Cinnamon rolls are one of the most popular brunch items across this country and for good reason. When done right, they’re light, fluffy, gooey and perfectly full of cinnamon flavor. A couple of months ago, I finally shared my version of a traditional overnight yeasted cinnamon roll, which you can find here.
A great yeasted cinnamon roll is and should be the standard. But, let’s face it. Sometimes we’re just not in the mood to go through the yeast process. It takes a lot of time and a lot of patience. Sometimes we just want to get our fix without the hassle. And sometimes, like more recently, we’re just out of the ingredients required to make traditional cinnamon rolls. That’s where this amazing cake comes in. It’s a light, fluffy and moist cake. That’s first and foremost. We utilize the reverse-creaming method, which yields a wonderfully light and tender cake. Along with it being amazingly moist and fluffy, it’s absolutely delicious. It’s full of cinnamon flavor, the sides get gooey and it’s topped with homemade cream cheese frosting. It actually tastes like a cinnamon roll! It’s pretty trippy actually. For way less work, we’re able to get full-on cinnamon roll flavor. This recipe is definitely a keeper.
It’s my favorite time of the year. Those who know me, know that I Fall is my season bar none. Though Fall officially started a couple of weeks ago, I noticed that I’ve yet to post any Fall-related recipes. Well, that changes today. I’m sharing my version of a beloved fall staple. Cinnamon rolls! Now, there are tons of recipes out there for cinnamon rolls. But, I’m a bit of a perfectionist. If I’m going to make a cinnamon roll, it’s going to have to hit all the marks. So, what makes a great cinnamon roll? In my opinion, it should be soft, tall, fluffy, golden, full of flavor and topped with a delicious glaze. I didn’t want to share a cinnamon roll recipe until I feel like I nailed all those points. After much research and testing, I believe I’ve arrived at the pinnacle of cinnamon roll goodness. I’m happy to share it with you!
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.