01 Dec 2015 Cinnamon Bun Blondies
These blondies are seriously delicious. They are whimsical and fun and wake up the palette with warm flavors of cinnamon and sugar. Enjoy them with a warm cup of tea or coffee, or a cold glass of milk! They freeze beautifully. I like to double the recipe and make two pans at a time – one for this week and the other gets frozen for a different week.
Cinnamon Bun Blondies
Pre-heat oven to 350*. Line a 9×13 foil pan with parchment paper and set aside.
In a small bowl, mix together 1 Tbsp. each sugar and brown sugar and 1½ tsp. cinnamon, and set aside.
In the bowl of a mixer, fitted with the paddle attachment, beat together:
3/4 c. oil, 3/4 c. brown sugar, 3/4 c. sugar, 2 eggs, 1 tsp. vanilla extract
Beat for a few minutes till the mixture is nice and creamy.
Add dry ingredients: 2 1/3 c. white whole wheat flour, 1¼ tsp. baking powder, dash salt. Mix all together.
Spread the batter into the prepared pan. Sprinkle the reserved cinnamon-sugar mixture all over the top of the batter in the pan. Then sprinkle 2/3 c. white chocolate chips over the top.
Bake the blondies for 5-7 minutes. Remove the pan from the oven (carefully, it will be hot) and using the flat side of a sharp knife, smear the white chocolate chips all over the top. This will create a marbleized effect. Return the pan to the oven and continue baking for another 25 minutes, till dry. (Total bake time is about 30 minutes, depending on your oven.)
When the blondies are done, remove the pan from the oven and cool on a wire rack. Cut the blondies into squares, serve and enjoy!
If you would like to dress up the blondies, here is a delicious glaze. Glaze the blondies after they are baked, once they are cooled, and before you cut them:
Cinnamon glaze (optional): ½ c. confectioners sugar, scant 1 Tbsp. cold water, ½ tsp. vanilla extract, ½ tsp. cinnamon. Pour glaze over the top of the blondies. Cut blondies into squares.
Please note that I have adapted this recipe from the original. For your interest, the original recipe can be found at: