Easy Cinnamon Sugar Blondies

So you want brownies but you’re out of cocoa powder. Or maybe you’re just tired of chocolate hogging all the dessert glory. Either way, let me introduce you to Cinnamon Sugar Blondies—the underrated, butterscotch-flavored cousin of brownies that deserves way more hype than it gets. And these? These cinnamon sugar blondies are what happens when a snickerdoodle cookie and a brownie have a baby. Yeah, it’s that good.

Here’s the deal: these Cinnamon Sugar Blondies are chewy, buttery, and coated in cinnamon sugar like they’re trying to win you over. And guess what? They will. One batch makes a whole pan, which means you don’t have to stand there scooping cookie dough for an hour like some kind of kitchen peasant. Just mix, pour, bake, and prepare for everyone to ask you for the recipe.

Table of Contents

Why This Recipe is Awesome

First things first: Cinnamon Sugar Blondies are criminally underrated. They’re basically the Jan Brady of desserts—overshadowed by their chocolate sibling but honestly just as good (if not better, but I’ll let you decide that). These particular blondies have that gorgeous cinnamon sugar crust on top that crackles when you bite into it, and the inside stays chewy and dense in the best possible way.

Second, Cinnamon Sugar Blondies are stupid easy to make. We’re talking one bowl, one pan, minimal dishes. No mixer required—just a bowl, a whisk, and arms that still function. If you can stir brownie batter, you can make these. There’s no chilling dough, no rolling anything out, no fancy techniques. Just dump, stir, spread, and bake.

Third—and this is crucial—they travel well. Need something for a bake sale? Potluck? Bribing your coworkers? These Cinnamon Sugar Blondies are sturdy enough to stack, cut cleanly, and don’t fall apart when someone inevitably tries to eat them while driving. (Don’t eat and drive, but also, I get it.)

Plus, they taste like autumn had a baby with a sugar cookie, and that baby was raised by brown butter. The cinnamon-sugar topping isn’t just for show—it creates this amazing sweet-spicy crust that makes every bite feel special. It’s comfort food that doesn’t require you to change out of your sweatpants.

Ingredients You’ll Need

Here’s your shopping list (or pantry raid, let’s be honest):

For the blondies:

• 1 cup (2 sticks) unsalted butter – melted, because we’re going for that deep flavor
• 1½ cups light brown sugar – packed, not lightly sprinkled like you’re afraid of sweetness
• 2 large eggs – room temp is ideal but cold works too
• 2 tsp vanilla extract – the real stuff, not imitation unless that’s all you’ve got
• 2 cups all-purpose flour – spooned and leveled, not packed
• 1 tsp baking powder – make sure it’s not expired or you’ll get hockey pucks
• ½ tsp salt – kosher or sea salt works great
• ¼ tsp ground cinnamon – for the batter itself

For the cinnamon sugar topping:

• 3 tbsp granulated sugar – regular white sugar
• 1½ tsp ground cinnamon – this is where the magic happens
• Extra melted butter for brushing (about 2 tbsp) – optional but highly recommended

Step-by-Step Instructions

1. Preheat and prep like a responsible adult. Set your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This is your easy removal hack later—thank me when you’re not scraping blondies out with a spatula like an archaeologist.

2. Melt that butter. Melt your butter in a large microwave-safe bowl (or on the stovetop if you’re fancy). Let it cool for a minute or two so it doesn’t scramble your eggs in the next step. Nobody wants scrambled egg blondies.

3. Mix the wet stuff. Whisk the brown sugar into the melted butter until it’s smooth and glossy. Add your eggs one at a time, whisking well after each one, then stir in the vanilla. This mixture should look like caramel-colored silk—that’s how you know you’re doing it right.

4. Add the dry ingredients. In a separate bowl (I know, I know, more dishes), whisk together the flour, baking powder, salt, and that ¼ teaspoon of cinnamon. Dump this into your wet mixture and stir with a wooden spoon or spatula until just combined. Don’t overmix or you’ll get tough blondies, and nobody likes tough blondies.

5. Spread it out. Pour the batter into your prepared pan and spread it evenly with a spatula. The batter will be thick—like really thick—so just work with it. Get it as even as possible because uneven batter means uneven baking.

