Cinnamon Sugar Blondies
There’s something about the smell of warm brown sugar and cinnamon that feels like a hug for your kitchen — buttery, caramelized notes rising from the oven, a crackly top giving way to a tender, chewy interior. These Cinnamon Sugar Blondies deliver that exact comfort: a golden-brown bar with a soft, slightly fudgy center, a dusting of cinnamon-sugar on top if you like, and a sweetness that’s never cloying. Bite into one and you’ll get the gentle crunch of edges, the velvet of the middle, and an aroma that will have guests asking what’s baking before the timer even dings.
This recipe is perfect for cozy weekend breakfasts with coffee, last-minute potlucks, after-school snacks, or a simple holiday baking project that’s low on fuss and high on payoff. If you want a quick weekday treat that feels special, these blondies come together fast and travel well — ideal to tuck into lunchboxes or to bring to a friend who could use a pick-me-up. For a deeper dive into variations and make-ahead tips, you can check this helpful guide: cinnamon sugar blondies recipe.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 12 bars (9×9 pan, cut into 12 equal pieces)
- Difficulty Level: Easy — perfect for beginner bakers
Nutritional Breakdown
Nutritional estimates are for one serving when the batch is divided into 12 bars. Values are approximate and based on standard ingredient data from USDA FoodData Central and typical measures for each ingredient; use these as a guideline. For personalized dietary advice, consult sources like the CDC or Mayo Clinic.
Approximate nutrition per serving:
- Calories: 240 kcal
- Carbohydrates: 38 g
- Protein: 2.5 g
- Total Fat: 8.5 g
- Saturated Fat: ~5 g
- Fiber: ~1 g
- Sugar: ~24 g
- Cholesterol: ~31 mg
- Sodium: ~90 mg
Notes on accuracy: totals were calculated from common values for brown sugar, granulated sugar, unsalted butter, eggs, all-purpose flour, and the remaining small-quantity ingredients. If you swap ingredients (butter vs. oil, white flour vs. whole wheat or gluten-free flour), expect the nutrition numbers to change. For exact tracking, weigh your ingredients and consult a trusted nutrient database.
Why You’ll Love It
- Irresistible aroma and flavor: warm cinnamon and brown sugar combine with butter to create a caramel-like taste that’s familiar and deeply satisfying.
- Comfort and connection: these blondies evoke home-baked memories — a simple treat that sparks smiles at family gatherings or casual coffee chats with friends.
- Speed and simplicity: the batter comes together in one bowl with minimal equipment, and the short bake time means you’ll have fresh bars before dinner prep.
- Versatility: they work as breakfast with a smear of butter, a dessert with ice cream, or a portable snack for busy days. The recipe adapts well to add-ins and dietary swaps.
How to Make Cinnamon Sugar Blondies
Ingredients
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted (about 113 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 180 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional ingredients and substitutions
- Optional topping: sprinkle 1–2 tablespoons cinnamon sugar (1 tbsp granulated sugar + 1/2–1 tsp ground cinnamon) over the batter before baking.
- Add-ins: 1/2–3/4 cup chopped walnuts, pecans, or chocolate chips.
- Dairy-free/vegan: replace butter with 1/2 cup neutral oil + 2–3 tablespoons applesauce or use a vegan butter alternative; substitute eggs with 2 flax “eggs” (2 Tbsp ground flaxseed + 6 Tbsp water, mixed and rested). Note texture will be slightly different.
- Gluten-free: use a 1:1 gluten-free baking flour blend designed to replace all-purpose flour.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, mix together brown sugar, granulated sugar, and melted butter until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Allow to cool in the pan before slicing into bars and serving.
Practical tips
- Avoid overmixing once the flour is added — overwork the batter and the blondies can become dense.
- Rotate the pan halfway through baking if your oven has hot spots.
- For fudgier centers, aim for the shorter bake time and allow cooling to finish the set; for chewier edges, let them reach the longer end of the time window.
- If adding chocolate chips or nuts, fold them in gently at step 5. For evenly distributed chips, press a few extra onto the top before baking.
- For guidance on similar recipes and texture ideas, see this complementary recipe: brown sugar cinnamon cookies.
Best Pairings
- Coffee or chai: the warm spices pair wonderfully with a robust cup of coffee or a spiced chai latte.
- Milk or hot cocoa: a classic, nostalgic match — great for kids or relaxed dessert time.
