Easy Cinnamon Sugar Blondies

Easy Cinnamon Sugar Blondies with honey warmth and buttery texture. Simple baked desserts ready in 25 minutes with pantry staples you already have.

Well… let me tell you about the Thursday afternoon that changed my dessert game forever.

I was scrambling to bring something homemade to my daughter’s school bake sale. Brownies felt too expected, and cookies? Everyone makes cookies. I stared at my pantry, spotted the honey my neighbor gave me, and thought—what if I made blondies with a cinnamon-sugar twist?

That first batch? Absolute perfection. The edges came out crispy-chewy, the centers stayed impossibly soft, and that cinnamon-sugar topping created this crackly, sweet crust that had parents asking for the recipe before the sale even started.

Here’s what makes these easy blondies special: they need just one bowl, five basic ingredients, and about 25 minutes from start to finish. The honey adds this gorgeous moisture and subtle floral sweetness that you just don’t get from regular sugar alone. I’ve made them at least twenty times since that bake sale, tweaking the ratios until they were just right.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Blondies Absolutely Irresistible

These aren’t your standard blondies. The combination of brown sugar, honey, and butter creates a deeply caramelized flavor that tastes like you spent hours in the kitchen.

The secret lies in the double dose of cinnamon—half goes into the batter for warmth throughout, and the other half tops the batter with granulated sugar before baking. This creates two distinct flavor layers that make every bite interesting.

I tested these with both light and dark brown sugar. Light brown sugar won every time, giving you that classic blondie chew without overpowering the delicate cinnamon notes.

Ingredient Breakdown: What You Actually Need

The beauty of this honey cinnamon dessert is its simplicity. You’re working with pantry staples that probably live in your kitchen right now.

For the base, you need quality butter—I always use unsalted so I can control the salt level. The brown sugar should be fresh and soft, not rock-hard from sitting in your pantry for months. Fresh flour matters too; old flour can taste stale and affect texture.

Essential Ingredients

Ingredient	US Measurement	Metric	Notes
Unsalted butter, melted	½ cup	113g	European-style butter adds richness
Light brown sugar, packed	1 cup	200g	Must be tightly packed
Large egg	1	1	Room temperature works best
Honey	¼ cup	85g	Any variety works; clover is mild
Vanilla extract	1 teaspoon	5ml	Pure, not imitation
All-purpose flour	1 cup	125g	Spoon and level for accuracy
Salt	½ teaspoon	3g	Enhances sweetness
Ground cinnamon	1 teaspoon total	5g	Divided between batter and topping
Granulated sugar	3 tablespoons	38g	For cinnamon-sugar topping

Shopping Smart at Your Local Grocery Store

Look for butter with at least 80% butterfat—brands like Kerrygold or Plugrá create richer blondies. In the baking aisle, grab Ceylon cinnamon if available; it’s sweeter and more complex than standard cassia cinnamon.

For honey, local varieties from farmers markets bring unique flavor, but standard clover honey from any supermarket works beautifully. Avoid honey that’s crystallized unless you’re willing to gently warm it first.

Brown sugar should feel soft when you squeeze the package. If it’s hard, it’s old and will create lumps in your batter.

Smart Substitutions for Every Kitchen

Butter alternatives: Coconut oil works in a pinch but changes the flavor profile slightly. If you’re dairy-free, use plant-based butter sticks (not spreads—they’re too watery).

Honey swaps: Maple syrup or agave nectar can replace honey measure-for-measure, though you’ll lose that distinctive honey flavor. For a refined-sugar-free version, stick with honey or maple syrup and skip the cinnamon-sugar topping.

Flour options: Gluten-free all-purpose flour blends with xanthan gum work well here. I’ve tested Bob’s Red Mill 1-to-1 with excellent results. The texture stays chewy, though the edges won’t crisp quite as much.

For international readers using strong bread flour, reduce the amount to ⅞ cup to prevent tough blondies. European flours have higher protein content than American all-purpose flour.

Equipment You’ll Need (Plus Kitchen Hacks)

You don’t need fancy equipment for these simple baked desserts. Here’s what works:

Essential tools:

• 8×8-inch square baking pan (metal conducts heat better than glass)
• Medium mixing bowl
• Whisk or fork
• Rubber spatula
• Parchment paper (optional but makes cleanup easier)

No 8×8 pan? Use a 9×9-inch pan and reduce baking time by 2-3 minutes, or divide the batter between two 6-inch round pans for thick, cake-like blondies. A 9×5-inch loaf pan also works—just add 3-5 minutes to the baking time.

