I first made these cinnamon sugar blondies on a rainy Saturday when I wanted something faster than cookies but still packed with cinnamon warmth. They’re dense, buttery squares with a caramel-y brown sugar backbone and a crisp cinnamon-sugar top — the kind of bake you want when you need a comforting dessert or an easy treat to bring to potlucks. If you like cozy quick breads, this recipe sits somewhere between a cookie and a bar and pairs wonderfully with other homey bakes like this apple cinnamon swirl loaf (apple cinnamon swirl loaf).

Why you’ll love this dish

These blondies are ridiculously straightforward and reliably delicious. They come together in one bowl, use pantry-friendly ingredients, and deliver big cinnamon flavor without fuss. Make them for a casual dessert, an office treat, or a weekend bake when you want something shareable and not too sweet.

“Simple, buttery, and perfectly spiced — these blondies vanished in minutes at our family brunch.”

Reasons to try it now: the recipe is quick (under an hour total), budget-friendly, kid-approved, and forgiving if you mix a little more or less. They’re also an ideal base for tweaks — add nuts, chocolate chips, or a drizzle of icing and you’ve got a new dessert.

Step-by-step overview

You’ll melt butter, stir it with brown sugar, then beat in eggs and vanilla. Dry ingredients with cinnamon get whisked separately, then folded into the wet mix. The batter goes into a greased 9×13 pan, gets a sprinkle of plain sugar plus extra cinnamon on top, and bakes for about 25–30 minutes until set. Expect a soft, slightly chewy interior with a thin cinnamon-sugar crust.

What you’ll need

• 1 cup unsalted butter, melted (or salted butter, reduce added salt slightly)
• 2 cups brown sugar (light or dark; dark gives deeper molasses notes)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (substitute 1:1 gluten-free blend if needed — see FAQ)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 cup granulated sugar for topping (mix with a pinch of cinnamon)

Notes: Using melted butter creates that fudgy, dense texture; if you prefer a cakier blondie, use softened butter creamed with the sugar instead. Light brown sugar yields milder caramel flavor; dark brown adds richness.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment, leaving an overhang for easy removal.
2. In a large bowl, stir the melted butter and brown sugar until smooth and glossy. Work while the butter is warm so the sugar dissolves well.
3. Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon so the spice is evenly distributed.
5. Add the dry ingredients to the wet mixture in two additions, folding gently until just combined. Do not overmix. The batter will be thick.
6. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
7. Mix the 1/4 cup granulated sugar with a little extra cinnamon (to taste) and sprinkle evenly over the batter. This creates a crisp, sparkly top.
8. Bake 25–30 minutes. Start checking at 22 minutes; a toothpick or cake tester inserted in the center should come out mostly clean with a few moist crumbs. Avoid overbaking to keep them tender.
9. Cool completely in the pan on a wire rack before slicing into squares. Cooling sets the texture and makes cleaner cuts.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream for an indulgent dessert, or cut into smaller squares for a coffee break treat. For brunch trays, arrange blondies alongside shortbread or sugar cookies for variety — try pairing with buttery sugar cookies like these buttercream sugar cookies (buttercream sugar cookies) to create a pretty dessert spread. A dusting of powdered sugar or a drizzle of caramel sauce elevates the presentation.

Pairings: black coffee, milk, chai tea, or a cider for fall gatherings. For a breakfast-style serving, top with a smear of cream cheese frosting or a light glaze.

Storage and reheating tips

Room temperature: Store cooled blondies in an airtight container at room temperature for up to 3 days. Separate layers with parchment to prevent sticking.

Refrigerator: Keep for up to 7 days in an airtight container. Let them come to room temperature or warm slightly before serving.

Freezer: Wrap individual squares in plastic wrap and place in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge or on the counter.

Reheating: Warm in a 300°F oven for 5–8 minutes or microwave a single square for 10–15 seconds to revive chewiness.

Food safety: Because this recipe uses fully cooked eggs, the baked bars are safe to store and eat following the timelines above.

Pro chef tips

• Melted butter speed: Melt the butter slowly and let it cool slightly. Too-hot butter can scramble eggs when mixed; warm is ideal.
• Even cinnamon distribution: Whisk the cinnamon into the dry ingredients so you don’t get pockets of spice.
• Don’t overbake: Blondies continue to set as they cool. Pull them when the center is slightly underdone for a fudgier bite.
• Clean cuts: Cool completely, then chill 20–30 minutes if you want razor-sharp slices. Use a hot, clean knife between cuts.
• Make-ahead: Bake the day before — flavor often improves overnight as the sugars relax and meld.

Flavor swaps

• Chocolate chip blondies: Fold in 1 to 1 1/2 cups chocolate chips or chunks to the batter before baking.
• Nutty crunch: Stir in 1 cup chopped pecans or walnuts for texture. Toast nuts lightly first for a deeper aroma.
• Browned-butter cinnamon blondies: Brown the butter for a toasty, nutty backbone; cool before mixing with sugar.
• Citrus twist: Add a teaspoon of orange zest to the batter for a bright counterpoint to the cinnamon.
• Vegan option: Replace eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water) and use dairy-free butter. Texture may be slightly more cake-like.

Your questions answered

How long do these blondies stay fresh?

At room temperature in an airtight container they stay fresh for about 3 days. Refrigerated, expect up to 7 days. You can also freeze individual squares for up to 3 months.

Can I make them gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Texture will be slightly different but still delicious. Check the blend’s instructions for any needed hydration adjustments.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. Fold in up to 1 1/2 cups total of chocolate chips, chopped nuts, or dried fruit. Add-ins change the bake time slightly; keep an eye on the center.

Why did my blondies come out cakey instead of fudgy?

Overmixing or too much leavener can yield a cakier texture. Use melted butter, avoid over-whisking once flour is added, and check oven temperature calibration. Reducing the baking powder slightly can help if you prefer fudgier bars.

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