Cinnamon Sugar Blondies – Rich, Sweet & Perfectly Spiced

If you love buttery blondies with a soft, chewy center and a sweet, cinnamon sugar crust, these Cinnamon Sugar Blondies are going to become a go‑to dessert. They blend the nostalgia of cinnamon sugar treats with the satisfying richness of blondies. Whether you want something sweet for a weekend bake, dessert for guests, or an afternoon treat with coffee, these blondies hit the spot.

They offer contrast: a fudgy, buttery base, topped with a crisp, sugary crust. The cinnamon gives warmth; the sugar layer adds a crackly texture. The best part? They’re simple, don’t require yeast or proofing, and can be made ahead.

Why You’ll Love These Cinnamon Sugar Blondies

✅ Deep buttery flavor with sweet, crackly cinnamon sugar top
✅ Soft, chewy inside with a golden crust—texturally satisfying
✅ Easy to make: simple ingredients, one pan
✅ Great for sharing, baking ahead, or dessert boxes
✅ Customizable: you can add nuts, chocolate chips, or spice it up

Ingredients You’ll Need

Here are the components and what you’ll need for a 9×13‑inch batch (or similar). This yields about 24 blondies (cut into 6×4 grid, or larger squares depending on preference).

Blondie Base

2 cups (≈ 250 g) all‑purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (for base) (optional, for a subtle cinnamon note inside)
1 cup (2 sticks, ≈ 226 g) unsalted butter, melted and slightly cooled
1 ¼ cups brown sugar, packed (light or dark brown)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Cinnamon Sugar Topping / Crust

½ cup granulated sugar
1 tablespoon ground cinnamon
Optional: 1 teaspoon coarse sugar or turbinado sugar for extra crunch on top

Optional Add‑Ons

½ to 1 cup chopped nuts (pecans, walnuts, or almonds)
½ cup chocolate chips (semisweet or milk)
A dash of nutmeg or cardamom for extra spice

Equipment & Prep Notes

9×13‑inch baking pan (or equivalent)
Parchment paper or foil to line the pan for easy removal
Two mixing bowls: one for dry ingredients, one for wet
Whisk, spatula, measuring cups/spoons
Cooling rack

Step‑by‑Step Instructions

Here’s how to make them, from prep to plate.

Step 1: Preheat & Prepare Pan

Preheat your oven to 350°F (175°C).
Line your baking pan with parchment paper or foil, leaving an overhang on two sides if possible—this makes lifting out the blondies easier.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, salt, and the optional ground cinnamon (if using inside base). Set aside.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and well combined (brown sugar needs to be broken up, melted almost into butter).
Add eggs one at a time, whisking after each until well incorporated. Then stir in vanilla extract.

Step 4: Combine Wet & Dry to Form Batter

Gradually add the dry ingredient mixture into the wet mixture, folding with a spatula until just combined—do not overmix. If you are using optional mix‑ins (nuts, chocolate chips), fold them in gently.

Step 5: Prepare the Cinnamon Sugar Topping

In a small bowl, mix granulated sugar and cinnamon. If you want extra crunch/crystal texture, you can mix coarse sugar or turbinado sugar in.

Step 6: Pour Batter & Add Topping

Pour the blondie batter into the prepared pan; smooth the top with a spatula so it’s even.
Evenly sprinkle the cinnamon sugar topping over the batter. Press down lightly so the sugar adheres somewhat, but don’t compress too much.

Step 7: Bake

Bake in the preheated oven for 25‑30 minutes, or until the edges are golden and set and a toothpick inserted into the center comes out with a few moist crumbs (you don’t want raw batter, but slight moistness ensures chewy texture).
If desired, at about 22 minutes, you can rotate the pan for even baking, especially if your oven is hot on one side.

Step 8: Cool & Slice

Allow the blondies to cool in the pan for at least 15‑20 minutes to firm up.
Use the parchment or foil overhang to lift entire slab from pan.
Once somewhat cooled (but still warm or room temp), slice into squares or rectangles. Expect cleanest cuts if fully cooled.

Tips for the Best Cinnamon Sugar Blondies

Use melted butter but allow it to cool slightly, so it doesn’t cook the eggs prematurely.
Don’t overmix once flour is added—gluten development will make blondies tough.
Let the blondies cool enough to firm up before cutting; warm blondies slice with more mess.
For extra crackle on top, use coarse sugar—or a mix of regular + coarse sugar in the topping.
If your oven runs hot, consider lowering temp by 5‑10°F or reducing baking time slightly.

