Go Back Email Link
–+ servings
gingerbread cinnamon roll blondies
Print Pin

Gingerbread Cinnamon Roll Blondies

Chewy molasses spice cookie dough filled with a cinnamon roll filling, and topped with a layer of cream cheese frosting.
Course Breakfast
Cuisine Blondies
Keyword gingerbread, blondies, cinnamon roll
Servings 16 blondies
Author Molly Murphy

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
US Customary - Metric

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 8x8-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!