Cinnamon roll blondies
Rippled with cinnamon-sugar and drizzled with a luscious cream cheese glaze, these blondies are a perfect match for your cinnamon roll cravings.

Cinnamon roll blondies

Makes: 8 blondies

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon 

Cream cheese glaze: 
1/3 cup icing sugar, sifted 
2 tbsp plain cream cheese
1 tbsp milk 
¼ tsp NOMU Vanilla Essence 
pinch of salt 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.

Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.

Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.

While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.

Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon 

Cream cheese glaze: 
1/3 cup icing sugar, sifted 
2 tbsp plain cream cheese
1 tbsp milk 
¼ tsp NOMU Vanilla Essence 
pinch of salt 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.

Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.

Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.

While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.

Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

WHAT'S COOKING?

How can we (ahem) serve you today?

Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.

Index

Top Tips