Cinnamon Roll Blondies

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on all sides. This will allow you to easily lift the blondies out after baking. (5 minutes)

Prepare the cinnamon-sugar filling: In a small bowl, thoroughly combine the light brown sugar and ground cinnamon until evenly mixed. Set aside. (2 minutes)

Make the blondie batter: In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, salt, and nutmeg until well combined. The mixture should be smooth and glossy. (3 minutes)

Add the egg and egg yolk to the butter mixture and whisk until fully incorporated. Ensure there are no streaks of egg yolk remaining. (2 minutes)

Gently fold in the flour and baking soda until just combined. Be careful not to overmix, as this can result in tough blondies. A few streaks of flour are okay at this stage. (3 minutes)

Spread half of the blondie batter evenly into the prepared pan. It will be a relatively thin layer. (2 minutes)

Sprinkle the cinnamon-sugar mixture evenly over the batter base. (1 minute)

Drop dollops of the remaining blondie batter over the cinnamon-sugar layer. Carefully spread the dollops into an even layer, ensuring the cinnamon-sugar is completely covered. (5 minutes)

Bake in the preheated oven for 25-30 minutes, or until the blondies begin to pull away from the sides of the pan, are puffed in the middle, and are golden brown on top. A toothpick inserted into the center should come out with a few moist crumbs attached. (30 minutes)

Allow the blondies to cool completely in the pan before frosting. This is crucial for a clean cut and prevents the glaze from melting. (60 minutes)

Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and salt together with an electric mixer until completely smooth and creamy. (3 minutes)

Gradually add the heavy cream, one tablespoon at a time, beating after each addition until the glaze reaches your desired consistency. If the glaze is too thick, add more heavy cream; if it's too thin, add more powdered sugar. (2 minutes)

Pour the glaze evenly over the cooled blondies and spread into a smooth, uniform layer. (1 minute)

Cut the glazed blondies into 16 equal-sized bars. Serve and enjoy! (3 minutes)