Copycat Trader Joe’s Cinnamon Roll Blondies – Gluten-Free!
These gluten-free cinnamon roll blondies are my answer to the Trader Joe's mix that’s taken the internet by storm. Picture this: chewy, buttery blondies with swirls of cinnamon-sugar goodness, finished with a drizzle of sweet vanilla glaze. They’ve got all the cozy vibes of a cinnamon roll but with way less effort. Perfect for brunch, dessert, or just because you need a little treat that feels like a warm hug. And the best part? No one will believe they’re gluten-free.
Equipment
- 8x8 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 8x8-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
Serving: 1portionCalories: 323kcalCarbohydrates: 49gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 185mgPotassium: 54mgFiber: 2gSugar: 37gVitamin A: 427IUVitamin C: 0.03mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!