Gluten-Free Cinnamon Roll Blondies
- zestylemonb
- Aug 11
- 3 min read
If you ask me, cinnamon rolls and blondies were always meant to be friends. So when I wanted all the cozy, buttery cinnamon-roll flavor without making an entire pan of cinnamon rolls, these Gluten-Free Cinnamon Roll Blondies happened.
They're soft and chewy, filled with brown sugar and cinnamon swirls, and finished with a sweet cream cheese drizzle. And yes, they're gluten-free, but the best part is that they don't feel like a gluten-free dessert. They're just really, really good.
Basically, they're what happens when a cinnamon roll decides it wants to be a blondie. And honestly? I'm here for it.
Why You'll Love These Blondies
Soft and chewy with buttery cinnamon swirls.
Tastes like a cinnamon roll without all the work.
Finished with a creamy, sweet cream cheese drizzle.
Made with an easy 1:1 gluten-free flour.
Perfect for breakfast, dessert, brunch, or a cozy afternoon treat.
Ingredients You'll Need
For the Blondies
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Gluten-free 1:1 flour
Cinnamon
Baking powder
Salt
For the Cinnamon Swirl
Butter
Brown sugar
Cinnamon
For the Cream Cheese Frosting
Cream cheese
Heavy cream
Vanilla bean paste (or vanilla extract)
Powdered sugar
Salt
Scroll down to the recipe card for the full ingredient amounts and instructions.
How to Make Gluten-Free Cinnamon Roll Blondies
Prep the PanPreheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper.
Make the Cinnamon SwirlIn a small bowl, whisk together the butter, brown sugar, and cinnamon until thick and smooth. Set aside.
Mix the Blondie BatterIn a large bowl, combine melted butter and brown sugar until smooth. Add eggs and vanilla and mix until just combined.
4. Add Dry IngredientsGently fold in the gluten-free flour, cinnamon, baking powder, and salt until no dry flour remains. Avoid overmixing.
5. Layer & SwirlFold half of the cinnamon mixture into the batter, keeping visible swirls. Spread the batter evenly into the pan. Spoon the remaining cinnamon mixture over the top and gently swirl with a butter knife.
6. BakeBake for 30–35 minutes, until the edges are set and lightly golden. Allow to cool completely before frosting.
7. Make the FrostingIn a small saucepan over low heat, whisk together cream cheese, heavy cream, vanilla, and salt until smooth. Remove from heat and whisk in powdered sugar.
8. Finish & ServeDrizzle frosting over the cooled blondies, slice, and enjoy.
Tips for Perfect Blondies
Don't Go Crazy With the Swirling
A few gentle swirls are all you need. You want to see ribbons of cinnamon throughout the blondies rather than mixing it completely into the batter.
Use a 1:1 Gluten-Free Flour
For this recipe, I use King Arthur's 1:1 Gluten-Free Flour. A gluten-free flour blend designed to replace all-purpose flour makes this recipe much easier.
Don't Overbake
The blondies should have lightly golden edges while the center is still soft. They'll continue to set as they cool, so don't wait for the entire center to look completely firm in the oven.
Cool Before Frosting
I know. Waiting is the worst part. But if you drizzle the cream cheese frosting over hot blondies, it's going to melt right into them. Delicious? Probably. Pretty? Not so much.
Storage
Because of the cream cheese frosting, store these blondies in an airtight container in the refrigerator for up to 5 days.
For the best texture, let them sit at room temperature for about 15–20 minutes before serving.
You can also freeze the unfrosted blondies for up to 3 months. Thaw completely, then frost before serving.
If you make these, save yourself a corner piece (or don't, I'm not here to judge). And if you share them, I'd love to see them! Tag me in your creations so I can see what you're baking in your kitchen.
Happy baking! 🤎
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