Cinnamon Blondies Recipe – Easy 25-Min Dessert Bars to Bake

The second you walk into my kitchen while these cinnamon blondies are baking, you’ll know what happiness smells like. It’s that rush of buttery warmth, cozy cinnamon, and just a hint of vanilla swirling in the air—honestly, it feels like the holidays even if it’s just a plain old Tuesday. If you’re anything like me, cinnamon is practically a food group, and these dessert bars take that love affair to a whole new level. I first made this recipe out of pure desperation (you know, when you need something sweet and there’s no chocolate in the house), and it’s now my go-to for bake sales, last-minute parties, and those “I just need a treat” kind of nights.

These cinnamon blondies are all about easy comfort. You don’t need fancy ingredients or any special skills—just a few pantry staples, a bowl, and a spoon. The best part? They bake up in just 25 minutes, so instant gratification is real. I’ve tested this recipe a dozen times—sometimes with friends, sometimes with impatient kids hovering for a taste. Each batch comes out chewy, buttery, and loaded with cinnamon flavor. They’re perfect for sharing (or not, no judgement here). Plus, if you love dessert bars but want something beyond basic chocolate chip, this cinnamon blondies recipe is your ticket to simple, crowd-pleasing snacking.

Let’s face it—life’s too short for bland treats. So if you need a dessert that’s quick, foolproof, and totally irresistible, these bars are calling your name. Whether you’re baking for your family, meal prepping snacks for the week, or just want a Pinterest-worthy treat, cinnamon blondies deliver every single time.

Why You’ll Love This Cinnamon Blondies Recipe

• Fast and Easy: Whip up the batter in five minutes—no mixer, no fuss. Bake for 25 minutes, and you’re done!
• Pantry Staples: Every ingredient is something you probably already have. No need for a grocery store run.
• Perfect for Any Occasion: These blondies are a hit for potlucks, school lunches, brunch spreads, or cozy evenings at home.
• Crowd-Pleaser: The cinnamon flavor wins over kids and adults alike. I’ve brought these to family gatherings, and they vanish in minutes.
• No-Fail Comfort: Chewy, buttery, with a golden edge—every bite tastes like home. It’s the dessert that makes you close your eyes and savor.

What really sets this cinnamon blondies recipe apart is how the cinnamon is layered—not just mixed in, but sprinkled over the top for that extra kick. I always blend the dry ingredients separately so the cinnamon distributes evenly, and sometimes I’ll use a cinnamon-sugar topping for extra sparkle (trust me, it’s worth it). The texture? Think chewy edges, soft centers, and a bit of caramel-like gooeyness from the brown sugar. If you’ve tried blondies before and found them bland, these bars will change your mind. They’re sweet, spiced, and comforting—without being over-the-top sugary.

Honestly, these cinnamon blondies are more than just dessert bars—they’re a sweet, cinnamon-filled moment of joy. Whether you’re baking for yourself, your family, or a big crowd, you’ll see why they’re a staple in my kitchen. The best part? You don’t need to be a pro to get perfect results, and you can tweak them to fit whatever you’ve got on hand. That’s what makes them irresistible.

Ingredients Needed for Cinnamon Blondies

This recipe relies on a handful of simple ingredients that come together for big flavor and that dreamy, chewy blondie texture. It’s all about the balance—rich butter, just enough sweetness, and cinnamon in every bite.

