Cinnamon Roll Blondies

Cinnamon Roll Blondies - made August 4, 2021 from A Latte Food 

Back to bar cookies for military care package mailings. And what a return to bar cookie baking. This is exactly what it says it is; it really does evoke similarities to a cinnamon roll.

That of course is due to the cinnamon filling which is similar to the filling in actual cinnamon rolls. If you don't have time or inclination to make cinnamon roll dough and roll out real cinnamon rolls, these bar cookies will do in a pinch.

It's a great brown sugar blondie with a cinnamon filling layered inside - easy and quick to make, even easier to package and eat. Plus. since it's a blondie, there's no chocolate to worry about melting in the summer heat.

This does have butter rather than shortening which always makes long mailing times to desert temp locations a little worrisome. I vacuum sealed the ones I sent but I also included packaged store bought snacks just in case these don't make it in edible shape. But I hope they did as these were delicious.

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup butter, softened

1/2 cup granulated sugar

1 cup dark brown sugar

2 large eggs

2 teaspoons vanilla

Cinnamon Roll Filling

1/4 cup butter, melted

1/2 cup dark brown sugar

1/2 teaspoon vanilla

3/4 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Line a 11 x 7" or 8 x 8" pan with foil and lightly spray with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, salt and cinnamon; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until well combined and fluffy, 2-3 minutes.
4. Add eggs and vanilla, one at a time, mixing briefly after each addition.
5. Add dry ingredients in two additions, mixing until just combined after each addition, scraping sides and bottom of bowl to keep mixture even textured.
6. Filling: in a small bowl, whisk together melted butter, brown sugar, vanilla and cinnamon until smooth. 
7. Spread half of the batter in an even layer in the prepared pan. Spread filling evenly over batter. Top with remaining batter, covering filling completely, and smooth top.
8. Bake for 25-30 minutes or until toothpick inserted near the middle comes out clean. Cool completely before cutting.