These vegan cinnamon roll blondies taste *exactly* like that last, and center bite of a cinnamon roll – which I think we can all agree is the best bite. these blondies are entirely vegan – so egg and dairy-free people, rise up. Do not be fooled by the “vegan” part of this decadent dessert, there is no shortage of flavor, richness, or ooey gooey texture in these.

4 things that make these vegan cinnamon roll blondies *perfect*

1. The pan you use. Baking is so precise, even down to the equipment that you use. I have found that for things like brownies or blondies, a square, metal pan bakes the best. I use this one, and it’s been a tried and true and the blondies come out perfect every time. Using a glass or ceramic pan will change up the way the goods bake, as well as a rounded corner versus a square corner.
2. An icing! The icing gives these blondies the classic cinnamon roll taste. I made a vegan one, but feel free to use whatever your favorite, or go-to icing recipe is!
3. Let the blondies cool + rest. This is for sure my least favorite part of baking, but it does make such a huge difference. Giving these blondies time to cool entirely allows them to set, and hold their shape. Cutting into a warm baked good is, while tempting, asking for a big mess and crumbling desserts! So when you take them out of the oven, go for a walk, clean your house, or call a friend to distract yourself from the tempting smell of these blondies.
4. Use a food scale. Please. If you do any baking, using a food scale is the most accurate way to nail baking recipes. I always weigh dry ingredients in grams for precision (especially flour, as this can make the biggest difference in texture for baking).

Here is a detailed video on how to make these vegan cinnamon roll blondies!

Corn starch? But why?

I was new to this concept as well. I had been doing some research on blondie baking (lol) and noticed some information on adding corn starch to blondie and brownie recipes. I decided to give it a go. By adding corn starch to baked goods, it combines with the flour to make a really chewy and fudgy texture. Corn starch also helps with spreading, so a lot of people will add corn starch to a cookie recipe to keep the contents together and make for thicker cookies. I have yet to try this approach with cookies, but BEST BELIEVE that’s next.

I mean, look at this texture.

As always, let me know if you make these and leave any comments with questions or feedback! Enjoy!

Vegan Cinnamon Roll Blondies

A decadent vegan dessert that tastes like that last bite from the center of a cinnamon roll. These bars are rich in flavor and the absolute best texture – dense, chewy, and moist. Don't be fooled by "vegan", there's no shortage of flavor in these bars.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 9 bars

Equipment

• 1 stand mixer or hand mixer

Ingredients

  

FOR THE BLONDIES

• 1/2 cup vegan butter softened
• 2/3 cup light brown sugar packed
• 1/2 cup white sugar
• 1/4 cup @elmhurst1925 coconut + cashew milk
• 1/2 tbsp vanilla
• 2 ish cups of flour 275g to be exact
• 1 tsp cornstarch
• 1/2 tsp baking powder
• 3/4 tsp salt
• 2 tsp cinnamon
• a cinnamon / sugar mixture – optional!

FOR THE FILLING

• 1/3 cup cashew butter
• 1/4 cup maple syrup
• 2 tsp cinnamon
• 1 tsp vanilla
• Pinch of salt

FOR THE ICING: feel free to use your fav icing recipe for this part!

• 1/4 cup coconut butter
• 2 tbsp maple syrup
• 1 tsp vanilla
• Dairy free milk to thin ends up being about 1/3 cup!

Instructions

 

• Pre-heat your oven to 350 degrees.
• In a large bowl mix together your softened butter and sugars until creamy, about 2-3 mins (use a hand or stand mixer). Add in milk and vanilla and mix again.
• Add in flour, cornstarch, baking powder, salt, and cinnamon and mix once more until fully combined.
• Make the filling by combining cashew butter, maple syrup, cinnamon, vanilla & salt to a bowl & whisking.
• To an 8×8 pan lined with parchment paper, press dough down flat. Spoon cashew butter mixture on top and with a knife just mix it in there and swirl throughout. dough will be a little thick so this may feel tough, but just mix it in.
• Bake at 350 for 35 minutes (baking time will vary from oven to oven. So bake anywhere from 32 – 40 minutes).
• While in the oven, make icing by melting coconut butter on low heat with maple syrup & vanilla. once melted, remove from heat and add in milk & whisk together until it’s formed an icing consistency. Pour into a bowl & set in fridge to cool.
• Remove blondies from oven & sprinkle with cinnamon sugar (optional). Let blondies cool for at least 1 hour (this is improtant because it helps the blondies hold their shape. Cutting them when they’re fresh will make a mess).
• Remove from pan & cut into squares. Drizzle with your icing & enjoy!

Notes

If you’re not vegan, feel free to use regular butter and regular milk! 

Keyword baking, blondies, cinnamon, dessert, easy recipes