Last fall, liam came home from his friend's house raving about these "cinnamon brownies" his friend's mom made. After twenty minutes of trying to describe them (lots of hand gestures and "they taste like those cinnamon cookies but in a square"), I figured out he meant blondies with cinnamon sugar on top. We spent that weekend experimenting in the kitchen, and these cinnamon sugar blondies became our new obsession. The buttery, chewy texture reminded me of snickerdoodle cookies, but somehow better - softer in the middle with those crispy, sparkly edges that stick to your fingers.
Why You'll Love These Cinnamon Sugar Blondies
Remember those Cinnamon Sugar Blondies when you'd smell cookies baking at your grandma's house and everything felt right with the world? That's what happens every time I make these cinnamon blondie bars. The batter comes together in one bowl with a wooden spoon - no fancy equipment, no complicated steps, just melted butter and brown sugar mixing into something magical. I can have these in the oven within ten minutes of deciding I want them, which is dangerous knowledge when liam's having a rough day or I need something for last-minute company.
What gets me every time is that chewy texture. These stay soft for days (if they last that long), with crispy edges that crackle when you bite through the cinnamon sugar topping. They're not cakey like some Cinnamon Sugar Blondies I've tried, and they're not dense like brownies - they hit this perfect middle ground where each bite feels substantial but somehow light at the same time. liam swears they taste better the next day after the cinnamon flavor really settles in, and for once, he might be right about something. The brown sugar creates this almost caramel-like depth, while the cinnamon keeps things from getting too sweet.
Jump to:
- Why You'll Love These Cinnamon Sugar Blondies
- Ingredients For Cinnamon Sugar Blondies
- Step by Step Method
- Equipment For Cinnamon Sugar Blondies
- Cinnamon Sugar Blondies Variations
- Substitutions
- Storing Your Cinnamon Sugar Blondies
- Top Tip
- What to Serve With Cinnamon Sugar Blondies
- FAQ
- Sweet and Simple Success!
- Related
- Pairing
- Cinnamon Sugar Blondies
Ingredients For Cinnamon Sugar Blondies
The Blondie Base:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk or buttermilk
Cinnamon Sugar Topping:
- ¼ cup granulated white sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter (for brushing)
Optional Add-Ins:
- ½ cup white chocolate chips
- ½ cup cinnamon chips
- ½ cup chopped pecans
- ¼ teaspoon nutmeg for extra warmth
Step by Step Method
Mix the Wet Ingredients
- Melt butter in microwave and let it cool for about 5 minutes
- Whisk both sugars into the melted butter until smooth
- The mixture should look grainy but combined
- Add eggs one at a time, mixing well after each
- Stir in vanilla and milk until everything's incorporated
- The batter should be thick and glossy at this point
Combine Dry Ingredients
- In same bowl, add flour, cinnamon, baking powder, and salt on top
- Fold everything together gently with a wooden spoon
- Mix just until no flour streaks remain
- Don't overmix or your blondies will be tough instead of chewy
- The batter will be thick and almost cookie-dough-like
Prepare the Pan and Add Topping
- Line 9x13 pan with parchment paper leaving overhang on sides
- Spread batter evenly in pan - it'll be thick so use your hands if needed
- Mix cinnamon and sugar for topping in small bowl
- Brush top of batter lightly with melted butter
- Sprinkle cinnamon sugar mixture generously over everything
Bake to Golden Perfection
- Bake at 350°F for 25-30 minutes
- Edges should be set and slightly pulling away from pan
- Center might look slightly underdone - that's what you want
- A toothpick should come out with a few moist crumbs
- Don't overbake or they'll be dry instead of chewy
Cool and Cut
- Let cool in pan for at least 20 minutes
- Use parchment overhang to lift entire slab out
- Cut into 24 squares for regular size or 16 for bigger bars
- Clean knife between cuts for neat edges
- Serve at room temperature for best texture
Equipment For Cinnamon Sugar Blondies
- 9x13 inch metal baking pan
- Parchment paper for easy removal
- Large mixing bowl
- Wooden spoon or sturdy spatula
- Small bowl for cinnamon sugar
Cinnamon Sugar Blondies Variations
Brown Butter Cinnamon Blondies
