These Cinnamon Streusel Blondies are everything you love about a soft, chewy blondie, but with a cozy, buttery cinnamon streusel baked on top. They’re sweet, warm, incredibly soft in the center, and the white chocolate chips add just the right touch of creamy sweetness!
I’m all about easy desserts that look impressive but take almost no effort! These Cinnamon Streusel Blondies are exactly that kind of recipe. They come together in a single bowl, bake up beautifully, and make your whole house smell like fall in the best way.
Honestly, making simple desserts that the whole family loves is kind of my thing. These blondies disappear fast, whether I’m bringing them to a gathering or slicing a few for afternoon coffee!
Why I LOVE this recipe!
- Soft and chewy – The melted butter and brown sugar create the perfect blondie texture. They’re seriously melt-in-your-mouth good!
- Best crunchy topping – That gorgeous cinnamon streusel topping bakes into a buttery, cinnamon-sugar layer that gives these blondies a cozy, coffee-cake vibe.
- One-Bowl Dessert – No mixer needed and no complicated steps. Just stir in a mixing bowl, sprinkle, and bake.
- Easy to Make-Ahead – Whether you freeze the dough or the baked blondies, they stay soft, chewy, and delicious every time, making them perfect to make ahead of time!
What are Blondies?
Blondies are essentially the vanilla version of brownies! They are soft, dense cookie bars made with butter, sugar, and flour, but without cocoa powder. They get their signature flavor from brown sugar and vanilla. Think of them as a chewy, buttery hybrid between a cookie and a brownie!
Recipe Notes
This Cinnamon Streusel Blondie recipe is as simple as promised! It’s a one-bowl, family-friendly dessert with big flavor and minimal effort, perfect for bake sales, potlucks, or last-minute cravings!
In this section I am going to go through a few tips and tricks I use for how to make cinnamon streusel blondies to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Salted Butter – Melted salted butter gives the blondies their rich, buttery flavor.
- Brown Sugar – Light or dark brown sugar both work. Dark will give a deeper flavor.
- Granulated Sugar – Adds sweetness and helps create that classic blondie texture.
- Eggs + Egg Yolk – The extra yolk is key for that fudgy texture!
- Vanilla Extract – Essential for warm blondie flavor. Use pure vanilla extract for the best taste.
- All-Purpose Flour – Gives the blondies structure. For a gluten-free option, replace with a 1:1 gluten-free baking blend.
- Baking Powder – Provides a little lift so the blondies aren’t too dense.
- Salt – Balances the sweetness. If using unsalted butter, add a pinch more.
- White Chocolate Chips – Add pops of sweetness. You can swap these for cinnamon chips, butterscotch chips, or even chopped nuts!
For the Streusel Topping:
- All-Purpose Flour – Forms the base of the crumble.
- Brown Sugar & Granulated Sugar – For sweetness!
- Ground Cinnamon – The star of the topping. I don’t recommend skipping it.
- Salt – Needed to balance the flavors.
- Salted Butter (softened) – Binds the topping into those perfect, crumbly clumps. Unsalted works too, just add a pinch of salt.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make cinnamon streusel blondies.
Preheat oven to 350˚F. In a large bowl, cream the butter, and both sugars until light and fluffy.
Add eggs and vanilla and mix to combine.
Mix in half of the flour, salt, and baking powder in a medium bowl. Then add the other half of the dry ingredients and the white chocolate chips and mix.
Line a 9×13 inch pan with parchment paper. Spread the blondie batter into the prepared pan evenly. Sprinkle the streusel over the top.
Make the streusel topping by combining all streusel ingredients in a small bowl, then work with a fork until it resembles pea sized crumbles.
Bake for 25-28 minutes or until blondies are set. Let cool for 10 minutes, then lift them from the pan and cut into 24 squares.
Recipe Tips
- Don’t overbake – Pull the blondies from the oven when the edges are set but the center still looks slightly soft. They’ll continue to firm up as they cool, giving you a perfectly chewy texture.
- For thicker blondie squares, use a smaller pan – Baking in an 8×12 pan instead of a 9×13 will make the bars taller and fudgier. Just keep an eye on the baking time, as they will need a few extra minutes.
- Press the streusel gently into the batter – This helps it stick during baking so you get that perfect crunchy topping on every square. Don’t press too hard though, just enough so it adheres evenly.
