• Pre-heat 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 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 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 ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -⅔ of the way full.
• Sprinkle with cinnamon sugar mixture {~¼ tsp per mini blondie}
• Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.

cream cheese frosting

• Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you'd like to add more sugar.
• Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.