Irresistible Cinnamon Blondies: The Ultimate Easy Recipe for Spice Lovers

Prepare to fall in love with these Cinnamon Blondies – a delightful twist on a classic bar cookie that promises a rich, buttery, and incredibly soft texture. Each bite is an explosion of warm spice, thanks to a generous inclusion of cinnamon chips and ground cinnamon, all perfectly complemented by an optional, decadent cinnamon glaze drizzled on top. If you’re a devoted fan of cinnamon, this dessert is an absolute dream come true, delivering pure comfort and joy in every square.

Blondies are celebrated for being one of the most straightforward desserts you can whip up, and this recipe is no exception. Forget about hauling out heavy kitchen machinery; all you need is a single bowl and a trusty spatula. This simplicity makes them perfect for bakers of all skill levels, from beginners to seasoned pros looking for a quick yet impressive treat. The magic truly lies in the layers of cinnamon flavor: fragrant ground cinnamon infused throughout the batter, delightful bursts from the cinnamon chips, and a sweet, spicy finish with the optional glaze. It’s a symphony of cinnamon that’s hard to beat!

For fellow cinnamon enthusiasts, my Churro Bars are another must-try! They offer a similar level of ease and incredible cinnamon flavor, proving that some of the best desserts come from simple ingredients and straightforward methods.

This beloved recipe has a special place in my heart, being one of the very first I ever shared on the blog back in 2011. It’s truly stood the test of time, and after countless batches made over the years, I knew it was time to give these delightful blondies a fresh look and bring them back into the spotlight. Their enduring deliciousness makes them more than worthy of renewed attention and new photographs, ensuring that their buttery, spiced goodness continues to be shared with even more happy bakers.

Why You’ll Adore These Cinnamon Blondies

• Effortlessly Easy: As someone who appreciates a minimal-fuss dessert, these blondies are a true favorite. There’s no electric mixer required – just a mixing bowl and a spatula do all the work. The batter comes together in minutes, then it’s simply poured into a pan and baked. It’s the perfect recipe for a last-minute craving or when you want a homemade treat without all the cleanup.
• A Celebration of Cinnamon: If cinnamon is your spice of choice, these blondies are an absolute non-negotiable. We’ve layered the cinnamon goodness with ground cinnamon infused into the rich, buttery batter, sweet and spicy cinnamon chips for textural interest and concentrated flavor, and an optional (but highly recommended!) cinnamon glaze that adds a final touch of sweetness and aromatic spice. Every element sings with warm, comforting cinnamon.
• Perfect for Any Gathering: This recipe is written for an 8-inch baking pan, yielding a perfectly sized batch for a small family or a few friends. However, if you’re planning for a larger crowd, these bars are incredibly versatile. You can effortlessly double the recipe and bake them in a 13×9-inch pan, making them ideal for potlucks, parties, or holiday celebrations. They’re easy to transport and always a crowd-pleaser!

Gather Your Ingredients: What You’ll Need

For the exact measurements and detailed instructions, be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Butter: I always opt for unsalted butter in my baking. Melting it is key here, contributing to the signature chewy texture of blondies.
• Light Brown Sugar: This adds a wonderful molasses flavor and extra moisture, ensuring a soft, rich blondie.
• Granulated Sugar: Balances the sweetness and helps with browning, creating those perfectly crisp edges.
• Egg: Acts as a binder, giving the blondies structure and richness.
• Vanilla Extract: A touch of vanilla complements the cinnamon beautifully, enhancing the overall flavor profile.
• All-Purpose Flour: The foundation of our blondie batter, providing structure without being too dense.
• Baking Powder: Our leavening agent, ensuring the blondies rise just enough to be light and tender.
• Cinnamon: The star spice! We use ground cinnamon generously in the batter for that essential warm flavor.
• Salt: A pinch of salt is crucial for balancing the sweetness and bringing out all the delicious flavors.
• Cinnamon Chips: These delightful chips provide concentrated bursts of cinnamon flavor and a lovely texture. Hershey’s brand is widely available in many grocery stores.
• Powdered Sugar: Forms the base of our simple, sweet glaze.
• Milk: Used to thin the glaze to the perfect drizzling consistency. Any type of milk will work.

