Cinnamon Sugar Blondies

I made warm, comforting Cinnamon Sugar Blondies—soft and chewy blondie bars infused with buttery flavor and topped generously with a cinnamon-sugar coating.

Why I’ll Love This Recipe

I love how these blondies balance rich, brown-sugar sweetness with a fragrant cinnamon kick. They feel indulgent yet homey, easy to bake in one bowl, and topped with a crisp cinnamon layer that perfectly contrasts the tender interior.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large eggs (2)
• unsalted butter (about 1 cup, melted)
• packed brown sugar (about 1½ cups)
• vanilla extract (1 tsp)
• all-purpose flour (about 2 cups)
• baking powder (1 tsp)
• baking soda (½ tsp)
• salt (¼ tsp)
• ground cinnamon (4 tsp)
• granulated sugar (¼ cup) for topping

directions

I begin by melting butter and stirring it together with brown sugar, eggs, and vanilla until creamy. Next, I whisk in the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—stirring just until everything is combined.

I spread the thick batter evenly into a lined or greased 9×13‑inch pan. Then I mix granulated sugar and cinnamon and sprinkle that generously over the top for a crisp, slightly crunchy topping. I bake the blondies in a preheated oven at 350 °F (175 °C) for about 22–25 minutes, until the edges start pulling away from the pan and the center is just set but still soft. I let them cool completely before slicing into squares—cooling helps them finish setting and keeps them chewy rather than cake‑like.

Servings and timing

• Yield: about 16 bars (using an 8×8 or 9×9 pan) or up to 24 in a larger 9×13 pan, depending on size.
• Prep time: ~5 minutes to mix ingredients.
• Bake time: ~22–25 minutes (start checking at 20 minutes).
• Cooling time: at least 30 minutes before glazing or slicing.

Variations

I often try variations like:

• swirling in a light cream cheese drizzle or glaze for a cinnamon-roll inspired touch.
• adding chocolate chips, white chocolate chips, or nuts into the batter for extra texture.
• sprinkling coarse sugar on top for extra crunch before baking. Some versions call for a cinnamon sugar swirl mixed lightly into the batter before topping.

storage/reheating

I store the blondies in an airtight container, either at room temperature for up to 3 days or in the refrigerator for up to 5–7 days—especially if I include any cream cheese glaze. I also freeze them for up to 2–3 months (cut into individual squares first), then thaw at room temperature when ready to enjoy. I don’t reheat them—these blondies are best at room temperature or chilled for chewy texture.

FAQs

What makes these blondies chewy and soft?

The high ratio of brown sugar and melted butter helps produce a fudgy, dense texture. Pulling them just before the center is fully set ensures they stay gooey in the middle. Cooling in the pan helps them finish cooking while staying soft.

Can I use coconut oil instead of butter?

Yes—I’ve made versions using melted coconut oil in place of butter. The flavor is slightly nutty, and the texture remains chewy, especially when paired with a cinnamon‑sugar topping.

Do I need a mixer to make the batter?

No—I simply stir melted butter with sugar, eggs, and vanilla by hand, then whisk in the dry ingredients until just combined. It’s a one‑bowl recipe with minimal cleanup.

How do I prevent the top from burning before the center is set?

I bake at a moderate 350 °F (175 °C) and start checking around 20 minutes. If the edges brown too quickly while the middle is still undercooked, I tent lightly with foil for the remaining bake time.

Can I make these in a larger pan?

Absolutely. Baking in a 9×13‑inch pan yields thinner bars and may reduce the bake time slightly (~20–22 minutes). A deeper 8×8 or 9×9 pan gives thicker, chewy bars and takes about 22–25 minutes.

Conclusion

I love these Cinnamon Sugar Blondies for their buttery, chewy texture, the warm cinnamon-sugar crust, and how simple they are to make—all in one bowl. They feel cozy and indulgent, perfect with a cup of coffee or as a snack. I love mixing in chocolate or swirling in a glaze next time and can’t wait to bake another batch soon.

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