Dish Snapshot
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 12 squares (9×13-inch pan)
Difficulty Level: Easy — perfect for bakers of any skill level
Introduction
Close your eyes for a second and imagine the warm, buttery aroma of melted sugar and cinnamon rolling through the kitchen — that’s the first hello you get from these Cinnamon Sugar Blondies. Each square is tender and slightly chewy with a golden, caramelized edge and a crackly cinnamon-sugar top that gives way to a soft, buttery interior. The cinnamon scent teases the nose; the first bite melts on the tongue with brown sugar’s molasses notes and a whisper of vanilla. It’s a dessert that feels like a comforting hug — indulgent without the heaviness of a chocolate brownie.
These blondies are ideal for cozy weekend breakfasts with coffee, last-minute potlucks, after-school snacks, or holiday dessert trays. They travel well, warm up nicely, and make any ordinary day feel a little celebratory. If you enjoy the warm-spiced comfort of cinnamon-forward bakes, you might also like this brown sugar cinnamon cookies for another quick cinnamon-sweet option.
Nutrition Highlights
Estimated nutrition per serving (1 of 12 squares) — approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central) and rounded:
- Calories: ~345 kcal
- Protein: ~3.6 g
- Carbohydrates: ~46 g (of which sugars ~28–30 g)
- Fat: ~16 g (saturated fat ~9–10 g)
- Fiber: ~1–2 g
- Sodium: ~150–220 mg
Notes on accuracy and health context:
- These values are estimates based on common USDA/food-composition data for the ingredients used (butter, sugar, flour, eggs). If you need precise counts for dietary restrictions, weigh your actual ingredients and use a nutrition calculator tied to the USDA FoodData Central database.
- Though delicious, these blondies are a treat high in added sugars and saturated fat — enjoy them in moderation as part of an overall balanced diet. For general guidance on added sugars and healthy eating patterns, see recommendations from reputable health organizations such as the CDC and the Mayo Clinic.
Moments to Savor
Why make these blondies? They’re a pure comfort-food moment: the fragrance alone can transform a cold morning or bring people together on a chilly afternoon. These squares are perfect when you want a quick, crowd-pleasing dessert with minimal fuss — friendly for bake sale tables, school lunches, and casual gatherings. Beyond pure taste, they’re nostalgic: they evoke school-home kitchens and simple celebrations where the focus is on warmth and sharing. Their speedy prep and 20–25 minute bake time mean you can have freshly baked treats from start to finish in under an hour.
Step-by-Step Instructions
Ingredients:
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for sprinkling)
- 1 tablespoon cinnamon (for sprinkling)
Optional ingredients and substitutions:
- Swap unsalted butter for salted butter (omit or reduce added salt).
- Replace 1/4–1/2 cup of all-purpose flour with almond flour for a nuttier bite (texture will be more tender).
- For a slightly richer flavor, use dark brown sugar instead of light brown.
- To make vegan blondies: substitute butter with vegan butter and replace eggs with 1/2 cup applesauce or 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested). Baking time may vary.
- For a gluten-free version, use a 1:1 gluten-free flour blend and check for binding addition (some blends benefit from a tablespoon of xanthan gum).
Method (follow these numbered steps):
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, combine the granulated sugar and cinnamon for the topping, then sprinkle over the batter.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into squares.
Practical tips:
- Don’t overmix once you combine wet and dry ingredients; overworking develops gluten and makes edges tough. Stir until just combined.
- Check doneness at the 20-minute mark — you want a slightly soft center that will finish setting as it cools. A clean toothpick indicates done.
- Let cool fully before cutting so the squares hold shape and topping doesn’t collapse.
Best Pairings
- Classic pairing: a steaming mug of coffee or chai — the spice in the blondies complements warm, spiced drinks.
- For breakfast-style serving, top a warm blondie with a thin smear of butter or yogurt and a handful of sliced bananas.
