Cinnamon Sugar Blondies Recipe

Soft, chewy, with a crispy crackle of cinnamon sugar on top — these blondies are pure magic in bar form. They’re the kind of dessert you can whip up in one bowl, without a mixer, and still feel like the ultimate baker. Simple, sweet, and just a tiny bit addicting.

Unlike brownies, these treats skip the chocolate but keep the fudgy, cookie-like bite we all crave. Made in under half an hour, Cinnamon Sugar Blondies are a golden, cozy little switch from the usual dessert routine. Spoiler: they disappear fast.

Why Choose Blondies Instead of Brownies?

Blondies bring the same rich texture of brownies but with a different flavor personality. Instead of chocolate being the star, brown sugar and butter take over, creating a warm caramel-like taste. Add cinnamon sugar on top — and suddenly it feels like biting into a snickerdoodle, but in chewy bar form.

They’re versatile, too. Unlike brownies, which can be heavy, blondies are light enough to be enjoyed with coffee in the morning or as a quick dessert at night. A single small pan can surprise you with endless joy.

Ingredients Needed for the Recipe

• 1/2 cup melted butter – gives the blondies a rich, moist base.
• 1 cup brown sugar – the heart of that chewy, caramel-like sweetness.
• 1 large beaten egg – holds everything together with a soft touch.
• 1 teaspoon vanilla extract – adds warmth and depth to the sugar blend.
• 1 cup flour – structures the blondies, keeping them dense yet soft.
• Pinch of salt – balances sweetness, tiny but mighty.
• 5 teaspoons granulated sugar – for that delightful crunchy top.
• 1 teaspoon cinnamon – the spice that makes the topping sing.

With just eight ingredients, all ordinary pantry staples, there’s nothing here to intimidate. In fact, you might already have everything on the shelf right now, just waiting for their moment.

When’s the Best Time to Serve Cinnamon Sugar Blondies?

The beauty of blondies is that there’s never a wrong time. They feel perfectly at home in a holiday cookie tray, but also shine at a casual weekday family dinner. Their short prep time makes them ideal for unexpected guests or sudden sweet cravings.

They’re also excellent for parties — cut into small squares, they travel well and don’t crumble in messy ways. Honestly, these are the kind of treats you keep “just because” on the counter, and somehow, they’re always gone before sunset.

How to Make Cinnamon Sugar Blondies?

Step 1: Prep the Pan

Start by preheating your oven to 350°F. Line an 8×8 dish with parchment paper, because trust me, removing sticky blondies without it can be a tiny disaster.

Step 2: Combine Butter and Sugar

In a medium bowl, stir melted butter with brown sugar until it becomes smooth and glossy. This step is the heart of the chewy texture; when butter hugs sugar, good things happen.

Step 3: Add Egg and Vanilla

Beat in the egg and stir in vanilla extract. The mixture will thicken slightly, smelling already like caramel cookie dough. Don’t taste it yet, but yes, it’s tempting.

Step 4: Mix Dry Ingredients

Add the flour and a pinch of salt. Stir gently until the batter is combined — remember, overmixing makes baked goods cranky and tough. You want smooth, not stubborn.

Step 5: Spread and Top

Smooth the batter into your dish. In a small bowl, mix cinnamon and sugar, then sprinkle it generously over the top. Watching crystals sparkle against the dough is oddly satisfying.

Step 6: Bake

Slide the pan into the oven for about 22 minutes. The magic rule: pull them when a toothpick comes out mostly clean, not dry. They finish firming as they cool down — that’s how you keep the fudgy bite.

Step 7: Cool and Slice

Wait until they settle before cutting, no matter how impatient you feel. The crackly topping will slice neatly, and the bars will hold their shape better.

Ingredient Substitutions You Can Try

Need dairy-free? Swap the butter for coconut oil or a vegan butter substitute. You’ll still get that soft chew, just with a touch of tropical flavor in the background.

No brown sugar in the pantry? Use white sugar mixed with a tablespoon of molasses — it mimics the rich caramel tone perfectly. Even maple syrup or honey can sneak in for a different twist.

Feeling adventurous? Add a pinch of nutmeg to the cinnamon sugar topping or toss in white chocolate chips to the batter. Playful swaps make each batch a little different but always delicious.

Tips

Don’t overbake. The goal is chewy, not cakey. Remember, they continue setting in the pan even after being pulled out of the oven.

Cut clean squares. Use a sharp knife and wipe after each slice for bakery-worthy blondie bars. It keeps that crackly top neat and shiny.

Store smart. Keep them airtight at room temperature for 3–4 days. Warm them in the microwave for 10 seconds before eating — they taste just like fresh from the oven.

How to Store and Reheat Blondies?

Leftover blondies actually taste better after a day because flavors deepen as they sit. Store them in an airtight container to keep the edges soft and chewy. Stash them on the counter or freeze them for up to two months.

If reheating, a tiny zap in the microwave works wonders. For frozen blondies, thaw them at room temperature, then warm slightly — the cinnamon sugar topping perks right back up.

Pairing Ideas for Cinnamon Sugar Blondies

You can never go wrong with a tall glass of cold milk. But blondies also enjoy elegant pairings: a hot latte, spiced tea, or even warm apple cider makes them taste richer, cozier, and more autumn-inspired.

For something extra, try serving them slightly warmed with a scoop of vanilla ice cream. The mix of hot and cold, chewy and creamy, spicy and sweet — it’s an unforgettable mouthful.

A Final Thought

Cinnamon Sugar Blondies are proof that dessert doesn’t need to be fancy to be memorable. A handful of ingredients, half an hour, and suddenly, you’ve got bars that bring comfort in every square bite.

Bake them for friends, bake them for family, or bake them just for you. Warm, simple, and oh-so-satisfying — that’s the blondie promise. And once you make them, don’t be surprised if requests for “those cinnamon bars” never stop rolling in.