If you’re missing parchment paper, thoroughly grease your pan with butter and dust it lightly with flour. This old-school method prevents sticking just as well.

Step-by-Step Instructions: Your Path to Perfect Blondies

Step 1: Preheat and Prepare Your Pan

Set your oven to 350°F (175°C) and let it fully preheat—this takes about 10-15 minutes. Line your 8×8-inch pan with parchment paper, leaving overhang on two sides for easy removal later.

Oops! I forgot this step once and had to carefully scoop out broken blondie pieces. Learn from my mistake—the parchment makes everything easier.

Step 2: Create the Wet Base

Melt your butter in the microwave (30-second intervals) or on the stovetop until completely liquid. Pour it into your mixing bowl and add the brown sugar.

Whisk vigorously for about 30 seconds until the mixture looks smooth and glossy. This step is crucial—you’re dissolving the sugar slightly, which creates that signature shiny top crust (a technique Kenji López-Alt emphasizes for perfect cookie texture.

Add your egg, honey, and vanilla extract. Whisk until everything looks completely combined and slightly fluffy—about 20 seconds more. The mixture should be pourable but thick, like pancake batter.

Step 3: Incorporate the Dry Ingredients

Sprinkle your flour, salt, and ½ teaspoon of cinnamon over the wet ingredients. Use a rubber spatula to fold everything together with gentle strokes.

Stop mixing the moment you don’t see any dry flour streaks. Overmixing develops gluten, which makes blondies tough and cakey instead of chewy. You know what? This is the most common mistake beginners make.

The batter should look thick and slightly lumpy—that’s perfect.

Step 4: Spread and Add the Magic Topping

Pour your batter into the prepared pan and use your spatula to spread it evenly into the corners. Don’t worry about making it perfectly smooth—rustic works here.

In a small bowl, mix your granulated sugar with the remaining ½ teaspoon of cinnamon. Sprinkle this mixture evenly over the entire surface of the batter.

This topping creates a crackly, caramelized crust during baking that adds textural contrast to the soft interior. Julia Child always said texture variation makes desserts memorable, and she was absolutely right.

Step 5: Bake to Golden Perfection

Slide your pan onto the middle oven rack and set a timer for 22 minutes. At the 22-minute mark, insert a toothpick into the center.

You’re looking for a few moist crumbs clinging to the toothpick—not wet batter, but not bone dry either. If you see wet batter, give them 2-3 more minutes. The edges should look set and slightly golden.

The center might seem slightly underdone, but it will continue cooking as the pan cools. Underbaking slightly keeps these easy blondies supremely chewy. Overbaking creates dry, crumbly bars that lack that signature fudgy texture.

Step 6: Cool Completely (The Hardest Part)

Remove the pan from the oven and set it on a wire rack. Let the blondies cool in the pan for at least 30 minutes—preferably a full hour.

I know waiting feels impossible when your kitchen smells like cinnamon heaven. But cutting them warm creates a crumbly mess. As they cool, the structure sets and the flavors deepen.

Once completely cool, use the parchment overhang to lift the entire slab out of the pan. Place it on a cutting board and use a sharp knife to cut into 9 or 16 squares, depending on your preferred size.

For the cleanest cuts, wipe your knife with a damp towel between slices. This prevents the sticky topping from dragging.

Expert Tips for Next-Level Results

Room temperature matters: Let your egg sit out for 20 minutes before mixing. Cold eggs don’t incorporate as smoothly and can cause the melted butter to seize into small clumps.

Brown sugar packing: When you measure brown sugar, pack it so firmly that it holds its shape when turned out. Loosely measured brown sugar reduces sweetness and affects texture.

The toothpick test: Insert the toothpick at a slight angle rather than straight down. This gives you a better read on the center’s doneness without creating a large hole.

Enhance the honey flavor: Use buckwheat or orange blossom honey instead of standard clover honey for more complex taste. Buckwheat honey adds molasses-like depth, while orange blossom brings subtle citrus notes.

Double the batch: This recipe doubles perfectly. Use a 9×13-inch pan and increase baking time to 28-32 minutes. Perfect for potlucks or holiday gatherings.

