Ingredients
Scale
- For the Blondie Base:
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- For the Cinnamon Swirl:
- 1 tablespoon unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- For the Cream Cheese Glaze:
- 2 tablespoons cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (for consistency)
Instructions
- Preheat your oven to 325°F (165°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the sides. This “sling” makes it easy to lift the blondies out after baking. Lightly grease the parchment with a bit of butter or non-stick spray.
- In a medium mixing bowl, whisk together the melted butter and 1/2 cup of brown sugar until smooth. Add the egg yolk and vanilla extract, whisking vigorously until the mixture looks glossy. Gently fold in the all-purpose flour and salt using a spatula. Stop mixing as soon as the last streak of flour disappears to keep the texture chewy, not cakey.
- In a small bowl, stir together the 1 tablespoon of melted butter, 2 tablespoons of brown sugar, and the cinnamon. The mixture should look like a thick, grainy paste. This will create those concentrated pockets of spice that mimic a real cinnamon roll.
- Spread about two-thirds of the blondie batter into the bottom of the prepared loaf pan. Drop small dollops of the cinnamon filling over the batter. Top with the remaining blondie batter. Use a butter knife or a toothpick to gently swirl the layers together. Do not over-swirl, or you will lose the distinct marbled effect.
- Place the pan in the center of the oven and bake for 22 to 25 minutes. The edges should be golden brown and beginning to pull away from the sides, while the center should still look slightly soft. Avoid overbaking, as blondies continue to firm up as they cool.
- While the blondies cool in the pan, whisk the softened cream cheese, powdered sugar, vanilla, and milk in a small bowl until smooth. Once the blondies are completely cool, lift them out of the pan using the parchment paper. Drizzle the cream cheese glaze generously over the top. Slice into six even squares and enjoy.
- Cook Time: 40 minutes