• All-purpose flour (120g / 1 cup) – The base for chewy structure. You can swap in a gluten-free flour blend if needed.
• Baking powder (1 tsp) – Helps the bars rise just enough; don’t skip it.
• Salt (1/4 tsp) – Balances out the sweetness and brings out the cinnamon.
• Ground cinnamon (2 tsp) – The star! Use good quality cinnamon for bold flavor.
• Unsalted butter (115g / 1/2 cup, melted and cooled slightly) – Adds richness and makes the blondies chewy. If you use salted butter, reduce the added salt.
• Brown sugar (200g / 1 cup, packed) – Gives caramel undertones and moisture. Light or dark works—dark gives a deeper flavor.
• Granulated sugar (50g / 1/4 cup) – Adds sweetness and a slightly crisp top.
• Large egg (1, room temperature) – Binds everything and adds tenderness. If you’re out, a flax egg (1 tbsp ground flax + 3 tbsp water) can work.
• Vanilla extract (2 tsp) – Adds depth and rounds out the flavors. Use pure vanilla for the best taste.
• Cinnamon-sugar topping (optional: 2 tbsp granulated sugar + 1/2 tsp ground cinnamon) – For sparkle and extra crunch on top.

If you’re feeling adventurous, toss in a handful of white chocolate chips or toasted pecans (my kids go wild for the white chocolate version). For dairy-free, swap the butter for a plant-based alternative—just make sure it’s unsalted and melts smoothly. If you want to make these bars vegan, use the flax egg and dairy-free butter. I’ve tried them all, and they always turn out delicious (though the classic version is my personal favorite).

When it comes to cinnamon, I recommend Saigon cinnamon for its sweet, strong flavor—it really shines in baked goods. If you only have regular ground cinnamon, that’s fine too. And for flour, King Arthur is my go-to brand for consistent results, but any unbleached all-purpose will do. The beauty of this cinnamon blondies recipe is its flexibility—swap, tweak, and adjust based on what’s in your pantry!

Equipment Needed

• 8×8-inch (20x20cm) baking pan – For perfectly thick bars. If you only have a 9×9 pan, reduce the bake time by a few minutes.
• Parchment paper – Makes lifting and cutting the blondies so much easier. Grease the pan well if you’re out of parchment.
• Medium mixing bowl – For whisking together wet ingredients.
• Small mixing bowl – For combining dry ingredients.
• Whisk – Blends the egg and sugar until smooth. A fork works too, in a pinch.
• Rubber spatula – For folding the batter; it gets every bit out of the bowl.
• Measuring cups and spoons – Accuracy matters for baking! I use a digital scale for flour and sugar (less mess, more consistency).

If you don’t have a square baking pan, a round cake pan works—just cut into wedges instead of bars. For easy cleanup, parchment paper is a lifesaver (I reuse sheets for multiple batches). My trusty whisk has survived years of blondie making, but a fork does the job if you’re baking in a pinch. If you ever upgrade your gear, silicone spatulas are worth it—they don’t hold onto odors and last forever.

Preparation Method

1. Prep your pan: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides. This keeps your bars intact and cleanup simple. Preheat oven to 350°F (175°C).
2. Mix dry ingredients: In a small bowl, whisk together 1 cup (120g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 2 tsp ground cinnamon. Make sure there are no lumps—this helps the cinnamon distribute evenly.
3. Combine wet ingredients: In a medium bowl, whisk together 1/2 cup (115g) melted unsalted butter, 1 cup (200g) packed brown sugar, and 1/4 cup (50g) granulated sugar until smooth. Add 1 large egg and 2 tsp vanilla extract, whisking until fully incorporated. The mixture should be glossy and slightly thick.
4. Combine wet and dry: Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain—don’t overmix, or your bars might turn cakey.
5. Pour and smooth: Scrape the batter into the prepared pan, smoothing the top with a spatula. The batter will be thick, almost like cookie dough. Tap the pan gently on the counter to remove air pockets.
6. Add topping (optional): If using, stir together 2 tbsp granulated sugar and 1/2 tsp cinnamon. Sprinkle evenly over the batter for a crunchy, sparkly top.
7. Bake: Place pan in preheated oven. Bake for 23-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Don’t wait for it to be fully dry—the bars will set as they cool.
8. Cool: Let blondies cool in the pan for at least 15 minutes. Use the parchment overhang to lift them out and transfer to a wire rack. This step is key for getting clean slices (I’ve learned the hard way—cutting too soon makes a sticky mess).
9. Slice and serve: Cut into 12 squares. If you want neat edges, use a sharp knife wiped clean between cuts. The bars will be soft and chewy in the center, with crisp edges.

