Cinnamon Sugar Blondies

Soft, chewy Cinnamon Sugar Blondies with buttery brown sugar flavor and a sparkly cinnamon sugar topping — just like snickerdoodles, but in bar form! These one-bowl Cinnamon Sugar Blondies are quick, comforting, and always a crowd favorite.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cinnamon blondies Trader Joe's, Cinnamon caramel blondies, Cinnamon roll blondies Allrecipes, Cinnamon roll blondies Broma Bakery, Cinnamon roll blondies Fitwaffle, Cinnamon roll blondies gluten free, Cinnamon Sugar Blondies

Prep Time: 10

Cook Time: 25

Cooling Time: 20

Servings: bars

Calories: 210kcal

Cost: $7

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition