Cinnamon rolls are one of my favorite treats on a cold day, but too often the craving comes without any motivation for the work involved. These cinnamon roll blondies are the answer! They have all of the flavors of a cinnamon roll—a buttery blondie base with a cinnamon-brown sugar swirl, all covered with cream cheese frosting—but without the hassle of working with a yeast dough. Plus, they come together in less than an hour. Craving satisfied!
To make these blondies you’ll need a Betty Crocker™ Super Moist™ Yellow Cake Mix, vegetable oil, an egg, and milk. For the cinnamon roll swirl, you’ll need brown sugar, cinnamon and butter.
First, prepare the blondie batter by combining the cake mix, oil, egg and milk.
Spread the batter into a 9x13 inch baking pan that’s been greased with nonstick spray or lined with parchment paper.
Combine the brown sugar, cinnamon and butter and then gently swirl it into the brownie batter. It’s okay if it’s a little messy.
Bake the blondies until golden around the edges, about 25-30 minutes, then let cool completely. Meanwhile, prepare the cream cheese frosting. You’ll need cream cheese, butter, powdered sugar, vanilla, salt and milk.
Beat the frosting ingredients in the bowl of a stand mixer or in a bowl with a hand-held mixer until smooth and creamy.
Spread the cream cheese frosting on top of the cooled blondies and store in the fridge until ready to serve. Then slice and enjoy!