Soft, chewy cinnamon sugar blondies are the kind of dessert that feels like a warm hug in bar form. These blondies are quick to mix, use pantry-friendly ingredients, and come out tender with a crackly cinnamon-sugar top every time — I’ve made this version dozens of times for quick weeknight treats.
Why Make This Recipe
- Fast and simple: one bowl, about 35 minutes from start to finish.
- Comfort flavor: brown sugar and cinnamon create warm, caramel-like notes without fuss.
- Crowd-pleasing texture: soft inside with a slightly crisp, cinnamon-sugared top.
- Versatile: they work for lunchboxes, potlucks, or an after-dinner sweet.
- Personal insight: I love this recipe because melting the butter gives a reliably chewy crumb even when I’m short on time.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 22–26 minutes at 350°F (175°C)
- Total time: 35 minutes (including cool time)
- Servings: 9 bars (8×8-inch pan)
- Difficulty: Easy
- Method: Melt-and-stir batter poured into an 8×8 pan, topped with cinnamon-sugar, and baked until just set.
My Experience Making This Recipe
The first time I tested this, I overbaked and got a drier edge; dialing back bake time by 2–3 minutes fixed it. I also learned that a quick sprinkle of coarse sugar on top right before baking makes the crust beautifully sparkly and crisp.
How to Make Soft & Chewy Cinnamon Sugar Blondies That Practically Bake Themselves
Start by melting the butter and stirring in brown sugar until smooth; this creates the chewy base and gives the blondies that caramel taste. Whisk in an egg and vanilla, then fold in flour, baking powder, salt, and ground cinnamon until just combined — overmixing develops gluten and makes bars tough. Pour into a parchment-lined 8×8-inch pan, evenly sprinkle a cinnamon-sugar topping, and bake at 350°F (175°C) until the center is set but still slightly jiggly, about 22–26 minutes. If you like cinnamon-sugar snacks in other forms, you might also enjoy these Cinnamon Sugar Soft Pretzel Bites for a twist.
Ingredients (8×8 pan)
- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- For topping: 2 tbsp granulated sugar + 1 tsp ground cinnamon (mixed), optional coarse sugar for sprinkling
Equipment: 8×8-inch baking pan, parchment paper, medium saucepan or microwave-safe bowl, mixing bowl, rubber spatula, oven thermometer recommended.
Expert Tips for Success
- Melted butter method: fully melting the butter and cooling it slightly helps create a chewy, dense crumb. Do not use hot butter that cooks the egg.
- Measure flour correctly: spoon flour into the cup and level it — too much flour dries the bars. A kitchen scale is best (95 g).
- Watch the center: remove from oven when the edges are set but the center still jiggles slightly; carryover heat finishes the bake.
- Use room-temperature egg: it incorporates more easily and yields a smoother batter.
- Try an oven thermometer: many home ovens run hot; accurate temperature prevents overbaking.
How to Serve Soft & Chewy Cinnamon Sugar Blondies That Practically Bake Themselves
- Warm a blondie for 8–10 seconds in the microwave and serve with cold vanilla ice cream for a classic hot-and-cold contrast.
- Cut into bite-size pieces and arrange on a platter dusted with extra cinnamon for a party tray.
- Serve alongside a strong coffee or spiced latte for breakfast-for-dessert vibes.
- Add a drizzle of cream cheese glaze or a dusting of powdered sugar for a more polished presentation.
Storage and Reheating Guide
Store cooled blondies in an airtight container at room temperature for up to 3 days to retain softness. For longer storage, freeze individually wrapped bars in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge or at room temperature for a few hours. Reheat single servings in the microwave for 8–12 seconds or in a 325°F (160°C) oven for 5–8 minutes to refresh the texture without drying them out.
Recipe Variations
- Gluten-free: swap in a 1:1 gluten-free flour blend (verify xanthan gum included) and reduce baking time by a minute if your blend is lighter.
- Dairy-free: use vegan stick butter or refined coconut oil (solid at room temp) in a 1:1 swap; the texture will be slightly different but still chewy.
- Browned butter: brown the butter before cooling and continue with the recipe for a nutty, deeper flavor; lower bake time by 1–2 minutes to avoid overbaking.
- Add-ins: fold in 1/2 cup chopped pecans, walnuts, or white chocolate chips for texture and contrast.
Nutritional Highlights
- These blondies are calorie-dense and carbohydrate-rich, making them a satisfying treat rather than a daily snack.
- Brown sugar supplies more moisture than white sugar, contributing to chewiness; they are not low-sugar.
- Allergen info: contains wheat, eggs, and dairy (or dairy-free options noted above). Enjoy in moderate portions — one bar is a typical serving size.
Troubleshooting Common Issues
- Too dry or crumbly: likely overbaked or too much flour; reduce bake time and measure flour by weight.
- Gummy or underbaked center: oven temperature might be low or the pan too large; test with a toothpick — it should come out with moist crumbs, not wet batter.
- Tough bars: overmixing the batter develops gluten; stir just until combined for tender results.
Frequently Asked Questions
Q: Can I use all white sugar instead of brown sugar?
A: You can, but brown sugar adds moisture and a caramel note that creates the blondie’s signature chew. If you must swap, use 1 cup granulated sugar and reduce bake time slightly to prevent drying.
Q: Do I need to chill the batter before baking?
A: No — this recipe is designed to bake right away. Chilling can firm the butter and change the texture, making bars more cake-like and less chewy.
Q: How do I cut clean squares without crumbling?
A: Cool completely in the pan, then lift using parchment and chill for 30 minutes for cleaner slicing. Use a sharp knife wiped between cuts, or warm the knife under hot water, dry it, then slice.
Q: Can I double the recipe for a 9×13 pan?
A: Yes — double ingredients and bake in a 9×13-inch pan at 350°F (175°C) for about 26–32 minutes, checking frequently toward the end for that slight jiggle in the center.
Conclusion
If you want related ideas and inspiration for cinnamon or apple-forward bar and cake recipes, check out this lovely apple cinnamon blondies with maple cream cheese frosting for a richer take. For a cake-style approach that highlights cinnamon and apple, see Cinnamon Apple Cake – Fitwaffle Kitchen. If you’re trying to master soft cinnamon-sugar cookies, I found great technique tips in The Secret to Soft Snickerdoodles – My Own Sweet Thyme. For inspiration on chewy, brown-sugar-forward treats, this Chewy Brown Sugar Cookies Recipe | The Vanilla Bean Blog is excellent. And if you want to experiment with browned-butter blondies and apple flavors, try Apple Cider Blondies with Browned Butter – Sugar Bake Test Kitchen.
Soft & Chewy Cinnamon Sugar Blondies
- Total Time: 35 minutes
- Yield: 9 bars
- Diet: Vegetarian
Description
Soft and chewy blondies with a crackly cinnamon-sugar top that are perfect for any occasion.
Ingredients
- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- For topping: 2 tbsp granulated sugar + 1 tsp ground cinnamon (mixed), optional coarse sugar for sprinkling
Instructions
- Melt the butter and stir in light brown sugar until smooth.
- Whisk in the egg and vanilla until well combined.
- Fold in flour, baking powder, salt, and ground cinnamon until just combined.
- Pour the batter into a parchment-lined 8×8-inch pan.
- Evenly sprinkle the cinnamon-sugar mixture on top.
- Bake at 350°F (175°C) for 22–26 minutes until the center is set but still slightly jiggly.
- Cool before cutting into bars and serving.
Notes
For best results, check the brownies a minute or two before the suggested baking time. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American