There’s a warm memory I return to on cool afternoons: a plate of similarly sweet squares on the kitchen table, the house smelling like butter and cinnamon, and everyone reaching for just one more. That small, cozy habit pressed itself into my heart and into this recipe.
I cook much the way my family did, but with my own small twists. I grew up near Louisville, making weeknight dinners in a busy household and learning the value of straightforward recipes that feed people and soothe them. I test everything in real kitchens where schedules collide with appetites, and I share recipes that don’t require special equipment or hard-to-find ingredients. My food stays pork-free by choice and leans toward casseroles, skillet dinners, slow-cooker comforts, and sweet treats that remind you of church socials and Sunday suppers. I aim for clear, step-by-step instructions and small substitutions that help you succeed.
These Cinnamon Sugar Blondies capture that spirit. They deliver a golden, tender crumb and a crackly sugared top without fuss. The batter comes together in minutes, the baking time stays predictable, and you can slice them into squares for lunchboxes, potlucks, or an evening coffee. Each bite balances brown sugar depth with a cinnamon whisper. If you love old-school desserts that feel like home, these Cinnamon Sugar Blondies will quickly become a go-to. I even riff on similar favorites when I want a different texture try a softer ricotta coffee cake swirl if you like a custardy crumb in a different treat, like in this Soft Ricotta Coffee Cake with a cinnamon sugar swirl for a morning twist: Soft Ricotta Coffee Cake Cinnamon Sugar Swirl.
By the time you finish reading, you’ll know why these Cinnamon Sugar Blondies are so easy to love and how simple they are to pull from pantry staples to warm, shareable squares.
Table of Contents
Table of Contents
How to prepare Cinnamon Sugar Blondies
This recipe keeps things honest and straightforward. You melt butter, stir in brown sugar for a glossy, rich base, whisk in eggs and vanilla for structure and aroma, then fold in dry ingredients that bring a tender lift: flour, baking powder, salt, and cinnamon. You pour the batter into a greased 9×13 pan, sprinkle with a bit of granulated sugar to create that signature crackled top, and bake until a toothpick comes out clean. The whole thing takes less than an hour from start to finish, with most of that time in the oven.
I recommend using room-temperature eggs so the batter blends smoothly, and use pure vanilla for the most familiar flavor. You’ll notice these Cinnamon Sugar Blondies bake up with a lovely golden top and a soft interior that holds together for squares without being cakey. If you want a slightly fudgier center, reduce baking time by a minute or two, but watch closely ovens vary.
If you enjoy inspired variations, you’ll find I sometimes swap a portion of the flour for a cup of ricotta to create a denser, moist bite in other recipes like Ricotta Almond Pillows with Vanilla Powdered Sugar. For these Cinnamon Sugar Blondies, stick to the given proportions for a classic finish. The method favors gentle mixing: fold until ingredients just come together to avoid a tough crumb. This approach produces Cinnamon Sugar Blondies that feel homemade and nostalgic but land on the table with dependable, consistent results.
Ingredients :
1 cup unsalted butter, melted, 2 cups brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 tablespoon cinnamon, 1/2 cup granulated sugar (for topping)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish., 2. In a large bowl, combine the melted butter and brown sugar until smooth., 3. Add eggs and vanilla extract, mixing well., 4. In another bowl, whisk together flour, baking powder, salt, and cinnamon., 5. Gradually add dry ingredients to the wet mixture, stirring until just combined., 6. Pour the batter into the prepared baking dish and spread evenly., 7. Sprinkle the granulated sugar on top., 8. Bake for 20-25 minutes, or until a toothpick comes out clean., 9. Let cool before cutting into squares and serving.
Serving ideas
I love serving Cinnamon Sugar Blondies in ways that feel right for the moment. For a simple coffee break, place a warm square on a small plate and pair it with a mug of black coffee or cinnamon tea. The blondie’s sugar-topped crust offers a lovely contrast to a bitter cup. For dessert, top one with a scoop of vanilla ice cream and a light drizzle of caramel or warmed fruit compote; the warmth from the blondie melts the ice cream into a comforting, sauce-like finish.
If you bring these Cinnamon Sugar Blondies to a potluck, slice them into small bite-sized squares and arrange them on a platter so guests can graze. They travel well, so you can also pack them in lunchboxes or tuck an extra square into a picnic basket. For a brunch display, place them alongside muffins and a savory quiche, letting people choose a sweet bite without committing to a full dessert.
You can also dress them for the holidays: sprinkle the top with a pinch of coarse sugar or a dusting of powdered sugar after cooling, or serve with a side of cinnamon whipped cream for a festive touch. For a brunch-style swap, offer them alongside other ricotta-forward morning treats like my sugar-free Italian pistachio cookies for variety: Sugar Free Italian Pistachio Cookies. These Cinnamon Sugar Blondies fit in anywhere you want a familiar, homey sweet that doesn’t demand a fork and spoon ritual just good hands and good company.
How to store it properly
Storing Cinnamon Sugar Blondies well keeps them tasting fresh longer. After the blondies cool completely, cover the pan tightly with plastic wrap or place slices in an airtight container. At room temperature, they stay tender for about two to three days without losing flavor. For longer storage, refrigerate in an airtight container for up to a week; refrigeration slightly firms the texture but preserves freshness and keeps them safe in warm kitchens.
