaze if you want to dress them up.

Ingredients for Cinnamon Sugar Blondies

For the blondie base

½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon

For the cinnamon swirl

2 tablespoons unsalted butter, melted
¼ cup (50 g) light brown sugar
1–1½ teaspoons ground cinnamon

For the cinnamon sugar topping

2 tablespoons granulated sugar
½ teaspoon ground cinnamon

(Optional but delicious: ¼–½ cup chopped pecans or walnuts, or ¼ cup white chocolate chips.)

How to Make Cinnamon Sugar Blondies

Prep the pan and oven
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
Make the blondie batter
- In a medium bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Add the egg and vanilla, and whisk again until fully combined.
- In a separate small bowl, whisk the flour, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined—don’t overmix.
- If using nuts or white chocolate chips, fold them in now.
Spread the batter
- Pour the blondie batter into the prepared pan and spread it into an even layer with a spatula.
Make the cinnamon swirl
- In a small bowl, mix together the melted butter, brown sugar, and cinnamon until it forms a thick paste.
- Drop spoonfuls of the cinnamon mixture over the blondie batter.
- Use a knife or skewer to gently swirl it through the batter, making marble-like patterns.
Add the cinnamon sugar topping
- In another small bowl, stir together the granulated sugar and cinnamon.
- Sprinkle evenly over the top of the swirled batter.
Bake
- Bake for 22–28 minutes, or until the edges are set and lightly golden and the center looks just set.
- A toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
- Be careful not to overbake this keeps your blondies soft and chewy.
Cool and slice
- Let the blondies cool completely in the pan on a wire rack.
- Once cool, lift them out using the parchment overhang and cut into squares.

How to Serve Cinnamon Sugar Blondies

Serve at room temperature for the best chewy texture.
Enjoy them:
- With a glass of cold milk
- Alongside coffee or tea
- Slightly warmed with a scoop of vanilla ice cream for dessert

They’re sweet, cozy, and perfect for brunch tables, bake sales, or movie nights.

How to Store and Freeze Cinnamon Sugar Blondies

At room temperature:
- Store in an airtight container for up to 3 days. Place parchment between layers so they don’t stick together.
In the fridge:
- Store in an airtight container for up to 5 days. Let them come to room temperature before eating, or warm for a few seconds in the microwave.
In the freezer:
- Wrap individual blondies tightly in plastic wrap, then place them in a freezer bag or container.
- Freeze for up to 2 months.
- Thaw at room temperature or warm gently in the microwave before serving.

Tips for Perfect Cinnamon Sugar Blondies

Use room temperature egg: It mixes better and helps the blondies bake evenly.
Don’t overbake: Take them out when the center still looks slightly soft. They’ll firm up as they cool.
Measure your flour correctly: Spoon flour into the measuring cup and level it off for accurate amount. Too much flour = dry blondies.
Swirl gently: Don’t over-swirl the cinnamon mixture or it will blend into the batter instead of creating defined streaks.
Parchment is key: It makes slicing and removing the blondies much easier.

Variations and Add-Ins

Glazed Cinnamon Roll Blondies:
Drizzle a simple glaze over cooled blondies (powdered sugar + milk + a splash of vanilla) for extra “cinnamon roll” vibes.
Nutty Cinnamon Blondies:
Add ½ cup chopped pecans or walnuts to the batter for crunch.
Extra Cinnamon Swirl:
Double the cinnamon swirl mixture for a stronger cinnamon flavor and more gooey pockets.
Brown Butter Upgrade:
Brown the butter first (cook until golden and nutty, then cool slightly) before mixing the batter for a deeper, richer flavor.

FAQs About Cinnamon Sugar Blondies

1. Can I double this recipe?
Yes! Double all the ingredients and bake in a 9×13-inch pan. Check for doneness around 25–30 minutes.

2. Can I make these cinnamon sugar blondies without eggs?
You can try substituting the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested until thick). Texture may be slightly different but still tasty.

3. Why are my blondies dry?
They were likely baked too long or had too much flour. Next time, check them a few minutes earlier and make sure to measure flour lightly and accurately.

4. Can I add a cream cheese swirl?
Yes! Beat softened cream cheese with a little sugar and vanilla, dollop on top with the cinnamon swirl, and gently marble everything together before baking.