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?
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.
About These Cinnamon Snickerdoodle Blondies
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…
The Healthy Swaps in Cinnamon Blondies
Although these cinnamon blondies are on the indulgent side, I employed my usual healthy swaps.
My key ingredient for this recipe: whole wheat pastry flour. It gives 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.
More Crowd-Pleasing Bar Recipes
- Pecan Pie Bars
- Banana Bars
- Strawberry Jam Bars
- Strawberry Oatmeal Bars
- Best Lemon Bars
- Maple Pecan Blondies
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!
For the Blondies:
- 1/2 cup unsalted butter (1 stick), melted and cooled to room temperature
- 1 3/4 cups dark brown sugar
- 2 large eggs at room temperature
- 2 tablespoons milk any kind you like
- 1 tablespoon pure vanilla extract
- 4 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder I recommend aluminum free
- 1/4 teaspoon baking soda
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 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.
- 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.
- 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.
- 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.
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