Cinnamon Roll Blondies
These Cinnamon Roll Blondies combine the cozy flavors of cinnamon and sugar with a rich, chewy texture, making them an easy and comforting treat.
Ingredients
Batter Ingredients
- 1/2 cup vegan butter, softened Ensure it is softened for better mixing.
- 2/3 cup light brown sugar, packed
- 1/2 cup white sugar
- 1/4 cup coconut + cashew milk
- 1/2 tbsp vanilla
- 2 cups flour (275g)
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
Filling Ingredients
- 1/3 cup cashew butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- Pinch salt
Icing Ingredients
- 1/4 cup coconut butter Melted.
- 2 tbsp maple syrup
- 1 tsp vanilla
- about 1/3 cup dairy free milk To thin the icing.
Instructions
Preparation
- Preheat your oven to 350 degrees.
- In a large mixing bowl, combine softened vegan butter, light brown sugar, and white sugar. Mix until creamy and smooth, about 2-3 minutes.
- Add coconut and cashew milk, and vanilla. Stir until fully combined.
- Incorporate flour, cornstarch, baking powder, salt, and cinnamon into the wet mixture until well combined.
- In a separate bowl, mix cashew butter, maple syrup, cinnamon, vanilla, and a pinch of salt until smooth.
Baking
- Line an 8x8 pan with parchment paper. Press the blondie dough into the pan to create an even layer.
- Spoon the cashew butter mixture on top of the dough and swirl it gently with a knife or skewer.
- Bake for about 35 minutes until golden brown around the edges. Keep an eye on them toward the end to avoid overbaking.
- While the blondies bake, melt coconut butter with maple syrup and vanilla. Gradually add dairy-free milk and whisk until smooth.
- Once baked, cool in the pan for at least an hour before cutting into squares.
Notes
To enhance flavor, consider adding nuts or dried fruits in the batter. For serving, these blondies pair well with coffee or tea.