Crafting Your Cinnamon Blondies: Step-by-Step

• Prepare Your Pan & Mix Wet Ingredients: Start by preheating your oven to 350º F (175º C) and preparing an 8-inch square baking pan. Lining it with parchment paper, leaving an overhang on two sides, is highly recommended for easy lifting, or simply spray thoroughly with nonstick spray. In a large mixing bowl, melt the butter. Once melted, add both the light brown sugar and granulated sugar. Whisk vigorously until the mixture is very well combined and perfectly smooth. This step is crucial for that classic chewy blondie texture. Next, beat in the egg and vanilla extract until they are fully incorporated into the sugar-butter mixture, ensuring a homogenous base for your batter.
• Incorporate Dry Ingredients & Cinnamon Chips: Gently add the all-purpose flour, baking powder, ground cinnamon, and salt to the wet mixture. Mix with your spatula until the dry ingredients are just barely combined. It’s perfectly fine if you still see a few streaks of flour; this prevents overmixing, which can lead to tough blondies. Finally, fold in the cinnamon chips until they are evenly distributed throughout the batter. Be careful not to overmix here either!
• Bake to Perfection: Pour the prepared blondie batter into your lined or greased 8-inch baking pan. Spread it evenly using your spatula. Bake for approximately 25 minutes, or until the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out mostly clean, with only moist crumbs attached (no wet batter!). Remember, blondies continue to set as they cool, so a slightly “underdone” center is ideal for maximum chewiness. Remove from the oven and allow them to cool completely in the pan on a wire rack. This is a crucial step before cutting or glazing.
• Drizzle with Glaze & Serve: Once the blondies have cooled completely, it’s time for the delicious cinnamon glaze. In a small bowl, whisk together the powdered sugar, a touch of cinnamon, and 1-2 tablespoons of milk. Start with one tablespoon of milk and add more, a few drops at a time, until you reach a smooth, drizzling consistency. You want it thick enough to coat but thin enough to flow gracefully. Drizzle the glaze generously over the cooled blondies. Let the glaze set for a few minutes, then slice into squares and serve!

Expert Recipe Tips & Tricks for Perfect Blondies

• Finding Cinnamon Chips: Hershey’s is the most common brand for cinnamon chips, and they can sometimes be seasonal or a bit tricky to locate. Your best bet is usually larger supermarkets like Walmart or stores under the Albertson’s brand. If you can’t find them, consider substituting with white chocolate chips and adding an extra 1/2 teaspoon of ground cinnamon to the batter for a similar flavor profile, or even chopped pecans for a textural crunch.
• The Art of Mixing: It’s vital not to overmix your batter, especially after adding the dry ingredients. Overmixing develops the gluten in the flour too much, which can result in tough, dense blondies instead of the soft, tender bars we’re aiming for. Stop mixing as soon as the flour streaks mostly disappear, and then gently fold in the cinnamon chips. A few small white streaks are absolutely fine!
• Do Not Overbake: This is perhaps the most important tip for chewy blondies. You want to remove them from the oven when they are just barely done, perhaps even appearing slightly under-baked in the very center. The edges should be set and golden brown, and a toothpick inserted should come out with moist crumbs, not wet batter. Blondies continue to cook and set as they cool in the pan, ensuring they retain that perfect soft and chewy texture. Over-baking will lead to dry, cakey blondies.
• Scaling Up for a Crowd: This recipe scales beautifully! It can easily be doubled to fit a standard 13×9 inch baking dish. Remember that baking times might need a slight adjustment (usually a few minutes longer) when using a larger pan, so keep an eye on them.
• Parchment Paper is Your Friend: For the cleanest release and easiest cutting, always line your baking pan with parchment paper, leaving an overhang on the sides. This allows you to easily lift the entire slab of cooled blondies out of the pan before slicing.
• Patience is Key for Cooling: Resist the urge to cut into hot blondies! They are very delicate when warm and will crumble. Allowing them to cool completely in the pan not only ensures they firm up properly for clean slices but also allows the flavors to meld and the texture to become perfectly chewy.

