PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a 13x9 baking pan with parchment paper; set aside for later.

CINNAMON ROLL: In a small bowl, combine the ingredients for the cinnamon roll mix together and stir with a spoon; set aside for later.

BATTER: In a large bowl, combine the melted butter, brown sugar, white sugar and whisk until evenly mixed. Then, add in the eggs and vanilla extract and whisk to combine. Add the dry ingredients (flour, salt, and baking powder) to the wet ingredients and use a rubber spatula to fold until *just combined* do not over mix. Pour half of the blondie batter into the prepared baking pan. Then drop half the cinnamon roll mix over the blondie batter. Then repeat with the remaining blondie batter followed by the remaining cinnamon roll mix. Using a butter knife, make swirls in the batter to disperse the cinnamon roll mix. Swirl the knife to make a design as desired. Bake the cinnamon roll blondies for 20-27 minutes or until a toothpick comes out mostly clean. Let cool before icing!

ICING: in the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese for 30 seconds or until smooth. Add lemon juice along with the vanilla extract and powdered sugar and mix on the low setting until smooth. Pour a tablespoon of milk at a time until the icing reaches the desired consistency. You don’t want it to be too runny. You can slice the blondies into squares first then drizzle or drizzle first, allow it to set a bit and then slice!