Variations & Flavor Twists

Here are ways to vary the recipe to tailor flavor or add interest:

Variation	What to Add / Change
Nutty Blondies	Fold in chopped pecans or walnuts into batter; sprinkle a few on top before baking.
Chocolate Chip Blondies	Add chocolate chips into the batter; white chocolate chips offer nice contrast.
Spiced Blondies	Add nutmeg, cardamom, or cloves for warm spice; increase the cinnamon.
Salted Caramel Drizzle	After cooling, drizzle salted caramel sauce over bars.
Gluten‑Free	Use a gluten‑free flour blend in place of regular flour; check that baking powder is GF.
Less Sweet	Reduce granulated sugar in batter by 10‑20%; reduce sugar in the topping a bit.

Serving Suggestions

Serve these blondies on a dessert platter at gatherings, paired with coffee or tea.
Top with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
Warm slightly before serving for gooey texture.
Dust with powdered sugar for presentation.
Can also be served alongside fresh fruit (apples, berries) for contrast.

Storage & Make‑Ahead Tips

Make‑Ahead

You can mix the batter ahead and keep covered in the fridge for a few hours before baking; the cinnamon sugar topping is best added just before baking.
Consider baking the blondies the night before dessert is needed—they taste good next day after chilling.

Storage

Let blondies cool completely, then store in an airtight container at room temperature for up to 3 days.
For longer freshness, store in the refrigerator; bring to room temp before serving for best texture.

Freezing

These blondies freeze well. After baking and cooling, cut into bars if possible, then freeze in single layers separated by parchment in airtight freezer bags.
Freeze up to 2‑3 months. Thaw at room temperature; if desired, warm slightly in oven to restore crisp top.

Frequently Asked Questions

Q: Are blondies the same as brownies?
Not exactly—blondies use brown sugar / vanilla instead of cocoa or chocolate, giving them a buttery, caramel‑vanilla flavor rather than chocolate flavor.

Q: How do I get a crackly top?
Use a sugar topping (cinnamon sugar mix) generously, maybe include coarse sugar. Baking temperature moderate, and letting the top dry a bit helps crack‑up sugar crust.

Q: Can I use oil instead of butter?
Butter gives richer flavor; oil will work but texture and flavor will differ (less buttery, less crisp top). If using oil, consider adding more flavor (extra vanilla or a little butter flavoring).

Q: Can I reduce sugar for a less sweet taste?
Yes—reduce sugar in base (especially granulated sugar) and topping. Keep brown sugar for moisture; adjust cinnamon sugar topping down so not too cloying.

Q: What is best for slicing clean bars?
Cool thoroughly. Use parchment/foil overhang to lift slab. Use sharp knife, wiping between cuts. For crisp top, sometimes chilling for 30 minutes helps.

Approximate Recipe Card

Cinnamon Sugar Blondies

Servings: ~24 bars
Prep Time: ~15‑20 minutes
Bake Time: ~25‑30 minutes
Total Time: ~40‑50 minutes (including cooling)

Ingredients

2 cups all‑purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon (optional inside base)
1 cup unsalted butter, melted and cooled
1¼ cups brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
Topping: ½ cup granulated sugar + 1 Tbsp ground cinnamon + optional coarse sugar
Optional mix‑ins: ½ to 1 cup nuts or chocolate chips

Instructions Summary

Preheat oven; line pan.
Mix dry base ingredients.
Combine wet ingredients (butter, sugars, eggs, vanilla).
Fold dry into wet; add mix‑ins.
Pour into pan; smooth top.
Sprinkle cinnamon sugar topping.
Bake 25‑30 min until edges set and center slightly moist.
Cool in pan; then lift out, slice.

Final Thoughts

Cinnamon Sugar Blondies are a cozy dessert with simple ingredients but layered flavor: buttery, sweet, with that irresistible cinnamon sugar crunch on top. They’re easy to bake, excellent for sharing, and flexible enough for tweaking to your taste.

If you try making them with nuts, chocolate chips, or with a caramel drizzle, those small additions turn them into something extra special. Whether for a dessert table, snack time, or just to satisfy a sweet craving, these blondies deliver.