Gluten-Free Cinnamon Roll Blondies

Hi Bakers, this bar cookie looks boring and like any other, but don’t let it fool you. Plain on the outside with no chocolate chips, the hidden cinnamon layer brings a sweet chewiness that makes blondies even more delicious. Chill for maximum chew. The hardest part is spreading the batter over the sugar layer. Be patient, use a damp spatula or even better and damp hand to press and cover the cinnamon layer. Bake a batch and let me know what you think. I loved them way more than expected. Enjoy! ~Carolyn

Gluten-Free Cinnamon Roll Blondies

Adapted from King Arthur Flour recipe for Crazy Blonde Brownies

Makes one 9”x13” pan

Cinnamon Roll Filling

2 1/2 tablespoons butter, softened

1/2 cup light brown sugar, packed

1 1/2 tablespoons balanced almond flour

2 teaspoons cinnamon

Dry

1½ cups Cup4Cup all-purpose GF flour**

¼ cup oat flour

2 teaspoons sweet rice flour

2 teaspoons baking powder

½ teaspoon xanthan gum

½ teaspoon salt

Wet

½ cup butter, melted

2 cups  light brown sugar

2 large eggs plus 1 egg yolk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees, grease a 9”x13” pan, and line it with parchment paper.

In a small bowl, mix cinnamon roll filling ingredients and set aside.

In a medium-sized bowl, whisk dry ingredients together until combined and set aside.

Melt the butter in a large microwave-safe bowl. Add brown sugar and stir until smooth. Let cool until warm. Add eggs and vanilla and mix thoroughly. Add the flour mixture and mix well. Scoop and spread half the batter into an even layer in the pan. This may take a little time, but using a slightly damp rubber spatula helps. Sprinkle the batter evenly with cinnamon roll filling. Scoop the remaining batter over the top of the filling in spoonfuls all over; this will help you cover the sugar layer easier. Spread batter over the top using a damp spatula until the top is smooth. I used a fork to make the top a bit flatter and make some decorative lines too, but this is optional. Bake for about 25-30 minutes. The blondies are done when they are browned on top and puffed in the middle. They may seem underdone, but they will firm up as they cool. Cut into squares and enjoy! Store in the fridge for up to 3 days.

**Please check the ingredients of this flour for possible allergens so you can bake safely!