- Ice cream: a scoop of vanilla, cinnamon ice cream, or salted caramel turns a blondie into an indulgent dessert.
- Whipped cream or mascarpone: for a lighter, elegant finish, dollop whipped cream or mascarpone and sprinkle a little extra cinnamon.
- Boxed-up for gifting: individually wrap bars in parchment and tie with twine for a thoughtful homemade gift.
Keeping it Fresh
- Room temperature: store blondies in an airtight container at room temperature for up to 3 days. If you prefer softer bars, store with a slice of bread to retain moisture.
- Refrigeration: keep in an airtight container in the fridge for up to 7 days. Let come to room temperature or warm briefly before serving to restore softness.
- Freezer: wrap bars individually in plastic wrap and place in a sealed freezer bag or container for up to 3 months. Thaw overnight in the fridge or microwave briefly to serve.
Chef’s Advice
- Use real butter (or a high-quality vegan butter alternative) for the best flavor — butter contributes much of the caramel notes in blondies.
- Measure flour by weight where possible (1.5 cups ≈ 180 g) to avoid dry or dense results from scooping.
- Warm melted butter slightly but not hot when mixing with sugar and eggs; hot butter can cook the eggs and create grainy texture.
- Watch the bake time — blondies continue to set as they cool. Pull them when the center still has a few moist crumbs on a toothpick for a tender, fudgy bite.
- If you want a crackled top, whisk the sugars and melted butter well so the sugar starts to dissolve, and don’t overfill the pan.
Creative Twists
- Maple Pecan Blondies: replace 1/4 cup of brown sugar with pure maple syrup (reduce butter by 1–2 Tbsp to balance moisture) and fold in 3/4 cup chopped toasted pecans.
- Brown Butter & Sea Salt: brown the butter first for a nutty depth, let cool slightly, then proceed. Sprinkle flaky sea salt over warm blondies for a sweet-salty contrast.
- Chocolate Swirl: drop spoonfuls of softened chocolate ganache or chocolate hazelnut spread on top of the batter and run a knife through to create swirls before baking.
- Vegan Cinnamon Spice: use vegan butter and flax eggs, add 1/2 tsp nutmeg and 1/4 tsp cardamom to the dry mix for an aromatic twist.
- Gluten-Free Almond: swap flour for a gluten-free blend or try 1 1/2 cups almond flour plus 2 Tbsp tapioca starch (texture will be denser and more tender).
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes — store batter in the fridge for up to 24 hours. Let it come to room temperature before baking and add a minute or two to the bake time if cold.
Q: My blondies were dry — what went wrong?
A: Often overbaking or too much flour causes dryness. Measure flour by spooning into the cup and leveling or weigh it. Reduce bake time slightly and remove when the center still has a few moist crumbs.
Q: How do I make them chewier?
A: Use slightly less flour (reduce by 1–2 tablespoons), bake on the shorter end of the time range, and allow to cool fully before slicing.
Q: Can I freeze already cut bars?
A: Yes — wrap individually and freeze up to 3 months. Thaw overnight in the fridge or microwave gently when ready to eat.
Q: Any healthier swaps?
A: You can reduce sugar slightly or use part maple syrup, swap half the butter for mashed banana or applesauce in non-vegan versions, or use whole-grain flour blends (texture will vary). These swaps will alter flavor and texture.
Conclusion
These Cinnamon Sugar Blondies are a small, everyday celebration — quick to make, comforting to eat, and endlessly adaptable. If you try them, I’d love to hear how you flavored them or which pairing became your favorite. For more inspiration and another take on this classic, see this step-by-step version from Cinnamon Sugar Blondies – Tabs & Tidbits and this beloved variant at Cinnamon Sugar Blondie Recipe | Buns In My Oven. Share your photos and tips in the comments — happy baking!
Print
Cinnamon Sugar Blondies
- Total Time: 35 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Buttery, caramelized blondies with a hint of cinnamon and brown sugar that are easy to make and incredibly delicious.
Ingredients
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted (about 113 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 180 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional topping: 1–2 tablespoons cinnamon sugar (1 tbsp granulated sugar + 1/2–1 tsp ground cinnamon)
- Optional add-ins: 1/2–3/4 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, mix together brown sugar, granulated sugar, and melted butter until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Allow to cool in the pan before slicing into bars and serving.
Notes
For fudgier centers, aim for the shorter bake time. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 24g
- Sodium: 90mg
- Fat: 8.5g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 31mg
