Styling and Photography by Shoshi Surkis

I love cinnamon buns, but I don’t always have the time and energy to make them. This is a delicious treat that tastes similar but only takes 10 minutes to put together. A must try!

YIELDS 30 BLONDIES

Blondies

• 2 cups flour
• 1½ tsp baking powder
• ¾ tsp cinnamon
• ¼ tsp salt
• 1 cup butter or margarine, softened, or ¾ cup oil
• 1½ cups light brown sugar
• 3 eggs
• ¾ tsp vanilla extract

Cinnamon Mixture

• 1⅛ cups light brown sugar
• 1½ level tsp cinnamon
• 3 level Tbsp flour
• 5 Tbsp butter or margarine

Cream Cheese Glaze

• ¾ 8-oz (250-g) container cream cheese
• 1 cup confectioners’ sugar
• 7 Tbsp milk

Pareve Glaze

• 1 cup + 3 Tbsp confectioners’ sugar
• 3 Tbsp water

Preheat oven to 350°F (175°C).

Mix all ingredients for the cinnamon mixture into a paste. Put the mixture into a pastry bag or food storage bag. Set aside.

Mix the flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, mix the butter or oil with the sugar. Add eggs and vanilla and mix well. Add the dry ingredients mixture and mix well.

Transfer batter to a 9x13-inch (23x33-cm) baking pan and pat down. Cut a small hole in the corner of the bag with the cinnamon mixture and squeeze little mounds onto the blondies batter. Using a knife, make a marble pattern. (The marble pattern won’t look like a nice pattern as it does in marble cake, which is okay.)

Place the pan in the oven and bake for 30 minutes until lightly golden. Allow to cool.

To prepare either glaze, mix all ingredients well. Smear over the blondies. Cool again and cut into squares.

Store in the refrigerator for up to a week or in the freezer for up to a month. Pareve blondies can be stored in an airtight container at room temperature for up to a week.

(Originally featured in Family Table, Issue 882)