Vegan Cinnamon Roll blondies

Vegan Cinnamon Roll blondies

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Yield: 9

Author: Hudson Stepper

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Blondies

• 4 oz unsalted vegan butter, melted
• 3/4 cup packed brown sugar
• 2 vegan eggs* (Bob's Red Mill)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder

Cinnamon Sugar

• 1 tbsp cinnamon
• 1/4 cup light brown sugar
• 3 tbsp butter, softened

Icing

• 1 tablespoon dairy free milk
• 3/4 cup powdered sugar (sifted)
• A pinch of salt

Instructions

1. Preheat your oven to 325°F. Line a 9 x 9 inch pan with parchment paper and set aside.
2. In a large mixing bowl, whisk the melted butter and brown sugar, then add the vegan eggs and vanilla extract and whisk until well-combined.
3. In a separate bowl, stir together the flour, salt, and baking powder. Add the wet ingredients into the dry and fold together using a spatula until just mixed and no clumps of flour remain. Be careful not to overmix.
4. Pour the batter into your prepared pan. Make the cinnamon sugar by combining the sugar and cinnamon. Drop large spoonfuls of cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.
5. Bake for 30-35 minutes or until the brownies are golden brown. Let cool for 15 min on the pan, then transfer to the fridge before icing. Fresh out of the oven, they are cakey, but the longer they are in the fridge, the more dense they become.
6. While the cinnamon roll blondies cool, make the icing. In a small bowl, whisk together the dairy-free milk with sifted powdered sugar and a pinch of salt.
7. Once the blondies are cooled and dense, drizzle with the glaze, then cut into 9 squares and enjoy!