These Paleo Cinnamon Roll Blondies have all the flavors of a cinnamon roll but are so much easier to make! They are a gluten-free, dairy-free, naturally sweetened treat.
I am still trying 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.
Paleo Blondies
These blondies are based on my sugar cookie bar recipe, but the ingredients have been increased so they are thicker. Almond flour and coconut flour are the base, and coconut sugar and maple syrup are 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.
Paleo Glaze
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 a 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 goodies of the cinnamon layer.
- GET YOUR COOKBOOK
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Ingredients
Blondies
- 3 cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- ⅓ cup maple syrup
- ⅓ cup melted ghee or coconut oil
- 1 large egg, room temperature
- 1 teaspoon vanilla
Filling
- ¼ cup almond butter
- ¼ cup maple syrup
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt if nut butter isn’t salted
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 3-4 tablespoons water
Instructions
- Preheat the oven to 325 ° and line a 9x9 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 a dough is 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. Sit well until creamy. Spread the mixture evenly over the cookie dough.
- Take the remaining dough in small chunks and press it flat. Place on top of the cinnamon layer and continue until all the dough is used and the cinnamon layer is covered. Gently press the top to try to seal any cracks.
- Bake for 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 ¼ 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 for up to a week.
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