- Brown the butter before mixing into sugar
- Creates nutty, caramel-like flavor
- Adds extra depth to the cinnamon
- Takes these from good to incredible
Cinnamon Caramel Blondies
- Swirl dulce de leche through batter before baking
- Drizzle salted caramel on top after baking
- Add sea salt flakes for fancy finish
- Sweet and salty perfection
Cream Cheese Swirl Version
- Beat 4 oz cream cheese with ¼ cup sugar
- Drop spoonfuls over batter and swirl with knife
- Creates cheesecake-like pockets throughout
- liam calls these "fancy blondies"
Apple Cinnamon Blondies
- Fold in 1 cup diced apple before baking
- Add extra ½ teaspoon cinnamon to batter
- Perfect for fall baking
- Stays extra moist from apple chunks
Espresso Cinnamon Blondies
- Add 1 tablespoon instant espresso powder to batter
- Coffee enhances chocolate and cinnamon flavors
- Grown-up version for coffee lovers
- Great with afternoon coffee
Substitutions
Flour Options:
- All-purpose → Gluten-free 1:1 blend
- White flour → Half whole wheat (denser texture)
- Regular → Almond flour for low-carb (reduce by ¼ cup)
Sugar Alternatives:
- Brown sugar → Coconut sugar
- White sugar → Honey (reduce milk by 1 tablespoon)
- Regular → Sugar-free substitute (won't be as chewy)
Butter Swaps:
- Unsalted butter → Salted (skip added salt)
- Regular butter → Coconut oil
- Dairy → Vegan butter
Milk Options:
- Whole milk → Any milk you have
- Regular → Buttermilk (tangier flavor)
- Dairy → Almond or oat milk
Storing Your Cinnamon Sugar Blondies
Room Temperature (5 days):
- Store in airtight container between parchment layers
- They actually get chewier after day one
- Keep away from heat and sunlight
- No need to refrigerate unless your kitchen is really hot
Refrigerator (1 week):
- Wrap tightly in plastic wrap
- Let come to room temperature before serving
- Texture stays perfect even cold
- Great for meal prep desserts
Freezer (3 months):
- Wrap individual squares in plastic wrap
- Place in freezer bag with date
- Thaw at room temperature for an hour
- Microwave 10 seconds if you want them warm
Make-Ahead Tips:
- Batter can be made and refrigerated overnight
- Bake from cold, adding 5 minutes to time
- Baked bars freeze perfectly
- Great for holiday cookie boxes
Top Tip
- The best version of these cinnamon sugar blondies happened by accident when I ran out of regular cinnamon. I'd bought this fancy Vietnamese cinnamon from a spice shop months before and forgot about it hiding in the back of my cabinet. One sniff and I knew it was way stronger than the regular stuff, so I cut the amount in half expecting it to be too mild. Wrong - that Vietnamese cinnamon packed so much flavor that liam noticed the difference before he even took a bite.
- Now I keep two types of cinnamon in my pantry. The regular cheap stuff works fine for the batter where it's mixed with other flavors, but I always use the good Vietnamese cinnamon for the topping where it really shines. liam's job is sprinkling that cinnamon sugar on top, and he takes it very seriously - making sure every single corner gets covered. He learned the hard way that missing a spot means someone gets a "sad square" without enough topping, and apparently that's a tragedy in his seven-year-old world.
What to Serve With Cinnamon Sugar Blondies
These buttery Cinnamon Sugar Blondies are pretty perfect on their own, but I've learned a few pairings that make them even better. A cold glass of milk is the obvious choice, and honestly, it's still my favorite - something about that combo brings me right back to being a kid. For grown-up gatherings, I'll brew strong coffee or chai tea, since both play nicely with all that cinnamon. liam discovered that vanilla ice cream melting over a warm blondie is basically heaven, and now I can't serve these at room temperature without hearing complaints.
When I'm putting together a dessert spread for parties, I'll cut these into smaller squares and arrange them with fresh apple slices and caramel dipping sauce. The fruit makes people feel less guilty about grabbing seconds, and the caramel adds a fancy touch without any extra work from me. Sometimes I'll whip up some cinnamon whipped cream to dollop on top, but that's only when I'm feeling ambitious. Most of the time, these snickerdoodle-inspired Cinnamon Sugar Blondies disappear so fast that nobody has time to think about what else they could've had with them.
