This post is sponsored by Millican Pecan and Adams Extract. All opinions are my own.
When I start making Christmas cookies I like to make a combination of regular cookies and bar cookies. I like the way the different shapes of cookies look on a plate and there are so many different versions of cookies to try! One thing I love about bar cookies is that they are so easy to make. You don't have to check on them, pull them out of the oven, put them on a cooling rack, measure more cookies, and do it all over again. All you have to do is put them in the pan and cook.
I make a lot of chocolate chip cookie bars and sugar cookie bars but for Christmas I usually like something with either a little color or a little spice. When I saw these Cinnamon Roll Blondies I just couldn't resist. They sounded like a gooey butter cookie filled with cinnamon and pecans. I couldn't wait to try them!
The cookie itself was made from a basic cookie recipe that uses all brown sugar instead half granulated and half brown. It also uses but almond and vanilla extracts which I wasn't sure about but after tasting the cookies I think using both is necessary. I used Adams Best Vanilla because it is double strength and Adams Pure Almond Extract. Both of these really add flavor to the finished cookie.
The filling is what you would expect from a cinnamon roll filling. There was butter and brown sugar as well as plenty of Adams Cinnamon. I also added in some chopped Millican Pecan Cinnamon Candied Pecans to give the filling added flavor and a bit of crunch. You can also sprinkle some of these on top of the blondies if desired.
These Cinnamon Roll Blondies are to die for! I'm not kidding. They are so soft and gooey and taste just like a cinnamon roll. It's like a sugar cookie bar only spiced and with nuts and about 100 times better! Seriously, had we not gotten rid of these blondies my husband and I probably would have eaten the entire pan ourselves. So run, don't walk, to your nearest store and grab all the ingredients!
For the cookies:
- 2 c. flour
- 1 t. baking powder
- 1 t. salt
- ¾ c. butter, softened
- 1 ½ c. brown sugar
- 2 eggs
- 1 t. vanilla extract
- 1 t. almond extract
- 1 t. cinnamon
For the filling:
- ¼ c. butter, melted
- ½ c. brown sugar
- 1 t. vanilla extract
- 1 t. cinnamon
- ½ c. cinnamon pecans, chopped
- Preheat the oven to 350 degrees.
- Line a 9 x 9 baking dish with foil or parchment paper.
- In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.
- In a large bowl cream together the butter and brown sugar.
- Add in the eggs and beat until combined. Stir in the vanilla, almond extract, and cinnamon.
- Add the flour mixture to the butter mixture and mix until well combined. Set aside.
- To make the filling mix together the butter, brown sugar, vanilla, and cinnamon. Add in the pecans and mix until just combined.
- Place half the cookie dough mixture in the bottom of the pan and spread out.
- Pour the filling on top of the dough in the pan.
- Carefully spread the remaining dough over top of the filling.
- Bake for 25-30 minutes or until the top of the blondies begins to brown.
- Remove from oven and cool completely.
- Remove the blondies from the pan using the foil or parchment paper and cut into 16 pieces.
Recipe adapted from A Latte Food
Amount Per Serving: Calories: 265Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 283mgCarbohydrates: 37gFiber: 3gSugar: 22gProtein: 3g
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today's cookie recipes:
Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D's Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n' Cooks