CINNAMON ROLL BLONDIES

Cinnamon Blondies are a breakfast bar and Blondie in one delicious dessert!

INGREDIENTS

BLONDIES:

• ½ cup (1 stick) salted butter, melted and allowed to cool slightly
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour mixed and coated
• 2 teaspoons ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt

FROSTING:

• 4 ounce (½ to 8 ounce) package cream cheese
• ¼ cup (½ stick) unsalted butter, softened
• 3¼ cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter a 9-by-9-inch baking pan.
2. In a large bowl, stir the melted butter and sugar until smooth. Add eggs and vanilla extract and beat for 3-4 minutes until dough reaches band height.
   ½ cup (1 stick) salted butter, ¾ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
3. In another bowl, combine flour, cinnamon, baking powder and salt.Add the dry ingredients to the wet ingredients and mix until well combined.
   1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon
4. Pour the blondie mix into the prepared pan.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
6. For the icing, beat the cream cheese and softened butter in a bowl until fluffy. Add powdered sugar, cream, vanilla extract and salt and mix until smooth and creamy.
   2 teaspoons vanilla extract, 4 ounces (½ of 8 ounces) cream cheese, ¼ cup (½ stick) unsalted butter, 3¼ cups powdered sugar, 1 tablespoon heavy cream, ½ teaspoon salt
7. Spread glaze over cooled blondies and roll into cinnamon rolls Shape. Cut into squares and serve.

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