These Paleo Cinnamon Roll Blondies have all the flavors of a cinnamon roll, but made so much easier! A gluten free, dairy free, naturally sweetened treat.
I am still on a quest to make every possible cinnamon roll inspired dessert and these blondies came out incredible. A thick cookie with a sweet cinnamon layer in the middle. Of course it had to be topped with a glaze- making these just like classic cinnamon rolls.
These blondies are based off my sugar cookie bar recipe, just with the ingredients increased so they would be thicker. Almond flour and coconut flour are the base with coconut sugar and maple syrup used for the sweetener. They are simple and so delicious!
Cinnamon Swirl Center
That cinnamon swirl is good enough to eat by itself and truly tastes like the center of a cinnamon roll. The almond butter isn’t really detectable thanks to all the cinnamon. And the maple syrup adds just the right amount of sweetness. It makes for a gooey, irresistible center.
They wouldn’t be true cinnamon roll cookies without a glaze! Coconut butter is the base which is always my go-to. It’s creamy and drizzles perfectly. A little maple syrup is added for sweetness and then water to thin it out. This really adds nice sweetness and of course it’s pretty.
Then all the layers come together for the most perfect combination. For when you’re craving a cinnamon roll, but want something easier. The texture of these couldn’t be more perfect. Dense, moist, and a little doughy with the gooyines of the cinnamon layer.
I know you will love these paleo cinnamon roll blondies because they are easy, sweet, thick and so delicious! Here are some more cinnamon roll treats:
- Paleo Cinnamon Roll Quick Bread
- Vegan Paleo Cinnamon Roll Cheesecake
- Paleo Cinnamon Roll Coffee Cake
- Vegan Paleo Cinnamon Roll Ice Cream
- Paleo Cinnamon Rolls
- Vegan Paleo Cinnamon Roll Bites
Paleo Cinnamon Roll Blondies
- Preheat the oven to325° and line a 9×9 pan with parchment paper.
- Make the blondies. In a large bowl, combine the almond flour, coconut flour, salt, and coconut sugar. Mix well. Add in the maple syrup, ghee, egg, and vanilla and mix until dough if formed and no dry spots remain. Divide the dough in half and press half evenly into the prepared pan.
- Make the filling. In a small bowl, combine the almond butter, maple syrup, cinnamon, vanilla, and salt if using. Sitr well until creamy. Spread mixture evely over the cookie dough.
- Take the remaing dough in small chunks and press it flat. Place on top of cinnamon layer and continute until all the dough is used and the cinnamon layer is covered. Gently press the top to try to seal any cracks.
- Bake 23 minutes and then let cool before glazing.
- Make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add the 1/4 cup to a small bowl and add in the maple syrup, vanilla, and water. Drizzle over the bars.
- Bars are best stored covered in the fridge up to a week.