Name: Cinnamon Roll Blondies
Ingredients: ½ cup unsalted butter, melted and cooled; ¾ cup natural brown sugar; 1 egg, room temperature; 2 tsp pure vanilla extract; ¼ tsp salt; 1 cup unbleached all-purpose flour; ¼ cup (56g) unsalted butter, softened; 4 tbsp raw cane sugar; 1½ tbsp ground cinnamon; 125g cream cheese, room temperature; 2 tbsp heavy cream; 1 tsp pure vanilla extract; 1 cup confectioner’s sugar

Ingredients

Blondies

½ cup unsalted butter, melted and cooled
¾ cup natural brown sugar
1 egg, room temperature
2 tsp pure vanilla extract
¼ tsp salt
1 cup unbleached all-purpose flour

Cinnamon Swirl

¼ cup (56g) unsalted butter, softened
4 tbsp raw cane sugar
1½ tbsp ground cinnamon

Cream Cheese Frosting

125g cream cheese, room temperature
2 tbsp heavy cream
1 tsp pure vanilla extract
1 cup confectioner’s sugar

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Instructions

Preheat the oven to 350 F and grease and line an 8-inch square pan with parchment paper.
To make the blondie batter, whisk together the sugar and butter in a medium bowl until combined. Add the egg, vanilla, and salt and whisk again. Scoop in the flour and stir together.
To make the cinnamon swirl, combine the butter, sugar, and cinnamon in a small bowl and whisk together.
Pour half of the blondie batter into the prepared pan and smooth the top. In small portions, drop half of the cinnamon swirl mixture onto the batter and then swirl it in with a knife. Top with the remaining batter and swirl the remaining cinnamon swirl into the top.
Bake the blondies for 35-40 minutes, or until the edges are golden, the cinnamon-sugar on top is crusty, and a toothpick comes out clean. Allow to cool for 15 minutes in the pan and then turn out onto a wire rack to finish cooling.
While the blondies are cooling, make the cream cheese frosting. Using a hand mixer (or a whisk and a strong hand), blend together the cream cheese, cream, and vanilla extract until smooth. Mix in the confectioner’s sugar half a cup at a time, blending until smooth. Frost the blondies once they are cool*

Notes

*These taste delicious warm, if you are impatient like I am and frosted them before they were totally cool and they were still warm. I recommend doing that, and then refrigerating the leftovers.