Everyone keeps asking for this cinnamon sugar blondies recipe, so here goes nothing. I made these for the first time about two months ago when I was craving something sweet but didn’t have any chocolate in the house (tragic, I know), and honestly? I haven’t stopped making them since.
I think I originally found something similar on Pinterest… or maybe it was from my friend Jessica who’s always sending me random recipes at midnight. Honestly can’t remember anymore. But I’ve tweaked it so many times that it’s basically my own creation now.
The first batch I made was way too cakey. Like, they puffed up in the oven and I thought “perfect!” but then they deflated into these sad, dense squares. Attempt number two was better but still not quite right. By round three though? Perfection. Chewy, buttery, cinnamon-y perfection.
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Why This Easy Cinnamon Sugar Blondies Recipe Actually Works
Here’s the thing about these homemade cinnamon sugar blondies—there’s no mixer required. Everything comes together in one bowl with a wooden spoon. I know that sounds too easy to be good, but trust me on this one.
The secret is melting the butter first and mixing it with brown sugar. That’s what gives you that dense, fudgy texture instead of a cakey one. There’s also barely any leavening agent in here (just a tiny bit of baking powder or sometimes none at all), which is EXACTLY what you want for chewy blondies.
My neighbor Sarah, who claims she can’t bake to save her life, made these last week and texted me a photo with like twelve fire emojis. If Sarah can nail these, anyone can.
What Makes These the Best Cinnamon Sugar Blondies
Most blondie recipes are just brownies without cocoa, which is fine but kinda boring. These are different because they’re loaded with cinnamon both IN the batter and sprinkled on top before baking. That cinnamon sugar topping gets slightly crispy and caramelized while the inside stays soft and chewy.
It’s like a snickerdoodle cookie met a blondie and they had the most delicious baby ever. My kids call them “cinnamon brownies” and I don’t correct them because at least they’re excited about something I baked.
Also—and this is important—they smell INCREDIBLE while baking. Like, your whole house will smell like a cinnamon roll factory. My husband came home early from work one day just because I texted him about making these and he wanted to eat them warm from the oven.
Ingredients for Chewy Cinnamon Sugar Blondies
What You’ll Need:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg, beaten
- 1 tablespoon vanilla extract (don’t skip this—it makes a difference)
- 1 cup all-purpose flour
- ½ teaspoon baking powder (some recipes don’t use any but I like the slight lift)
- Pinch of salt
- 1 teaspoon ground cinnamon (for the batter)
For the Cinnamon Sugar Topping:
- 3 tablespoons granulated white sugar
- 1½ tablespoons ground cinnamon
Speaking of ingredients—use REAL butter. Not margarine, not “I can’t believe it’s not butter,” just actual butter. I tried making these with margarine once because I ran out of butter and they were greasy and weird. Just don’t.
Also, make sure your brown sugar is packed when you measure it. Like, really pack it in there. The molasses in brown sugar is what gives these their amazing flavor and chewy texture.
Do NOT overmix the batter. This is where people mess up. Once you add the flour, stir until JUST combined. You should still see a few flour streaks. If you overmix, you’ll develop too much gluten and end up with tough blondies instead of tender ones.
How to Make One Bowl Cinnamon Sugar Blondies
Step 1: Prep Your Pan
Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the whole thing out later. Or just grease it really well if you don’t have parchment paper. I always use parchment because I’m lazy and hate washing pans.
Step 2: Mix the Wet Stuff
In a medium bowl, combine your melted butter and brown sugar. Stir it together with a wooden spoon until it’s smooth and glossy. This takes about a minute of stirring.
Add the beaten egg and vanilla extract. Mix until everything is combined and the mixture is lighter in color. It’ll look kind of like caramel at this point and smell amazing.
Step 3: Add the Dry Ingredients
Whisk together your flour, baking powder, salt, and 1 teaspoon of cinnamon in a separate bowl. Then dump it into your wet mixture.
Here’s where you need to be gentle. Fold it together with a spatula just until you don’t see big pockets of flour anymore. The batter will be THICK. Like, really thick. That’s totally normal. Don’t panic and add milk or anything—it’s supposed to be that way.
Step 4: Spread and Top
Dump the thick batter into your prepared pan. Use a spatula to spread it out evenly. This takes a bit of elbow grease because the batter doesn’t want to cooperate. I sometimes wet my hands slightly and use my fingers to press it into an even layer.
Mix your cinnamon and sugar for the topping in a small bowl. Sprinkle it generously all over the top of the batter. Don’t be shy—use all of it.
Step 5: Bake
Bake for 22-25 minutes. You want the edges to be set and pulling away slightly from the sides of the pan, but the center should still look a tiny bit underdone. A toothpick inserted in the center should come out with a few moist crumbs, not completely clean.
Do NOT overbake these. I set my timer for 22 minutes and check them. If they need more time, I do 2-3 minute increments. Overbaked blondies are sad, dry blondies.
Step 6: Cool and Cut
Let them cool in the pan for at least 20 minutes. I know waiting is torture but if you try to cut them warm, they’ll fall apart into a crumbly mess (learned this the hard way on batch number one).
Once cooled, lift the whole thing out using the parchment paper overhang and cut into squares. I usually get 9-16 pieces depending on how big I want them.
Tips for Perfect Cinnamon Sugar Blondies From Scratch
Use fresh cinnamon. If your cinnamon has been sitting in your spice cabinet since 2019, it’s probably lost most of its flavor. Spring for a new jar—it makes a difference.
Don’t skip the salt. That tiny pinch of salt balances out the sweetness and makes all the other flavors pop. Without it, these taste flat and one-dimensional.
Make them in a 9×13 pan if you want thinner blondies. Just reduce the baking time to about 18-20 minutes. I prefer the 8×8 pan for thicker, fudgier bars.
Add a cream cheese glaze if you’re feeling fancy. Mix together ½ cup powdered sugar, 1 tablespoon softened cream cheese, and 1-2 teaspoons milk. Drizzle over the cooled blondies. Turns them into cinnamon roll blondies basically.
Store them in an airtight container. They’ll stay soft and chewy for about 4-5 days at room temperature. Mine never last that long though.
These freeze really well. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds.
Why These Fall Cinnamon Sugar Blondies Are Perfect
These are my go-to dessert when I need something quick that still feels special. They come together in literally 30 minutes from start to finish, including baking time. No planning ahead, no chilling dough, no complicated steps.
They’re perfect for fall because of all that cinnamon, but honestly I make them year-round. Brought them to a summer barbecue once and people went crazy for them. Also made them for Christmas cookie boxes last year and got multiple requests for the recipe.
My mom says they remind her of the cinnamon toast she used to make us as kids. My sister claims they taste like snickerdoodles in bar form. My husband just inhales them without commentary, which is the highest compliment from him.
The Honest Truth About This Cinnamon Sugar Blondies Recipe
Are these the fanciest dessert you’ll ever make? No. Will they win you any baking competitions? Probably not. But will they make your kitchen smell incredible and disappear from the pan in record time? Absolutely yes.
They’re simple, straightforward, and reliably delicious every single time. No fancy ingredients, no special equipment, no stress. Just good, buttery, cinnamon-y blondies that taste like you spent way more effort than you actually did.
Make these this weekend. Eat them warm with a glass of cold milk. Share them with people you love (or don’t—no judgment if you eat the whole pan yourself). They’re that good.
Let me know how yours turn out! And if you try any variations, drop a comment because I’m always looking for new ways to make these even better. 🍪✨
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