6. Make it rain cinnamon sugar. Mix your topping ingredients (3 tbsp sugar + 1½ tsp cinnamon) in a small bowl. If you’re feeling extra, brush the top of the batter with a little melted butter first—this helps the cinnamon sugar stick better. Then sprinkle that magical mixture all over the top like you’re blessing the pan.

7. Bake to golden perfection. Pop it in the oven for 25-30 minutes. You want the edges to be golden brown and the center to look set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs—not wet batter, but not completely clean either. This is key to keeping them chewy.

8. Cool down (the hardest part, again). Let the pan cool completely on a wire rack before cutting. I know you want to dive in immediately, but warm blondies are crumbly blondies. Give it at least an hour. Use the parchment overhang to lift the whole thing out, then cut into squares. Boom.

Common Mistakes to Avoid

Overmixing the batter. Once you add the flour, you want to mix until just combined. Overmixing develops the gluten and makes your blondies tough and cakey instead of chewy and dense. Stir until you don’t see dry flour anymore, then stop.

Overbaking them into oblivion. These are supposed to be chewy, not crunchy. The second the edges are golden and the center looks set, get them out of the oven. They’ll continue cooking in the hot pan for a few minutes after. Overbaked blondies are just sad, dry rectangles of regret.

Using cold butter instead of melted. This isn’t a cookie recipe where you cream butter and sugar. Melted butter is essential here—it’s what gives blondies that dense, fudgy texture. Cold butter will give you cake bars, not blondies.

Cutting them while they’re still warm. Yeah, they smell amazing and you’re hungry, but warm blondies fall apart and don’t cut cleanly. Patience, young grasshopper. Let them cool completely and you’ll get perfect squares instead of crumbly messes.

Alternatives & Substitutions

Want to add some texture? Fold in ½ cup of white chocolate chips, toffee bits, or chopped pecans before baking. They all play really nicely with the cinnamon sugar situation happening on top.

Don’t have brown sugar? You can use all white sugar, but you’ll lose some of that caramel-y depth of flavor that makes blondies special. If you do this, maybe add an extra ½ teaspoon of vanilla to compensate.

Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking flour. I’ve heard good things about Bob’s Red Mill and King Arthur’s blends for this. Just don’t overmix.

Want them extra cinnamon-y? Add another ¼ teaspoon of cinnamon to the batter and maybe even a pinch of nutmeg. Basically turn them into snickerdoodle bars on steroids.

For a salted caramel vibe, sprinkle some flaky sea salt over the cinnamon sugar topping before baking. The sweet-salty combo is chef’s kiss.

Final Thoughts

Look, I’m not saying these cinnamon sugar blondies will solve all your problems, but they definitely won’t make them worse. They’re the perfect thing to make when you want something sweet but don’t want to commit to a whole cake or spend an hour rolling out cookies. They’re low-effort, high-reward, and dangerously easy to eat way too many of.

Make Cinnamon Sugar Blondies for your next gathering, or make them for yourself on a random Wednesday. No judgment here. Either way, prepare for people to get weirdly intense about them. I once watched someone eat four squares in one sitting and claim they were “just having a taste.” Sure, Janet.

Now go forth and bake. Your kitchen is about to smell like a cinnamon-scented dream, and you’re about to become everyone’s favorite person. You’re welcome.

FAQ (Frequently Asked Questions)

Can I use salted butter instead of unsalted? You can, but I’d reduce the salt in the recipe to ¼ teaspoon instead of ½. Salted butter can vary wildly in how much salt it actually contains, and you don’t want your blondies tasting like the ocean. Unsalted gives you more control, but if salted is all you’ve got, just adjust accordingly.

Why are my blondies cakey instead of chewy? Usually this happens from overbaking or overmixing. Make sure you’re pulling them out when the center still looks slightly underdone—they firm up as they cool. Also, don’t go crazy mixing once you add the flour. A few lumps are fine. And double-check that your baking powder is fresh!

How long do these last and how should I store them? They’ll stay fresh in an airtight container at room temperature for about 5 days. Want them to last longer? Freeze them! Cut into squares, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw at room temperature or pop one in the microwave for 15 seconds for that fresh-baked vibe.

Can I brown the butter for even more flavor? Absolutely, you overachiever! Browned butter adds this incredible nutty depth that takes these from great to “holy crap, what did you do to these?” territory. Just brown your butter, let it cool slightly so it’s not scalding hot, then proceed with the recipe as written. Game changer.