Cinnamon roll blondies are super soft blondie bars, with a layer of Cinnamon Roll Pop-Tarts in the middle. Topped off with a sweet vanilla icing! Cinnamon rolls but in blondie form!
I used Cinnamon Roll Pop-Tarts, but if you can’t find them, Brown Sugar Cinnamon Pop-Tarts can be used instead!
Cinnamon Roll Blondies
Print RecipeIngredients
- 1 cup unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Baker’s Extract)
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2-2/3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 6 Cinnamon Roll Pop-Tarts (3 packets)
- ICING:
- 2 tablespoons melted butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract (I used Rodelle Baker’s Extract)
- 1 tablespoon corn syrup
- 1-2 tablespoons warm water
Instructions
Preheat oven to 350-degrees. Line a 9x13-inch baking pan with parchment paper and spray with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until light and creamy. Add the brown sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs to the mixture one at a time, beating the first egg in completely before adding the second egg. Add the vanilla extract, cinnamon and nutmeg to the mixture and mix on medium-high speed until fully incorporated. Change the mixer speed to low and add the flour, salt and baking powder to the mixture. Mix until barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. The dough will be thick.
Press a third of the dough into the prepared pan. Put a little water on your fingers to help evenly spread the dough into the pan. Add the Pop-Tarts in an even layer, covering all of the dough. Drop the remaining dough over the top of the Pop-Tart layer and gently press into an even layer, covering the Pop-Tarts.
Bake blondies in 350-degree oven for 27-minutes. Remove the blondies from the oven and let set and cool completely before adding the icing.
ICING: In a small bowl, add the melted butter, powdered sugar, vanilla extract, corn syrup and water. Mix until combined. Add additional amounts of water or powdered sugar to reach desired consistency. Spread a thin layer of icing over the blondies.
Allow icing to set and harden before cutting into desired sized squares.
Notes
Store in an airtight container at room temperature. Blondies stay fresh for up to a week.
And if you want to make cinnamon sugar blondies without the layer of Pop-Tarts, check out THIS RECIPE. That blondie recipe is one of my go-to recipes that I make all the time. Everyone loves them…I mean super soft. Rich. Buttery. Full of sweet brown sugar and cinnamon flavor.
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