How to Bake Perfect Cinnamon Sugar Blondies: A Guide
These blondies bring the comfort of a cinnamon-sugar snickerdoodle and the chew of a classic brownie together in one easy pan. They’re buttery, fragrant, and irresistibly soft in the center with crackly cinnamon sugar on top. No mixer required, and everything comes together in one bowl.
If you love warm spice and simple bakes, this recipe is about to be a go-to. Keep a glass of milk or a cup of coffee close by—these won’t last long.
What Makes This Special
Blondies are loved for their rich, caramel-like flavor, thanks to brown sugar and melted butter. This version leans into that depth with a generous swirl of cinnamon and a sparkly sugar topping.
The texture is the real win: soft, chewy center with crisp edges. They’re also part foolproof and part flexible—easy to customize without a lot of fuss. Best of all, the batter mixes in minutes, so you can bake on a whim.
Shopping List
- Unsalted butter – melted and slightly cooled
- Light brown sugar – packed
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Baking powder
- Kosher salt
- Optional add-ins: white chocolate chips, chopped pecans or walnuts, raisins
- For the cinnamon sugar topping: granulated sugar + ground cinnamon
Step-by-Step Instructions
- Prep the pan: Heat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
- Melt the butter: Melt 1/2 cup (1 stick; 113 g) unsalted butter. Let it cool for 3–5 minutes so it doesn’t scramble the eggs.
- Whisk the sugars: In a large bowl, whisk 1 cup packed light brown sugar with 1/4 cup granulated sugar until combined and lump-free.
- Add wet ingredients: Whisk in the melted butter until glossy.
Add 1 large egg + 1 large egg yolk and 2 teaspoons vanilla extract. Whisk until the mixture looks thick and smooth.
- Mix the dry ingredients: In a separate bowl, stir together 1 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt.
- Combine: Add dry ingredients to wet and fold with a spatula until just combined. The batter will be thick.
If using add-ins, fold in up to 1/2 cup total.
- Make the cinnamon sugar: In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
- Assemble: Spread the batter evenly in the prepared pan. Sprinkle the cinnamon sugar evenly over the top. For a ribbon effect, swirl a butter knife lightly through the top 1/4 inch of batter.
- Bake: Bake 22–28 minutes, until the edges are set and lightly golden, and the center is just barely puffed.
A toothpick should come out with a few moist crumbs, not wet batter.
- Cool and slice: Cool in the pan on a rack for at least 30 minutes. Use the parchment to lift out. Slice into 9 large squares or 16 smaller ones.
Storage Instructions
Keep blondies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week. They’ll firm up when chilled; let them sit at room temp for 10–15 minutes to soften before serving.
To freeze, wrap bars individually and place in a freezer bag. Freeze up to 2 months.
Thaw at room temperature, or warm a square in the microwave for 10–15 seconds for that fresh-baked feel.
Health Benefits
- Cinnamon offers antioxidants and may support healthy blood sugar balance. While these are a treat, the spice adds more than just flavor.
- Portion-friendly: Cutting into smaller squares helps with mindful indulgence without feeling deprived.
- Nuts (optional) add healthy fats, fiber, and a bit of protein, which can make the blondies more satisfying.
- Homemade control: Baking at home lets you adjust sugar, swap in whole-wheat pastry flour for part of the all-purpose, or choose higher-quality ingredients.
Pitfalls to Watch Out For
- Overbaking: This is the number one cause of dry blondies. Pull them when the center is just set and a few moist crumbs cling to a tester.
- Hot butter + eggs: If the butter is too hot, it can partially cook the eggs, causing a greasy or curdled texture.
Let butter cool slightly before mixing.
- Overmixing: Stir until the flour just disappears. Overmixing develops gluten and makes blondies cakey rather than chewy.
- Wrong pan size: Using a larger pan thins the batter and leads to overbaked edges and dry centers. Stick with an 8×8-inch pan for ideal thickness.
- Skipping salt: A pinch of salt sharpens the cinnamon and balances sweetness.
Don’t leave it out.
Recipe Variations
- Brown Butter Blondies: Brown the butter until it smells nutty and has amber bits, then cool. This adds deep toffee notes that pair beautifully with cinnamon.
- Maple Cinnamon Blondies: Replace 2 tablespoons of brown sugar with pure maple syrup and add 1/4 teaspoon maple extract for a cozy twist.
- Cinnadoodle Swirl: Reserve 1/4 cup batter. Spread the rest in the pan, sprinkle with cinnamon sugar, dollop reserved batter on top, and swirl lightly.
- Nutty Crunch: Fold in 1/2 cup toasted chopped pecans or walnuts.
The crunch contrasts the soft crumb and adds richness.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Bake time may vary by a few minutes; watch for the same visual cues.
- Extra Cinnamon Sugar Crackle: Sprinkle half the topping in the middle layer: add half the batter, half the cinnamon sugar, the rest of the batter, then the remaining topping.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few minutes to the bake time, usually 25–33 minutes.
Watch for set edges and a center that’s just barely firm.
Can I reduce the sugar?
You can reduce the total sugar by about 2–3 tablespoons without much impact on texture. Any more and you’ll lose moisture and chew. If reducing, keep the brown sugar higher than the white for better texture.
How do I know when they’re done?
Look for lightly golden edges, a soft center that isn’t jiggly, and a toothpick with moist crumbs.
If the tester is clean, they’re likely overbaked; take them out a bit earlier next time.
What’s the best way to cut clean squares?
Cool completely, then use a long, sharp knife. Wipe the blade between cuts. For ultra-clean edges, chill the slab for 20 minutes before slicing.
Can I use oil instead of butter?
Butter gives better flavor and structure, but you can use a neutral oil for a dairy-free version.
Replace the butter with 1/2 cup oil and add an extra pinch of salt. Expect a slightly denser, fudgier texture.
Do I need a mixer?
Nope. A whisk and spatula work perfectly.
This is a low-effort, one-bowl batter.
Wrapping Up
These Soft & Chewy Cinnamon Sugar Blondies are simple, cozy, and reliably delicious. They deliver big cinnamon-sugar flavor with minimal effort and a texture that keeps you coming back to the pan. Keep this recipe in your back pocket for bake sales, weeknight cravings, or a quick weekend treat.
Warm spices, crisp edges, and a soft center—what’s not to love?
Cinnamon Sugar blondies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease or line a 9×9 baking pan with parchment paper.
- In a large mixing bowl, cream together softened butter and brown sugar until smooth and fluffy.
- Add eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, mix together granulated sugar and cinnamon for the topping, then sprinkle evenly over the blondie batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the blondies to cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling.
Notes
- For a thicker blondie, use an 8×8 pan.
- Optional: Add chopped nuts like pecans or walnuts for extra texture.
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