Cinnamon Sugar Blondies
There’s something instantly comforting about a pan of cinnamon sugar blondies coming out of the oven: the warm, buttery aroma of melted brown sugar and cinnamon that drifts through a kitchen and wraps around you like a soft blanket. Each square yields a tender, chewy crumb with a slightly crisp top—a balance of caramelized sweetness and warm spice that melts on the tongue. Bite in and you’ll get a caramel-forward sweetness from the brown sugar, a whisper of vanilla, and a light sandy crunch from the cinnamon-sugar topping.
This recipe is perfect for cozy mornings with coffee, mid-afternoon snacks that lift the spirit, potlucks, or holiday cookie swaps when you want something familiar but a little different from traditional brownies. It’s quick to mix, forgiving to bake, and portable—ideal for bringing to gatherings or tucking into lunch boxes. If you love cinnamon-forward desserts, these blondies will quickly become a go-to.
For another cinnamon-packed take and inspiration, check out this cinnamon sugar blondies guide.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 12 squares
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 12 squares). Values are approximate and calculated from USDA FoodData Central ingredient averages; use this as a guideline. For general dietary recommendations, consult resources like the CDC or your healthcare provider.
- Calories: ~395 kcal
- Protein: ~3.3 g
- Carbohydrates: ~60 g
- Sugars: ~44 g
- Fiber: ~0.6 g
- Fat: ~16.5 g
- Saturated fat: ~10.5 g
- Sodium: ~260 mg
- Cholesterol: ~72 mg
Notes: These blondies are relatively high in sugar and fat due to butter and brown sugar. If you need lower-sugar or lower-fat options, see the Variations section for swaps and tips. Nutrition estimates are based on USDA food composition data and rounded for clarity.
Why You’ll Love It
- Irresistible aroma and comfort: The first scent of cinnamon and warm brown sugar invites nostalgic memories—grandma’s baking or slow weekend mornings.
- Perfect balance of texture: Chewy, tender interior with a lightly crackled top and a cinnamon-sugar crunch.
- Quick and forgiving: Minimal equipment and one bowl for wet ingredients make this an easy, satisfying bake even for beginners.
- Crowd-pleasing versatility: Serve as a snack, dessert, or breakfast treat; they travel well and are easy to portion.
Preparation Guide
Ingredients
- 1 cup unsalted butter, melted (227 g)
- 2 cups brown sugar, packed (440 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar (100 g) — for topping
Optional ingredients and substitutions
- Add-ins: 1 cup chopped pecans or walnuts, or 3/4 cup white or semi-sweet chocolate chips.
- For lighter flavor: use light brown sugar; for deeper toffee notes use dark brown sugar.
- Vegan option: swap butter for an equal amount of vegan butter, replace eggs with flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water, let sit 5–10 minutes). See Variations for full vegan notes.
- Gluten-free: substitute a 1:1 gluten-free flour blend (may change texture slightly).
Step-by-step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish (or line with parchment for easy removal).
- In a large bowl, mix together the melted butter and brown sugar until well combined and glossy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- In a small bowl, mix the granulated sugar with a teaspoon of cinnamon, then sprinkle it evenly over the top of the batter.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (don’t expect wet batter).
- Allow to cool completely in the pan on a wire rack before cutting into squares to set the texture and prevent crumbling.
Practical tips
- Avoid overmixing when combining wet and dry ingredients—overworked gluten will make blondies tough.
- Start checking at 25 minutes; ovens vary. A slightly underbaked center yields a chewier blondie.
- Letting them cool fully (or chill briefly) makes cleaner cuts. Use a sharp knife wiped between cuts.
Best Pairings
- Classic: Serve warm or at room temperature with a hot cup of coffee or spiced tea.
- Decadent: Top with a scoop of vanilla ice cream and a drizzle of caramel for a dessert-worthy plate.
- Simple: Slather a piece with softened butter or cream cheese for a rich snack.
- Kid-friendly: Pair with a glass of cold milk for lunchboxes or after-school treats.
