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Salted Caramel Cinnamon Roll Blondie

Salted Caramel Cinnamon Roll Blondie


Ingredients

 

Blondies:

  • 1/2 cup unsalted butter; melted
  • 1 cup light brown sugar; packed
  • 2 eggs + 1 egg yolk
  • 2 tsp vanilla extract
  • 3 tbsp rising star salted caramel baker's syrup
  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt

Cinnamon Swirl:

  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp rising star cinnamon baker's syrup

Streusel:

  • 1/2 cup all purpose flour
  • 2/3 cup light brown sugar; packed
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 5 tbsp unsalted butter; melted

Toppings:

  • Vanilla ice cream
  • Salted caramel baker's syrup

 

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. Set aside.

  2. In a medium bowl, combine all streusel ingredients and mix until coarse crumbs form. Set aside.

  3. In a small bowl, stir together the cinnamon and sugar for the filling. Set aside.

  4. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, egg yolk, vanilla extract, and salted caramel baker’s syrup, whisking until fully incorporated.

  5. Fold in the flour, baking powder, and salt until just combined. Do not overmix.

  6. Spread half of the blondie batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture over the batter, then drizzle with the cinnamon baker’s syrup.

  7. Dollop the remaining batter over the top and gently spread it out. Use a knife to swirl the layers together.

  8. Evenly sprinkle the streusel topping over the surface.
    Bake for 35–45 minutes, checking around the 35-minute mark. Rotate the pan if needed for even baking.

  9. The blondies are done when the edges are set, the center has a slight jiggle, and a toothpick inserted in the center comes out with a few moist crumbs attached.

  10. Allow the blondies to cool before slicing. Serve with a scoop of vanilla ice cream and a drizzle of salted caramel syrup. Enjoy! 

     


Recipe: @_emilyrangel

Photography: @_emilyrangel

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