Gluten-Free Glazed Cinnamon Roll Blondiesgo to recipe
Feeling like cinnamon rolls but not feeling the cinnamon roll prep? If so, this treat is for you. Cinnamon roll meets blondie and everything is right in the world with this fun…and tasty treat. They’re perfectly sweetened with quick & easy vanilla icing that’s spread on top of warm and gooey blondies. They’re so much easier to prepare than traditional cinnamon rolls, too (ditch the yeast….and kneading – yep, no thanks) and are 100% as enjoyable.
I experimented with various gluten-free flours and found the combo of oat and almond flour was a perfect match to mimic the texture of traditional cinnamon rolls without drying out. It’d dense enough to hold together nicely and also light enough to feel flakey and moist.
And can we always make life easier- sure, and these are no exception. Chowing down on this treat will instantly remind you of a traditional cinnamon roll – but preparing them requires little on your part. And for me as a busy mom, easy peasy is where it’s at. All you need to do is melt, whisk, pour, stir, and dump.
Oh gosh and let me talk briefly about the love my kids have for these. They cannot get enough. Using healthier ingredients definitely eases my mind when it comes to what I allow my kids to fuel their bodies. Instead of using traditional ingredients like bleached white flour, cane sugar, and powdered sugar, simple substitutes like oat flour (oats are naturally gluten-free and are loaded with fiber, B vitamins, minerals, and folate), coconut sugar (a higher content of antioxidants, potassium, iron, and calcium), and maple syrup(offers calcium, zinc, iron, potassium, and manganese) create a healthier version without sacrificing flavor or texture.
- 2/3 cup coconut sugar
- 3 tbsp ground cinnamon
- 1/4 cup grass-fed butter, melted - (see note)
- 1/3 cup coconut butter, melted
- 1/4 cup pure maple syrup
- 1/4 cup nondairy milk of choice
- 1 tsp vanilla extract
- Preheat oven to 325F and line a 2-quart baking dish with parchment paper.
- Combine butter, milk, and coconut sugar in a small saucepan over low heat, stirring until butter is melted. Remove from head and set aside.
- Combine oat flour, almond flour, baking powder and salt in a large mixing bowl. Stir to combine.
- In a separate mixing bowl, whisk eggs (skip steps 4 and 5 if using an egg replacement and add to step 3).
- Very slowly whisk in small amounts of milk and butter mixture into the eggs, whisking the entire time. Continue until all of the butter and milk mixture is whisked with eggs (see note).
- Pour wet ingredients into the bowl of dry ingredients and whisk until smooth.
- In a separate bowl, stir together filling ingredients until well-combined.
- Using a spatula or spoon, spread half of the blondie batter into the prepared pan, smoothing down into a flat layer.
- Next, spread filling on top of first layer in the pan.
- Lastly, spread the remaining blondie batter on top of filling, smoothing down with the spatula.
- Lightly brush with more melted butter (optional).
- Bake in the oven for 22-26 minutes. Remove from oven and let cool.
- Whisk together icing ingredients until smooth and pour on top of cooled blondies. Slice into 12 squares and serve immediately.
- Dairy-Free Option: replace butter with coconut oil
- Vegan Option: replace grass-fed butter with coconut oil and replace egg with flax eggs or egg replacement of choice.
- You can substitute oat flour with whole-wheat flour (I use this organic sprouted WW flour - note that these wont be gluten free if this option is used).
- Replace oat flour and almond flour with your all-in-one gluten-free baking flour of choice.
- For added crunch and nutty flavor, add ½ cup chopped pecans or walnuts to the filling.