Easy Cinnamon Sugar Blondies – Sweet Fall Treat

These Easy Cinnamon Sugar Blondies are a chewy, buttery, and warmly spiced dessert bar that tastes just like the top of a snickerdoodle—crackly, cinnamony, and irresistibly sweet. Baked in one bowl and ready in under 30 minutes, these blondies are the perfect fall treat when you’re craving something cozy, simple, and packed with flavor.

With a soft center, golden edges, and a cinnamon-sugar topping that adds crunch and sparkle, they’re ideal for weeknight baking, holiday platters, or any time you need a quick, crowd-pleasing dessert.

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 Blondies Meet Cinnamon Sugar Magic

Blondies are often described as the blonde cousin of brownies—dense, chewy, and rich with brown sugar and butter. But when you add a swirl or topping of cinnamon sugar, something magical happens: the comforting, nostalgic flavors of snickerdoodles collide with the chewy goodness of a blondie.

These cinnamon sugar blondies are made without leavening for an extra fudgy texture and are flavored with vanilla, cinnamon, and brown sugar for a deep caramel warmth. Perfect for fall, but honestly delicious all year round.

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Ingredient Overview: Sweet, Simple & Perfectly Spiced

Butter

Melted butter gives these blondies their chewy texture and buttery flavor. Unsalted is best to control the salt level, but you can use salted—just reduce added salt.

Brown Sugar

The heart of any blondie. It adds moisture, chewiness, and a caramelized depth that pairs perfectly with cinnamon.

Egg

Just one egg binds the batter and adds richness without making the blondies cakey.

Vanilla Extract

Adds warmth and depth of flavor—don’t skip it.

All-Purpose Flour

Provides structure. A spoon-and-level method ensures you don’t pack in too much, which can dry out the bars.

Ground Cinnamon

Used in both the batter and the topping to infuse every bite with warm spice.

Sugar (for topping)

Granulated sugar combined with cinnamon creates that iconic snickerdoodle-style crust.

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Step-by-Step Instructions: From Mixing Bowl to Fall Bliss

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

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Step 2: Make the Blondie Batter

Ingredients:

• ½ cup (1 stick) unsalted butter, melted

• 1 cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1½ tsp ground cinnamon

• ¼ tsp salt

Instructions:

1. In a medium mixing bowl, whisk together melted butter and brown sugar until glossy.

2. Add the egg and vanilla extract. Whisk until fully combined and smooth.

3. Stir in the flour, cinnamon, and salt with a spatula until just combined. Do not overmix.

4. Spread the thick batter evenly into the prepared pan.

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Step 3: Add the Cinnamon Sugar Topping

Ingredients:

• 2 tbsp granulated sugar

• 1 tsp ground cinnamon

Instructions:

1. Mix the sugar and cinnamon in a small bowl.

2. Sprinkle evenly over the top of the batter. For an extra crackly crust, press the topping lightly into the batter.

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Step 4: Bake and Cool

1. Bake for 22–26 minutes, or until the edges are golden and the center is just set.

2. Let cool completely in the pan (about 1 hour) for clean slicing.

3. Lift blondies out using the parchment overhang and cut into squares or bars.

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Tips, Variations & Substitutions

Tips for Perfect Blondies

• Don’t overbake: Pull them when the center looks just barely set—they’ll continue to firm up while cooling.

• Use good vanilla: With such few ingredients, flavor quality matters.

• Line your pan: For easy removal and minimal mess.

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Flavor Variations

• Churro Blondies: Add a swirl of dulce de leche or drizzle caramel on top before baking.

• Cinnamon Swirl: Reserve 2 tablespoons of batter and mix with extra cinnamon, then swirl it into the top.

• Add-ins: Mix in white chocolate chips, chopped pecans, or toffee bits.

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Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Brown Butter: Brown the butter for a nuttier flavor.

• Coconut Sugar: Swap for brown sugar for a slightly lower glycemic index and caramel-like flavor.

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Serving Ideas & Occasions

These blondies are made for cozy moments and festive gatherings:

• Serve with hot apple cider, chai, or pumpkin spice lattes.

• Add to fall dessert boards or Thanksgiving dessert tables.

• Wrap individually for bake sales or gift boxes.

• Slice into triangles for tea parties or brunch spreads.

Serving Tip: Warm slightly before serving and top with a scoop of vanilla ice cream or cinnamon whipped cream.

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Nutritional & Health Notes

These blondies are a treat—rich in flavor, simple in ingredients, and perfect for portioned indulgence.

Approximate nutrition per blondie (1 of 16 small bars):

• Calories: 140

• Fat: 6g

• Carbs: 20g

• Sugar: 14g

• Protein: 1g

To make them lighter:

• Use less butter (6 tbsp instead of 8)

• Replace ¼ cup sugar with mashed banana or applesauce

• Use whole wheat pastry flour for added fiber

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Frequently Asked Questions (FAQ)

1. Can I double this recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan. Increase baking time to 28–32 minutes.

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2. Do I need to refrigerate blondies?

No, they keep best at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate or freeze.

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3. Can I make them without cinnamon sugar topping?

Yes—but it’s highly recommended. The topping adds crunch and that signature snickerdoodle vibe.

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4. Why are my blondies dry?

Overbaking is the main culprit. Watch carefully at the 22-minute mark and remove once the center looks just set.

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5. Can I freeze these?

Absolutely. Wrap individually or layer with parchment in an airtight container. Freeze up to 2 months.

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6. Can I make them dairy-free?

Yes! Use melted plant-based butter or refined coconut oil.

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7. How do I make thicker blondies?

Use a smaller pan (like a 7×7 or even a loaf pan) or increase the batter by 50% for a thicker texture. Adjust bake time accordingly.

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