Love it? Share it!

Gingerbread Cinnamon Roll Blondies – Chewy molasses spice cookie dough filled with a cinnamon roll filling, and topped with a layer of cream cheese frosting.

Get ready for the ultimate holiday treat, these gingerbread cinnamon roll blondies are made by chewy gingerbread blondies swirled with a cinnamon roll filling and topped with a thick layer of cream cheese icing. This festive twist combines the depth of flavor from gingerbread spices with the irresistible swirl of cinnamon sugar, making it perfect for Christmas morning or your next holiday gathering! It really does take away the work of homemade cinnamon rolls and makes it a really easy treat to whip up!

For more gingerbread recipes, here are some fun ones I love!

Why You’ll Love This Cinnamon Roll Blondies Recipe:

Chewy Texture: These blondies strike the perfect balance between a dense blondie base and tender pockets of cinnamon sugar.
Festive Flavors: Packed with warm spices and rich gingerbread flavor, they’re a seasonal favorite.
Easy Recipe: With simple steps and no dough chilling, you’ll have these ready in no time.
Make Ahead: Store in an airtight container, and they’re just as delicious the next morning.

Ingredients (Full list of ingredients below in the recipe card)

These gingerbread cinnamon roll blondies rely on pantry staples and a few key ingredients to achieve their rich flavor and chewy texture. Here’s what you’ll need:

Unsalted Butter: For the brown butter base and cinnamon roll filling.
Molasses: The key ingredient that brings classic gingerbread flavor.
Dark Brown Sugar: Adds moisture and depth of flavor.
Warm Spices: Ginger, cinnamon, cloves, and even a pinch of black pepper for the perfect balance.
Cream Cheese Icing: Smooth, sweet, and creamy—this frosting ties it all together.

Step-by-Step Instructions

Make the Cinnamon Roll Filling:

In a small bowl, mix together melted butter, dark brown sugar, cinnamon, and a cup of flour until smooth. Set aside.

Prepare the Gingerbread Blondie Batter:

Preheat your oven to 350°F (177°C). Line an 8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly coat with nonstick spray.
In a small saucepan over medium heat, brown the butter. Stir occasionally until it foams and develops a golden brown color with a nutty aroma. Cool for 10 minutes.
In a large mixing bowl, whisk together the browned butter, dark brown sugar, and granulated sugar.
Add the molasses, egg, egg yolk, and vanilla extract. Mix until smooth and creamy.
In a separate bowl, whisk the dry ingredients: purpose flour, baking soda, ginger, cinnamon, cloves, black pepper, and salt. Gradually fold the mixture into the wet mixture using a spatula.

Assemble the Gingerbread Cinnamon Roll Blondies:

Spread the blondie batter evenly into the prepared pan. Smooth the top with a spatula.
Spoon the cinnamon roll filling over the top of the batter, then swirl it gently using a butter knife for a beautiful cinnamon swirl effect.
Bake for 25–27 minutes, or until the edges are set and the center is just slightly underdone. For best results, aim for a chewy texture.

Cool and Frost:

Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out.
Make the cream cheese icing: In the bowl of a stand mixer, beat cream cheese and butter on medium speed until creamy. Add powdered sugar, vanilla, cinnamon, and a pinch of salt.
Beat on high speed for 2 minutes until fluffy.
Spread a thick layer of cream cheese frosting over the top of the bars. For a festive twist, sprinkle with holiday sprinkles or crushed gingerbread men.

Tips for Best Results – Gingerbread Cinnamon Roll Blondies

Measure Ingredients Accurately: Spoon and level your flour.
Don’t Overbake: For soft and chewy blondies, pull them out of the oven as soon as the edges are set, even if the center seems slightly underdone.
Use Parchment Paper: Lining the pan with parchment paper ensures the blondies don’t stick and makes it easier to lift them out of the pan for cutting.
Let the Brown Butter Cool: After browning the butter, allow it to cool for 10 minutes to prevent it from cooking the eggs when mixed into the wet ingredients.
Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature. This helps the batter and frosting blend smoothly without lumps.
Create Clean Swirls: Use a butter knife or a skewer to gently swirl the cinnamon filling into the batter.
Adjust Frosting: If your cream cheese frosting is too thick, add a splash of heavy cream to thin it out. If it’s too runny, sift in more powdered sugar.
Cool Completely Before Frosting: Let the blondies cool completely in the pan.
For the Perfect Cut: Use a sharp knife to slice the blondies. Wipe the blade clean between cuts for neat, bakery-style squares.

