Why You’ll Love Cinnamon Sugar Blondies Recipe

I love this recipe because it comes together in one bowl and doesn’t require a mixer. I like how the blondies stay soft and chewy with just the right amount of cinnamon warmth, and the topping adds a delicate crunch that makes them feel extra special. They’re perfect for sharing, baking ahead, or serving at gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Blondie Base
1 cup (2 sticks) unsalted butter, melted – cooled slightly
1½ cups packed light brown sugar
½ cup granulated sugar
2 large eggs – room temperature
1 tablespoon vanilla extract
2½ cups all-purpose flour – spooned and leveled
2 teaspoons ground cinnamon – use regular or Vietnamese
1 teaspoon baking powder
½ teaspoon salt – skip if using salted butter
2 tablespoons milk or buttermilk – adds moisture

Cinnamon Sugar Topping
¼ cup granulated sugar
2 teaspoons ground cinnamon – Vietnamese cinnamon adds punch
1 tablespoon melted butter – for brushing top

Optional Add-ins
½ cup white chocolate chips
½ cup cinnamon chips
½ cup chopped pecans – optional crunch
¼ teaspoon nutmeg – for warmth

Directions

I begin by melting the butter and letting it cool for a few minutes. In a large bowl, I stir the melted butter with the brown sugar and granulated sugar until combined and slightly grainy.

I add the eggs one at a time, mixing well after each addition. I stir in the vanilla extract and milk until the batter looks thick and glossy.

I add the flour, cinnamon, baking powder, and salt directly to the bowl and gently fold everything together until no dry streaks remain. I’m careful not to overmix so the blondies stay tender.

I line a 9×13-inch pan with parchment paper, leaving some overhang, and spread the batter evenly into the pan. I brush the top lightly with melted butter, then sprinkle the cinnamon sugar mixture evenly over the surface.

I bake the blondies at 350°F until the edges are set and the center looks slightly underbaked. I let them cool in the pan before lifting them out and slicing.

Servings and Timing

I make this recipe to yield 24 small bars or 16 larger bars. Prep time takes about 10 minutes, bake time is around 25 minutes, cooling time is about 20 minutes, and total time comes to roughly 55 minutes.

Variations

I sometimes add white chocolate chips or cinnamon chips to make the blondies extra indulgent. When I want a little crunch, I fold in chopped pecans. I also enjoy adding a pinch of nutmeg for extra warmth.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I like them best at room temperature, but I sometimes warm individual pieces briefly for an extra soft texture.

FAQs

How do I know when the blondies are done?

I look for set edges and a center that still looks slightly soft, with moist crumbs on a toothpick.

Can I use salted butter?

I can, but I skip the added salt if I do.

Why shouldn’t I overmix the batter?

I avoid overmixing so the blondies stay soft and chewy instead of dense.

Can I make these ahead of time?

I often bake them a day ahead since they stay moist and flavorful.

What kind of cinnamon works best?

I like Vietnamese cinnamon for a stronger flavor, but regular cinnamon works great.

Can I freeze cinnamon sugar blondies?

I freeze them tightly wrapped for up to 3 months and thaw at room temperature.

Can I reduce the sugar?

I can reduce it slightly, but it will affect texture and sweetness.

Why use parchment paper?

I like how it makes removing and slicing the blondies much easier.

Can I double the recipe?

I already make this in a 9×13 pan, which is great for larger batches.

Do these taste like snickerdoodles?

I think they taste just like snickerdoodles, but richer and chewier.

Conclusion

These cinnamon sugar blondies are one of my favorite crowd-pleasing desserts because they’re simple, comforting, and full of warm cinnamon flavor. I love how easy they are to make and how quickly they disappear whenever I serve them.