Tag: cinnamon blondies

Cinnamon Roll Blondies

cinnamonrollblondiesThe flavors of a cinnamon roll with the convenience of a blondie? Yes, please. These treats were very easy to make, though I approached the cinnamon layer somewhat differently from how the original recipe, which I found on Celebrating Sweets, was written. I also tweaked the icing to include some vanilla extract and more powdered sugar because…well, I do that.

A word about the icing: I’d probably wait to ice these until right before serving, because the cream cheese icing takes a while to set up in the fridge…causing the blondies themselves to get firmer than I’d like them to be. Still, the flavor is delicious and I’ll absolutely make these again.

Ingredients

For the blondie layer

  • 8 tablespoons butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the cinnamon layer

  • 2 tablespoons butter, cut into cubes
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons cinnamon
  • dash of salt

For the icing

  • 2 ounces very soft (almost melted) cream cheese
  • 7 tablespoons powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with foil and spray the foil with baking spray.

Make the blondie layer: Combine melted butter and brown sugar and whisk until well combined, about 1 minute. Add egg and vanilla, whisking to combine. Fold in flour, baking powder, and salt with a spatula; spread in the bottom of the baking tin.

Make the cinnamon layer: Melt butter and brown sugar in a small saucepan and whisk until smooth. Stir in cinnamon and salt. Spread across the top of the blondie layer.

Bake for 21 – 24 minutes, until edges are beginning to brown. Remove from oven and allow to cool before icing.

To make the icing, combine cream cheese, powdered sugar, milk, and vanilla extract in a small bowl and stir until smooth. Drizzle or pipe across the top of the bars; refrigerate bars to set the icing before cutting and store in the fridge until serving. Makes 12.

Cinnamon Pecan Blondies

cinnamonpecanblondiesLet’s talk about how dark brown sugar for a second and how every time I use it, I end up wasting half the bag because it solidifies in my cabinet, turning into a rock-hard mass that could probably give someone a concussion if used as a weapon. I even bought one of those little terra cotta discs that’s supposed to keep it from doing this, but maybe I wait too long between recipes? Anyway…

My solution is simple: I’m baking with as much dark brown sugar as I can within a few weeks before it has a chance to become something that might be admitted as evidence in court one day. Hence these cinnamon pecan blondies, which used up the second half of the bag I bought for those brown sugar cookies a few weeks ago. Apparently dark brown sugar will last about two and a half weeks in my cabinet before it becomes dangerous…and these treats are really delicious, so you know, win-win.

Ingredients

  • 10 2/3 tablespoons butter
  • 2 cups packed dark brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup toasted pecans, chopped
  • 1/2 cup cinnamon chips

Preparation

Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil, extending foil over the sides. Lightly grease foil.

In a large saucepan, combine butter and brown sugar. Stir constantly over medium heat until mixture melts and becomes smooth. Pour mixture into a large mixing bowl and allow to cool about 10 minutes, stirring occasionally. Once cool, add eggs and vanilla and mix well.

Stir in flour, baking powder, cinnamon, and baking soda; batter will become fairly thick. Stir in toasted pecans and cinnamon chips – the cinnamon chips will start to melt, but that’s okay.

Spoon batter into prepared pan and spread out into an even layer. Bake for 25-30 minutes, until top is a very light golden brown and a cake tester comes out clean.

Cut into bars while still warm; when completely cool, remove from pan and store in an airtight container. Makes 24.

Cinnamon Bars

In addition to my bread baking endeavors, I’m working my way through the Better Homes & Gardens Fall Baking magazine. These delicious cinnamon bars are one of many creative treats therein, offering an interesting and spicy alternative to the blondie.

These bars are supposed to bake in a 9-inch square pan; I used an 8-inch square, and I think the additional inch would make a difference in the end result (and next time, I’ll bake them another 5 minutes or so). Although these are delicious – and kind of fudgy, if something cinnamon-based can be fudgy – they fell a bit while cooling and the tops broke apart somewhat when I cut them. Mike loves them, though, so I must have done something right. I can see these served slightly warm with vanilla ice cream and a drizzle of caramel, but they’re perfectly delicious as-is.

Ingredients

  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups packed light brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter

Preparation

Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and spray with baking spray.

In a large bowl, stir together flour, cinnamon, baking powder, and baking soda; set aside.

In a medium saucepan, melt butter and brown sugar, stirring until smooth. Remove from heat and cool for about 3 minutes, stirring occasionally. Add eggs and vanilla, stirring to combine. Pour into flour mixture, stirring until combined.

Pour batter into prepared pan and bake for 25-30 minutes, until a cake tester inserted in the center comes out clean. Cool on a wire rack for 5 minutes.

In a small bowl, combine sugar and cinnamon. Brush top of bars with melted butter, then sprinkle sugar and cinnamon mixture over the top. Cool completely; using the foil, lift the bars out and place them on a cutting board. Cut into squares.

Store in an airtight container at room temperature for up to 3 days.

Makes 16.