FAQs – Gingerbread Cinnamon Roll Blondies

Can I make these ahead of time?
Yes! These blondies store well in an airtight container, making them perfect for the holiday season or Christmas morning.

Do I have to use brown butter?
Brown butter enhances the flavor, but you can use melted butter for a quicker option.

Can I freeze these?
Absolutely! Wrap individual bars in plastic wrap and place them in an airtight container. Thaw at room temperature before serving.

Recommended Tools:

8-inch Baking Pan: I love this pan—it’s the perfect size for these blondies! You can find it [here].
Electric Mixer or Stand Mixer: Whether you use a hand mixer or a stand mixer, this tool is key for making the cream cheese frosting super smooth.
Parchment Paper: This makes lifting the blondies out of the pan so much easier—trust me, it’s a game-changer! You can grab some [here].
Butter Knife: Perfect for creating those gorgeous cinnamon swirls in the blondie batter.
French Whisk: I prefer french over ballon because it doesnt incorporate as much air. I love mine that I got here

Storing and Freezing – Gingerbread Cinnamon Roll Blondies

To store your Gingerbread Cinnamon Roll Blondies, place them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap individual bars in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving for that fresh, chewy texture!

For more Christmas time recipes, here are some of my favorite!

If you loved these Gingerbread Cinnamon Roll Blondies don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Gingerbread Cinnamon Roll Blondies

Molly Murphy

Chewy molasses spice cookie dough filled with a cinnamon roll filling, and topped with a layer of cream cheese frosting.

Print Recipe Pin Recipe

Course Breakfast

Cuisine Blondies

Servings blondies

Ingredients

For the cinnamon filling

¼ cup unsalted butter melted
⅓ cup brown sugar
⅓ cup all purpose flour
¾ teaspoon cinnamon

For the gingerbread blondies

¾ cup unsalted butter
½ cup packed light or dark brown sugar
½ cup granulated sugar
⅓ cup unsulphured or dark molasses I prefer Grandma’s brand
1 large egg at room temperature
1 large egg yolk room temperature
1 teaspoon pure vanilla extract
2 and ¼ cups all-purpose flour
1 and ½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
small pinch of ground black pepper
¼ teaspoon salt

Cream Cheese Frosting

½ cup unsalted butter room temperature
4 tablespoon cream cheese room temperature
3 cups powder sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt

Instructions

FOR THE CINNAMON FILLING

In a small mixing bowl, combine the melted unsalted butter, brown sugar, cinnamon, and flour.
¼ cup unsalted butter, ⅓ cup brown sugar, ⅓ cup all purpose flour, ¾ teaspoon cinnamon
Mix everything together with a fork or spatula until fully combined into a smooth, spreadable paste. Set aside.

For the blondies

Preheat your oven to 350°F (177°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over medium heat, brown the butter. Melt it completely, then continue cooking, stirring occasionally, until it foams and turns golden brown with a nutty aroma. Remove from heat and cool for 10 minutes.
¾ cup unsalted butter
In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined.
½ cup packed light or dark brown sugar, ½ cup granulated sugar
Add the molasses, egg, egg yolk, and vanilla extract, whisking until the mixture is smooth and creamy.
⅓ cup unsulphured or dark molasses, 1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
Fold in the flour, baking soda, ginger, cinnamon, cloves, black pepper, and salt using a rubber spatula. Mix until just combined; the batter will be thick. Avoid overmixing.
2 and ¼ cups all-purpose flour, 1 and ½ teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, small pinch of ground black pepper, ¼ teaspoon salt
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Sprinkle the cinnamon filling evenly over the batter and gently press it into the dough.
Bake for 25–27 minutes, or until the edges are set. For a gooey texture, pull them out at 25 minutes.
Cool completely in the pan on a wire rack for 1 hour. Use the parchment overhang to lift the blondies out of the pan.

Make the Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy.
½ cup unsalted butter room temperature
Scrape down the sides of the bowl, then add the butter. Beat on medium-high speed for 1 minute.
4 tablespoon cream cheese room temperature
Add the powdered sugar, vanilla, cinnamon, and salt. Mix on low speed until incorporated, then increase to medium-high and beat for 2 minutes.
3 cups powder sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, pinch of salt
Adjust the consistency as needed: If too thin, add more powdered sugar; if too thick, add a splash of heavy cream.

Assemble:

Once the blondies are completely cool, spread the cream cheese frosting evenly over the top using an offset spatula.
Slice, serve, and enjoy!

Keyword gingerbread, blondies, cinnamon roll

Tried this recipe?Let us know how it was!

Easy Gingerbread Cinnamon Roll Blondies