Things are about to get ridonkulous.
And I’m not even talking about the fact that the election is in JUST FOUR DAYS, and I honestly can’t fathom how this country is going to deal regardless of the outcome.
That’s a whole can of worms that my brain really can’t open right now.
No, I’m referring to the fact that we’re combining cinnamon rolls with brown butter blondies and eating them for breakfast.
I mean, I’m eating them for breakfast. I don’t know about you.
They have the words cinnamon roll in their name!!
DON’T JUDGE ME.
These bebes are from the genius inner workings of Sarah Kieffer whose newest cookbook, 100 Cookies, is changing the cookie game forever.
It is filled with inventive creations such as these, along with all of our classic cookie favorites, and her infamous pan-banging cookies.
If you think I’ll be baking from any other cookbook this holiday season, you are sadly mistaken.
- 4 oz (113 g) cream cheese, room temperature
- ¼ cup (50 g) sugar
- 1 tsp vanilla extract
- pinch of kosher salt
- ¼ cup (50 g) brown sugar
- 2 tbsp unsalted butter, room temperature
- pinch of kosher salt
- 1 tbsp ground cinnamon
- 2 cups (284 g) all purpose flour
- 1½ tsp baking powder
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) sugar
- 1 cup (200 g) brown sugar
- 1½ tbsp vanilla extract
- 1 tsp kosher salt
- 2 large eggs + 4 egg yolks, room temperature
- Combine the cream cheese, sugar, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed until smooth, about 2 minutes. Set aside.
- Melt the brown sugar, butter, and salt together over low heat just until the sugar is dissolved. Remove from the heat and stir in the cinnamon. Set aside.
- Heat oven to 350F. Grease a 9x13-inch baking sheet and line with parchment paper. Set aside.
- Melt 12 tbsp (170 g) of the butter in a medium saucepan and and cook over medium heat until it is dark amber and starts to smell nutty, about 2-3 minutes. Remove from the heat and stir in the remaining 4 tbsp (57 g) of butter. Pour into a large bowl. Stir in the sugars, vanilla, and salt. Stir to combine.
- Allow to cool to room temperature, then stir in the eggs and egg yolks. Whisk until combined.
- Add in the flour and baking powder, and mix until just combined.
- Pour the batter into the prepared pan and spread it into an even layer. Put spoonfuls of the cream cheese filling and the cinnamon sugar swirl on top of the batter, alternating between the two. Using the tip of a butter knife, drag it through the dollops to create swirls.
- Place in the oven and bake for 25-29 minutes. Transfer to a wire rack to cool completely. Lift the blondies from the pan and cut into squares.