These cinnamon sugar blondies are soft, buttery, and chewy in the center, with that irresistible crackly cinnamon-sugar top that forms as they bake. Every bite is amazing, and they’re unbelievably easy to make at home.
If you love comforting, cookie desserts like this, you’ll also enjoy these Chewy S'mores Cookies. Now let’s make these cinnamon sugar blondies you won't want to miss out on!
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Video Instructions
Try These Cinnamon Sugar Blondies
If you're a fan of cinnamon rolls and sugar treats, these blondies are going to become a favorite. I love how they combine the buttery richness of a blondie with the warm flavor of cinnamon sugar in every bite. They're easy to make, perfect for sharing, and taste incredible with a cup of coffee or tea.
Why You’ll Love This Recipe
- Snickerdoodle in blondie form: If you love warm cinnamon cookies, these are the bar version — richer, softer, and thicker, with that same cozy spice flavor baked right in.
- Perfect texture every time: Soft and buttery in the middle, lightly chewy, and finished with a sweet, crackly cinnamon-sugar crust. I’ve baked these countless times, and that topping never disappoints.
- Quick, one-bowl recipe: No mixer. No complicated steps. Short bake time. Just whisk, spread, bake, done. This is a true weeknight dessert win.
- Great for sharing (or not sharing): They slice beautifully and travel well, making them perfect for lunchboxes, bake sales, gifting… or quietly enjoying with a cup of coffee.
- Simple ingredients, big flavor: Everything comes from the pantry, but the final result tastes far more special than the effort required.
Ingredients & Substitutes
- Butter: Melted butter gives these blondies their dense, chewy texture and rich flavor. It’s what makes them feel indulgent instead of cakey. If you don’t have normal butter, salted butter also works — I just reduce the added salt. Coconut oil also works, but the butter flavor really shines here.
- Brown sugar: This is essential for that classic blondie chew and caramel-like depth. It keeps the bars soft and moist instead of dry. Coconut sugar adds a deeper, slightly toffee-like flavor that I really enjoy as a swap.
- Flour: Provides structure without making the blondies heavy — as long as you don’t overmix. A 1:1 gluten-free flour blend works surprisingly well as a substitute.
- Cinnamon: The heart of the recipe. This is what gives the blondies their warm, snickerdoodle-style flavor. Sometimes I swap a little cinnamon for pumpkin spice when I want a fall twist.
- Vanilla: Optional, but I always include it. It rounds out the sweetness and makes the flavor feel more complete.
Instructions
1. Whisk melted butter and brown sugar together in a small bowl until smooth and glossy.
2. Whisk in the wet ingredients - egg and vanilla. Gently fold in the dry ingredients - flour, baking powder, salt, and cinnamon using a measuring cup until just combined. The batter should be thick. Don’t overmix.
3. Line an 8×8-inch pan with parchment paper and spread the batter evenly.
4. Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle generously over the batter.
5. Bake at 350°F (175°C) for 20–22 minutes, until the top looks crackly and golden brown, and the center is just set; a toothpick should come out clean. Feel free to add a thin icing sugar glaze if you like. Let them cool about 10 minutes before slicing.
Try Greek Yogurt Brownies for a lighter chocolate treat.
Pro Baking Tips
- Don’t overmix: Every time I overmix the blondie batter, they turn cakey. I stop mixing as soon as the flour disappears.
- A slightly soft center is perfect: These continue to set as they cool. Pulling them out too late dries them out — trust the soft center.
- Line the pan: Parchment paper or a baking sheet makes removal and slicing clean and effortless, especially with that crackly topping.
- Let them cool (just a bit): A warm and chewy blondie is amazing, but cutting too early makes them messy. I wait long enough, so they hold their shape but are still warm.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Coffee
- Tea
- Hot chocolate
- Fresh berries
- A glass of cold milk
- Cream cheese frosting
Try Pineapple Crisp With Filling for a cozy tropical dessert.
FAQs
Yes — and I do it often. Use a 9×13-inch pan and bake for 22–26 minutes, keeping an eye on the center.
Absolutely. White chocolate chips, chopped pecans, or even cinnamon chips are all incredible here.
This usually happens if the batter is overmixed or if too much baking powder is used. I’ve found that gentle mixing keeps them chewy.
Yes — that’s exactly what you want. They firm up as they cool and stay perfectly chewy.
Recipe
Cinnamon Sugar Blondies
Ingredients
- ½ cup melted butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Topping:
- 2 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Whisk melted butter and brown sugar together until smooth and glossy.
- Whisk in the egg and vanilla. Gently fold in flour, baking powder, salt, and cinnamon until just combined. The batter should be thick — don’t overmix.
- Line an 8×8-inch pan with parchment paper and spread the batter evenly.
- Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle generously over the batter.
- Bake at 350°F (175°C) for 20–22 minutes, until the top looks crackly and the center is just set. Let them cool about 10 minutes before slicing.
Notes
Taste & Texture
Soft, buttery centerWarm cinnamon flavor throughout
Crackly cinnamon-sugar top
Sweet, cozy snickerdoodle vibes in bar form
Storage & Reheating
Room temperature: 4–5 days in an airtight containerFreezer: Up to 2 months, wrapped tightly Reheat:
Microwave for 10 seconds for that fresh-baked, just-out-of-the-oven feel
Video
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