I don’t think there is anything more comforting than the scent of freshly baked cinnamon rolls wafting through the kitchen, so I replicated everything I love about cinnamon rolls into a quick and easy little dessert. These blondies use the same base recipe as my White Chocolate Macadamia Nut Blondies, but the simple addition of nutmeg and cinnamon gives them that wonderful aroma. Each buttery, dense blondie is topped with vanilla glaze, making them completely irresistible. This is the perfect recipe if you don’t have the patience for a yeast dough and you want a cinnamon roll right now!
Ingredients
Blondies
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- pinch baking soda
- ¼ tsp salt
- 1¼ tsp ground cinnamon
- pinch ground nutmeg
- 5 tbsp salted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (60g), plus 1 tbsp granulated sugar
- 1 egg
- 2 tsp vanilla extract
Vanilla Glaze
- ¾ cup confectioners’ sugar, sifted
- 3 tsp milk
- ½ tsp vanilla extract
How to Make It
- Preheat the oven to 350°F. Line the bottom and sides of an 8 x 8in baking pan with aluminum foil, leaving an overhang on all sides. Make The blondies
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, 1 teaspoon of the cinnamon, and the nutmeg together. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and ¼ cup granulated sugar. Add the egg and vanilla extract, whisking vigorously until combined. Slowly add the flour mixture into the wet ingredients, stirring with a large spoon or rubber spatula until combined. Do not overmix. The batter will be thick.
- Pour the batter into the prepared baking pan. In a small dish, mix the remaining ¼ teaspoon cinnamon and 1 tablespoon granulated sugar together. Sprinkle over the batter. Bake for 25 minutes or until light golden brown on top. Allow the blondies to cool completely in the pan set on a wire rack. Make The glaze
- While the blondies are cooling, mix all of the glaze ingredients together in a small bowl, making sure there are no lumps of confectioners’ sugar. Drizzle the glaze over the cooled blondies.
- Lift the foil out of the pan using the overhang on the sides and cut into squares. The blondies will stay fresh an airtight container at room temperature for 1 week.
