Why Make This Recipe
Cinnamon Sugar Blondies are a fantastic choice for anyone looking to create a warm and inviting dessert. This recipe combines the comforting flavors of honey and cinnamon with a chewy, sweet blondie base. Whether you’re hosting guests or simply treating yourself, these blondies are quick to make and sure to please. They are perfect for any occasion and will fill your home with a delightful aroma while they bake.
How to Make Cinnamon Sugar Blondies
Ingredients:
- 1 large egg
- ½ cup unsalted butter, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon, divided
- 3 tablespoons granulated sugar (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the egg, honey, and vanilla extract to the bowl and whisk until well combined.
- Gradually stir in the flour, salt, and ½ teaspoon of cinnamon until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- In a small bowl, mix the granulated sugar with the remaining ½ teaspoon of cinnamon. Sprinkle this mixture over the batter.
- Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan before cutting them into squares.
How to Serve Cinnamon Sugar Blondies
These blondies can be served warm or at room temperature. Enjoy them as they are, or pair them with a scoop of vanilla ice cream for an extra treat. Drizzle some honey on top for added sweetness or a pinch of extra cinnamon for a little more flavor.
How to Store Cinnamon Sugar Blondies
To store your blondies, keep them in an airtight container at room temperature for up to three days. You can also refrigerate them, where they will stay fresh for about a week. If you want to keep them longer, consider freezing them. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer.
Tips to Make Cinnamon Sugar Blondies
- Make sure your butter is fully melted but not too hot before mixing it with the sugars. This helps prevent cooking the egg when you add it.
- For a richer flavor, you can use dark brown sugar instead of light brown sugar.
- Don’t overmix the batter; mix just until combined to keep the blondies soft and chewy.
Pro Tips for Success
Melted butter, not hot: Let melted butter cool until warm to the touch before whisking with sugar so you don’t scramble the egg or make the batter greasy.
Whisk for gloss, stir for tenderness: Whisk butter + brown sugar until silky, then switch to a spatula when adding flour so you don’t overwork gluten.
Pan prep matters: Line the pan with parchment leaving overhang “handles” for easy lift-out and clean cuts.
Don’t overbake: Pull when the center looks set but slightly soft—carryover heat finishes the bake and keeps the blondies chewy.
Even cinnamon crust: Sprinkle the cinnamon-sugar topping evenly from a height for a thin, crisp layer that won’t clump.
Clean squares: Cool completely, then chill 20–30 minutes for ultra-neat cuts. Wipe the knife between cuts.
Flavor boosters (optional): A tiny pinch of nutmeg with the cinnamon deepens warmth; a flaky sea salt sprinkle after baking heightens the honey notes.
Variation
You can easily customize this recipe by adding ingredients like nuts, chocolate chips, or dried fruit for additional texture and flavor. Try adding walnuts or pecans for a crunchy twist, or toss in some chocolate chips for a sweet surprise.
FAQs
CAN I USE BROWN SUGAR INSTEAD OF HONEY?
A: Yes—swap the honey for an equal amount of packed brown sugar. The result will be a touch sweeter and less floral, with a more pronounced molasses note and slightly drier crumb since honey adds moisture and hygroscopicity. To keep the texture plush when omitting honey, be extra careful not to overbake; pull at the first sign of doneness (a few moist crumbs on the toothpick). If your batter seems firmer without honey, add 1–2 teaspoons of milk to loosen it slightly.
HOW DO I KNOW WHEN THE BLONDIES ARE DONE BAKING?
A: Start checking at 22 minutes. Insert a toothpick near the center—look for a few moist crumbs (not wet batter). The edges should look set and lightly golden, and the center should no longer jiggle. Remember they finish setting as they cool, so err on the side of slightly under versus over. If using a dark metal pan, they may bake 1–2 minutes faster; glass pans can take a couple minutes longer.
CAN I DOUBLE THE RECIPE?
A: Absolutely. Double all ingredients and bake in a 9×13-inch pan. Spread batter evenly and keep the cinnamon-sugar ratio the same (double that, too) for a consistent crust. Begin checking doneness around 24–27 minutes, though total time may reach 28–32 minutes depending on your pan and oven. Let the slab cool completely before slicing for clean edges. If you prefer thicker bars, keep the 9×13 but slightly underbake for gooey centers.
Cinnamon Sugar Blondies
Ingredients
Main Ingredients
- 1 large egg
- ½ cup unsalted butter, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon, divided
For Topping
- 3 tablespoons granulated sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the egg, honey, and vanilla extract to the bowl and whisk until well combined.
- Gradually stir in the flour, salt, and ½ teaspoon of cinnamon until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- In a small bowl, mix the granulated sugar with the remaining ½ teaspoon of cinnamon. Sprinkle this mixture over the batter.
- Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan before cutting them into squares.