Cinnamon Roll Stuffed Blondies

A stack of cinnamon roll squares on a white plate.

Cinnamon Roll Stuffed Blondies

I got all mad-sciency and decided to combine two of my favorite foods in all the land: cinnamon rolls and blondies. I have to say, it was an experiment of pure brilliance and the magical body glitter may or may not have had a hand in making these fantastical blondies a little more wonderful (I'm going to say yes, body glitter makes everything wonderful but I'm biased).

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 483kcal

Author Karly Campbell

Ingredients

2/3 cup butter
2 cups dark brown sugar + 1/2 cup dark brown sugar divided
2 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 tablespoon + 1 teaspoon cinnamon divided
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 count prepared and glazed cinnamon rolls

For the glaze:

1 cup powdered sugar
Dash of vanilla extract
1 tablespoon milk or heavy cream

Instructions

1. Preheat oven to 350 degrees F. Line an 8×8? pan with foil, mist lightly with cooking spray. Open the package of cinnamon rolls and place them two-by-two in the pan. Set aside.
2. In a deep medium saucepan, melt the butter and TWO CUPS brown sugar together over medium heat, stirring occasionally. Remove from heat and allow to cool for about 5-10 mins.
3. Stir in the vanilla and the eggs, one at a time. Stir in the flour, teaspoon of cinnamon, baking soda, baking powder and salt until a smooth batter forms.
4. Meanwhile, in a medium bowl, combine the remaining Tablespoon of cinnamon and 1/2 cup brown sugar with a spoon.
4. Pour half the mixture into the prepared pan on top of the cinnamon rolls, covering as much as you can with the batter. Top liberally with the brown sugar cinnamon mixture and then with the remaining batter. Bake for 25-30 minutes or until lightly golden and center is just set. Cool in the pan completely before cutting into bars.
5. To make a simple glaze, in a small bowl, whisk together a cup of powdered sugar, a dash of vanilla and about 1 Tbsp milk or heavy cream until a thick glaze comes together. Glaze over the tops of the cooled blondies. These blondies keep, at room temperature, for a couple days when stored airtight.

Nutrition