Cinnamon Roll Blondies

 Originally posted on https://www.piesandtacos.com/cinnamon-roll-blondies/#recipe

Ingredients

Blondie Batter

• ¾ cup unsalted butter 170 grams
• ¾ cup brown sugar 165 grams
• ½ cup granulated sugar 100 grams
• 2 eggs
• 1 tsp vanilla extract
• 1¾ cup all-purpose flour 223 grams
• ½ tsp baking powder
• ¼ tsp fine sea salt

Cinnamon Filling

1. ¼ cup light brown sugar 55 grams
2. 1 tbsp ground cinnamon

Cream Cheese Glaze

1. 2 tbsp cream cheese at room temperature (28 grams)
2. ¼ cup powdered sugar 31 grams
3. ¼ teaspoon vanilla extract
4. 1-2 tbsp heavy cream or as needed

Directions

• Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal.
• In a large bowl, beat the butter for 1 minute. Add the brown sugar and the granulated sugar and beat for another 2 minutes.
• Add the eggs one at a time, mixing until completely incorporated before adding the next one.
• Add the vanilla and mix.
• Add the flour, baking powder, salt, and stir until you don’t see any streaks of dry ingredients.

Cinnamon Filling

• In a small bowl, mix together the light brown sugar and cinnamon. Set aside.
• Layer the blondies.
• Spread 1/3 of the blondie batter evenly on the bottom of the pan.
• Sprinkle the cinnamon filling evenly over the batter.
• Use a cookie scoop to dollop the remaining 2/3 of the batter over the filling. This will make it so much easier to spread the batter on top of the dry filling.
• Use a spatula to gently spread the batter, covering the filling layer as evenly as possible.
• Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.

Cream Cheese Glaze

• In a small bowl, beat the cream cheese and powdered sugar. Add the vanilla and mix.
• Add the cream if needed, until the glaze is smooth.
• Drizzle the topping over the cooled blondies. Slice and serve.