Paleo Cinnamon Roll Blondies Recipe
Introduction
Paleo Cinnamon Roll Blondies are a deliciously soft and chewy treat that combines the warm spices of cinnamon rolls with a healthy, grain-free twist. Perfect for breakfast or dessert, these blondies satisfy sweet cravings while keeping things paleo-friendly.
Ingredients
- 2 cups almond flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1 tsp ground cinnamon (for swirl)
- 2 tbsp maple syrup (for swirl)
Instructions
- Step 1: Gather and measure all ingredients precisely; preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together almond flour, coconut sugar, baking soda, and 1 tablespoon of ground cinnamon until evenly combined.
- Step 3: In a separate bowl, beat the eggs, then mix in melted coconut oil, vanilla extract, and 1/4 cup maple syrup until well incorporated.
- Step 4: Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth, thick batter forms without overmixing.
- Step 5: In a small bowl, combine almond butter, 1 teaspoon ground cinnamon, and 2 tablespoons maple syrup to make a sticky, spreadable swirl mixture.
- Step 6: Pour half the batter into the prepared pan, dollop the cinnamon swirl mixture on top, then pour the remaining batter over it. Use a knife to gently swirl the mixture into the batter, creating cinnamon roll patterns.
- Step 7: Bake for 25–30 minutes or until golden brown around the edges and a toothpick inserted in the center comes out mostly clean with some moist crumbs for a chewy texture.
- Step 8: Allow the blondies to cool completely in the pan to set before cutting into squares. Enjoy warm or at room temperature.
Tips & Variations
- Use raw almond butter for a more intense nutty flavor in the swirl.
- Swap coconut sugar with maple sugar for a different sweetness profile.
- For a nut-free version, try sunflower seed butter instead of almond butter.
- Add chopped pecans or walnuts to the batter for extra crunch.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in a microwave or oven to enjoy their gooey texture again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Regular flour will change the texture and make the blondies less paleo-friendly. If not following a paleo diet, all-purpose flour can be used, but adjust the baking time and monitor for doneness.
Can I make these blondies vegan?
These blondies require eggs for structure, but you can try substituting with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to make a vegan version, though texture and rise might differ slightly.
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Paleo Cinnamon Roll Blondies Recipe
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
These Paleo Cinnamon Roll Blondies are a delicious grain-free and refined sugar-free treat perfect for satisfying your cinnamon roll cravings in a healthier way. Made with almond flour, coconut sugar, and a cinnamon-spiced almond butter swirl, these blondies offer a moist, chewy texture and rich flavor, baked to golden perfection.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tbsp ground cinnamon
Wet Ingredients
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
Cinnamon Swirl Mixture
- 1/2 cup almond butter
- 1 tsp ground cinnamon
- 2 tbsp maple syrup
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to ensure easy removal after baking.
- Mix the Dry Ingredients: In a large bowl, whisk together almond flour, coconut sugar, baking soda, and 1 tablespoon ground cinnamon until they are evenly combined to create a cinnamon-spiced dry base.
- Combine the Wet Ingredients: In a separate bowl, beat the eggs. Then stir in the melted coconut oil, vanilla extract, and 1/4 cup maple syrup, mixing well to incorporate all wet ingredients.
- Blend Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth and thick batter forms. Avoid overmixing to keep the blondies tender.
- Prepare Cinnamon Swirl Mixture: In a small bowl, combine almond butter, 1 teaspoon ground cinnamon, and 2 tablespoons maple syrup, mixing until it forms a sticky, spreadable cinnamon swirl.
- Assemble and Swirl: Pour half of the batter into the prepared baking pan. Dollop the cinnamon swirl mixture evenly on top. Pour the remaining batter over and use a knife to gently swirl the cinnamon mixture into the batter, creating beautiful cinnamon roll patterns.
- Bake to Perfection: Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs for a chewy texture.
- Cool and Enjoy: Allow the blondies to cool completely in the pan to set properly. Once cooled, cut into squares and enjoy their warm, gooey cinnamon roll-inspired flavor.
Notes
- Make sure to use room temperature eggs for better mixing and texture.
- Almond flour can vary in coarseness; finely ground almond flour will yield a smoother texture.
- For a nut-free version, consider using sunflower seed butter instead of almond butter for the swirl.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- These blondies can be reheated briefly to regain some softness and gooeyness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Paleo dessert, Cinnamon roll blondies, Grain-free blondies, Gluten-free dessert, Almond flour blondies, Healthy cinnamon rolls
