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four cinnamon roll bars on two stacked white plates

Cinnamon Roll Blondie Bars with Cream Cheese Frosting

Yield: 15 bars
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

Cookie dough:

  • 1 cup (227 g) butter, melted (I use salted)
  • 1 cup (212 g) lightly packed brown sugar
  • ½ cup (106 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large (100 g) eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 (320 g) cups all-purpose flour

Cinnamon + Sugar:

  • 3 tablespoons (27 g) granulated sugar
  • 3 tablespoons (27 g) brown sugar
  • 2 teaspoons ground cinnamon

Cream Cheese Frosting:

  • 2 tablespoons (28 g) cream cheese, softened
  • 1 tablespoon (14 g) butter, softened
  • ¼ teaspoon vanilla extract
  • 1 cup (114 g) powdered sugar
  • 1 tablespoon cream or milk

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a metal 9X13-inch pan (if using glass or a dark nonstick pan, decrease the oven temp to 325 degrees) or line the pan with parchment or foil and lightly grease.
  • In a large bowl, stir together the melted butter, brown sugar, granulated sugar, baking powder, baking soda, cinnamon and salt until well-combined.
  • Add the eggs and vanilla and mix well. Stir in the flour until no dry streaks remain.
  • Spread the batter evenly in the prepared pan.
  • Stir together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter. Use a butter knife to swirl the batter back and forth so the cinnamon sugar is cut into the batter.
  • Bake for 30-35 minutes until golden and edges are slightly puffed (add time if the batter is still wet, but don't overbake - the bars should be soft in the center).
  • Let the bars cool completely.
  • For the cream cheese frosting, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer), mix the cream cheese, butter, and vanilla together until light and creamy, 30-45 seconds. Add the powdered sugar and cream or milk and mix until well-combined, scraping down the sides of the bowl as needed. If desired, add additional cream or milk for a thinner consistency (to drizzle rather than pipe).
  • Scoop the cream cheese frosting into the corner of a ziploc or other plastic or piping bag. Snip the corner and pipe the frosting across the bars in zigzag or straight lines. Cut into squares and serve. Store leftovers well-covered in the refrigerator.