Cinnamon Roll Blondies
If you love cinnamon rolls then you need to try these Cinnamon Roll Blondies. They are soft and chewy and packed full of white chocolate chips and topped with a cinnamon roll filling.
Servings: 16 Servings
Ingredients
To Make the Cinnamon Roll Blondies
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 300 g White Chocolate
For the Cinnamon Roll Filling
- 75 g Light Brown Sugar
- 30 g Ground Cinnamon
- 50 g Unsalted Butter (melted)
Instructions
To Make The Blondies
- Preheat the oven to 180C (160CFan) and line a 9 inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour, vanilla extract and white chocolate and mix again until all the ingredients are combined fully.
- Pour the mixture into your cake tin and smooth until flat and even. Leave to one side.
To Make the Cinnamon Roll Filling
- Add the sugar, cinnamon and butter to a bowl and mix until combined.
- Pour this over the top of your blondies.
- Using a cake skewer swirl the cinnamon mixture through your blondies.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.
Notes
- These Cinnamon Roll Blondies will last around 5+ days in an airtight container.