Cinnamon Roll Blondie Bites

cinnamon roll blondie bites SPS2

Cinnamon Roll Blondie Bites

Yields:  18-20 pcs (using mini muffin pans)

Prep time: 20 mins
Baking time: 10min

Total Cooking Time:  30 mins

INGREDIENTS:

½ cup unsalted butter {113g}

⅔ cup packed brown sugar {146g}

1 large egg

1 tsp vanilla extract

1 cup all purpose flour {125g}

½ tsp salt

Cinnamon Sugar

¼ cup brown sugar

½ tsp cinnamon

Cream Cheese Frosting

4 oz cream cheese, at room temperature {mine was low fat}

2 tbsp butter, at room temperature {28g}

¼ tsp vanilla extract

1 cup icing sugar

cinnamon roll blondie bites SPS

DIRECTIONS:

  1. Pre-heat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
  2. Melt butter over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain.
  3. If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
  4. Add the flour and salt, and mix until smooth and no flour remains.
  5. Spoon about ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -2/3 of the way full.
  6. Sprinkle with cinnamon sugar mixture {~1/4 tsp per mini blondie}
  7. Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.
cream cheese frosting
  1. Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you’d like to add more sugar.
  2. Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Notes
Blondies will keep in an airtight container for 3-4 days, unfrosted. Frosting will keep in the refrigerator for 5-7 days.
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