I stumbled onto these cinnamon sugar blondies completely by accident three falls ago. Oliver and I were making regular blondies when he knocked over the cinnamon sugar we'd been using for toast, and it spilled all over the unbaked batter. I almost started over, but we were running late for his soccer game, so I just spread it around and threw the pan in the oven. Best mistake ever. That crunchy cinnamon sugar blondies topping combined with the chewy, buttery blondie underneath created something I've been making at least twice a month ever since.
Why You'll Love These Cinnamon Blondies
Back making these for every fall bake sale, potluck, and random Tuesday night for the past three years, I can tell you exactly why these work. They come together in one bowl in about 10 minutes - I'm talking from getting ingredients out to sliding the pan in the oven. No stand mixer to drag out and clean, no complicated steps, just melted butter and a wooden spoon. Oliver can make these by himself now (with oven supervision), which tells you how simple they really are.
The texture is what gets people. That cinnamon sugar blondies topping creates this thin, crackly crust that gives way to a chewy, almost fudgy center. They're denser than cake but not as heavy as brownies - right in that perfect middle spot. I've brought these to parties where people who don't even like blondies end up eating three squares. My neighbor Kate asked for the recipe five times before I finally wrote it down for her because she kept losing the napkin I'd scribbled it on.
Jump to:
- Why You'll Love These Cinnamon Blondies
- Ingredients for Cinnamon Sugar Blondies
- How To Make Cinnamon Sugar Blondies Step By Step
- Smart Swaps for Cinnamon Sugar Blondies
- cinnamon sugar blondies for Variations
- Equipment for cinnamon sugar blondies
- Storing Your Cinnamon Sugar Blondies
- Top Tip
- FAQ
- Time to Bake These!
- Related
- Pairing
- cinnamon sugar blondies
Ingredients for Cinnamon Sugar Blondies
The Blondie Base:
- Unsalted butter
- Light brown sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Salt
The Cinnamon Sugar Topping:
- Granulated white sugar
- Ground cinnamon
Optional Add-Ins:
- Extra cinnamon for spice lovers
- White chocolate chips
- Chopped pecans
- Vanilla bean paste
See recipe card for quantities.
How To Make Cinnamon Sugar Blondies Step By Step
Mix the Blondie Batter
- Melt butter in microwave or on stovetop, then let cool 5 minutes
- Pour melted butter into large bowl with brown sugar
- Stir together until well combined and slightly grainy looking
- Crack in eggs one at a time, mixing well after each one
- Add vanilla extract and stir until smooth
- Dump in flour, baking powder, and salt all at once
- Fold gently with wooden spoon just until no dry flour shows
Prep Your Pan and Add Magic Topping
- Line 9x13 pan with parchment paper or grease really well with butter
- Pour batter into pan and spread evenly with spatula
- Mix cinnamon and sugar together in small bowl
- Sprinkle cinnamon sugar generously over entire top of batter
- Use all of it - don't be shy here
Bake to Chewy Perfection
- Let cool in pan on wire rack for at least 20 minutes before cutting
- Slide pan into preheated 350°F oven on middle rack
- Bake for 22-25 minutes until edges look set and top is crackly
- Center should still look slightly underdone - this is important
- Toothpick inserted in center should come out with a few moist crumbs
Smart Swaps for Cinnamon Sugar Blondies
Sugar Options:
- Light brown sugar → Dark brown sugar (deeper molasses flavor)
- Brown sugar → Half white, half brown (less chewy but works)
- Regular sugar → Coconut sugar (slightly different taste, less sweet)
Flour Choices:
- All-purpose flour → Gluten-free 1-to-1 blend (add ¼ teaspoon xanthan gum if not included)
- White flour → Whole wheat pastry flour (denser texture, nuttier taste)
- Regular flour → Almond flour (doesn't work well, too crumbly)
Butter Alternatives:
- Unsalted butter → Salted butter (skip the added salt in recipe)
- Regular butter → Coconut oil (slightly different texture, coconut taste)
- Dairy butter → Vegan butter sticks (Earth Balance works best)
Egg Swaps:
- Whole eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg, less chewy)
- Regular eggs → Applesauce (¼ cup per egg, makes them cake-like)
Flavor Twists:
- Regular topping → Brown sugar cinnamon mix (richer taste)
- Vanilla extract → Maple extract (fall vibes)
- Plain cinnamon → Cinnamon + nutmeg (more spice depth)
cinnamon sugar blondies for Variations
Cinnamon Roll Style:
- Swirl cream cheese into batter before baking
- Double the cinnamon sugar on top
- Drizzle with vanilla glaze after cooling
- Add chopped pecans
Apple Cinnamon:
- Fold in diced apple pieces (tossed in flour first)
- Add extra cinnamon to batter
- Sprinkle with oats on top
- Serve warm with vanilla ice cream
Pumpkin Spice Version:
- Mix pumpkin puree into batter
- Use pumpkin pie spice instead of just cinnamon
- Top with pepitas before baking
- Perfect for fall dessert blondies
White Chocolate Chip:
- Stir in white chocolate chips
