Cinnamon Roll Blondies

[bloodbought]

Cinnamon Roll Blondies




YIELDS:

12 SERVINGS

PREP TIME:

0 HOURS 15 MINS

TOTAL TIME:

0 HOURS 45 MINS


INGREDIENTS

FOR BLONDIES

Cooking spray

3/4 c. (1 1/2 sticks) butter, softened

1 c. packed brown sugar

1/2 c. granulated sugar

2 large eggs

1 tbsp. pure vanilla extract

1 3/4 c. all-purpose flour

1 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. kosher salt


FOR CINNAMON SWIRL

1/4 c. butter, softened

1/4 c. packed brown sugar

1 tbsp. cinnamon

Pinch of kosher salt


FOR GLAZE

1 1/2 c. powdered sugar

2 tbsp. milk

1/2 tsp. pure vanilla extract


DIRECTIONS

Make blondies: Preheat oven to 350°. Line a 9"-x-9" pan with parchment paper and grease with cooking spray. In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs and vanilla and beat until combined.


In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined. Press batter into prepared pan.


Make cinnamon swirl: In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon, and salt. Beat until smooth.


Dollop cinnamon butter all over blondie batter with a spoon. Using the back of the spoon, gently swirl the cinnamon butter into the batter.


Bake until golden and still slightly soft in the middle, 25 to 30 minutes. Let cool before glazing.


Meanwhile, make glaze: Combine powdered sugar, milk, and vanilla in a small bowl. Whisk to combine. Cut blondies into squares, drizzle with glaze, and serve.

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