[ad_1]
These Eggless Cinnamon Roll Blondies are the kind of cozy dessert I love—soft, chewy, and packed with that warm cinnamon-sugar swirl that makes your kitchen smell like a bakery. After years of testing egg-free recipes for my own family, I’ve figured out how to get that perfect chewy texture without the eggs or the stress. You don’t need fancy ingredients or complicated steps—just pantry staples and a craving for something sweet and safe for everyone to enjoy.
Oriana’s Thoughts On The Recipe
I still remember the days when “no eggs” meant saying goodbye to some of our favorite bakes. But after so many test batches (and a few flops along the way), I’ve learned that baking egg-free isn’t about limits—it’s about creativity. Recipes like these Eggless Cinnamon Roll Blondies prove it every time: buttery, soft, and full of that cinnamon roll magic without a single egg in sight.
What makes me proud of this one is how approachable it is. I’ve spent years simplifying egg-free baking for busy families—because no one has time to fuss with substitutions that don’t deliver. These blondies come together fast, bake up beautifully, and taste like comfort in every bite.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-purpose flour: This is the base of the blondies and gives them structure. Make sure to measure it correctly—too much flour can make them dry instead of chewy.
- Cornstarch: A little cornstarch helps create that soft, tender texture we all love in blondies. It keeps them chewy rather than cakey.
- Salt: A pinch of salt balances the sweetness and enhances all the warm, buttery flavors.
- Unsalted butter (softened): Butter adds richness, moisture, and that classic blondie flavor. Use unsalted butter so you can control the salt level.
- Granulated sugar: Adds sweetness and helps create the chewy edges.
- Light brown sugar: Gives the blondies that signature caramel-like flavor and chewy texture.
- Evaporated milk: This replaces the eggs, adding creaminess and moisture while keeping the bars rich and dense.
- Pure vanilla extract: Enhances the flavor of the blondies and brings out the sweetness.
For The Cinnamon Sugar Topping:
- Cinnamon: The star of the show! It adds that cozy, warm spice flavor that makes these blondies taste like cinnamon rolls.
- Granulated sugar: Mixes with the cinnamon to create a sweet, slightly crunchy topping.
For The Icing (optional):
- Cream cheese: Adds a tangy richness that perfectly balances the sweetness of the blondies.
- Unsalted butter: Helps the icing spread smoothly and adds creaminess.
- Powdered sugar: Sweetens and thickens the icing for that perfect drizzle consistency.
- Pure vanilla extract: Adds a lovely flavor that ties everything together.
- Salt: Just a pinch enhances the flavors and keeps the icing from being overly sweet.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pan and oven
-
Start by preheating your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving some hanging over the sides so it’s easy to lift the blondies out later. Set it aside while you make the batter.
Step 2 – Make the Egg-Free Blondie Dough
-
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until smooth and creamy—this takes about 3 to 4 minutes. Scrape down the sides of the bowl as you go so everything mixes evenly. Add the evaporated milk and vanilla, then mix again until combined. Turn the mixer to low speed and slowly add the dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix or your blondies might turn dense. -
The batter will be thick. Spread it evenly into your prepared pan. -
In a small bowl, mix the cinnamon and sugar together. Sprinkle this mixture all over the top of the blondie batter. Then, grab a butter knife and gently swirl it through the top to create that cinnamon roll look.
Step 3 – Bake the blondies
-
Pop the pan into the oven and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—they’ll continue to set as they cool. Let the pan cool completely on a wire rack (about 4 hours) before cutting.
Step 7 – Make the cream cheese icing
-
While the blondies cool, prepare the icing. In a medium bowl, mix together the softened cream cheese and butter until smooth. If it feels too stiff, microwave it for 10 seconds to soften. Gradually add powdered sugar, then mix in the vanilla and a pinch of salt. If the icing is too thick, stir in a little milk—just a teaspoon at a time—until it’s smooth and pourable but not runny.
Step 8 – Ice, slice, and enjoy!
-
Once the blondies are completely cool, lift them out of the pan using the parchment overhang. Drizzle the cream cheese icing over the top, cut into squares, and get ready to enjoy a buttery, cinnamon-swirled treat that tastes just like a cinnamon roll!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Blondies turn out dry: Overbaking or adding too much flour can make the blondies dry. Pro Tip: Measure flour using a kitchen scale preferibly and bake just until the edges are set and the center looks slightly soft. They’ll continue to cook as they cool.
- Butter and sugar not creamed properly: If the butter isn’t soft enough, it won’t blend smoothly with the sugars. Pro Tip: Let the butter sit at room temperature for about 30 minutes before starting. It should be soft but not melted.
- Icing too runny or too thick: The texture of the icing can vary depending on how soft your butter and cream cheese are. Pro Tip: If the icing is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, mix in a small splash of milk until it reaches the desired consistency.
- Uneven cinnamon sugar swirl: Sometimes the topping can clump or sink. Pro Tip: Gently swirl the cinnamon sugar through the top with a butter knife before baking—just enough to create a marbled look without mixing it in completely.
- Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the blondies for cutting.
- Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Proper Mixing: Mix wet and dry ingredients separately before combining. Overmixing the batter can lead to tough blondies, so mix until just combined.
- Add-Ins: You can customize your blondies with add-ins like chocolate chips, butterscotch chips, cinnamon chips, nuts, chopped chocolate candies, M&Ms, peanut butter or cookie butter swirls, etc.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking: Don’t open the oven door until the blondies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the brownies’ structure.
- Don’t Overbake: Blondies continue to cook a bit after you take them out of the oven due to residual heat. Take them out when the edges are set, but the center is slightly underdone for a fudgy texture.
