Dairy Free Cinnamon Roll Blondies

Some days you want cinnamon rolls, and some days you just want to bake something quick and easy.

These dairy free cinnamon roll blondies are my answer to both. They taste like a cinnamon roll but come together like a simple bar.

I make them fully dairy free using vegan butter and oat milk in the glaze, so they are easy to share with more people.

The cinnamon swirl bakes right into the top, and the vanilla glaze adds just the right amount of sweetness.

They stay soft in the middle with slightly set edges, which is exactly what you want in a good blondie.

Trust me, once you try these, they will become a regular in your kitchen.

Why This Recipe Is a Keeper

Two Treats in One – You get the cozy taste of a cinnamon roll baked right into a soft, chewy blondie.

Perfectly Chewy Texture – The brown sugar and extra egg yolk make these blondies rich, dense, and wonderfully gooey in the middle.

That Cinnamon Swirl – Ribbons of dark brown sugar and cinnamon run through every bite for warm, bakery-style flavor.

Fully Dairy Free – Vegan butter and oat milk keep these blondies creamy and delicious with no dairy at all.

Here’s What You’ll Need

For The Blondies

• 1/2 cup Melted Vegan Butter
• 1 cup Packed Light Brown Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 2 tsp Vanilla Extract
• 1 cup All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Fine Salt

For The Cinnamon Swirl

• 2 tbsp Melted Vegan Butter
• 1/3 cup Packed Dark Brown Sugar
• 1 tbsp Ground Cinnamon
• 1 tbsp All-Purpose Flour

For The Vanilla Glaze

• 3/4 cup Powdered Sugar
• 1 1/2 tbsp Oat Milk
• 1/2 tsp Vanilla Extract

How to Make It

Step 1

Preheat the oven to 350 degrees F and line an 8-inch square baking pan with parchment paper.

Step 2

Whisk the 1/2 cup melted vegan butter with the light brown sugar. Add the egg, egg yolk, and vanilla, then whisk until glossy.

Step 3

Fold the flour, baking powder, and salt into the wet mixture just until combined. Spread the blondie batter evenly in the prepared pan.

Step 4

Stir the 2 tablespoons melted vegan butter, dark brown sugar, cinnamon, and 1 tablespoon flour into a thick paste. Drop small spoonfuls over the batter and swirl them gently across the surface.

Step 5

Bake for 24 to 28 minutes, until the edges are set and a tester inserted near the center comes out with moist crumbs. Cool completely in the pan.

Step 6

Whisk the powdered sugar, oat milk, and vanilla until smooth. Add a few extra drops of oat milk only if needed for a thick, pourable glaze.

Step 7

Drizzle the glaze over the cooled blondies and let it set for 20 minutes before portioning.

Recipe Tips

Melt and Cool Your Vegan Butter

After you melt the vegan butter, let it sit for a few minutes so it’s warm but not hot.

If it’s too hot when you whisk in the egg and yolk, it can start to cook them and give you a scrambled texture instead of a smooth, glossy batter.

My favorite trick here is to melt it first thing, then measure out everything else while it cools down to just barely warm.

Pack Your Brown Sugar Firmly

When you measure both the light and dark brown sugar, press it down into the measuring cup so it holds together.

Loosely scooped sugar means less moisture and sweetness, and you’ll end up with drier blondies that aren’t as chewy.

From my experience, packed brown sugar is what gives these that soft, gooey center everyone loves.

Don’t Skip the Extra Egg Yolk

That single extra yolk might seem like a small thing, but it makes a big difference in the texture.

The yolk adds richness and fat, which is what keeps these blondies dense and fudgy instead of light and cakey.

I’ve found that leaving it out gives you a much drier, more crumbly result, so it’s worth using both the whole egg and the yolk.

Popular Questions

Why does this recipe use a whole egg plus an extra yolk?

The extra yolk adds richness and helps give the blondies that soft, fudgy middle instead of a dry or cakey texture.

If you skip it, they will still bake up fine, but they won’t be quite as chewy and moist in the center.