If you’re craving cinnamon rolls but want something a little quicker, make some of our cinnamon roll blondies! These have all the best aspects of cinnamon rolls without the extra work, and they are gluten free and vegan as well.
Sometimes cinnamon rolls just hit the right spot for sweet cravings, and while I haven’t perfected an allergy-friendly cinnamon roll recipe yet, these cinnamon roll blondies are a great stand-in when you have a craving for cinnamon rolls but want a quicker recipe.
My favorite part of cinnamon rolls is the middle/inside of the cinnamon roll, where it is softest and sweetest. These blondies remind me of the middle of cinnamon rolls!
Our gluten free blondies are dense and fudgy inside (similar to brownies) and are topped with a sweet vanilla cinnamon glaze. These have all the best parts of gooey cinnamon rolls without so much of the effort!
Why we love this recipe
These cinnamon roll blondies are very easy to make and also just happen to be made without xanthan gum. So if you have a sensitive stomach or can’t tolerate xanthan gum, this is a great dessert option!
And not only are these blondies gluten free, but they are also dairy free, soy free, egg free (and vegan), and nut free.
How to make gluten free and vegan cinnamon roll blondies
Here are the steps for making our allergy friendly cinnamon roll blondies! This is an overview of the steps, the full recipe card is at the end of the post below.
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper; set aside.
- In a medium or large-sized bowl, whisk or stir together the sorghum flour, packed brown sugar, golden flaxseed meal, egg replacer, cinnamon, and salt.
- Add the mini white chocolate chips and stir into the dry ingredients.
- In a separate small bowl, whisk together the dairy free milk (we used oat milk), olive oil, and vanilla.
- Add the liquid ingredients to the dry ingredients and stir them together (or use a hand mixer) until everything is well combined and forms a thick dough.
- Spread and press the dough into the prepared pan and bake for 30 minutes.
- If you want a little crunch, you can sprinkle turbinado sugar on top of the dough before baking (we tried this with our first batch but not our second one).
- When you take these out, the blondies will look a little jiggly in the middle if you lightly shake the pan. This is fine; they will firm up as they cool.
- While the blondies are cooling, make the cinnamon glaze by adding the powdered sugar to a small bowl and adding the dairy free milk, vanilla, and cinnamon to it and stirring until it’s smooth and forms a thick glaze.
- Cool the blondies completely before adding the glaze and cutting.
- Using a spoon, drizzle the glaze over cooled blondies and allow the glaze to firm up. Then cut into bars and serve.
- Store any leftover blondies in an airtight container for 3 to 4 days. These will freeze well.
We added a little extra sweetness to this recipe with the dairy free mini white chocolate chips, but if you’re not a fan of white chocolate, you can skip these altogether.
Check out our other gluten free dessert bar recipes!
Gluten Free Cinnamon Roll Blondies (Vegan)
Ingredients
Cinnamon blondies
- 1 ½ cup Authentic Foods superfine sorghum flour
- 1 cup packed brown sugar
- ¼ cup + 2 Tablespoons golden flaxseed meal (aka ground golden flaxseed)
- 2 Tablespoons Bob's Red Mill egg replacer
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup Enjoy Life mini white chocolate chips* (OR semi-sweet mini chocolate chips if you are not a fan of white chocolate)
- ½ cup + 1 Tablespoon dairy free milk (I used Oatly)
- 3 Tablespoons light tasting olive oil
- 2 teaspoons vanilla
Vanilla cinnamon glaze
- ½ cup powdered sugar
- 2 teaspoons dairy free milk
- 1 teaspoon vanilla
- Dash cinnamon
Equipment
- 1 individual brownie pan, optional
Instructions
- Preheat your oven and line an 8×8-inch pan with parchment paper and set aside.
- Stir together the dry ingredients: sorghum flour, brown sugar, ground golden flaxseed, egg replacer, cinnamon, and salt.1 ½ cup Authentic Foods superfine sorghum flour, 1 cup packed brown sugar, 1/4 cup + 2 Tablespoons golden flaxseed meal, 2 Tablespoons Bob's Red Mill egg replacer, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
- Add the mini white chocolate chips and stir into the dry ingredients.1/3 cup Enjoy Life mini white chocolate chips*
- In a small bowl, mix together the dairy free milk, oil, and vanilla.1/2 cup + 1 Tablespoon dairy free milk, 3 Tablespoons light tasting olive oil, 2 teaspoons vanilla
- Stir the liquid ingredients into the dry ingredients until a thick batter/dough forms. Or use a hand mixer to mix everything together.
- Spread the thick batter into the prepared pan evenly and bake at 350 F for 30 minutes. The blondies will look undercooked and might jiggle when you remove it from the oven at 30 minutes, but this is how you want it. They will firm up as they cool down.
- Remove from the oven and allow these to cool completely before glazing and cutting.
- Store in an airtight container or bag for up to 3-4 days. These can be frozen as well.
Cinnamon glaze
- Add the powdered sugar to a small to medium-sized bowl.1/2 cup powdered sugar
- Add the vanilla, the dairy free milk, and the cinnamon, and stir together until it's all mixed together into a thick glaze.2 teaspoons dairy free milk, 1 teaspoon vanilla, Dash cinnamon
- Use a spoon to drizzle over the top of the cooled blondies. Allow the glaze to set up before cutting the blondies and serving.
Notes
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.