If you want to keep a longer supply, freeze the blondies. Wrap individual squares in plastic wrap, then place them in a freezer bag or container with parchment between layers to prevent sticking. Frozen Cinnamon Sugar Blondies keep well for up to three months. Thaw them overnight in the refrigerator, or bring them to room temperature and warm briefly in a low oven for a fresh-baked feel.
When reheating, cover loosely with foil and warm at 300°F for 5–8 minutes to avoid over-browning the sugared top. You can also microwave a single square for about 10–15 seconds, but watch carefully microwaves vary and may make the texture slightly denser. If you’ve added any frostings or toppings, store those separately and apply after warming. With careful wrapping and airtight storage, Cinnamon Sugar Blondies maintain their flavor and cozy texture so you can enjoy them throughout the week.
Simple tips for success
A few small habits help Cinnamon Sugar Blondies turn out right every time. First, measure flour by spooning it into the measuring cup and leveling with a knife rather than scooping; that avoids packing and keeps the crumb tender. Use melted butter for a shiny batter and deeper flavor, and be sure the brown sugar is soft if it looks clumpy, press it with a fork to break up lumps before mixing. Add the granulated sugar topping right before baking so it forms that lovely crackled surface.
Mix just until the dry ingredients disappear. Overmixing develops gluten and leads to tougher bars, so stop when the batter looks even and smooth. Keep an eye on the oven toward the end of the bake time a toothpick should come out clean with a few moist crumbs attached when the blondies finish. If you want a fudgier center, remove them a touch early; for a firmer cut, bake a couple of minutes longer.
If you like experimenting with texture, you can stir in a half cup of chopped nuts or white chocolate chips, but keep the base method the same so the core structure of the Cinnamon Sugar Blondies remains dependable. For inspiration and other no-fuss sweet ideas, I often look back at simple ricotta-based treats to guide texture and moisture adjustments; you might enjoy revisiting a ricotta almond cookie technique when changing richness: Ricotta Almond Pillows with Vanilla Powdered Sugar. Small steps and a gentle hand give you consistent, lovable Cinnamon Sugar Blondies every time.
Easy twists you can try
These Cinnamon Sugar Blondies welcome small changes that still feel familiar. Fold in a half cup of chopped toasted pecans or walnuts for crunch, or stir in white chocolate chips for a creamy, sweet counterpoint. For a fruitier angle, fold in a half cup of dried cranberries or chopped dried apricots they add chew and a bright note against the brown sugar base.
You can swap part of the flour for a cup of mashed banana for a naturally sweet, moister blondie, though that will change the texture and baking time slightly. If you prefer a lighter, cakier bar, add an extra egg white to the batter. For a spiced variation, increase the cinnamon to 1 1/2 tablespoons and add a pinch of ground nutmeg or cardamom for warmth.
For a holiday version, press a layer of chopped up cinnamon candies or soft caramel pieces on top during the last five minutes of baking for a gooey finish. If you want to brighten the flavor after baking, brush each square lightly with a simple glaze of powdered sugar and milk or a lemon glaze for contrast. Even with these tweaks, the essential method and the comforting name stay the same these Cinnamon Sugar Blondies adapt to your pantry and your mood while keeping that nostalgic, cozy heart intact.
Frequently asked questions
Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes. Both light and dark brown sugar work. Dark brown sugar adds a deeper molasses flavor, but light brown sugar produces the same texture and a slightly lighter taste. Use what you have on hand; either yields beloved Cinnamon Sugar Blondies.
Q: Can I make these gluten-free?
A: You can swap a gluten-free all-purpose flour blend cup-for-cup, but choose one that includes xanthan gum or add 1/2 teaspoon of xanthan gum to help bind the bars. Baking times may vary slightly, so start checking at the lower end of the recommended bake time to avoid drying. Gluten-free Cinnamon Sugar Blondies may have a slightly different crumb but will still be delicious.
Q: How do I keep the top crackly and shiny?
A: The granulated sugar sprinkled on top before baking forms the crackly crust. Don’t skip this step. Also, avoid opening the oven frequently during the bake since sudden temperature changes can affect the finish. A gentle, steady oven heat produces the signature shiny, crackled top on these Cinnamon Sugar Blondies.
Q: Can I halve the recipe for a smaller batch?
A: Yes. Reduce the ingredients proportionally and bake in an 8×8 pan. Watch the baking time a smaller pan may finish a little sooner. Keep an eye on the toothpick test to determine doneness.
Conclusion
If you want a tried-and-true sweet that tastes like a little kitchen hug, these Cinnamon Sugar Blondies fit the bill. They use pantry staples, come together quickly, and please a crowd with their sugar-topped crackle and tender crumb. For another take or additional recipe notes, this detailed version on Tabs & Tidbits offers another perspective: Cinnamon Sugar Blondies – Tabs & Tidbits.
Print
Cinnamon Sugar Blondies
- Total Time: 40 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Delicious, warm Cinnamon Sugar Blondies with a golden, tender crumb and a crackly sugared top. Easy to prepare and perfect for sharing.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, mixing well.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle the granulated sugar on top.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool before cutting into squares and serving.
Notes
For a fudgier center, reduce baking time by a minute or two. Use room-temperature eggs and pure vanilla for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American