- Keep cinnamon sugar topping the same
- Add macadamia nuts if you're fancy
- Great for gift giving
Snickerdoodle Blondies:
- Add cream of tartar to batter
- Extra heavy on cinnamon sugar topping
- Roll edges in more cinnamon sugar
- Tastes exactly like the cookie
Equipment for cinnamon sugar blondies
Essential Equipment:
- 9x13 inch metal baking pan
- Large mixing bowl
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Small bowl for cinnamon sugar
- Parchment paper (optional but helpful)
Storing Your Cinnamon Sugar Blondies
Counter Storage (5-7 Days):
- Cool completely before covering
- Store in airtight container at room temperature
- Layer with parchment paper if stacking
- They actually get chewier after day one
Fridge Storage (Not Recommended):
- Makes them hard and dry
- Only refrigerate if your kitchen is really hot
- Bring to room temp before eating
- Loses that chewy texture
Freezer Storage (Up to 3 Months):
- Thaw at room temperature for 30 minutes
- Wrap individual squares in plastic wrap
- Place wrapped squares in freezer bag
- Label with date
Top Tip
- They'd pull the pan out halfway through baking, give it one hard slam on the counter, then put it right back in the oven. Sounds weird, right? But what happens is all those air bubbles that formed get knocked out, and the batter settles into this denser, chewier texture. The slam also helps the edges pull away slightly from the pan, which creates those crispier corners everyone fights over.
- First time I tried it with these cinnamon sugar blondies, I was nervous about ruining the cinnamon sugar blondies topping. But it works perfectly - the topping stays put and actually seems to sink in just a tiny bit, making the flavor go deeper into the blondie. Now I set a timer for 12 minutes, pull the pan out, give it a good slam on the counter (Oliver loves doing this part), and slide it back in for the remaining time.
- Lisa also taught me to underbake them slightly. She'd say "If it looks done, it's overdone." The center should still jiggle just a little when you shake the pan. They firm up as they cool, and you end up with that perfect chewy texture instead of a dry cake-like bar. Takes some practice to trust it, but once you nail the timing, you'll never want blondies any other way.
FAQ
How to know when blondies are done baking?
The edges should look set and slightly pulled away from the pan, while the center still jiggles just a tiny bit when you shake it. A toothpick stuck in the middle should come out with moist crumbs, not wet batter but definitely not clean. I pull mine at 23 minutes usually. They'll keep cooking in the hot pan after you take them out.
What is a dirty blondie?
A dirty blondie is when you swirl brownie batter into blondie batter before baking, creating a marbled effect. Some bakeries also call them "brookies" when they add chocolate chips or Oreo pieces. It's basically a hybrid dessert bar. Not the same as these cinnamon sugar cinnamon sugar blondies , but the technique works if you want to get creative with mix-ins.
How long is cinnamon sugar blondies good for?
Cinnamon sugar lasts pretty much forever in an airtight container at room temperature. The sugar keeps the cinnamon from clumping and going stale. I've had the same jar in my pantry for over a year and it's still fine. Just give it a quick stir before using since the cinnamon can settle to the bottom over time.
How long do homemade cinnamon sugar blondies last?
These stay good on the counter in an airtight container for about 5-7 days. They actually taste better on day two after the flavors settle. Don't refrigerate them unless your kitchen is super hot - cold temps make them hard and dry. For longer storage, freeze individual wrapped squares for up to three months and thaw at room temperature when you want one.
Time to Bake These!
Now you've got everything you need to make these cinnamon sugar blondies that started as a kitchen accident and turned into our fall go-to. From the one-bowl method to Lisa's slam technique, these tips come from years of testing and way too many batches eaten straight from the pan. They're proof that sometimes the best recipes happen when things don't go according to plan.
Want more dessert bars? Try our Easy Halloween Swirl Cream Cheese Brownies for a fun twist on brownies. Craving something different? Our The Best Greek Honey Cake Recipe brings Mediterranean flavors to your table. Or make our Easy Chocolate Orange Cheesecake that combines two great flavors!
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Pairing
These are my favorite dishes to serve with cinnamon sugar blondies
cinnamon sugar blondies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a 9x13 baking pan.
- Melt butter and let it cool for 5 minutes.
- In a large bowl, mix melted butter and brown sugar until smooth and slightly grainy.
- Add eggs one at a time, stirring well after each. Mix in vanilla.
- Add flour, baking powder, and salt. Fold just until no dry spots remain.
- Spread batter evenly in prepared pan.
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