Vegan Cinnamon Roll Blondies

Thick, chewy, and perfectly spiced vegan cinnamon roll blondies! Gluten free and naturally sweetened.

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Happy Monday, beautifuls!! How was your weekend? I came off of 4 hours of parent teacher conferences Thursday night plus 5 more hours Friday, so I was so ready for the weekend when Friday afternoon rolled around. I came straight home and baked a couple more recipes later that day – baking is just so fun and therapeutic for me after a long week.

Saturday morning I did a ton of work on the blog. Beaming Banana is something I so love putting my time and effort in to, and if you come visit and read I often I want you to know how much I truly appreciate it. I hope you love the content, and if you ever have suggestions/requests, DO NOT hesitate to comment or email me! You’re the best. 🙂

On to today’s recipe!

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I’m firmly against the whole “blondes have more fun” expression. We can all have fun, right!? Brunette power!

But today, we are definitely celebrating the blondie.

As a complete and utter chocolate addict myself, I had a hard time even coming up with a concept for blondies that got me excited. A brownie, without the chocolate? What’s the point?

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Oh, friends. There’s definitely a point. While I haven’t had a traditional blondie myself, I know they’re often celebrated for their chewiness, and a supple, buttery texture.

Well, no butter to be found here, obviously. But I set out to get a chewy, dense, sweet bar, and cinnamon roll was the flavor I was going for. Cinnamon makes me think all things fall, and cinnamon rolls are the ultimate decadent treat. What better flavor profile to try for in a healthy, rich blondie?!

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What we have here totally exceeded my expectations. Even with no chocolate to be found, these vegan cinnamon roll blondies are incredible!

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These vegan cinnamon roll blondies start with a base similar to my favorite brownie recipe. We want a dense, chewy bar for these blondies, so I thought that the brownie base may be slightly too fudgy/gooey. So here, I swap one of the cans of chickpeas for a cup of chickpea flour, and it works beautifully! The flour tightens up the texture, so these blondies are dense and still fudgy, but they’re very firm and easy to pick up. Not to mention, chickpea flour is such a great, gluten free alternative to white flour. So much protein and fiber, and no blood sugar spike! Win.

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Date paste and unsweetened applesauce provide richness and moisture. These ingredients keep the blondies from turning out dry! Another moist-maker (Friends reference, anybody?) in the vegan cinnamon roll blondies is the thick ribbon of cinnamon swirl on top. All natural sweetness here! It’s a simple mix of date paste with a heavy dose of cinnamon added. We’re going for cinnamon roll flavors, remember?!

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Once the blondie batter is in the pan but before it goes into the oven to bake, you’ll dollop the cinnamon date paste on top and use a knife or toothpick to gently swirl it around. Like these!

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These vegan cinnamon roll blondies are so perfectly chewy and thick, delivering all the powerful flavor of a rich cinnamon roll. You’d NEVER know they’re are vegan and healthy. I severely underestimated the power of a blondie. These would travel great – I can’t wait to take them to some sort of fall gathering! I hope you love them as much as we do.

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Cinnamon Roll Blondies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 blondies


  • Blondies:
  • 1 can chickpeas
  • 1 c unsweetened almond milk
  • 1 c chickpea flour
  • 1/2 c date paste (I used 8 dates blended with 1/2 c hot water)
  • 1/2 c unsweetened applesauce
  • 1 tbsp cinnamon
  • Cinnamon Swirl:
  • 1/2 c date paste (I used 8 dates blended with 1/2 c hot water)
  • 1 tbsp cinnamon


  1. Preheat the oven to 350 degrees.
  2. Blend the canned chickpeas with almond milk until totally smooth.
  3. Combine chickpeas and almond milk with the chickpea flour, date paste, applesauce and cinnamon and stir until combined.
  4. *Note - I made a full cup of date paste and split it - half in the batter, half to swirl on top (so 16 dates, 1 c hot water). Just saves the step of making it twice!
  5. Spread the blondie batter into a nonstick square pan.
  6. Mix the date paste and cinnamon, and using a toothpick or knife, gently drop into blondie batter and swirl throughout.
  7. Bake the blondies for 40 minutes.


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