Troubleshooting: If your blondies seem underbaked, don’t panic. They firm up as they cool. If the top seems too pale, broil for 1 minute (watch closely!). For extra gooeyness, bake for just 22 minutes. If your bars are dry, double-check your flour measurement—too much flour is the usual culprit.

Cooking Tips & Techniques

After baking more pans of cinnamon blondies than I can count, I’ve picked up a few tricks you’ll want to know:

• Room temperature ingredients: Let your egg come to room temp before mixing—helps everything blend smoothly.
• Melted butter, not hot: Make sure the butter is melted but not piping hot. If it’s too warm, it can cook the egg or make the bars greasy. I let mine sit for a couple minutes after melting.
• Don’t overmix: Once you add dry to wet, stir gently just until combined. Overmixing leads to tough bars (been there, done that).
• Check early: Every oven is different! Start checking at 23 minutes. The edges should be set, but the center will look soft—that’s good.
• Pan size matters: An 8×8 pan makes thicker, chewier bars. If you use a bigger pan, reduce baking time and expect thinner blondies.
• Troubleshoot sweetness: If you prefer less sweet bars, reduce the granulated sugar by half. I’ve tried this and they’re still delicious, just a little more “grown-up.”
• Double batch tip: For a crowd, double the recipe and use a 9×13 pan. Increase bake time to 28-32 minutes.

I once forgot the baking powder—still edible, but a little dense. Lesson learned: always double-check your ingredient list before mixing. If you want extra crispy edges, let the bars cool completely before slicing (patience pays off). And don’t be afraid to experiment with mix-ins—sometimes a handful of nuts or chocolate chips gives these cinnamon blondies a whole new vibe.

Variations & Adaptations

One thing I love about these cinnamon blondies is how easily you can make them your own. Here are my favorite twists:

• Gluten-Free: Swap the flour for a gluten-free blend (like Bob’s Red Mill 1-to-1). Same texture, same flavor—no one will know the difference.
• Vegan Option: Use plant-based butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes). It works beautifully!
• Nutty Blondies: Stir in 1/2 cup (60g) chopped pecans or walnuts before baking. Adds crunch and extra richness.
• White Chocolate Cinnamon Blondies: Fold in 1/2 cup (85g) white chocolate chips for a sweet twist. My kids’ favorite version!
• Seasonal Fruit: Add 1/2 cup diced apples or pears for autumn flavor. The fruit makes the bars extra moist.
• Low-Sugar: Use coconut sugar instead of granulated, or cut the total sugar by 1/4 cup for a less sweet bar.

Personally, I love adding toasted pecans and a little orange zest for a holiday vibe. If you need to avoid nuts, skip them—no loss in flavor. For allergy-friendly baking, check labels on butter substitutes and flour blends. These cinnamon blondies are a blank canvas, so go wild with your favorite flavors and dietary needs!

Serving & Storage Suggestions

For maximum yum, serve cinnamon blondies slightly warm or at room temperature. I like to cut them into squares and stack them on a pretty plate—instant Pinterest appeal. They’re perfect with a cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream if you’re feeling extra indulgent.

• Presentation: Dust with a little powdered sugar or drizzle with melted white chocolate for a fancy touch.
• Complementary pairings: These bars go great with fresh berries, whipped cream, or a chai latte.
• Storage: Store blondies in an airtight container at room temperature for up to 4 days. They stay chewy and flavorful!
• Freezing: You can freeze the bars for up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temp before serving.
• Reheating: Warm a square in the microwave for 10-15 seconds for that just-baked taste.