Creative Variations to Keep Things Exciting

Chocolate Chip Cinnamon Blondies

Fold ½ cup of semi-sweet chocolate chips into the batter after adding the flour. The chocolate melts slightly during baking, creating pockets of fudgy richness that pair beautifully with cinnamon.

For a more sophisticated twist, use dark chocolate chips (70% cacao) and add a pinch of espresso powder to the dry ingredients.

Apple Pie Blondies

Dice one small Granny Smith apple into ¼-inch pieces and toss with 1 teaspoon of lemon juice. Fold into the batter along with an extra ½ teaspoon of cinnamon. These taste like fall baked into a bar—perfect for Thanksgiving gatherings.

The apple pieces add moisture and a slight tartness that balances the honey’s sweetness.

Nutty Pecan Blondies

Toast ½ cup of chopped pecans in a dry skillet until fragrant, about 3-4 minutes. Let them cool, then fold into the batter. The nuts add a buttery crunch that makes these feel more indulgent.

Walnuts work equally well if pecans aren’t your thing. For presentation, press a few whole pecan halves into the cinnamon-sugar topping before baking.

Chai-Spiced Blondies

Add ¼ teaspoon each of ground cardamom, ginger, and nutmeg to the batter along with the cinnamon. This transforms your easy blondies into a warming, aromatic treat that pairs perfectly with afternoon tea.

Brush the warm blondies with a simple glaze made from powdered sugar and milk for an extra-special touch.

Brown Butter Blondies

Before starting the recipe, brown your butter in a light-colored pan over medium heat, swirling constantly until it turns golden and smells nutty—about 5 minutes (a technique Thomas Keller uses to add depth to baked goods). Let it cool to room temperature, then proceed with the recipe as written.

Brown butter adds incredible complexity and makes these taste like they came from a bakery.

Storage, Make-Ahead, and Freezing Guide

Room temperature storage: Keep blondies in an airtight container for up to 5 days. They actually taste better on day two when the flavors have melded.

Refrigeration: These don’t need refrigeration unless your kitchen is very warm. If you do refrigerate them, let them come to room temperature for 15 minutes before eating for the best texture.

Freezing: Wrap individual blondies in plastic wrap, then place them in a freezer-safe bag. They’ll stay perfect for up to 3 months. Thaw at room temperature for about an hour.

Make-ahead tip: Mix the dry ingredients and store them in an airtight container. When you’re ready to bake, simply melt the butter and follow the instructions from step 2.

Storage Method	Duration	Best Practices
Room temperature	5 days	Airtight container, single layer
Refrigerated	7 days	Bring to room temp before serving
Frozen (individual)	3 months	Wrap tightly in plastic, then foil
Frozen (slab)	2 months	Wrap entire slab, slice after thawing

Perfect Pairings and Serving Ideas

These honey cinnamon desserts shine on their own, but pairing them smartly elevates the experience.

Serve warm blondies with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for an easy weeknight dessert that feels special. The cold ice cream melts into the warm blondie, creating the most incredible texture contrast.

For afternoon gatherings, pair them with hot spiced apple cider or a strong cup of coffee. The cinnamon notes complement both beverages beautifully.

Try cutting blondies into small squares and serving them alongside our best buttery soft pretzel bites for a sweet-and-salty dessert board. Add our Christmas pinwheel cookies for holiday parties.

During fall, stack blondies on a platter with our soft pumpkin cookies with cinnamon frosting for a cinnamon-themed dessert spread. The variety keeps guests interested.

For chocolate lovers, alternate blondie squares with our mouthwatering slutty brownies to showcase the difference between blondies and brownies.

Easy Cinnamon Sugar Blondies FAQs

The Sweet Ending

These easy cinnamon sugar blondies prove that simple ingredients can create something truly special.

The combination of honey, brown sugar, and that gorgeous cinnamon-sugar topping makes them impossible to resist. They’re perfect for everything from Tuesday night desserts to holiday cookie exchanges.

Remember that Thursday afternoon bake sale I mentioned? My daughter’s teacher still asks me to make these every single time there’s a school event. That’s the kind of recipe legacy you want.

Try pairing these with our ultra-thick bakery-style chocolate chip cookies for your next gathering. The contrast between chocolate chips and cinnamon blondies gives everyone options.

Make a batch this weekend and tell me how they turn out in the comments below. Did you try any of the variations? I’d love to hear which version becomes your favorite.

Man, oh man, these blondies never last more than two days in my house. Once you make them, you’ll understand why.