The next time that you find yourself craving cinnamon rolls, but not craving the time, energy, and effort that it takes to make the from scratch, make these Chewy Cinnamon Roll Bars instead! These quick-and-easy, gluten-free bars are light, chewy, and topped with a delicious icing, giving them all of the flavor of a traditional cinnamon roll, without the hassle.
Equipment
- 8x8 Baking Dish this is the perfect pan for making these bars!
Ingredients
For the Base:
- 3 Cups Almond Flour
- ¼ Cup Coconut Flour
- ⅓ Cup Coconut Sugar
- ½ tsp Kosher Salt
- ½ Cup Maple Syrup
- ⅓ Cup Coconut Oil melted & cooled
- 2 Teaspoons Vanilla Extract
- 1 Eggs room temperature -- this is important!
For the Filling:
- ⅓ Cup Almond Butter
- ⅓ Cup Maple Syrup
- 2 Teapsoons Cinnamon
- 1 Teaspoon Vanilla Extract
For the Icing:
- 1 ¼ Cups Powdered Monk Fruit Sweetener or substitute regular powdered sugar
- 2 Tablespoon Maple Syrup
- ½ Teaspoon Cinnamon
Instructions
- To make these bars, start by preheating your oven to 325 F.
- Line an 8x8 baking pan with parchment paper and set it aside.
- Next, prepare the base of the bars. Add all of the dry ingredients (the almond flour, coconut flour, coconut sugar, and sea salt) to a large bowl. Mix to combine.
- Then, add in the wet ingredients— the maple syrup, cooled coconut oil, vanilla extract, and egg.
- Mix the wet ingredients into the dry, until they're fully incorporated and no lumps remain.
- Then, add half of the batter to the lined baking pan.
- Use a spatula to smooth the batter down into an even layer, then set it aside.
- Next, prepare the filling. Add the almond butter, maple syrup, cinnamon and vanilla extract to a medium bowl and whisk to combine.
- Then, spread the mixture on top of the base in the pan, using a spatula to ensure it is an even layer.
- Spoon remaining the dough mixture on top in dollops and use a spatula to spread it out into an even layer, on top of the filling.
- Transfer the baking dish into the oven and allow it to bake for 25-26 minutes.
- Once it's done, remove the dish from the oven and allow the bars to cool completely.
- While the bars are cooling, prepare the glaze.
- Add powdered monk fruit sweetener (or powdered sugar), maple syrup, and cinnamon to a bowl and whisk until the glaze is completely smooth and no clumps of sugar remain.
- If you need to thin the glaze, add in water, one tablespoon at a time, until it reaches your desired consistency.
- Finally, pour the glaze on top of the cooled bars.
- Then, slice the bars into even squares.
- Serve the bars and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Calories: 350kcal | Carbohydrates: 43g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.01mg | Sodium: 114mg | Potassium: 112mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 114mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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