Vegan Cinnamon Roll blondies

FOR THE BLONDIES

• 6 tbsp unsalted butter, melted

• 3/4 cup packed brown sugar

• 2 “eggs”

• 1 tbsp vanilla extract

• 1 cup all-purpose flour

• 1/4 tsp baking powder

• 1/2 tsp salt

For the Cinnamon Sugar

• 1 tbsp cinnamon

• 1/4 cup light brown sugar

• 3 tbsp butter, softened

For the Icing

• 1 tablespoon dairy free milk

• 3/4 cup powdered sugar

• pinch of salt

Instructions:

• Preheat your oven to 325°F. Line a 9 x 9 inch pan with parchment paper and set aside.

• In a large mixing bowl, mix together the butter and brown sugar. Add the egg, and vanilla extract and mix well.

• In a separate bowl stir together the baking powder, salt, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Do not over mix.

• Pour the batter into your prepared pan. Make the cinnamon sugar by combining the sugar and cinnamon. Drop large spoonfuls of cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.

• Bake for 25 to 35 minutes or until the brownies are golden brown and set on the edges and have puffed up. The middle will still be pretty doughy, but they will continue to cook as they cool!

• While the cinnamon roll blondies cool, make the icing. In a small sauce pan over medium low heat, combine the cream cheese, heavy cream, powdered sugar, vanilla, and salt, whisking constantly until everything is melted and combined. Take off the heat and allow to cool.

• Once the blondies are cool, drizzle with the glaze. Cut into 9 squares and enjoy!