Cinnamon rolls are without a doubt firmly placed in my top three favorite food groups. They have so much to offer. How can anyone deny the greatness of a warm, fluffy roll filled with cinnamon sugar and topped with a rich cream cheese frosting? Give me a cinnamon roll, a good show and I’m a happy girl. I’d also have absolutely no reason to be productive at that point, but still, happy nonetheless.
Even though I love treating myself every now and then by making cinnamon rolls, I have to admit it can be a hassle. Making yeast raised rolls is no easy task and doing it everyday is out of the question. I really have to be in the mood to make rolls. I have to be feeling good and adventurous and it has to be early enough in the day to start. So all self-imposed conditions must be met and even then, I’ll probably be more inclined to chill on the couch for the day.
So, how do I resolve my need for cinnamon rolls and my rampant laziness?
In comes, cinnamon roll blondies. This dessert is so easy to make. Way easier than yeast risen rolls. They taste great. They’re full of cinnamon flavor and the texture is a cross between a fudgy brownie and a cookie. Trust me on this one, you’ll get your cinnamon roll fix with way less work. Give it a try.
First, you want to melt down your butter in a saucepan over medium low heat.
Then, you’ll want to whisk in the brown sugar and whisk until combined.
Next, whisk in your eggs, one at a time. Wait until the first one is absorbed before adding the next one. Add in the vanilla extract and the cinnamon, baking soda and salt. Whisk until combined.
Next, fold in the flour with a rubber spatula. Don’t over mix, but ensure no flour pockets are there.
Pour out the cinnamon mixture into a pregreased 9×13″ pan.
Bake at 350°F for about 15 minutes or until a toothpick comes out with moist crumbs.
Let it cool for about 20 minutes until warm or room temp. In the meantime, prepare the icing. Combine the butter and cream cheese in a bowl and mix until uniform in color.
Add in the vanilla and mix. Add in the confectioners’ sugar in two additions and mix until thoroughly combined. Scrape. Thin it down with some heavy cream if necessary.
Pour the icing on top of the baked cinnamon mixture and spread into an even layer.
Cover and refrigerate for at least an hour or up to overnight.
Let it come to room temperature before attempting to cut into squares. You need the butter in the mixture to heat back up so it won’t stick to the pan. So let it sit for about an hour at room temp. You can also speed up the process and use a blow torch to help.
Enjoy what you’d like and keep the rest, covered in the fridge!
See how I do it:
- 16 tablespoons (2 sticks) unsalted butter
- 2 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour, sifted
- 2 tablespoons unsalted butter, room temp
- 4 ounces cream cheese, room temp
- 1 teaspoon vanilla
- 1 1/2 cups confectioners' sugar, sifted
- 2 to 3 tablespoon heavy cream or milk
Preheat the oven to 350°F.
Spray a 9x13" baking pan with cooking spray.
Melt the butter in a saucepan over medium low heat. Whisk in the brown sugar until combined.
Whisk in the eggs, one at a time, allowing each egg to absorb before adding the next one.
Whisk in the vanilla, cinnamon, baking soda and salt.
Fold in the flour until no big flour pockets remain. Don't over mix.
Pour the mixture into the prepared pan and bake for about 15 minutes or until a toothpick comes out with moist crumbs.
Allow to cool for about 20-30 minutes or until it's warm.
Prepare the icing by combining the butter and cream cheese and beating until thoroughly combined. Add in the vanilla and mix. Scrape. Add in the confectioners' sugar in two additions and beat until combined. Add some milk or heavy cream if needed to thin it down to spreadable consistency.
Once the icing is finished, spread the icing evenly over the cinnamon mixture.
Cover and refrigerate for at least an hour or up to overnight.
Make sure you let it come back to room temperature before cutting it, so it'll be easier, especially if you refrigerated overnight.
Some things just fit together. Ice cream and a waffle cone. Sonny and Cher. Ricky and Lucy. Stone Cold Steve Austin and his beer. Peanut Butter and Jelly. I’ll admit, when I was younger, I never ate peanut butter and jelly. I’d just sit there eating a lonely peanut butter sandwich. The peanut butter screamed for something to accompany it, but I ignored its calls. I was young and naïve, so pardon me. I didn’t know how good a greatly made fruit jam or jelly would compliment the nuttiness of the peanut butter. Tastes evolve and mine definitely did a 180°F turn on this one. So in the spirit of PB&J, I present to you these PB&J bars. When a sandwich isn’t going to do it for you, I suggest you dive into one of these babies. Rich, sweet and of course, full of peanut butter goodness! The tartness from the strawberry jam really provides a great contrast to the peanut butter. This recipe is easy, as usual and so worth it.
Please note: In my video, I halved the recipe, because I don’t want to be stuffing my face with 18 bars. This resulted in a thinner texture. It was more of a cookie than a bar. Still good, but different texture. To get a nice, thick bar texture, go ahead and make the normal recipe listed below, but the video will help you see the procedure to use.
Start by pre-heating your oven to 350°F. Prep you baking dish by lining it with aluminum foil or parchment paper. Grease lightly with cooking spray. Make sure you leave enough hanging out of the sides. This will make the bars easier to lift out.
Sift together, in a medium bowl, flour, baking powder and salt. Whisk until just blended.
In a stand mixer or hand mixer, beat the butter and sugar on medium-high speed until fluffy. This should take about two minutes or so.
Add in the egg and beat that well. Add in the peanut butter and mix for two more minutes.
Turn off the machine and scrape the sides of the bowl. Add in the flour, all at once. Then on low speed, beat until just combined. Stir in the vanilla extract.
Spread batter into the prepared pan and bake at 350°F for about 25-30 minutes.
Take it out of oven and spread with the jam and peanuts (if you’re using them). Place them back in the oven to bake for five more minutes.
Cool completely in the pan on a wire rack. Lift them out using the overhanging foil. Top with salted peanuts or drizzle with some melted peanut butter chips.
Once completely cool, cut into squares.
Chocolate brownies with a cheesecake swirl. Does much more need to be said? This is one of the culinary combinations that just makes everything in the world alright. These things are so chocolatey and so rich. I mean Richie Rich type rich. These are most likely the easiest brownies you’ll ever make. I’m serious. I mean, no mixer to use and it’s basically a one pot recipe. It doesn’t get much better than that.
Pre-heat your oven to 350 degrees F. Line a 9×9″ square pan with foil and grease with pan spray.
To start the recipe, you’ll want to begin by melting the butter over medium low heat. Once the butter is fully melted, pour in the chocolate pieces and begin to melt it with medium low speed. I used semi-sweet chocolate from a good quality company. This is important. Use high quality chocolate! They came in the pistole forms, so there was no need for me to chop them up. If you get your chocolate from in the bar form, you’ll want to chop them up into smaller pieces before you melt them. You can use semi-sweet, dark chocolate or bitter-sweet.
Once the chocolate is melted. Take the pot off the heat and whisk in the sugar and mix for about a minute, vigorously. Let the mixture cool for about 10-15 minutes. Whisk in the eggs, one at a time. Let the egg absorb into the batter, before adding the next one. Sift in the cocoa, salt and the flour. Add in the vanilla and chocolate chips and fold in until the flour is absorbed. Don’t overmix.
Mix all the cream cheese ingredients together until combined. Make sure the sugar is dissolved.
Pour in the brownie batter into the pan and even it out with an off-set or rubber spatula. Dollop a teaspoon at a time, the cream cheese mixture spreading it out, so it’s not too close together. Swirl lightly with a butter knife.
Bake for 20-25 minutes or until the center is set. Let it cool in the pan before lifting it out.