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Paleo Cinnamon Roll Blondies Recipe

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4.6 from 66 reviews

These Paleo Cinnamon Roll Blondies are a delightful twist on traditional cinnamon rolls, made with wholesome almond and coconut flours and naturally sweetened with coconut sugar and maple syrup. Layered with a creamy cinnamon almond butter filling and topped with a smooth coconut butter glaze, these bars are perfect for a gluten-free, grain-free treat that satisfies your sweet tooth without refined sugars.

Ingredients

Scale

Blondie Dough

  • 3 cups almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/3 cup melted ghee or coconut oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Cinnamon Almond Butter Filling

  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (if nut butter isn’t salted)

Coconut Butter Glaze

  • 1/4 cup coconut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons water

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the blondie dough: In a large bowl, whisk together almond flour, coconut flour, salt, and coconut sugar. Add the maple syrup, melted ghee or coconut oil, egg, and vanilla extract; mix until a cohesive dough forms without any dry spots. Divide the dough in half and press one half evenly into the prepared baking pan, creating the base layer.
  3. Make the cinnamon almond butter filling: In a small bowl, combine almond butter, maple syrup, ground cinnamon, vanilla extract, and salt if using. Stir thoroughly until the mixture is smooth and creamy. Spread this cinnamon filling evenly over the pressed blondie dough base layer.
  4. Add the top layer of dough: Take the remaining dough and break it into small chunks, then press these pieces flat. Layer and press them gently over the cinnamon almond butter filling to cover it completely, sealing any gaps by pressing lightly to create an even topping.
  5. Bake the blondies: Place the baking pan in the oven and bake for 23 minutes. Once baked, remove from the oven and allow the blondies to cool completely in the pan to set properly before glazing.
  6. Prepare the coconut butter glaze: Soften the coconut butter by microwaving it for 30-60 seconds until smooth and warm, stirring if needed. In a small bowl, combine this softened coconut butter with maple syrup, vanilla extract, and 3-4 tablespoons of water, stirring until a smooth drizzle-able glaze forms.
  7. Glaze the blondies: Drizzle the coconut butter glaze evenly over the cooled blondies for a rich, creamy finish.
  8. Storage: Store the blondies covered in the refrigerator for up to one week to maintain freshness and texture. Serve chilled or at room temperature.

Notes

  • Use room temperature egg for better dough consistency.
  • If your almond butter is unsalted, include the 1/4 teaspoon salt in the cinnamon filling to balance flavors.
  • You can substitute ghee with coconut oil for a dairy-free version.
  • Press the topping dough gently to prevent cracks but avoid overworking it.
  • Ensure the blondies are fully cooled before glazing for the best texture and appearance.
  • Store in an airtight container to preserve freshness longer.

Keywords: Paleo cinnamon roll blondies, gluten-free blondies, almond flour blondies, cinnamon almond butter bars, coconut butter glaze, healthy desserts, grain-free sweets

Find it online: https://chefmilacook.com/paleo-cinnamon-roll-blondies-recipe/