Iced Cinnamon Roll Bars

If you love the gooey center of a cinnamon roll and the dense, chewy texture of a blondie, this recipe is for you! These Cinnamon Roll Blondies have taken social media by storm because they combine a buttery brown sugar base with a rich cinnamon-sugar swirl and a velvety cream cheese frosting.

Each bite is packed with warm cinnamon flavor and a melt-in-your-mouth texture that will have your followers begging for the recipe. Whether you are a seasoned baker or looking for your next viral hit, these blondies are as foolproof as they are delicious.

Ingredients

The Wet Ingredients

• 1 cup (227g) Unsalted Butter, melted
• 1 3/4 cups (350g) Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 1 Egg Yolk, room temperature
• 2 tsp (10ml) Pure Vanilla Extract

The Dry Ingredients

• 2 1/2 cups (312g) All-Purpose Flour
• 1 tbsp (8g) Cornstarch
• 1 tsp (5g) Baking Powder
• 1 tsp (6g) Salt
• 1/2 tsp (3g) Baking Soda

The Cinnamon Filling

• 3 tbsp (42g) Unsalted Butter, melted
• 1/4 cup + 2 tbsp (75g) Light Brown Sugar
• 1 tbsp (8g) Ground Cinnamon

The Cream Cheese Frosting

• 4 oz (113g) Cream Cheese, softened to room temperature
• 4 tbsp (56g) Unsalted Butter, softened
• 1 1/2 cups (180g) Powdered Sugar, sifted
• 1 tsp (5ml) Pure Vanilla Extract
• 1-2 tsp Heavy Cream or Milk (to reach desired consistency)

Instructions

1. Mix the Wet Base

In a large bowl, combine your melted unsalted butter and packed light brown sugar. Whisk them together until the mixture is smooth and well-combined.

2. Incorporate the Eggs and Vanilla

Add in your two eggs, the extra egg yolk, and the vanilla extract. Whisk vigorously until the batter becomes lighter in color and slightly glossy.

3. Add the Dry Ingredients

Fold in the all-purpose flour, cornstarch, baking powder, salt, and baking soda. Mix with a spatula until just combined; do not overmix, as this ensures the blondies stay chewy and dense.

4. Prepare the Cinnamon Filling

In a separate small bowl, whisk together the melted butter, light brown sugar, and ground cinnamon until it forms a thick, spreadable paste.

5. Layer and Swirl

Line an 8×8 or 9×9 baking pan with parchment paper. Spread about two-thirds of the blondie batter into the bottom of the pan. Evenly spread the cinnamon filling over the top.

6. Top and Bake

Scoop the remaining blondie batter over the cinnamon layer and gently spread it to cover most of the filling. Bake at 350°F for 25–30 minutes, or until the edges are golden but the center is still slightly soft.

7. Make the Icing

Beat: In a medium bowl, beat the softened cream cheese and butter together until completely smooth and free of lumps.

Sweeten: Gradually add the powdered sugar and vanilla. Beat on medium-high speed for 2–3 minutes until light and fluffy.

Thin: If the frosting is too thick to spread, add heavy cream one teaspoon at a time until it reaches your preferred consistency.

Frost: Ensure your blondies are completely cool before frosting, otherwise the cream cheese will melt! Spread a thick layer over the top and cut into squares.

Tips for Success

• Room Temperature Eggs: Using room temperature eggs ensures they emulsify perfectly with the melted butter and sugar, giving you that classic shiny top.

• Measure by Weight: For the most accurate results, I recommend using the gram measurements in parentheses. Flour is especially easy to over-pack in a measuring cup!

• Don’t Overbake: Blondies continue to set as they cool. Pull them out when the center still has a tiny bit of “jiggle” for that ultimate fudgy texture. As you can see from photos, mine are slightly underbaked in the center which is how I personally prefer these bars!

Troubleshooting & FAQ

Why are my blondies oily?

This usually happens if the butter was too hot when you added the sugars and eggs. Make sure your melted butter has cooled slightly so it doesn’t “cook” the eggs or cause the fats to separate.

Can I make these in a 9×13 pan?

Yes! If you want a thinner blondie or need to serve a larger crowd, you can use a 9×13 pan. Just keep an eye on the bake time—it will likely be shorter (around 20–22 minutes).

How do I get that perfect “swirl” look?

When adding the top layer of batter over the cinnamon filling, don’t worry about making it perfectly smooth. You can use a butter knife to gently swirl the two layers together for a marbled effect before popping them in the oven.

Storage & Freshness

Because of the cream cheese frosting, these blondies should be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for 15 minutes before serving so the blondie base softens back up but they also taste great chilled!

Baking pans, flavor extracts, mixing bowls and other items used for this recipe, as well as others on this website, is linked for you in my Amazon Storefront!