- Brunch idea: Serve alongside a cinnamon-forward bake or casserole—try it with this easy cinnamon roll casserole for a cinnamon-themed spread.
Storage Instructions
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 2–3 days. Keep them layered with parchment to avoid sticking.
- Refrigeration: For longer freshness, refrigerate in an airtight container for up to 7 days. If you like them slightly firmer, serve chilled or warm briefly in the microwave.
- Freezer: Wrap individual squares in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for an hour, then warm if desired.
Pro Tips & Tricks
- Use real unsalted butter for the best flavor; it contributes both fat and flavor complexity that margarine can’t match.
- Moisture key: Brown sugar adds moisture and chewiness—don’t try to reduce it drastically without compensating.
- Cinnamon-sugar topping: Mix the topping cinnamon and granulated sugar well to prevent clumps and achieve even sparkle.
- Don’t overbake: Remove when a toothpick has moist crumbs, not raw batter—blondies continue to set as they cool.
- For clean slicing: Chill the pan 20–30 minutes after cooling, then use a hot, clean knife (dip in hot water and dry) for neat squares.
Delicious Variations
- Nut Crunch Blondies: Stir in 1 cup chopped pecans or walnuts into the batter for a toasty contrast.
- White Chocolate Cinnamon Blondies: Fold 3/4 cup white chocolate chips into the batter for a sweet, creamy lift.
- Vegan Cinnamon Blondies: Use vegan butter and replace eggs with two flax eggs (2 tbsp flaxmeal + 6 tbsp water). Reduce bake time slightly and watch doneness closely.
- Gluten-Free Stack: Swap to a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t already include it. Texture will be slightly different but delicious.
- Streusel-Topped: Mix 1/2 cup flour, 1/4 cup cold butter, 1/4 cup brown sugar, and 1 tsp cinnamon; crumble over batter before baking for extra crunch.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes—bake them a day ahead and store at room temperature for up to 48 hours or refrigerate for up to 7 days. Warm briefly before serving if you want them soft and melty.
Q: How can I make them less sweet?
A: Reduce the granulated topping sugar slightly (e.g., to 2–3 tbsp) and consider using light brown sugar instead of dark if you want a milder caramel note.
Q: My blondies are dense—what happened?
A: Likely overmixing after adding flour or using too much flour. Next time, measure flour by spooning into a cup and leveling, and mix until just combined.
Q: Can I add mix-ins without changing bake time?
A: Yes, fold in chips or nuts and bake as directed. Large add-ins may require an extra 2–4 minutes.
Q: How do I get clean squares?
A: Chill the pan briefly after cooling, use a sharp knife dipped in hot water and wiped dry between cuts, or chill and cut with a bench scraper for uniform pieces.
Conclusion
These cinnamon sugar blondies are a simple, crowd-pleasing dessert that balances buttery caramel notes and warm cinnamon spice—perfect for sharing or savoring one square at a time. If you try this recipe, I’d love to hear how you adapted it or which variation became your favorite. For more inspiration and a similar take on blondies, check out this classic Cinnamon Sugar Blondie Recipe | Buns In My Oven and another tasty version at Cinnamon Sugar Blondies – Tabs & Tidbits. Share your results, photos, and tweaks in the comments or tag the community—let’s bake together.
Print
Cinnamon Sugar Blondies
- Total Time: 40 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Comforting cinnamon sugar blondies with a tender, chewy crumb and a slightly crisp topping, perfect for snacks or desserts.
Ingredients
- 1 cup unsalted butter, melted (227 g)
- 2 cups brown sugar, packed (440 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar (100 g) — for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the melted butter and brown sugar until well combined and glossy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Mix the granulated sugar with a teaspoon of cinnamon, then sprinkle it evenly over the top of the batter.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool completely before cutting into squares.
Notes
These blondies are relatively high in sugar and fat; consider variations for lower-sugar or lower-fat options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 395
- Sugar: 44g
- Sodium: 260mg
- Fat: 16.5g
- Saturated Fat: 10.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0.6g
- Protein: 3.3g
- Cholesterol: 72mg
