If you love the gooey, spiced goodness of a classic cinnamon roll but need something quick, grain-free, and just as soul-satisfying, these Paleo Cinnamon Roll Blondies will absolutely steal your heart. All the nostalgic flavors of your favorite pastry swirl—just in bar form and made with wholesome, simple ingredients!
Why You’ll Love This Recipe
- All the Classic Flavor, None of the Grains: These blondies capture the sweet, spiced-cinnamon magic of cinnamon rolls, but keep things totally paleo and gluten-free.
- Simple, Wholesome Ingredients: No weird fillers or refined sugars—just nourishing pantry staples that work for almost any diet.
- Easy and Fun to Make: No kneading, rising, or rolling required. You’ll have that signature swirl and gooey texture in under an hour!
- Perfect for Sharing (if You Don’t Eat Them First!): Each batch slices up beautifully, making these Paleo Cinnamon Roll Blondies a total hit at gatherings, potlucks, or cozy nights in.
Ingredients You’ll Need
Every single ingredient in these blondies plays a starring role, bringing their own special texture, flavor, or sweetness. Let’s take a closer look at what you need—and why each one matters!
- Almond Flour: The foundation for a tender, rich crumb—plus, it keeps things grain-free and adds natural nuttiness.
- Coconut Flour: Just a few tablespoons go a long way for extra softness and to help bind everything together.
- Salt: A pinch balances the sweetness and brings every other flavor to life.
- Coconut Sugar: For a caramelly, almost brown-sugar flavor but still totally paleo-friendly.
- Maple Syrup: Adds moisture and deep, natural sweetness to both the blondie base and that irresistible swirl.
- Melted Ghee or Coconut Oil: Fat is the secret to that melt-in-your-mouth texture—choose ghee for rich, buttery notes, or coconut oil for a dairy-free option.
- Egg: Binds everything together and gives the blondies a delightfully chewy interior.
- Vanilla: Always essential for cozy, bakery-style flavor in every bite.
- Almond Butter: Makes the cinnamon filling extra creamy and adds a subtly nutty twist.
- Cinnamon: The star spice—warm, fragrant, and absolutely essential to that cinnamon roll feeling.
- Coconut Butter: This makes the glaze thick, creamy, and beautiful—plus it turns glossy and decadent once set.
- Water: Just a splash or two for the perfect glaze consistency.
Variations
The best part about these Paleo Cinnamon Roll Blondies? They’re wonderfully adaptable. Feel free to play with different mix-ins, toppings, or tweaks to make them perfectly yours—without sacrificing that cinnamon roll magic!
- Add Chopped Nuts: Stir in a handful of pecans, walnuts, or even pumpkin seeds for crunch and extra flavor.
- Swirl with Chocolate: For a decadent surprise, add a swirl of dairy-free chocolate or sprinkle chocolate chips on top before baking.
- Dairy-Free Dream: Stick with coconut oil instead of ghee if you want these blondies totally dairy-free and vegan-friendly.
- Spice Things Up: Add a pinch of nutmeg or cardamom to the filling for an extra-warm spice blend.
How to Make Paleo Cinnamon Roll Blondies
Step 1: Prep Your Pan & Preheat
First, set yourself up for success by preheating your oven to 325°F. Line a 9×9-inch baking pan with parchment paper, letting some overhang on the sides for easy blondie lifting later. Your future self will thank you when it’s time to slice!
Step 2: Mix the Blondie Base
Grab a large mixing bowl and whisk together the almond flour, coconut flour, salt, and coconut sugar until well combined. Add the maple syrup, melted ghee or coconut oil, egg, and vanilla. Stir until you have a thick, slightly sticky dough—no dry patches allowed! Divide this in half, and press one half evenly into the bottom of your prepared pan.
Step 3: Whip Up the Cinnamon Swirl Filling
In a smaller bowl, stir together the almond butter, maple syrup, cinnamon, vanilla, and a pinch of salt if your nut butter is unsalted. Mix until creamy and smooth, then spread this luscious filling evenly over the pressed dough layer. This is where the cinnamon roll magic happens!
Step 4: Top with Remaining Dough
Take the other half of your blondie dough, break it into small chunks, and gently flatten each piece between your hands. Lay these pieces on top of the cinnamon filling, patchwork-style, covering the surface as best you can. Lightly press the top layer together to help seal (some cracks are totally fine—they let the swirl peek through!).
Step 5: Bake and Cool
Bake for about 23 minutes. The edges will be lightly golden, but the center might look just a touch soft. Let the blondies cool completely in the pan—this helps them set and makes slicing a breeze.