- Chill before cutting for cleaner slices – Letting the blondies cool completely, or even chilling them for 15 to 20 minutes, makes it easier to lift from the pan and cut.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make the blondies ahead of time – You can bake the blondies a day or two in advance and store them in an airtight container. This actually lets the flavors meld together and makes slicing easier.
- Prep the streusel topping ahead of time – You can prep the streusel up to 3 days in advance and store it in the fridge. Then you’ll have it ready whenever you want to make blondies!
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Cinnamon Roll Blondies – For a fun twist, swirl cinnamon sugar into the batter mixture before baking and drizzle with a simple cream cheese frosting (cream cheese mixed with milk and powdered sugar) after cooling.
- Peanut Butter Blondies – If you are a peanut butter lover, try my peanut butter blondies instead!
- Skip the Streusel – For plain blondies, just skip the streusel topping!
Freezer Meal Instructions
Cinnamon Streusel Blondies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh blondies on demand.
If you prefer, you can bake all of the blondies and freeze after baking. Freezing the cinnamon streusel blondies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping blondies fresh and delicious!
To freeze dough before baking:
- Prepare the cookie dough as instructed.
- Flatten into a rectangle or form into a ball, then wrap tightly in plastic wrap and foil.
- Store in the freezer for up to 3 months.
- When you’re ready to bake, simply thaw overnight in the fridge, press into a baking pan, then bake as directed.
To freeze baked cookies:
- To freeze baked cookie bars, let them cool completely, then cover the pan tightly with plastic wrap and foil.
- Store in the freezer for up to 3 months.
- When you’re ready to enjoy, thaw on the counter or in the fridge and dig in!
How to store cookies
If you have extras after making Cinnamon Streusel Blondies, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to 3 months.
Recipe FAQ’s
Can you add cinnamon to blondies?
Yes! Adding cinnamon to the batter or adding a cinnamon streusel topping gives blondies a warm, cozy flavor that pairs beautifully with brown sugar and white chocolate. It’s a simple way to make them feel extra flavorful!
What’s the difference between a brownie and a blondie?
Brownies are made with cocoa or melted chocolate, giving them a rich chocolate flavor, while blondies skip the chocolate and rely on brown sugar and butter for their taste. Essentially, blondies are the vanilla version of brownies.
Why do they call them blondies?
They’re called blondies because they lack the dark chocolate that makes brownies brown. Their light, golden color from butter and brown sugar gives them the “blonde” name.
What should the texture of a blondie be?
Blondies should be soft, chewy, and slightly dense, with a moist center that isn’t cakey. The edges can be a little firmer, but the inside should melt in your mouth. They are almost like cookie bars!
More EASY Dessert Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dessert recipes here, or see a few of our readers favorite recipes below.
Cinnamon Streusel Blondies
Ingredients
For the blondies
- 1 cup salted butter, melted
- 1.25 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 eggs, Divided, 2 whole plus 1 egg yolk
- 2 teaspoons vanilla
- 2.25 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
For the streusel topping
- 1 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons salted butter, softened
Instructions
- Preheat oven to 350˚F.
- In a large bowl, cream the butter, and both sugars until light and fluffy. Add eggs and vanilla and mix to combine.
- Mix in half of the flour, salt, and baking powder. Then add the other half of the flour and the white chocolate chips and mix until everything is incorporated. Set aside.
- Make the streusel topping by combining all streusel ingredients in a small bowl, then work with a fork until it resembles pea sized crumbles.
- Line a 9×13 inch pan with parchment paper. Spread the blondies into the pan evenly. Sprinkle the streusel over the top.
- Bake for 25-28 minutes or until blondies are set. Let cool for 10 minutes, then lift them from the pan and cut into 24 squares.
Recipe Notes
- Substitutions: You can swap white chocolate chips for butterscotch, cinnamon, or regular chocolate chips, and use unsalted butter with an extra pinch of salt.
- How to Store: Keep leftover blondies in an airtight container on the counter for 2–3 days or in the fridge for up to a week.
- How to Freeze: Freeze baked blondies or unbaked dough for up to 3 months, then thaw or bake as needed.
- How to Reheat: Warm individual squares in the microwave for 15–20 seconds or briefly in a 300˚F oven to refresh their softness.
- How to Scale: This recipe can be halved or doubled. Use a square baking dish if halving it, and use two 9×13 inch dishes if doubling!
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