Cinnamon Sugar Blondies Recipe — Easy Cinnamon Sugar Blondies for Cozy Baking

I still remember the first time I tasted a cinnamon sugar blondie — it was at a tiny church bake sale on an unusually crisp autumn afternoon. The aroma of brown sugar and cinnamon wrapped around me like a warm sweater, and I bought the whole tray. That single bite transported me back to lazy weekend mornings, cinnamon toast crunching in the background while family stories lasted longer than the dishes in the sink. Since then, Cinnamon Sugar Blondies have been my go-to treat for potlucks, school runs, and whenever I need a quick, comforting pick-me-up. Blondies are an American classic — essentially the brown-sugar-forward cousin of the brownie — and adding cinnamon and a sparkling granulated sugar topping gives them a cozy, almost snickerdoodle-like charm.

Who is this recipe for?

• This recipe is perfect for busy parents, home bakers who want a simple dessert, and anyone who loves cozy, nostalgic sweets.

A brief overview of the core ingredients:

• This dessert combines melted butter and brown sugar for a rich base, eggs and vanilla for structure and flavor, flour and baking powder for lift, salt and cinnamon for balance and warmth, and a sprinkling of granulated sugar on top for a delicate, sweet crust.

Tools & Ingredients

Tools (you’ll need)

• 9×13 inch baking pan — gives the blondies their classic bar shape.
• Mixing bowls (large and medium) — for separating wet and dry ingredients.
• Whisk — to evenly blend dry ingredients and remove lumps.
• Wooden spoon or silicone spatula — for folding batter without overmixing.
• Measuring cups and spoons — for accurate ingredient ratios.
• Cooling rack — to cool the bars evenly.
• Toothpick — to test doneness.

Ingredients (with benefits)

• 1 cup unsalted butter, melted — adds rich, tender texture; using unsalted lets you control salt level.
• 2 cups brown sugar — provides deep caramel notes and moistness.
• 2 large eggs — bind ingredients and give structure and richness.
• 2 teaspoons vanilla extract — enhances all flavors and adds warmth.
• 2 cups all-purpose flour — forms the base and gives structure.
• 1 teaspoon baking powder — helps the blondies rise slightly for a soft crumb.
• 1 teaspoon salt — balances sweetness and brightens flavors.
• 1 tablespoon ground cinnamon — brings cozy, warm spice that defines these blondies.
• 1/2 cup granulated sugar (for topping) — creates a delicate crackly crust and extra sparkle.

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the melted butter and brown sugar, stirring until well mixed.
3. Add in the eggs and vanilla extract, mixing until smooth and glossy.
4. In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
7. Sprinkle the granulated sugar evenly over the top of the batter.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the blondies to cool completely in the pan on a cooling rack before cutting into squares. Enjoy your delicious cinnamon sugar blondies!

FAQ
Q: Can I freeze this recipe?
A: Yes. Cut the cooled blondies into squares, wrap them tightly in plastic wrap, then place in an airtight container or freezer bag. They keep well for up to 3 months. Thaw at room temperature or warm gently in a low oven.

Q: Can I use melted margarine or oil instead of butter?
A: You can use oil in a pinch, but butter gives the best flavor and tender texture. Margarine may introduce extra water and change the texture slightly.

Q: What can I use instead of brown sugar?
A: If you don’t have brown sugar, you can use granulated sugar plus 1–2 tablespoons of molasses per cup to mimic brown sugar’s moisture and caramel notes.

Q: How do I get a chewier center or more cake-like bars?
A: For chewier blondies, slightly underbake them (remove a minute or two earlier). For a more cake-like texture, add an extra 1/4 teaspoon of baking powder and resist packing the batter too densely in the pan.

Tips & Tricks

• Measure flour correctly: spoon flour into your measuring cup and level it off to avoid dense blondies from too much flour.
• Don’t overmix: stir until the dry ingredients are just incorporated to keep the texture tender.
• Even sugar topping: use a small sieve or spoon to distribute the granulated sugar evenly so each square has a delicate crust.
• Cool fully before cutting: this helps the bars set and keeps edges from crumbling.

Conclusion

If you want more inspiration or variations on cinnamon sugar blondies, check out this comforting take from Tabs & Tidbits: Cinnamon Sugar Blondies – Tabs & Tidbits. For another reliable blondie recipe that shows a slightly different technique, try this guide at Cinnamon Sugar Blondie Recipe | Buns In My Oven. And if you love cinnamon roll flavors in bar form, you’ll appreciate this creative riff at Cinnamon Roll Blondies – Broma Bakery.

Enjoy these warm, comforting cinnamon sugar blondies with a mug of tea or share them at your next gathering — they’re best when passed around and eaten with good company.