Cinnamon Roll Blondie

• portions: 16 servings
• temps actif: 20 minutes
• temps total: 2 hours 25 minutes

Ingrédients

¾ cup unsalted butter (170 grams)

¾ cup brown sugar (165 grams)

½ cup granulated sugar (100 grams)

2 eggs

1 tsp vanilla extract

1¾ cup all-purpose flour (223 grams)

½ tsp baking powder

¼ tsp fine sea salt

¼ cup light brown sugar (55 grams)

1 tbsp ground cinnamon

2 tbsp cream cheese (at room temperature (28 grams)

¼ cup powdered sugar (31 grams)

¼ teaspoon vanilla extract

1-2 tbsp heavy cream (or as needed)

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, beat the butter for 1 minute. Add the brown sugar and the granulated sugar and beat for another 2 minutes.

Add the eggs one at a time, mixing until completely incorporated before adding the next one.

Add the vanilla and mix.

Add the flour, baking powder, salt, and stir until you don’t see any streaks of dry ingredients.

Cinnamon Filling

In a small bowl, mix together the light brown sugar and cinnamon. Set aside.

Layer the blondies.

Spread 1/3 of the blondie batter evenly on the bottom of the pan.

Sprinkle the cinnamon filling evenly over the batter.

Use a cookie scoop to dollop the remaining 2/3 of the batter over the filling. This will make it so much easier to spread the batter on top of the dry filling.

Use a spatula to gently spread the batter, covering the filling layer as evenly as possible.

Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.

Cream Cheese Glaze

In a small bowl, beat the cream cheese and powdered sugar. Add the vanilla and mix.

Add the cream if needed, until the glaze is smooth.

Drizzle the topping over the cooled blondies. Slice and serve.

Nutrition

• Taille de Portion: 1 square
• Calories: 350 kcal