FAQ
What is the secret to a good blondie?
The secret is melted butter and brown sugar creating that signature chewy texture. Don't overmix once you add flour, and slightly underbake them so the centers stay soft. Using room temperature eggs helps everything blend smoothly without overworking the batter.
What is a dirty blondie?
A dirty blondie is a blonde brownie with mix-ins like chocolate chips, nuts, or candy pieces folded into the batter. The "dirty" refers to all those extra goodies making the bars look messy. These cinnamon sugar blondies can become dirty blondies by adding chocolate or cinnamon chips.
What are cinnamon-sugar blondies?
Cinnamon sugar blondies are blonde brownies flavored with cinnamon throughout the batter and topped with a sparkly cinnamon sugar coating. They taste like snickerdoodle cookies in bar form - buttery, chewy, and full of warm cinnamon flavor without any chocolate.
What is the difference between brownies and blondies?
Brownies contain chocolate or cocoa powder and are typically darker and fudgier. Blondies use brown sugar and butter for a butterscotch-vanilla flavor with a chewy texture similar to chocolate chip cookies. These cinnamon blondie bars add cinnamon for extra warmth but keep that classic blonde color.
Sweet and Simple Success!
These cinnamon sugar blondies prove you don't need a complicated recipe to make something people go crazy for. They've become our answer to everything - bad days, celebrations, bake sales, surprise guests, or just Tuesday afternoon when we need something sweet. The fact that they come together in one bowl with ingredients I always have on hand makes them my most-made dessert by far.
Want more easy bar desserts? Try our Easy Caramel Cream Pie Recipe that comes together in just 15 minutes. For stunning breakfast treats, our Easy Red Velvet Cinnamon Rolls Recipe brings bakery vibes to your kitchen. When Halloween comes around, our Easy Halloween Swirl Cream Cheese Brownies are spooky-good without the fuss!
Share your Cinnamon Sugar Blondies creations! We love seeing your bakes!
⭐️⭐️⭐️⭐️⭐️ Rate this Cinnamon Sugar Blondies and join our baking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cinnamon Sugar Blondies
Cinnamon Sugar Blondies
Equipment
- 1 9x13 inch metal baking pan (metal gives best chewy texture)
- 1 Parchment paper (for easy removal)
- 1 Large mixing bowl (use for all ingredients)
- 1 Wooden spoon or sturdy spatula (no mixer needed)
- 1 Small bowl (for cinnamon sugar topping)
- 1 Pastry brush (to brush melted butter before topping)
Ingredients
Blondie Base
- 1 cup (2 sticks) unsalted butter, melted - cooled slightly
- 1½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs - room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour - spooned and leveled
- 2 teaspoons ground cinnamon - use regular or Vietnamese
- 1 teaspoon baking powder
- ½ teaspoon salt - skip if using salted butter
- 2 tablespoons milk or buttermilk - adds moisture
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon - Vietnamese cinnamon adds punch
- 1 tablespoon melted butter - for brushing top
Optional Add-ins
- ½ cup white chocolate chips
- ½ cup cinnamon chips
- ½ cup chopped pecans - optional crunch
- ¼ teaspoon nutmeg - for warmth
Instructions
- Melt butter in the microwave and let cool for about 5 minutes. Whisk in both sugars until smooth - the mixture should look grainy but combined.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and milk until fully incorporated; the batter should be thick and glossy.
- Add flour, cinnamon, baking powder, and salt directly to the wet mixture. Fold gently with a wooden spoon until no flour streaks remain. Do not overmix.
- Line a 9x13-inch pan with parchment paper, leaving an overhang. Spread the thick batter evenly in the pan (use your hands or spatula if needed).
- In a small bowl, mix sugar and cinnamon for topping. Brush the surface of the batter lightly with melted butter, then sprinkle the cinnamon sugar mixture evenly over the top.
- Bake at 350°F (175°C) for 25-30 minutes, until edges are set and the center looks slightly underbaked. A toothpick should come out with moist crumbs.
- Let the blondies cool in the pan for at least 20 minutes. Use parchment overhang to lift out of the pan.
- Cut into 24 small squares or 16 large bars, cleaning the knife between cuts for neat edges. Serve at room temperature for best texture.
Leave a Reply