Step 6: Make and Drizzle the Glaze
If your coconut butter is firm, microwave it for 30–60 seconds and stir until smooth. In a small bowl, mix the coconut butter with maple syrup, vanilla, and water, one tablespoon at a time, until you have a pourable glaze. Drizzle generously over cooled blondies and let set before cutting into squares.
Pro Tips for Making Paleo Cinnamon Roll Blondies
- Room-Temperature Ingredients: Make sure your egg and maple syrup aren’t fridge-cold. This helps the dough come together easily and prevents the coconut oil or ghee from hardening prematurely.
- Even Layers, Gorgeous Swirl: Press the bottom and top dough layers as evenly as possible—don’t stress about perfection, but this helps every bite have that perfect blondie-to-swirl ratio.
- The Glaze Sets as It Cools: If your glaze looks a little thin, give it a few minutes—it will thicken and shine as it sits on the blondies.
- Don’t Rush the Cooling: For clean cuts and the best texture, let your Paleo Cinnamon Roll Blondies cool completely before drizzling and slicing. Patience pays off!
How to Serve Paleo Cinnamon Roll Blondies
Garnishes
A light dusting of extra cinnamon over the glaze makes these blondies look even more mouthwatering. For an extra pop, sprinkle with chopped nuts (pecans or walnuts work wonders) or a few pinches of flaky sea salt to contrast the sweetness.
Side Dishes
The cozy, spiced flavors of Paleo Cinnamon Roll Blondies are an absolute dream alongside a mug of dairy-free chai latte, piping hot coffee, or even an almond milk hot chocolate. They also pair beautifully with fresh fruit for brunch spreads.
Creative Ways to Present
For an elegant dessert, cut the blondies into small squares and serve on a platter with fresh berries and extra glaze for drizzling. They’re also adorable cut into sticks with toothpicks for grab-and-go party bites (kids love this, too!).
Make Ahead and Storage
Storing Leftovers
To keep your blondies deliciously moist, store them tightly covered in the fridge. The flavors deepen as they chill, and they’ll stay fresh for up to a week—if they last that long!
Freezing
These blondies freeze beautifully. Once cooled and glazed, slice and store them in an airtight container with parchment between layers. Pop them in the freezer for up to 2 months—just let them thaw at room temperature when you’re ready to enjoy.
Reheating
Want that fresh-baked, gooey effect? Take a blondie and warm it gently in the microwave for 10–15 seconds, or pop it in a low oven for a few minutes. The glaze will soften, the cinnamon scent will fill the air, and you’ll have dessert bliss all over again.
FAQs
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Can I make Paleo Cinnamon Roll Blondies vegan?
Absolutely! Simply swap the egg for a flax egg (1 tablespoon ground flaxseed plus 2.5 tablespoons water, set until gelled), and use coconut oil instead of ghee. The texture is slightly more tender, but still delicious.
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Can I substitute another nut butter for the almond butter in the filling?
Yes! Cashew butter or sunflower seed butter are great alternatives—they’ll change the flavor profile a little, but the creamy swirl will still be decadent and delicious.
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How do I know when the blondies are fully baked?
Look for light golden edges and a center that’s just set—don’t overbake, as these are meant to be moist and chewy. The middle will firm up as the bars cool, so a slight jiggle is perfectly fine.
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Can I double the recipe for a big crowd?
Definitely! Double all ingredients and bake in a 9×13-inch pan, adding a few minutes to the baking time if needed. Keep an eye on the edges for doneness.
Final Thoughts
If you’re craving that gooey, cinnamon-kissed indulgence but still want wholesome, feel-good ingredients, Paleo Cinnamon Roll Blondies are truly a must-bake. Give them a try—you just might find yourself sneaking back to the kitchen for “just one more” piece. Happy baking, friend!
Print
Paleo Cinnamon Roll Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Description
Indulge in the delicious flavors of a cinnamon roll in a healthier, paleo-friendly blondie form with these Paleo Cinnamon Roll Blondies. These blondies are made with almond flour, coconut flour, and a gooey cinnamon-almond butter filling, topped with a sweet coconut butter glaze.
Ingredients
Blondies:
- 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
Filling:
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt if nut butter isn’t salted
Glaze:
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 3–4 tablespoons water
Instructions
- Preheat the oven to 325°F 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 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. Stir well until creamy. Spread mixture evenly over the cookie dough.
- Take the remaining dough in small chunks and press it flat. Place on top of 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.
Nutrition
- Serving Size: 1 blondie
- Calories: 232
- Sugar: 11g
- Sodium: 77mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 16mg
