Cinnamon Sugar Blondies: A Sweet and Easy Treat to Bake

Let’s Talk About These Cinnamon Sugar Blondies!

I’ll warn you: these cinnamon sugar blondies disappear faster than a snowball in July. My first time making them, I’d been left with the heel of a loaf of bread, no chocolate, and an inexplicable craving for something homey. (I blame the weather.) Cinnamon sugar blondies were born—probably my best baking impulse since the late-night banana bread era. Got a family gathering, need a lunchbox treat, or just want something to go with your tea while you watch Great British Bake Off? Here you go. Oh, and if you drop cinnamon on the floor, it somehow ends up in your shoes. No clue why.

Why You’ll Probably Love This

I make this when the house starts feeling a bit gloomy (rain, again!) or when my pals text that they’re “just dropping by.” It’s also my go-to “oh no, bake sale tomorrow!” recipe, because you don’t even need to soften butter—it’s all melted, which used to stress me out before I realized that means no waiting. My brother likes these warm, with a scoop of ice cream, and honestly, my little nephew calls these “sugar magic;” he’s not wrong. Only real frustration? Cleaning sticky sugar out of the pan. But honestly, worth it.

Here’s What You’ll Need

• 1 cup unsalted butter, melted (I sometimes use salted because, why not? Just skip the extra pinch of salt)
• 1 and 1/2 cups light brown sugar, packed (my gran swore by dark brown, but really, either works)
• 2 large eggs, at room temp—though I’ve cracked ‘em in straight from the fridge plenty of times, no biggie
• 2 teaspoons vanilla extract (homemade is fab, but store-bought’s totally fine)
• 2 cups all-purpose flour (I once swapped in 1/2 cup whole wheat—came out a tad more dense, not bad though)
• 1 and 1/2 teaspoons ground cinnamon (nutmeg’s a fun wildcard, just saying)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (omit if your butter is salted)
• For topping: Mix 1/4 cup granulated sugar + 1 tablespoon ground cinnamon (I occasionally toss in a smidge of cardamom!)

How to Make Cinnamon Sugar Blondies (No Precision Stress)

1. Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan—I go with parchment if I remember. Forgot? Grease is fine.
2. Pour melted butter into a big bowl. Dump in your brown sugar. Mix with a wooden spoon or, honestly, a big fork (it all blends eventually).
3. Add eggs one at a time, followed by vanilla. Stir. The batter might look glossy and a bit weird; it always does at this stage. Don’t worry.
4. Stir in flour, cinnamon, baking powder, and salt. I just sprinkle them right over (okay, some folks sift, but I rarely bother).
5. Mix until just combined. A few streaks are fine—over-mixing = tough blondies (ask me how I know!).
6. Scoop batter into your pan. Spread it out; it’ll resist, but give a nudge with a spatula. This is where I usually taste the raw batter (a guilty pleasure—eggs be damned).
7. Sprinkle your cinnamon sugar mixture evenly across the top. If you’re feeling wild, swirl it in a bit with a knife.
8. Bake 24 to 28 minutes, until the edges look set but the center’s still got a bit of jiggle. Err on the side of gooey, I say.
9. Cool in the pan (or don’t—sometimes I can’t wait). Cut into squares and marvel at your handywork.

Some Notes from My Many (Many) Attempts

• Actually, I find it works better if you don’t overbake. Once I forgot and they went dry like a stale biscuit.
• Pan size matters more than I thought—tried it in an 8-inch and got the world’s thickest, undercooked blondie. Whoops!
• If you want really sharp edges, chill before slicing. I don’t usually have the patience though.

Variations I’ve Tested (Some Winners, One Dud)

• I went rogue and tossed in white chocolate chips—very sweet but kids loved it.
• Apple chunks sound genius, right? They made it a bit soggy, but the flavor wasn’t bad at all.
• Almond extract swap: bright idea but went a bit too almondy for my taste. Maybe dial it down if you try it?
• Found a similar recipe with browned butter—delicious but a little more effort than I usually want.

Equipment (Don’t Stress)

Technically you want a 9×13-inch baking pan and a mixing bowl. But—if all you’ve got is an 8-inch pan, just bake higher and longer, check it after 30 mins or so. I’ve mixed this up in a saucepan once when every bowl was dirty; came out just fine. Oh, and parchment paper is your friend if you hate washing pans.

How to Store These — Not That I Ever Get the Chance

In theory, cover the cooled blondies and store at room temp up to 4 days. But, honestly, they vanish here in under 24 hours (thanks, teens). They stay a bit softer when stored in a tin versus a plastic container, if that matters to you. Can you freeze them? Yup. Just wrap well; thaw at room temp or microwave for a few seconds if you’re impatient, like me.

How We Serve Cinnamon Sugar Blondies—And You Might, Too

I love them warm with coffee (the ultimate afternoon pick-me-up, especially after a run—though I don’t run much, let’s be honest). My partner’s mum slices them small for potlucks, but my favorite? Cut big squares, add a scoop of vanilla ice cream, and dust with extra cinnamon. One time we topped them with grilled peaches. That was a good day.

Pro Tips — Hard-Learned Lessons

• Don’t rush the cooling. I tried cutting into them hot, and—oops—just a mess. Better to wait, even if it’s hard.
• Bake on the middle rack. Did it on the top once, and the sugar burned—smelled like toast for days.
• Mix by hand. I used a mixer and overdid it; the texture was too tough for me.

Real Questions I’ve Gotten (And My Real Answers!)

• Can I make these gluten free? Sure thing—swap in your fave GF flour blend, though they go a bit crumblier. Cup4Cup works well, though it’s a bit pricey (ouch).
• What if I don’t have brown sugar? White sugar plus a drizzle of molasses works, or go all white sugar if you’re in a pinch—they just taste a bit less caramel-y.
• Can I double the recipe? Yep, you can. Just use two pans or a sheet tray—they won’t bake quite the same but close enough for jazz. Watch the time!
• Is this like a snickerdoodle bar? It’s similar, totally. Less chewy, more melt-in-your-mouth (or so I think; opinions differ).
• Why are mine greasy? This can happen if the butter isn’t fully absorbed or if it’s still hot going in—maybe let the butter cool a minute next time.

Oh, before I forget—if you’re looking for an absolutely unrelated pick-me-up, check out some food books here. Food stories and blondies—now that’s my idea of a good afternoon.

Let me know how your cinnamon sugar blondies work out (and if you end up vacuuming cinnamon-powdered footprints too!).