There’s something instantly comforting about the smell of warm cinnamon and sugar filling the kitchen — it’s the scent of cozy evenings, holiday baking, and slow conversations over steaming mugs. Cinnamon Sugar Blondies take that nostalgic aroma and turn it into a simple, buttery bar cookie that’s perfect for the season. With melted butter, brown sugar, and a generous kiss of ground cinnamon, these blondies are chewy, slightly caramelized, and deeply satisfying. If you love homey bakes like a mini pumpkin loaf or other cinnamon-forward treats, you’ll find these bars fit right into your baking rotation — they’re an easy, crowd-pleasing dessert that warms from the inside out. Check out a similar cozy bake like this mini pumpkin bread with cinnamon swirl for more seasonal inspiration.
Ingredients & Equipment
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Notes on ingredients
- Unsalted butter: Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt slightly.
- Brown sugar gives these blondies their caramel notes; light or dark brown sugar both work — dark will be richer.
- Ground cinnamon: Freshly ground cinnamon will be more aromatic; you can increase to 1 1/2 teaspoons if you love a stronger cinnamon hit.
- Flour: Measure flour by spooning into the cup and leveling off to avoid dense blondies.
Helpful tools and equipment
- 9×13 inch baking pan (greased or lined with parchment)
- Mixing bowls (one large for wet, one for dry)
- Whisk or spatula for mixing
- Rubber spatula for scraping the bowl
- Measuring cups and spoons
- Toothpick for doneness testing
- Optional: Stand mixer or hand mixer if you prefer, and an instant-read thermometer if you’d like to monitor butter temperature
Also useful: a baking sheet to place under the pan if your oven has hot spots, and a cooling rack to help the blondies set evenly.
Step-by-Step Instructions (with tips)
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper, leaving a little overhang for easy removal. Lining makes slicing neater and cleanup easier.
Tip: If you like clean edges, use foil or parchment with a 1-inch overhang on the long sides so you can lift the whole slab out to slice on a cutting board.
2. Combine the wet ingredients
In a large bowl, mix together the melted butter, 1 cup brown sugar, and 1/2 cup white sugar until well combined. The melted butter will melt into the sugars creating a slightly glossy mixture.
Tip: Let the melted butter cool slightly (to about room temperature) before adding the eggs to prevent scrambling them. If your butter is very hot, wait 5–10 minutes.
3. Add eggs and vanilla
Add the 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix until smooth and homogenous. The batter should be glossy and slightly thick.
Kitchen tip: Scrape the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
4. Whisk the dry ingredients
In another bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Whisk to distribute the cinnamon and baking powder evenly through the flour.
Tip: Sifting the dry ingredients is optional but helps avoid lumps and creates a lighter texture.
5. Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing — overworking the batter can develop gluten and make the blondies tough.
Tip: A few streaks of flour are okay; they’ll incorporate during the transfer to the pan.
6. Pour and spread the batter
Pour the batter into the prepared 9×13 pan and spread it evenly with the spatula. Smooth the top so the blondies bake evenly.
Variation suggestion: For a swirled top, sprinkle a thin layer of cinnamon sugar (combine 2 tablespoons white sugar + 1/2 teaspoon cinnamon) and swirl gently with the back of a butter knife. Or fold in 1/2–1 cup mix-ins like chopped pecans, walnuts, or chocolate chips before spreading.
7. Bake
Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking times vary by oven; start checking at 18 minutes.
Tip: For a fudgier center, pull the blondies out a little earlier (closer to 20 minutes). For a more cake-like texture, bake a few minutes longer. If your oven runs hot, tent lightly with foil in the last 5 minutes to prevent over-browning.
8. Cool and slice
Allow the blondies to cool completely in the pan before slicing into bars. Cooling helps them set and makes cleaner slices.
Tip: Chill in the fridge for 20–30 minutes for extra-clean cuts. Use the parchment overhang to lift the slab from the pan and slice on a cutting board with a sharp knife, wiping the knife between cuts for tidy edges.
Flavor suggestions and variations
- Browned butter: Brown the butter before melting for a nutty, toasty depth of flavor. Cool slightly before mixing with sugars.
- Add-ins: Stir in chocolate chips, white chocolate chunks, or 1 cup chopped pecans or walnuts for texture.
- Swirls: Drop spoonfuls of cinnamon cream cheese or caramel and swirl before baking.
- Seasonal twist: Fold in 1 cup finely chopped roasted apples or pear for a fall version. You can roast the fruit (roasting vs boiling — roasting concentrates flavor and caramelizes sugars, boiling gives a softer compote) depending on whether you want caramelized pieces or a softer fruit ribbon.
- Spice boost: Add a pinch of nutmeg or cardamom for warmth.
A helpful internal reference for alternative cookie and baking ideas is this keto sugar cookies, which shows how different textures and sweeteners can impact a baked treat.
