Cinnamon Roll Blondie Cups

You probably already know that combining two sweet treats provides delicious results: 

Oreo truffles, cinnamon roll pancakes, ice cream sandwiches and biscotti hot chocolate sticks to name only a few

Therefore, mixing three different things together can only be better! 

Cinnamon Rolls, Blondies and Cookie Cups; it's a magical combination.

They're so convenient, the blondie cup will hold your scoop of ice cream perfectly! Plus you don't have to mess around with shaping cookie dough over the back of a muffin tin. 

Sure, some people may look at them and say "why have you been making Yorkshire puddings?".  That's fine though, you know you've actually created the most delicious bowl in the whole world, something anyone with a tub of vanilla ice cream and a spoon will definitely appreciate!

Cinnamon Roll Blondie Cups
Blondie Recipe adapted from Tamsin Day Lewis 
makes 6

1/4 cup (2 oz / 55g) dark brown sugar
2 tsp ground cinnamon
2 tsp vanilla extract
6 tbsp (3 oz / 85g) butter
3/4 cup (6 oz / 170g) light brown sugar
1 egg
1/2 tsp salt
3/4 cup (3.5 oz / 100g) flour
1 tsp baking powder

1-4 tbsp milk/water

Preheat your oven to 350 degrees F (180 degrees C). Lightly grease 6 cups of  a muffin tin.

In a small bowl, combine the dark brown sugar, cinnamon and 1 tsp of vanilla, set aside.

In a small pan, melt the butter Once it's melted, take it off the heat pour 2 tbsp of it into the small bowl containing the dark brown sugar mixture, and set aside again. 

Add the light brown sugar to the butter in the pan and stir until combined. Beat in the egg, salt and remaining tsp of vanilla. Stir in the flour and baking powder until completely mixed in. Divide this batter among the 6 muffin cups evenly, flattening and spreading it using the back of a small, wet spoon or wetted fingers.

Using a small spoon ,skewer or a piping tip, make a swirl in the top of the blondie batter in each individual muffin cup. 

Widen the swirl-shaped grooves enough so they can hold a good amount of the filling. Set the muffin pan aside so you can finish making your cinnamon filling.

Add the milk/ water 1 tbsp at a time to the dark brown sugar mixture until you have a thick but pipeable consistency. Fill either a piping bag with a medium sized plain tip with this mixture, or pour it into a sandwich bag and cut off the tip of one corner. Pipe the filling into the swirl shaped grooves.

Bake the blondies for 12 minutes, they should have puffed up, then remove from the oven for 3 minutes, during which time they sink and make craters. Then return them to the oven for 7-10 minutes (they may puff up again during this time but they should sink again. 

Remove from the oven and allow to cool before removing them from the muffin tin.