Storage & Make-Ahead Tips

Once cooled, store your Cinnamon Blondies in an airtight container at room temperature for about 3-4 days. For optimal freshness, you can also store them in the refrigerator, which may extend their shelf life slightly.

If you’re looking to make these delightful bars ahead of time or freeze them for later, you absolutely can! I highly recommend freezing them *without* the glaze. The texture of the glaze can become a bit watery or grainy after thawing, which isn’t ideal. Instead, bake and cool the blondies, then wrap them tightly in plastic wrap and aluminum foil before freezing for up to 3 months. When you’re ready to serve, simply thaw them at room temperature and then prepare and drizzle the fresh cinnamon glaze right before serving for the best possible experience.

Serving Suggestions and Creative Variations

Serving Suggestions:

These Cinnamon Blondies are fantastic on their own, but here are a few ways to elevate your dessert experience:

• A la Mode: Serve warm blondies with a scoop of vanilla bean ice cream. The contrast between the warm blondie and cold ice cream is heavenly.
• Coffee or Tea Companion: Pair a blondie square with a freshly brewed cup of coffee, a warm latte, or your favorite spiced tea for a comforting snack.
• Breakfast Treat: While definitely a dessert, a cinnamon blondie with a cup of yogurt or fruit makes for a delightful and indulgent breakfast on a special occasion.
• With Whipped Cream: A dollop of homemade whipped cream adds a light and airy touch.

Creative Variations:

Feel free to experiment and make these blondies your own!

• Nutty Blondies: Fold in 1/2 cup of chopped pecans or walnuts along with the cinnamon chips for an added crunch and earthy flavor.
• Chocolate Cinnamon: If you’re a fan of chocolate and cinnamon, try adding 1/2 cup of white chocolate chips or even milk chocolate chips along with the cinnamon chips.
• Apple Cinnamon Fusion: For an autumnal twist, add 1/2 cup of finely diced, peeled apple to the batter.
• Cream Cheese Swirl: Before baking, dollop spoonfuls of a simple cream cheese mixture (softened cream cheese, a little sugar, and vanilla) over the batter and swirl with a knife for a rich, tangy counterpoint.

Frequently Asked Questions (FAQs)

• What’s the difference between a blondie and a brownie?
  Blondies are often considered the “vanilla” cousin of brownies. While brownies typically feature cocoa powder and chocolate as their main flavor, blondies are generally made with brown sugar and vanilla as their base, giving them a rich, buttery, caramel-like flavor without the chocolate. This recipe, of course, adds a delicious cinnamon twist to the classic blondie profile.
• Can I skip the cinnamon chips?
  While the cinnamon chips add a fantastic burst of flavor and texture, you can certainly omit them if you can’t find them or prefer not to use them. If you skip them, you might consider adding an extra 1/4 to 1/2 teaspoon of ground cinnamon to the batter to ensure the cinnamon flavor remains prominent. Alternatively, you could substitute with another type of chip, like white chocolate or butterscotch.
• Can I use salted butter instead of unsalted?
  Yes, you can use salted butter, but you’ll want to adjust the amount of added salt in the recipe. If using salted butter, reduce the specified 1/2 teaspoon of salt in the recipe by half, using only 1/4 teaspoon. This helps prevent your blondies from becoming too salty.
• How do I know when my blondies are done baking?
  Look for golden brown edges that appear set and slightly pulled away from the sides of the pan. The center should still look a little soft, but not jiggly. When you insert a wooden skewer or toothpick into the center, it should come out with moist crumbs attached, but no wet batter. A completely clean toothpick means they might be slightly over-baked for a chewy texture.
• Why are my blondies dry or crumbly?
  Dry or crumbly blondies are usually a sign of over-baking. As mentioned in the tips, blondies continue to cook as they cool, so taking them out a minute or two early can make all the difference. Make sure to follow the visual cues and the toothpick test carefully. Another factor could be too much flour or not enough fat; ensure you measure your ingredients accurately, especially the flour, ideally by weight if possible.

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