Cinnamon Roll Blondie Bars – Yummy Dessert Everyone Will Crave

Warm kitchens and sweet cravings have a funny way of teaming up, don’t they? One minute you’re minding your business, and the next you’re dreaming of Yummy Dessert Bars that taste like they came straight from a bakery display. That’s exactly where these Cinnamon Roll Blondie Bars step in—bringing all the cozy, swirly magic of Cinnamon Rolls and wrapping it into a buttery blondie that disappears fast.

Picture this: golden Cookie Bars with ribbons of cinnamon sugar spiraling through soft dough, finished with a velvety cream cheese drizzle. It’s like a Bliss Bar and a Brownie Bar had the most delicious little dessert baby. Dramatic? Maybe. Accurate? Absolutely. And here’s the best part—this recipe comes together ridiculously fast. We’re talking easy mixing, quick baking, and zero complicated steps. You don’t need bakery skills; you just need a craving. (FYI: underbaking slightly is the real game-changer here.)

Want dessert that feels like a treat but doesn’t chain you to the kitchen for hours? These bars swoop in like the hero of your Bars Recipes collection. They bake up thick, soft, and gooey in the center—just how a cinnamon-inspired Dessert Bars moment should be. And once that cream cheese drizzle hits? Yeah, good luck waiting for the bars to cool.

Let’s be honest—who doesn’t love a shortcut that still tastes like pure homemade indulgence? These blondies give you all the cinnamon roll nostalgia without any kneading, rising, or drama. IMO, they beat most No Bake Desserts in the “effort-to-glory” ratio. They’re so craveable you might even call them your new go-to Recette Dessert when you need something crowd-pleasing and ridiculously comforting.

Ready for the swirl, the goo, and the cinnamon-sugar bliss? These Cinnamon Roll Blondie Bars are about to earn a permanent spot in your dessert rotation—no apology to your willpower included.

Cinnamon Roll Blondie Bars – Yummy Dessert Everyone Will Crave

Yield: 15 bars | Prep Time: 40 minutes | Cook Time: 30 minutes | Total Time: 1 hour 10 minutes

Category: Dessert | Author: Aleda

Ingredients

Blondie Base:

• 1 cup (227 g) butter, melted (salted works best)
• 1 cup (212 g) packed brown sugar
• ½ cup (106 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs (≈100 g)
• 1 teaspoon vanilla extract
• 2 ¼ cups (320 g) all-purpose flour

Cinnamon Sugar Swirl:

• 3 tablespoons (27 g) granulated sugar
• 3 tablespoons (27 g) brown sugar
• 2 teaspoons ground cinnamon

Cream Cheese Drizzle:

• 2 tablespoons (28 g) cream cheese, softened
• 1 tablespoon (14 g) butter, softened
• ¼ teaspoon vanilla extract
• 1 cup (114 g) powdered sugar
• 1 tablespoon cream or milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch metal pan lightly, or line it with parchment or foil and then grease. For glass or dark nonstick pans, drop the oven temperature to 325°F.
2. In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until smooth and uniform.
3. Beat in the eggs and vanilla until fully incorporated. Gradually stir in the flour until the batter is even and no streaks of flour remain.
4. Spread the batter evenly into the prepared pan.
5. Mix together the brown sugar, granulated sugar, and cinnamon in a small bowl. Sprinkle this mixture over the blondie batter, then gently swirl it in using a butter knife to create a marbled cinnamon effect.
6. Bake for 30–35 minutes until the top is golden and the edges are slightly puffed. The center should remain soft—avoid overbaking! If it’s still wet after 35 minutes, add a few more minutes as needed.
7. Allow the bars to cool completely in the pan.
8. To make the cream cheese drizzle: beat together cream cheese, butter, and vanilla with a handheld or stand mixer until light and fluffy (≈30–45 seconds). Mix in powdered sugar and cream/milk until smooth. Adjust the consistency with extra cream or milk if you want a thinner drizzle.
9. Transfer the frosting to a piping bag or a resealable plastic bag with the tip snipped off. Drizzle over the cooled bars in zigzags or straight lines.
10. Slice into squares and serve. Store any leftovers in the refrigerator, covered.

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