"Cinnamon Buns" Blondies

35 minutes
All its ingredients blend perfectly, from the ground cinnamon to the light icing on top and don't you forget about the Vegan Pro... If you are a huge fan of cinnamon buns, this recipe will delight your tastebuds!

"Cinnamon Buns" Blondies

These blondies are a bomb. Seriously, this is THE best dessert I've ever created recently! If you're a fan of cinnamon buns, imagine it on a blondie... Oh my god, that's killer! You won't be able to stop eating just a square, trust me!

Ingredients (12 blondies)
5 tbsp Vegan margarine, softened
1/2 cup Brown sugar
1/2 cup Plant-based milk
1/2 tsp Vanilla extract
1 tsp Baking powder
1/2 tsp Ground cinnamon
2 tbsp Vegan Pro - Maple Vanilla
Pinch of salt
1 1/4 cups All-purpose flour

1 tbsp Vegan margarine, softened
3 tbsp Brown sugar
1/2 tsp Ground cinnamon

1 tbsp Vegan margarine, softened
1/2 cup Icing sugar
A splash of plant-based milk, if necessary


1. Start by preheating your oven to 350 °F (180 °C) and line an 8x8-inch (20 x 20 cm) pan with parchment paper. Reserve.

2. Soften the vegan margarine for about 20 seconds in the microwave. Add to it the brown sugar, plant-based milk and vanilla extract and mix with a whisk.

3. In a small bowl, combine the dry ingredients together from the baking powder to the all-purpose flour. Gradually add these to the wet mixture, stirring just enough to incorporate.

4. Spread the dough in the prepared pan.

5. For the garnish: In a small bowl, soften the vegan margarine for 15-18 seconds in the microwave, then add the brown sugar and ground cinnamon. Mix. Spread the filling on top of the pastry with a brush, then bake in the preheated oven for 20 minutes.

6. For the icing: Soften the vegan margarine for about 15 seconds in the microwave. Then add the sifted icing sugar and a little plant-based milk and mix until obtaining a creamy icing.

7. Once your blondie has completely cooled (and removed from the mould), frost it using a pastry bag if desired. Let the icing set before cutting into squares and enjoy!

By Sara Girard
Writer at RAW Nutritional


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