Gluten-Free Glazed Cinnamon Roll Blondies

These warm, gooey gluten-free cinnamon roll blondies are deliciously topped with a smooth & sweet vanilla icing to make a treat that's loved by all.

RATE RECIPE

5 from 2 votes

SERVINGS :

Ingredients

blondie

3 tbsp grass-fed butter - (see note)
3/4 cup nondairy milk of choice
1/2 cup coconut sugar
1 1/2 cups gluten-free oat flour - (see note)
2 cups almond flour
1 tbsp baking powder
1/4 tsp salt
3 eggs (or flax eggs or egg replacement of choice)

filling

2/3 cup coconut sugar
3 tbsp ground cinnamon
1/4 cup grass-fed butter, melted - (see note)

vanilla icing

1/3 cup coconut butter, melted
1/4 cup pure maple syrup
1/4 cup nondairy milk of choice
1 tsp vanilla extract

Instructions

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.

Notes

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.

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