Print

Paleo Cinnamon Roll Blondies

Paleo Cinnamon Roll Blondies
Print Recipe

Paleo Cinnamon Roll Blondies are a grain-free, wholesome breakfast treat infused with warm cinnamon and vanilla flavors. Chewy and soft, these blondies perfectly capture the spirit of classic cinnamon rolls while fitting into paleo and gluten-free diets. Made with almond flour, natural sweeteners, and aromatic spices, they provide a nourishing and indulgent start to your day.

Ingredients

Scale

Wet Ingredients

  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar

Dry Ingredients

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon

Cinnamon Swirl Mixture

  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted coconut oil, vanilla extract, and coconut sugar until fully combined and smooth. This mixture forms the flavorful base of your blondies while ensuring tenderness.
  2. Mix Dry Ingredients: In a separate bowl, combine the almond flour, baking soda, sea salt, and cinnamon. Stir well to evenly distribute all the spices and leavening, which will give your blondies that perfect rise and warm spice.
  3. Combine Wet and Dry: Gently fold the dry mixture into the wet ingredients, mixing just until you see no dry spots. Overmixing can make the blondies tough, so be careful to keep the mixture light and airy.
  4. Create the Cinnamon Swirl: In a small bowl, mix extra cinnamon with some coconut sugar to create the cinnamon swirl. Pour half of the batter into the prepared baking pan, sprinkle half of the cinnamon mixture on top, then repeat for the remaining batter. Use a knife to gently swirl the cinnamon sugar into the batter for that signature cinnamon roll effect.
  5. Bake and Cool: Bake the blondies in a preheated oven at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 15 minutes before slicing to ensure they hold together perfectly.

Notes

  • Almond flour freshness: Use fresh almond flour for the best flavor and texture, as stale flour can taste bitter.
  • Don’t over-swirl: Lightly swirl the cinnamon sugar mixture to maintain marbled layers rather than fully mixing it in.
  • Room temperature ingredients: Ensure eggs and coconut oil are at room temperature to create a smooth batter.
  • Use parchment paper: Line your baking pan to make removal and cleanup super easy.
  • Don’t skip cooling: Let the blondies cool completely before cutting to avoid crumbs and sticking.

Nutrition

Keywords: paleo, cinnamon roll, blondies, grain-free, gluten-free, breakfast, cinnamon, dairy-free

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