Cinnamon Roll Blondies

I told you I would make you something real.

Not a desperate dessert, like peanut butter with frosting, cocoa crispie cereal with marshmallow fluff, or nuked cookie dough *gravel*.  No, none of that.  I’ve made you a real honest to goodness edible dessert with class.

Why? I care. About the quality sugar you put in your mouth.  I’m helping you develop better taste than I did, being straight sugar…(Although the crispy-fluff combination was kind of amazing, will probably dress it up a bit and present it to you in a future recipe.  Just needs to mature a bit before the public debut)

You may have noticed I’m big on bar cookies.  They are fast and gooey delicious.  So when contemplating a dessert to create here I tried to steer away from the usual and go with a different kind of cookie.  Despite my efforts it still ended up a perfect little blondie, no complaints though.  These were meant to be born, and then eaten with milk on a frigid autumn afternoon *only while wearing flannel pants*

Cinnamon Roll Blondies

(adapted from smittenkitchen’s blondies, infinitely adaptable)

1 stick unsalted butter

1 cup brown sugar

1 egg

1 cup flour

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

3/4 cups oats

Glaze:

1 cup powdered sugar

1 tablespoon vanilla extract

1 tablespoon milk (plus more if needed)

Toffee pieces (optional)

Preheat oven to 350 degrees.  Melt butter in a medium saucepan and then add the sugar, stir to combine and turn remove from heat.  Stir for 2-3 minutes till the batter has cooled a bit (we don’t want scrambled eggs) add the egg SLOWLY while constantly stirring, then the vanilla.  Stir in the flour and spices.  Add the oats.  Pour into a greased 8×8 baking dish and bake for 15-20 minutes.  They should be chewy-like so don’t over bake!  Let cool.   In the meantime combine the powdered sugar, vanilla and add the milk 1 teaspoon at a time, stirring the frosting till the consistency is a thick glaze, not too thin but not cement.  Pour over warm blondies, sprinkle toffee pieces over top and let it set up.

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