- Toothpick Test: Insert a toothpick into the center of the blondies about 2 inches from the edge. It should come out with a few moist crumbs, not wet batter.
- Cooling Time: Let the blondies cool completely before cutting. This helps them firm up and makes cutting cleaner.
Variations & Additions
- Add white chocolate chips or chopped pecans for extra texture and flavor.
- Drizzle with caramel sauce instead of icing for a fun twist.
- Sprinkle a little sea salt on top of the icing for a sweet-and-salty finish.
- Try adding a pinch of nutmeg or pumpkin pie spice to give the blondies a cozy fall flavor.
Storage and Freezing Instructions
Store: For optimal freshness, cover and store leftover blondies at room temperature for up to 3 – 4 days.
Freeze: Blondies freeze well for up to 3 months. Wrap cooled blondies in plastic wrap and foil and place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. For best results, I recommend cutting the blondies into individual portions and wrapping and freezing them.
Reheating (optional): When you’re ready to enjoy your stored blondies, you can bring them back to room temperature or warm them slightly in the microwave for 10 – 15 seconds.
Frequently Asked Questions
Try These Egg-Free Blondie Recipes Next!
Recipe Card
Eggless Cinnamon Roll Blondies
These Eggless Cinnamon Roll Blondies are everything you love about a warm, gooey cinnamon roll—wrapped up in an easy-to-make, chewy blondie bar! They’re buttery, soft, and swirled with the perfect amount of cinnamon-sugar sweetness, then topped with a luscious cream cheese icing that melts right in. Perfect for cozy weekends, bake sales, or when you’re craving something sweet and comforting without all the fuss of traditional cinnamon rolls.
For The Cinnamon Sugar Topping:
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
-
Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.
-
In a medium bowl, stir together the flour, cornstarch, and salt. Set aside.
-
Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated, about 1 minute. Reduce the speed to low and gradually beat in the flour mixture, mix until combined. Be careful not to overmix; the batter will be thick.
-
Spread the dough in an even layer at the bottom of the prepared pan.
-
Mix the cinnamon and sugar in a small bowl. Sprinkle the cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.
-
Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool. Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
While the cinnamon roll blondies cool, make the cream cheese icing:
-
In a medium-sized bowl, combine the softened cream cheese and unsalted butter until smooth with a spatula. If the cream cheese and butter mixture is too stiff, microwave for 10 seconds to soften. Gradually add the powdered sugar to the cream cheese and butter mixture; mix until smooth and fully incorporated. Add the vanilla extract and a pinch of salt to the mixture. Mix well to combine. Adjust thickness, if necessary. If the glaze is too thick, add a splash of milk, a teaspoon at a time, until the desired consistency is reached. The glaze should be pourable but not too runny.
-
Once the blondies are cool, lift them out of the pan using the sides’ overhang. Drizzle with the cream cheese glaze. Cut into 9 or 12 squares and enjoy!
Store: For optimal freshness, cover and store leftover blondies at room temperature for up to 3 – 4 days.
Freeze: Blondies freeze well for up to 3 months. Wrap cooled blondies in plastic wrap and foil and place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. For best results, I recommend cutting the blondies into individual portions and wrapping and freezing them.
Reheating (optional): When you’re ready to enjoy your stored blondies, you can bring them back to room temperature or warm them slightly in the microwave for 10 – 15 seconds.
Evaporated Milk: If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. This recipe to make your own evaporated milk will also work well with soy, rice, oat, or almond milk instead. If evaporated milk is not available and making your own is not an option, you can use regular milk; in that case, I recommend substituting half of the granulated sugar for brown sugar.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
- Blondies turn out dry: Overbaking or adding too much flour can make the blondies dry. Pro Tip: Measure flour using a kitchen scale, preferably, and bake just until the edges are set and the center looks slightly soft. They’ll continue to cook as they cool.
- Butter and sugar not creamed properly: If the butter isn’t soft enough, it won’t blend smoothly with the sugars. Pro Tip: Let the butter sit at room temperature for about 30 minutes before starting. It should be soft but not melted.
- Icing too runny or too thick: The texture of the icing can vary depending on how soft your butter and cream cheese are. Pro Tip: If the icing is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, mix in a small splash of milk until it reaches the desired consistency.
- Uneven cinnamon sugar swirl: Sometimes the topping can clump or sink. Pro Tip: Gently swirl the cinnamon sugar through the top with a butter knife before baking—just enough to create a marbled look without mixing it in completely.
➤ Extra Tips:
- Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the blondies for cutting.
- Preheat the oven: Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
- Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Proper Mixing: Mix wet and dry ingredients separately before combining. Overmixing the batter can lead to tough blondies, so mix until just combined.
- Add-Ins: You can customize your blondies with add-ins like chocolate chips, butterscotch chips, cinnamon chips, nuts, chopped chocolate candies, M&Ms, peanut butter, or cookie butter swirls, etc.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking: Don’t open the oven door until the blondies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature, affecting the brownies’ structure.
- Don’t Overbake: Blondies continue to cook a bit after you take them out of the oven due to residual heat. Take them out when the edges are set, but the center is slightly underdone for a fudgy texture.
- Toothpick Test: Insert a toothpick into the center of the blondies about 2 inches from the edge. It should come out with a few moist crumbs, not wet batter.
- Cooling Time: Let the blondies cool completely before cutting. This helps them firm up and makes cutting cleaner.
➤ Variations & Additions
- Add white chocolate chips or chopped pecans for extra texture and flavor.
- Drizzle with caramel sauce instead of icing for a fun twist.
- Sprinkle a little sea salt on top of the icing for a sweet-and-salty finish.
- Try adding a pinch of nutmeg or pumpkin pie spice to give the blondies a cozy fall flavor.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
[ad_2]
Oriana Romero
Source link
