Copycat Trader Joe’s Cinnamon Roll Blondies – Gluten-Free!
If you’ve spent even five minutes on the internet (or wandered the aisles of Trader Joe’s recently), chances are you’ve seen the viral Cinnamon Roll Blondie Mix. It’s like a chewy blondie and a gooey homemade cinnamon roll got together and made magic. But for those of us who live that gluten-free life, it’s another one of those “almost had it” heartbreaks in a box.
So I did what any determined, cinnamon-loving, gluten-dodging baker would do—I made my own. And friends, these gluten-free cinnamon roll blondies are not only easy to whip up, but they might just be better than the mix. Think chewy blondie bars with a buttery cinnamon sugar swirl, all finished with a drizzle of sweet icing. Pure bliss.
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The Recipe: Gluten-Free Cinnamon Roll Blondies
These bars are soft and chewy (not cakey blondies), with a rich vanilla base and a swirl of brown sugar and ground cinnamon that gives serious homemade cinnamon roll energy. You don’t need a mixer—just a few pantry staples, one large bowl, and a little cinnamon season magic. This recipe makes 9-12 blondies, depending on how generous you’re feeling with those slices.
Ingredients:
The Blondies:
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly (I have also tried it with browned butter and it’s amazing)
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or dairy-free alternative
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
- Mix the Blondie Batter: In a large bowl, whisk together the melted butter and light brown sugar until smooth. Add the large egg and vanilla extract, whisking again until creamy and combined. In a separate medium bowl, stir together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet and stir with a spatula until just combined. Don’t overmix—we want chewy blondies, not cakey ones.
- Spread & Swirl: Pour the blondie batter into your prepared pan and smooth it into an even layer. In a small bowl, stir together the melted butter, sugar, and tsp cinnamon to make your swirl. Drop spoonfuls of the cinnamon sugar mixture across the surface and swirl it into the batter with a toothpick or butter knife. Don’t stress about perfection—think abstract art meets dessert.
- Bake: Bake for 20–30 mins, or until the edges are golden brown and a toothpick comes out with just a few moist crumbs. Slightly underbaked = extra gooey and dreamy. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Glaze & Serve: Whisk together your icing sugar (powdered sugar), milk or heavy cream, and vanilla extract. Drizzle over the blondies in a nice thick zig-zag. Or go for a thinner layer of cream cheese icing if you want to get extra fancy (I see you, overachiever). Slice into squares or bars—dealer’s choice—and dig in!
These are the Gluten Free Cinnamon Roll Blondies of Your Dreams
So there you have it—your homemade answer to Trader Joe’s boxed mix, minus the gluten and the FOMO. These gluten-free cinnamon roll blondies are perfect for fall, for your holiday dessert table, or just because it’s a Tuesday and you deserve something sweet.
Let me know if you give them a go! Did you nail the cinnamon sugar swirl? Did you sneak a bite before the icing even set? (Same.) Either way, I hope these chewy bars bring you joy—and maybe a little bit of cinnamon-scented nostalgia. Happy baking, friends!
More Gluten Free Cookies + Brownies to Try
- Indulging in Decadence: Kyra’s Bake Shop’s Gluten-Free Brownies
- Deliciously Irresistible Gluten-Free Chocolate Chip Cookies
- Big Soft Gluten Free Sugar Cookies Recipe
Did you make this gluten free cinnamon roll blondie recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Copycat Trader Joe’s Cinnamon Roll Blondies – Gluten-Free!
Equipment
- 8×8 inch baking pan
Ingredients
For the Blondies:
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 1 cup brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups gluten-free all-purpose flour I like Bob’s Red Mill 1-to-1
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or dairy-free alternative
- 1/2 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
- Mix the Blondie Batter: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk again until fully combined.
- Combine the Dry Ingredients: In a separate bowl, mix together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until just combined.
- Spread & Swirl: Pour the batter into the prepared baking pan and smooth it out with a spatula. Now, mix together the melted butter, granulated sugar, and cinnamon for your swirl. Drop spoonfuls of the cinnamon mixture over the blondie batter, then use a knife or toothpick to swirl it through.
- Bake: Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Remember, a little underbaked means extra gooey. Let them cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely.
- Make the Glaze: While the blondies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thick but pourable—add a bit more milk if needed. Drizzle the glaze over the cooled blondies.
- Slice & Serve: Cut the blondies into squares (or bars, no judgment here). Enjoy as-is, or warm them up for that fresh-out-of-the-oven vibe. Pair with a hot coffee or a big glass of milk for maximum cozy feels.
Nutrition
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These look so delicious. Can’t wait to eat them!