Easy Cinnamon Sugar Blondies – Sweet Fall Treat That Disappears Before They Cool

You know that cozy, warm, cinnamon-sugary smell that turns your house into a hug? That. But in blondie form.

These bars mix up in one bowl, bake fast, and make you look like the hero who brought fall to the party. No complicated steps, no weird ingredients, just chewy edges, buttery middles, and a crackly cinnamon sugar top that makes people ask for the recipe before they’ve swallowed.

Why This Recipe Works

Blondies are basically brownies’ buttery cousin—no cocoa, all caramel-y goodness from brown sugar and butter. The melted butter keeps them dense and chewy, while the brown sugar adds moisture and a toffee vibe.

A cinnamon sugar crust on top creates that bakery-style crackle. And because there’s no mixer needed, the batter stays thick, which helps the bars rise slightly and stay fudgy instead of cakey.

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed light brown sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 teaspoon ground cinnamon (in batter)
• 2 tablespoons granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)
• Optional add-ins: 1/2 cup white chocolate chips, chopped pecans, or toffee bits

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. Whisk the melted butter and brown sugar in a bowl until glossy and combined, about 30 seconds.
3. Whisk in the egg and vanilla until smooth and slightly thick.
4. In the same bowl, add flour, baking powder, salt, and 1 teaspoon cinnamon.

   Stir with a spatula just until no dry streaks remain. Do not overmix unless you enjoy rubbery sadness.

5. Fold in any optional add-ins.
6. Spread batter evenly in the pan. It’s thick—use a spatula or damp fingers to nudge it into corners.
7. Mix the 2 tablespoons sugar with 1 teaspoon cinnamon, then sprinkle evenly over the top for that signature crunch.
8. Bake 20–24 minutes until edges are set and the center looks just barely done.

   A toothpick should come out with a few moist crumbs, not wet batter.

9. Cool in the pan at least 20–30 minutes. Lift out and slice into squares. Try not to burn your mouth.

   Or do. Your call.

Storage Instructions

• Room temp: Store in an airtight container for 3–4 days. The cinnamon sugar top stays crisp best at room temp.
• Fridge: Up to 1 week; texture gets chewier and denser (not mad about it).
• Freeze: Wrap slices individually and freeze up to 2 months.

  Thaw at room temp or microwave 10–15 seconds for melt-in-your-soul vibes.

What’s Great About This

• One-bowl, no mixer: Minimal dishes, maximal payoff.
• Quick bake time: From craving to plate in under 40 minutes.
• Chewy meets crunchy: Buttery center with a crackly cinnamon sugar lid—textural flex.
• Customizable: Add chocolate, nuts, or swap flavors with zero drama.

Don’t Make These Errors

• Overbaking: Pull them when the middle looks just set. They firm up as they cool. Dry blondies are an avoidable tragedy.
• Overmixing: Once the flour goes in, stir gently.

  Overmix = tough bars.

• Hot butter + egg: If the butter is blazing hot, you’ll scramble the egg. Let it cool a bit first.
• Skipping salt: A tiny amount makes the cinnamon pop and the sweetness sing. Don’t skip.

Different Ways to Make This

• Snickerdoodle vibes: Add 1/2 teaspoon cream of tartar to the dry ingredients.
• Maple twist: Swap 1 teaspoon vanilla for 1 teaspoon maple extract; drizzle with a maple glaze.
• Apple pie riff: Fold in 1/2 cup finely diced, peeled apple and a pinch of nutmeg.

  Bake 2–4 minutes longer.

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. FYI, bake time may vary by a minute or two.
• Dairy-free: Use plant-based butter sticks; choose a brand with at least 75–80% fat for best texture.
• Brown butter power move: Brown the butter first for a deeper, nutty flavor. Cool before mixing.

FAQ

Can I double the recipe?

Yes—bake in a 9×13-inch pan and increase bake time to about 24–28 minutes.

Watch for the same visual cues: set edges and a slightly soft center.

Do I have to use light brown sugar?

Nope. Dark brown sugar works and gives a richer, molasses-forward flavor. The bars will be a touch denser (in a good way).

How do I get clean slices?

Cool completely, then use a sharp knife and wipe between cuts.

For party-perfect squares, chill 20 minutes before slicing, then bring back to room temp.

Can I reduce the sugar?

You can cut the brown sugar to 3/4 cup. Texture will be slightly less fudgy, but still solid. Keep the cinnamon-sugar topping for crunch and flavor.

Why are my blondies cakey?

Likely overmixing or too much flour.

Weigh your flour (120 g per cup) or spoon and level, and mix the batter just until combined.

Final Thoughts

These Easy Cinnamon Sugar Blondies deliver bakery-level payoff with weeknight effort. They’re chewy, aromatic, and honestly a little dangerous to keep on the counter. Make a pan, add a scoop of vanilla ice cream if you’re feeling extra, and watch them vanish.

Consider this your fall crowd-pleaser, no apple-peeling required, IMO.