Cinnamon Roll Blondie Bites

For the blondie bites:
Preheat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease. Rub cavities with a paper towel to thoroughly spread oil and set aside.

Melt butter in a small saucepan over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain. If mixture is still hot, allow it to cool for a few minutes before mixing in the egg and vanilla. Add the flour and salt, and mix until smooth and no flour remains.

Spoon about 1/2 tablespoon of batter into each cavity of the mini muffin pan. Be sure not to fill more than 1/2 -2/3 of the way full.

Combine cinnamon and sugar in a small bowl then sprinkle muffins with the mixture (use about 1/4 teaspoon per mini blondie).

Bake for 8-10 minutes. When done, the sides will be golden brown and a toothpick inserted in the center will come out clean. Remove from oven. Allow to cool completely in the pan. To remove them from the pan, use a knife to loosen edges. They should then pop right out. Allow to cool completely before frosting.

For the frosting:
In a medium-sized bowl using a handheld mixer, cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then mix in the icing sugar. Taste and decide if you’d like to add more sugar. Spread evenly over tops of the cooled mini blondies. Sprinkle with additional cinnamon if desired.

Cream cheese frosting recipe adapted from Recipe Girl, although mine is not even close to pipeable. Probably the low-fat cream cheese.