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Cinnamon Roll Blondies with Thick Cream Cheese Drizzle

Soft, chewy blondies swirled with cinnamon sugar and topped with a thick, luscious cream cheese drizzle. Ingredients
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Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl:
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
  • For the Thick Cream Cheese Drizzle:
  • 4 ounces cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 –2 tablespoons milk just enough to make it thick but drizzle-able

Method
 

  1. Preheat your oven to 350°F. Line a 9×9 baking pan with parchment paper or grease it well. (I support shortcuts. We’re tired, remember?)
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add eggs and vanilla and mix until fully combined. Stir in flour, baking powder, and salt until just combined. Don’t overmix—we’re not trying to prove anything today.
  3. In a small bowl, mix the brown sugar, and cinnamon and do your best not to just spoon this into your mouth.
  4. Spread half of the blondie batter evenly into your prepared pan. Sprinkle the cinnamon sugar all over and then plop the remaining half on top. Smooth it out as best as you can but we’re looking for some coverage, not perfection.
  5. Bake for 25–30 minutes, or until the edges are set and the center is just barely done. A toothpick should come out with a few moist crumbs.
  6. Beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until thick and creamy. Add milk one tablespoon at a time until you reach a thick drizzle consistency. This is not a glaze. This is a statement.
  7. Drizzle that cream cheese goodness all over the cooled blondies. Don’t be shy. If it looks like “too much,” it’s probably just right.

Notes

Notes from a Very Tired Baker
These are best slightly warm with coffee. Absolute therapy.
They cut beautifully once fully cooled… but I rarely wait that long. (The rules say 2 hours in case you wondered.)
They freeze well, which is excellent if you’re planning ahead. (Look at us being responsible.)
If your drizzle turns into frosting and you accidentally spread it thick instead of drizzling? Congratulations. You’ve upgraded.