If you’re meal prepping, these blondies hold up great—a week in the fridge and they’re still soft. I’ve noticed the cinnamon flavor deepens after a day or two, making leftovers even tastier. If you ever make a double batch, freeze half for unexpected cravings!

Nutritional Information & Benefits

Here’s a quick look at what you’re enjoying with each cinnamon blondie (based on one bar, out of 12):

• Calories: ~185
• Carbs: ~27g
• Fat: ~7g
• Protein: ~2g
• Sugar: ~16g

While these are definitely a treat, cinnamon brings more than just flavor—it’s packed with antioxidants and may help balance blood sugar. If you use whole wheat flour or coconut sugar, you’ll bump up the fiber and lower the glycemic load a bit. These bars are nut-free as written, and easily made gluten-free or vegan. Just a heads up for allergy concerns: eggs and wheat are in the classic recipe, but swaps are easy. For me, baking with cinnamon is a little wellness boost—comfort food that feels like a hug.

Conclusion

If you’re searching for a dessert that’s quick, comforting, and totally fuss-free, this cinnamon blondies recipe is your new secret weapon. With simple ingredients and a one-bowl method, anyone can bake up chewy, golden bars that taste like a cozy afternoon. I love how customizable these are—add nuts, swap flours, or tweak the sugar to make them yours. There’s something magical about the way cinnamon transforms a basic blondie into something memorable.

Let me know if you try these cinnamon blondies—drop your twists and tips in the comments, or tag me with your Pinterest-worthy creations! I bake these for friends, family, and sometimes just myself, and they never fail to bring smiles. So grab a bowl, some cinnamon, and bake up a batch—you’ll be glad you did.

Frequently Asked Questions

How do I know when cinnamon blondies are done baking?

The edges should be golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter). Don’t overbake—blondies set as they cool.

Can I make cinnamon blondies gluten-free?

Yes! Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture stays chewy and delicious.

What’s the best way to store cinnamon blondies?

Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. They stay soft and flavorful!

Can I add mix-ins like chocolate chips or nuts?

Absolutely. Stir in up to 1/2 cup of extras—white chocolate chips, toasted pecans, or even dried fruit work great.

Do I need a mixer for this recipe?

Nope! Just a whisk and a spatula. Everything mixes easily by hand, so cleanup is quick and easy.

Cinnamon Blondies

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• Author: Emily Rhodes
• Total Time: 35 minutes
• Yield: 12 bars 1x

Print Recipe

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Description

These cinnamon blondies are chewy, buttery dessert bars loaded with cozy cinnamon flavor and a hint of vanilla. Quick to make with pantry staples, they bake up in just 25 minutes for instant comfort and crowd-pleasing snacking.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted and cooled slightly (115g)
• 1 cup brown sugar, packed (200g)
• 1/4 cup granulated sugar (50g)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• Optional topping: 2 tablespoons granulated sugar + 1/2 teaspoon ground cinnamon

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Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together flour, baking powder, salt, and ground cinnamon until well combined and lump-free.
3. In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, whisking until fully incorporated and glossy.
4. Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain; do not overmix.
5. Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to remove air pockets.
6. If using, stir together the cinnamon-sugar topping and sprinkle evenly over the batter.
7. Bake for 23-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
8. Let blondies cool in the pan for at least 15 minutes. Use the parchment overhang to lift them out and transfer to a wire rack.
9. Cut into 12 squares and serve. For neat edges, use a sharp knife wiped clean between cuts.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, substitute butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Add-ins like white chocolate chips, nuts, or diced fruit can be stirred in for variety. Do not overmix the batter to keep bars chewy. Bars firm up as they cool. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/12 of recipe)
• Calories: 185
• Sugar: 16
• Sodium: 70
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 27
• Fiber: 0.5
• Protein: 2

Keywords: cinnamon blondies, dessert bars, easy blondies, cinnamon dessert, quick baking, chewy blondies, bake sale, comfort food, cinnamon bars