Side Pannel
Cinnamon Roll Bar w Cream Cheese Frosting
Cinnamon Roll Bar w Cream Cheese Frosting
- Recipe Submitted by maryjosh on 05/11/2020
Ingredients List
- Blondies:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 to 3 teaspoons cinnamon (I use 3 but reduce to taste if you’re sensitive to cinnamon)
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Frosting:
- 6 ounces cream cheese, softened (lite okay)
- 1/4 cup (half of 1 stick) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt, or to taste
- cinnamon, for garnishing
Directions
Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before frosting.
Frosting – To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with an electric mixer (or use the paddle attachment of a stand mixer) until light and fluffy, about 2 to 3 minutes.
Turn frosting out over blondies and spread into a smooth, even, flat layer using a spatula or knife. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting. Extra will keep airtight in the fridge for at least 2 weeks.
Evenly sprinkle with cinnamon for garnishing, slice, and serve. Blondies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting blondies. will be more prone to drying out in the fridge.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before frosting.
Frosting – To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with an electric mixer (or use the paddle attachment of a stand mixer) until light and fluffy, about 2 to 3 minutes.
Turn frosting out over blondies and spread into a smooth, even, flat layer using a spatula or knife. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting. Extra will keep airtight in the fridge for at least 2 weeks.
Evenly sprinkle with cinnamon for garnishing, slice, and serve. Blondies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting blondies. will be more prone to drying out in the fridge.
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