- Dessert plate: serve with a scoop of vanilla ice cream and a drizzle of salted caramel for an indulgent finish.
- Brunch idea: plate alongside fruit-forward dishes like baked apples or a cinnamon-spiced oatmeal — try it with this apple cinnamon oatmeal bowl for a matching flavor theme.
Shelf Life & Storage
- Room temperature: Store in an airtight container at room temperature for 2–3 days. Keep them in a single layer or separate layers with parchment to prevent sticking.
- Refrigeration: For longer freshness, refrigerate in an airtight container for up to 5–7 days. Bring to room temperature or warm briefly before serving.
- Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the refrigerator or warm briefly in the microwave.
Chef’s Advice
- Use real butter for best flavor; the butter’s milk solids caramelize and give blondies their characteristic depth.
- Weigh flour if possible — spoon the flour into a measuring cup and level it, or better, use a kitchen scale (2 cups ≈ 240 g) to avoid dense results.
- Don’t skip the cinnamon sugar topping — it forms a thin, crackly crust that creates an irresistible contrast to the soft interior.
- If you like a chewier texture, swap half the brown sugar for all brown (or use dark brown sugar) which adds moisture from molasses.
- For uniform bars, line the pan with parchment paper overhang and lift the whole slab out to cut with a sharp knife.
Creative Twists
- Cinnamon-Chocolate Chip Blondies: Fold in 1 cup semisweet chocolate chips to the batter for pockets of melty chocolate — a crowd favorite.
- Maple Pecan Blondies: Replace the vanilla with 1 teaspoon maple extract, fold in 1 cup chopped toasted pecans, and sprinkle the top with a maple-cinnamon sugar mix.
- Vegan Chickpea Blondies: Replace butter with vegan butter, use 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and add 1/2 cup almond butter for richness; bake until set.
- Lemon-Cinnamon Twist: Add 1 tablespoon lemon zest to the batter and swap the cinnamon topping for a cinnamon-sugar-lemon mix for a brighter flavor.
All Your Questions Answered
Q: Can I reduce the sugar?
A: Yes — you can reduce granulated sugar by up to 25% without major texture issues, but the top crust and overall sweetness will be less pronounced.
Q: Why are my blondies too cakey?
A: Overmixing or using too much flour can make them cakey. Measure flour correctly (by weight) and stir only until just combined.
Q: How do I make them chewier?
A: Use more brown sugar (adds moisture), underbake slightly so the center is still set but not dry, and consider reducing baking powder to 3/4 tsp to prevent over-rise and cakeiness.
Q: Can I freeze baked blondies?
A: Yes — wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge or warm briefly to serve.
Q: Is there a gluten-free option?
A: Use a 1:1 gluten-free flour blend and check texture before cutting; you may need a binder like xanthan gum depending on the blend.
Conclusion
If you want a simple, comforting bake that fills the kitchen with warm cinnamon aromas and delivers tender, buttery squares every time, these Cinnamon Sugar Blondies are a must-try. They’re quick to pull together, versatile for variations, and reliably beloved by kids and adults alike. Try the recipe as written, then experiment with one of the creative twists above — and if you’d like more inspiration or a slightly different take, check out this Cinnamon Sugar Blondie Recipe | Buns In My Oven or this playful variation at Cinnamon Sugar Blondies – Tabs & Tidbits. Share your photos and any customizations — I love seeing how readers make recipes their own.
Print
Cinnamon Sugar Blondies
- Total Time: 35 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Tender and slightly chewy blondies topped with a crackly cinnamon-sugar crust, perfect for a cozy treat.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for sprinkling)
- 1 tablespoon cinnamon (for sprinkling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, combine the granulated sugar and cinnamon for the topping, then sprinkle over the batter.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into squares.
Notes
Use real butter for best flavor; do not overmix the batter. Let cool fully before cutting to ensure squares hold their shape.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 345
- Sugar: 29g
- Sodium: 185mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3.6g
- Cholesterol: 45mg