Storage, Freezing & Make-Ahead Tips
Storing leftover blondies
- Room temperature: Store in an airtight container at room temperature for 2–3 days. Place a piece of parchment between layers to prevent sticking.
- Refrigerator: Keep in an airtight container for up to 7 days. Chilled blondies can be slightly firmer; bring to room temperature or warm briefly in the microwave before serving.
Freezing
- Whole slab: Cool completely, then wrap the pan tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing.
- Individual portions: Freeze slices in a single layer on a baking sheet until solid (flash freeze), then stack with parchment paper between layers in a freezer-safe bag. This is ideal for grab-and-go treats and keeps them from sticking together.
Make-ahead tips
- Bake ahead for gatherings: Prepare and bake 1–2 days ahead and store covered at room temperature for the best texture. If making further in advance, freeze and thaw the day before the event.
- Pre-mix dry: Combine and store dry ingredients in a sealed jar for quick mixing when you’re ready to bake; add wet ingredients and bake as directed.
Portioning advice
- For bite-sized bars, cut into 24 pieces. For larger dessert bars, cut into 12–16 pieces. Use a ruler or a bench scraper to score even lines before slicing.
How to Use / Serve This Dish
Serving ideas
- Classic: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Breakfast or brunch: Cut into small squares and serve with coffee or spiced lattes for a cozy morning treat.
- Dessert plate: Pair with whipped mascarpone or cinnamon whipped cream and fresh berries.
- Snack packs: Individually wrap bars for lunchboxes, bake sales, or holiday giveaways.
Creative variations
- Blondie sandwiches: Split and fill with cream cheese frosting, marshmallow fluff, or a scoop of ice cream for a nostalgic dessert sandwich.
- Trifle: Crumble baked blondies into layers with pudding, whipped cream, and fruit for a quick trifle.
- Coffee cake hybrid: Top the batter with a brown sugar-cinnamon crumble before baking for a coffee cake-style crust.
For ideas on pairing and texture contrasts that work well with bar cookies, you might enjoy this mini pumpkin bread with cinnamon swirl again — the flavors play nicely across fall baking menus.
FAQ
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Texture may be slightly different (often denser), so avoid overmixing and check doneness a minute or two sooner.
Q: What can I use instead of butter?
A: Melted coconut oil or a vegan butter substitute can work in a pinch, but note that the flavor and texture will change. Coconut oil may lend a slight coconut flavor and can make the blondies a bit more tender. If using a liquid oil, reduce slightly as needed because butter contains water which affects texture.
Q: How long will these blondies stay moist?
A: Properly stored at room temperature in an airtight container, they keep moist for 2–3 days. Refrigeration extends shelf life to about a week, though chilling can firm them up.
Q: My blondies came out dry — what went wrong?
A: Likely causes include overbaking, measuring too much flour, or overmixing the batter. Try reducing bake time by a couple minutes, spooning flour into the cup and leveling (rather than scooping), and stirring just until combined.
If you’re curious about how different sweeteners or textures change in baking, the techniques in this soft sugar cookies recipe show similar principles for achieving tenderness and chew.
Conclusion
Cinnamon Sugar Blondies are a warm, inviting bake that feels like fall in a pan: buttery, cinnamony, and just sweet enough to satisfy. Whether you keep them simple with a cinnamon-sugar crust, swirl in cream cheese, or fold in toasted nuts, they’re forgiving, fast, and endlessly sharable. If you want to explore different takes on blondies or cinnamon-forward bars, take a look at this comforting Cinnamon Sugar Blondie Recipe | Buns In My Oven for inspiration, try this twist on a similar bar in Cinnamon Sugar Blondies – Tabs & Tidbits, or see a swirled cinnamon-roll approach with Cinnamon Roll Blondies – Broma Bakery. I hope you bake a batch, breathe in that cinnamon-sugar aroma, and share a piece with someone you love — tell me how yours turned out or post a photo to spread the cozy vibes. Happy baking!
Cinnamon Sugar Blondies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt slightly.
- 1 cup brown sugar Brown sugar gives these blondies their caramel notes; light or dark brown sugar both work.
- ½ cup white sugar
- 2 large eggs Tip: Let the melted butter cool slightly before adding the eggs to prevent scrambling them.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure flour by spooning into the cup and leveling off to avoid dense blondies.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Freshly ground cinnamon will be more aromatic; you can increase to 1 1/2 teaspoons if you love a stronger cinnamon hit.
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper, leaving a little overhang for easy removal.
- In a large bowl, mix together the melted butter, brown sugar, and white sugar until well combined.
- Add the eggs and vanilla extract to the butter-sugar mixture and mix until smooth and homogenous.
- In another bowl, combine flour, baking powder, ground cinnamon, and salt. Whisk to distribute evenly.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling
- Allow the blondies to cool completely in the pan before slicing into bars.
