Cinnamon roll blondies with cream cheese glaze from Bake from Scratch, Volume Four: Artisan Recipes for the Home Baker (page 383) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on August 25, 2025

    These were fairly simple to put together except for the cinnamon filling. I think I let my melted butter cool too much so the filling did not want to swirl into the batter but it ended up still tasting good. Also make sure to get the glaze thin enough if you plan to pipe it on. I had to take it back out of the piping bag and add more milk before I could pipe it out of the small tip I was using. I think next time I would at least double the cream cheese in the glaze so that the flavor would be more pronounced. These are quite sweet and could use a bit of cream cheese tartness to offset it. They were actually better the second day.

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