Cinnamon Roll Blondies

Recipe View 5 mins Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on all sides. This will allow you to easily lift the blondies out after baking. (5 minutes)

Recipe View 2 mins Prepare the cinnamon-sugar filling: In a small bowl, thoroughly combine the light brown sugar and ground cinnamon until evenly mixed. Set aside. (2 minutes)

Recipe View 3 mins Make the blondie batter: In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, salt, and nutmeg until well combined. The mixture should be smooth and glossy. (3 minutes)

Recipe View 2 mins Add the egg and egg yolk to the butter mixture and whisk until fully incorporated. Ensure there are no streaks of egg yolk remaining. (2 minutes)

Recipe View 3 mins Gently fold in the flour and baking soda until just combined. Be careful not to overmix, as this can result in tough blondies. A few streaks of flour are okay at this stage. (3 minutes)

Recipe View 2 mins Spread half of the blondie batter evenly into the prepared pan. It will be a relatively thin layer. (2 minutes)

Recipe View 1 mins Sprinkle the cinnamon-sugar mixture evenly over the batter base. (1 minute)

Recipe View 5 mins Drop dollops of the remaining blondie batter over the cinnamon-sugar layer. Carefully spread the dollops into an even layer, ensuring the cinnamon-sugar is completely covered. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the blondies begin to pull away from the sides of the pan, are puffed in the middle, and are golden brown on top. A toothpick inserted into the center should come out with a few moist crumbs attached. (30 minutes)

Recipe View 1 hrs Allow the blondies to cool completely in the pan before frosting. This is crucial for a clean cut and prevents the glaze from melting. (60 minutes)

Recipe View 3 mins Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and salt together with an electric mixer until completely smooth and creamy. (3 minutes)

Recipe View 2 mins Gradually add the heavy cream, one tablespoon at a time, beating after each addition until the glaze reaches your desired consistency. If the glaze is too thick, add more heavy cream; if it's too thin, add more powdered sugar. (2 minutes)

Recipe View 1 mins Pour the glaze evenly over the cooled blondies and spread into a smooth, uniform layer. (1 minute)

Recipe View 3 mins Cut the glazed blondies into 16 equal-sized bars. Serve and enjoy! (3 minutes)