Cinnamon Blondies


I realize that it’s Monday, and I should probably be all “salad and juice!” buuuuuuuuut what I really want to tell you is “CINNAMON BLONDIES.” Let’s pretend it’s a three-day weekend, pull out our cinnamon sugar, and bake with holiday abandon, shall we? Watch the snappy recipe video above to see these ooey-gooey blondie bars in action (email/RSS subscribers click here to watch the video directly on my site), then read on below for the scoop on this one-bowl wonder.

Cinnamon Blondies. PERFECT, soft, and chewy with a buttery cinnamon sugar topping. Easy dessert recipe that everyone will love! Recipe at wellplated.com | @wellplated

This post is sponsored by Bob’s Red Mill.

I was brainstorming easy holiday dessert recipes, and when my list reached a length that would have us surviving on cookies and Biscuit Cinnamon Rolls every day from now until next Christmas, I sent the list over to my dessert recipe-picker numero uno, my younger sister Elaine. Thirty seconds later, she texted me with an all-caps “CINNAMON BLONDIES,” followed by every positive emoji, including my personal favorite, the jazz hands.🤗

Side note: the emoji dictionary (yes, this exists) refers to this particular icon as “hugging face,” not “jazz hands.” Since I have absolutely no idea what “hugging face” could possibly mean, I’m going to stick with my personal interpretation of jazz hands, though you could probably hug a Cinnamon Blondie if you felt so inclined. Be warned—you will end up with buttery cinnamon-sugar topping allllll over your shirt.

It will be worth it.

Cinnamon Blondies. PERFECT, soft, and chewy with a buttery cinnamon sugar topping. Easy, one bowl recipe that everyone loves! Recipe at wellplated.com | @wellplated

The cinnamon factor in these blondies is so rich and warm that they remind me of a super-charged snickerdoodle or even gingerbread. The middle is soft and buttery, the edges are lightly crispy, and every bite is laced with spices.

While the base of the Cinnamon Blondies is a keeper unto itself—the batter is utterly delicious and takes just one bowl and a few minutes to prep—I’m going to urge you to dirty one additional bowl. Stir together a 30-second cinnamon-sugar mixture and sprinkle it over the top. The cinnamon sugar (with the aid of melted butter—you caught me!) forms a delightful, crackly “lid” that is incredibly satisfying to shatter with your fork.

The cinnamon-sugar lid is equally satisfying at 8:15 a.m. when you’re standing over your kitchen sink with “just one” Cinnamon Blondie, while your oatmeal grows cold at the table. Not that I would know anything about that…

Cinnamon Blondies. Tastes like a snickerdoodle! Perfectly soft and chewy. You’ll love this easy dessert recipe! Recipe at wellplated.com | @wellplated

Although these Cinnamon Blondies are on the indulgent side, I employed my usual healthy swaps. My key ingredient for this recipe: Bob’s Red Mill Whole Wheat Pastry Flour. I combined it with Bob’s Red Mill All Purpose Flour to give the Cinnamon Blondies a little extra boost of fiber without changing their taste or texture one bit. Because whole wheat pastry flour is so finely ground, the taste is exceptionally mild, and it makes the blondies even more tender.

Cinnamon Blondies. Soft, chewy with a crackly cinnamon sugar top. Tastes like a snickerdoodle! Recipe at wellplated.com | @wellplated

If you are a cinnamon lover, a blondie lover, or just love desserts that provide max reward for minimal effort, these Cinnamon Blondies will be your new BFF.

Cue the jazz hands!

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Cinnamon Blondies

Cinnamon Blondies. PERFECT, soft, and chewy with a buttery cinnamon-sugar topping. An easy dessert recipe that everyone will love!

Yield: 16 blondies (8x8-inch pan)

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

For the Blondies:

For the Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Directions:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that the paper overhangs two of the sides like handles, then lightly coat with baking spray.
  2. In a large mixing bowl, beat the butter and dark brown sugar together on high speed for 2 minutes, until completely smooth and well combined. Beat in the eggs one at a time. Beat in the milk and vanilla, then the cinnamon and salt.
  3. Sprinkle the baking powder, baking soda, whole wheat pastry flour, and all purpose flour over the top. With a spatula or wooden spoon, stir by hand just until the flour disappears. Scrape the batter into the prepared pan and smooth the top. Bake the blondies for 35-40 minutes, just until the middle is set and a toothpick inserted in the center comes out clean. Do not overbake! Let cool in the pan for 5 minutes.
  4. For the topping, in a small bowl, stir together the sugar and cinnamon. Brush the top of the blondies with 1 tablespoon melted butter, then sprinkle the cinnamon-sugar mixture over the top. It will seem like too much, but use it all. Using the parchment paper handles, gently lift the blondies from the pan and transfer to a wire rack to cool completely. Once cool, slice and enjoy.
  • Store leftover Cinnamon Blondies in an airtight container in the refrigerator or at room temperature for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then bring to room temperature prior to serving.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 bar

  • Amount Per Serving:
  • Calories: 217
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 41mg
  • Sodium: 69mg
  • Carbohydrates: 36g
  • Fiber: 2g
  • Sugar: 24g
  • Protein: 2g

I am sharing this post in partnership with Bob’s Red Mill. As always, thank you for supporting the brands and companies that make it possible for me to continue creating quality content for you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

19 comments

  1. Love your philosophy today about Monday being a day for cinnamon blondies, I agree. ;) Totally going to make these bad boys!!!

  2. Yasssss! I am all about the cinnamon flavor!! Can’t wait to try these! 

  3. These sound delicious and perfect for Autumn/Winter! :)

    theButter.co.uk

    • Thank you Lizzie! This time of year, there’s nothing quite like the amazing smell of something cinnamon-y in the oven!

  4. Looks and sounds delicious. None of your recipes miss. One question why melt butter and cool instead of softened butter. Asking before I fix.

  5. hey girl these look so tasty!

  6. Must eat all the cinnamon things!!! These look so soft and tasty and perfect for the holidays. Can’t wait to try them!

  7. I made the Cinnamon Blondies today. There were just so so. I won’t ever make these again.  Sorry.

    • Hi Coleen, I’m truly sorry you didn’t love these. My friends and I enjoyed them very much, and I wish that you had enjoyed them too!

  8. What can I substitute for the Whole Wheat Pastry Flour?  Want to make but don’t want to make another trip to the store first.  Thanks!!

    • I don’t blame you for not wanting to make another store trip, Dianna! You can use regular whole wheat or white whole wheat flour as a substitute (I’d recommend adding an additional tablespoon of milk in with the eggs if you use white whole wheat), or you can just use 100% all-purpose flour if you don’t have whole wheat! I hope you love them!

  9. I made these the other day and they’re so delicious! I used white whole wheat instead of pastry flour, and I ended up using about two tablespoons less than a cup to make sure it wouldn’t get too dry. They were done at the 30-minute mark for me. They were also perfect for breakfast. Yum!

    Rating: 5
    • Caitlin, I am so excited to hear that you loved this recipe!! Thanks so much for sharing your review and the tweaks you made. I really appreciate it, and I DEFINITELY support blondies for breakfast!

  10. Can I use golden yellow brown sugar instead of the dark brown? 

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