Copycat Trader Joe’s Cinnamon Roll Blondies – Gluten-Free!
If you’ve been anywhere near the internet—or Trader Joe’s—lately, you’ve probably seen the buzz around their Cinnamon Roll Blondie Mix. Imagine a gooey, chewy blondie laced with all the spicy, sugary warmth of a cinnamon roll. It’s like breakfast and dessert had a love child, and everyone is obsessed. But here’s the thing: if you’re gluten-free like me, this boxed mix is just another heartbreak waiting to happen. But don’t worry—I’ve got your back. I whipped up these gluten-free cinnamon roll blondies that are just as decadent and spiced as the OG, minus the gluten-induced sadness. Let’s get into it!
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The Recipe: Gluten-Free Cinnamon Roll Blondies
These blondies have that perfect dense-yet-tender texture, swirled with a cinnamon-sugar ripple and finished with a creamy icing. And they’re super easy to make—no weird ingredients, just pantry staples and a little bit of magic. This recipe makes 9-12 blondies, depending on how generous you’re feeling with those slices.
Ingredients:
For the Blondies:
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly (I have also tried it with browned butter and it’s amazing)
- 1 cup brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or dairy-free alternative
- 1/2 teaspoon vanilla extract


Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
- Mix the Blondie Batter: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk again until fully combined.
- Combine the Dry Ingredients: In a separate bowl, mix together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until just combined,
- Spread & Swirl: Pour the batter into the prepared baking pan and smooth it out with a spatula. Now, mix together the melted butter, granulated sugar, and cinnamon for your swirl. Drop spoonfuls of the cinnamon mixture over the blondie batter, then use a knife or toothpick to swirl it through. Channel your inner abstract artist—it doesn’t have to be perfect, just get those swirls in there!
- Bake: Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Remember, a little underbaked means extra gooey. Let them cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely.
- Make the Glaze: While the blondies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thick but pourable—add a bit more milk if needed. Drizzle the glaze over the cooled blondies in whatever pattern your heart desires.
- Slice & Serve: Cut the blondies into squares (or bars, no judgment here). Enjoy as-is, or warm them up for that fresh-out-of-the-oven vibe. Pair with a hot coffee or a big glass of milk for maximum cozy feels.

These are the Gluten Free Cinnamon Roll Blondies of Your Dreams
So there you have it—a gluten-free version of Trader Joe’s viral cinnamon roll blondies, without the gluten or the FOMO. They’re perfect for fall, the holidays, or anytime you’re craving that cinnamon-sugar fix. Plus, they’ll make you feel like you’re at TJ’s even when you’re really just standing in your own kitchen, wondering where all the blondies went. Spoiler: you ate them. And no regrets.

If you give these a try, let me know how it goes—did you nail that cinnamon swirl? Did you eat half the pan before the glaze even set? I’m here for all the details. Happy baking, friends

More Gluten Free Cookies + Brownies to Try
- Indulging in Decadence: Kyra’s Bake Shop’s Gluten-Free Brownies
- Deliciously Irresistible Gluten-Free Chocolate Chip Cookies
- Big Soft Gluten Free Sugar Cookies Recipe
Did you make this gluten free cinnamon roll blondie recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Copycat Trader Joe’s Cinnamon Roll Blondies – Gluten-Free!
Equipment
- 8×8 inch baking pan
Ingredients
For the Blondies:
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 1 cup brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups gluten-free all-purpose flour I like Bob’s Red Mill 1-to-1
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or dairy-free alternative
- 1/2 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
- Mix the Blondie Batter: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk again until fully combined.
- Combine the Dry Ingredients: In a separate bowl, mix together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until just combined.
- Spread & Swirl: Pour the batter into the prepared baking pan and smooth it out with a spatula. Now, mix together the melted butter, granulated sugar, and cinnamon for your swirl. Drop spoonfuls of the cinnamon mixture over the blondie batter, then use a knife or toothpick to swirl it through.
- Bake: Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Remember, a little underbaked means extra gooey. Let them cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely.
- Make the Glaze: While the blondies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thick but pourable—add a bit more milk if needed. Drizzle the glaze over the cooled blondies.
- Slice & Serve: Cut the blondies into squares (or bars, no judgment here). Enjoy as-is, or warm them up for that fresh-out-of-the-oven vibe. Pair with a hot coffee or a big glass of milk for maximum cozy feels.
Nutrition

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These look so delicious. Can’t wait to eat them!