I still make these cinnamon sugar blondies when I need a small-batch treat that satisfies a sweet tooth without a lot of fuss. They’re tender, warmly spiced bars with a crunchy cinnamon-sugar top and a gooey interior from brown sugar and honey. If you like quick bake-and-forget desserts, these are perfect for weekend coffee, an after-school snack, or a simple dessert — and they pair well with other cinnamon-forward treats like delicious red velvet cinnamon rolls when you want a themed spread.
Why you’ll love this dish
These blondies deliver big flavor on a small schedule. You need one bowl, one egg, and pantry staples to make a batch in about 30 minutes. The honey keeps them moist and gives a subtle floral note, while the cinnamon-sugar top adds just the right crunchy contrast to the soft interior. They are kid-friendly, portable, and easy to halve or double depending on how many people you’re feeding.
"Simple, comforting, and perfectly balanced — the cinnamon crunch on top makes these my go-to when I want something warm and sweet fast."
They work for weekday baking, casual potlucks, and impromptu coffee visits. Because the batter is thin and forgiving, even novice bakers can get consistent results.
Step-by-step overview
You’ll melt butter, stir in brown sugar, then whisk in egg, honey, and vanilla. Fold in the dry ingredients and cinnamon, pour the batter into an 8×8-inch pan, and top with a quick cinnamon-sugar sprinkle. Bake until the edges are set and the center pulls away slightly from the pan. Cool completely so the bars slice cleanly.
What you’ll need
- 1 large egg
- 1/2 cup unsalted butter, melted (can brown slightly for extra flavor)
- 1/4 cup honey (substitute 1/4 cup maple syrup for a different note)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (use a 1:1 gluten-free flour blend if needed)
- 1 cup light brown sugar, packed (dark brown works for a deeper molasses flavor)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, divided
- 3 tablespoons granulated sugar for the topping
Notes: If you need a vegan version, swap the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, set 5 minutes) and use vegan butter.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper with an overhang for easy removal.
- In a medium bowl, whisk the melted butter and packed brown sugar until smooth and glossy. This melts any lumps and ensures even texture.
- Whisk in the egg, then stir in the honey and vanilla until the mixture is uniform.
- Add the flour, salt, and 1/2 teaspoon cinnamon. Gently fold with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Pour the batter into the prepared pan and spread it into an even layer with the spatula. Smooth the top lightly.
- In a small bowl, combine the granulated sugar with the remaining 1/2 teaspoon cinnamon. Sprinkle this evenly over the batter for a crisp, crackly top.
- Bake for 22 to 25 minutes. The edges should be set and the center should spring back slightly. A toothpick inserted into the center should come out with a few moist crumbs but not raw batter.
- Remove from the oven and let the blondies cool completely in the pan. Use the parchment overhang to lift them out, then slice into squares.
Best ways to enjoy it
Serve slightly warm with a scoop of vanilla ice cream for an easy dessert. For breakfast or brunch, pair a blondie square with a dollop of Greek yogurt and fresh berries. They also travel well in a lunchbox or picnic tin. If you’re setting up a cinnamon-themed spread, add cinnamon-sweet pastries such as cinnamon roll cookies to round out the selection.
Storage and reheating tips
Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage, place them in a single layer wrapped tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 8 to 10 minutes. Refrigeration is not necessary unless your kitchen is very hot; if you refrigerate, bring to room temperature before serving for best texture. Always discard leftovers after 4 days for food safety.
Pro chef tips
- Warm the butter before mixing so it blends smoothly with the brown sugar.
- Don’t overmix once you add flour. Overworking the batter creates a tougher crumb.
- Use an oven thermometer if your oven runs hot or cold; 350°F is ideal for even baking.
- For a deeper flavor, brown the butter until it smells toasty and then cool slightly before mixing.
- Let them cool fully before slicing to get clean edges; slightly underbaked blondies will remain very fudgy and harder to cut.
Flavor swaps
- Add 1/2 cup chocolate chips or chopped toasted nuts to the batter for texture.
- Replace honey with maple syrup for a different sweet note.
- Stir in 1/2 teaspoon cardamom with the cinnamon for a floral spice addition.
- To make them gluten-free, use a certified 1:1 gluten-free flour blend and check results after the shorter baking time.
- For a streusel top, mix 2 tablespoons cold butter, 3 tablespoons flour, 2 tablespoons brown sugar, and a pinch of cinnamon; crumble over before baking.
Common questions
Can I use granulated sugar instead of brown sugar?
Yes, but brown sugar contributes moisture and a subtle molasses flavor that affects texture. If you must substitute, use 1 cup granulated sugar plus 1 tablespoon molasses if available for a closer match.
How do I tell when the blondies are done?
The edges should be set and lightly browned. The center should spring back slightly when pressed and a toothpick should come out with moist crumbs but not raw batter. Remember that they firm up as they cool.
Can I make these in a larger pan or as bars?
Yes. For a 9×13-inch pan, double the recipe and increase baking time to about 25 to 30 minutes, checking for doneness. Baking times will vary with pan size, so watch the edges and center.
Are these safe to keep at room temperature?
Yes. Stored in an airtight container at room temperature, they stay fresh for up to 3 days. Freeze extras for longer storage and thaw before serving.
Cinnamon Sugar Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper with an overhang for easy removal.
- In a medium bowl, whisk the melted butter and packed brown sugar until smooth and glossy.
- Whisk in the egg, then stir in the honey and vanilla until the mixture is uniform.
- Add the flour, salt, and 1/2 teaspoon cinnamon. Gently fold with a spatula until just combined.
- Pour the batter into the prepared pan and spread it into an even layer with the spatula.
- In a small bowl, combine the granulated sugar with the remaining 1/2 teaspoon cinnamon. Sprinkle this evenly over the batter.
- Bake for 22 to 25 minutes. The edges should be set and the center should spring back slightly. A toothpick inserted into the center should come out with a few moist crumbs.
- Remove from the oven and let the blondies cool completely in the pan.
- Use the parchment overhang to lift them out, then slice into squares.
