These Cinnamon Sugar Blondies are soft, chewy, and finished with a crisp cinnamon-sugar top. They come together in one bowl with everyday ingredients, making them an easy dessert for a cozy afternoon, a bake sale, or a simple after-dinner treat.
Why You’ll Love These Cinnamon Sugar Blondies
- One bowl: Melted butter means there is no mixer to wash.
- Chewy texture: Brown sugar gives the bars their soft, caramel-like center.
- Quick to bake: The pan is ready for the oven in minutes.
- Cinnamon-sugar finish: The top bakes into a delicate, crackly crust.
Ingredients You’ll Need
This Cinnamon Blondies Recipe uses a short list of familiar baking staples. Measure the flour lightly, use packed brown sugar, and let the melted butter cool for a few minutes before adding the egg.
- Unsalted butter: melted for a rich, dense blondie base.
- Light brown sugar: adds moisture and a warm caramel flavor.
- Egg and vanilla: bind the batter and add classic cookie-bar flavor.
- All-purpose flour and salt: give the bars structure without making them cakey.
- Granulated sugar and cinnamon: create the signature topping.
How To Make Cinnamon Blondies
These bars are easy to make, but a few small details help keep them chewy and neat.
- Prepare the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
- Make the batter. Stir the melted butter and brown sugar together. Mix in the egg and vanilla, then fold in the flour and salt just until combined.
- Add the topping. Spread the thick batter evenly in the pan. Stir together the granulated sugar and cinnamon, then sprinkle it over the batter.
- Bake and cool. Bake until the edges are set and a tester has moist crumbs. Let the blondies cool completely before slicing.
Tips for the Best Cinnamon Blondies
- Do not overmix after adding the flour; stir only until no dry streaks remain.
- Use the recommended 8-inch square pan so the bars stay thick and chewy.
- Start checking at the 20-minute mark. The center should not look wet, but the tester should not come out completely dry.
- Cool the pan fully before cutting. This gives the brown-sugar center time to set.
Easy Variations
For a simple twist, add a small pinch of nutmeg to the cinnamon sugar. Chopped pecans or walnuts can be folded into the batter if you enjoy a little crunch. For serving, a scoop of vanilla ice cream is a lovely contrast with the warm cinnamon flavor.
Storage
Keep the cooled bars in an airtight container at room temperature for up to three days. To freeze, arrange the cut blondies in a single layer until firm, then transfer them to a freezer-safe container with parchment between the layers. Thaw at room temperature before serving.
Cinnamon Sugar Blondies Recipe
Cinnamon Sugar Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- Stir together the melted butter and brown sugar. Stir in the egg and vanilla, then the flour and salt until combined.
- Spread the batter evenly in the pan. Mix the granulated sugar and cinnamon, then sprinkle it over the batter.
- Bake for 22 minutes, until a tester comes out mostly clean. Cool completely before cutting into 16 bars.
Notes
- Do not overbake for the chewiest texture.
- Cool completely before slicing.
Recipe proportions and core method adapted from Buns In My Oven. Images are AI-generated recipe illustrations.
Conclusion
With their buttery brown-sugar center and crackly cinnamon top, these Cinnamon Sugar Blondies are an easy, comforting dessert to keep in your baking rotation. Let them cool, slice into squares, and enjoy every chewy bite.
More Desserts to Bake Next
For another easy-to-share dessert, try Chocolate Chip Cheesecake Bars. If you enjoy cinnamon with fruit, explore Apple Crisp Mini Cheesecakes or Salted Caramel Apple Crumble Bars.
Frequently Asked Questions
Are blondies the same as brownies?
Blondies have the same dense, brownie-like texture, but they are flavored with butter, brown sugar, and vanilla instead of cocoa or melted chocolate.
Should blondies be gooey in the middle?
The center should be soft and chewy, not raw. Remove the pan when the edges are set and a tester near the center has moist crumbs.
Why are my blondies dry?
Dry blondies usually come from too much flour, a pan that is too large, or overbaking. Spoon and level the flour, use an 8-inch square pan, and check the bars early.
Can I make Cinnamon Sugar Blondies ahead?
Yes. Bake them a day ahead, cool completely, and keep them covered at room temperature. The bars stay soft and are easy to slice the next day.
Can I double this recipe?
Yes. A doubled batch can be baked in a 9-by-13-inch pan. Begin checking for doneness before the expected baking time, since ovens and pan materials vary.
