Description
Delight in these chewy cinnamon roll bars featuring a blend of almond and coconut flours with a rich cinnamon-spiced almond butter filling, topped with a smooth maple-cinnamon glaze. Perfectly baked to golden brown and sliced into shareable squares, these bars offer a wholesome and flavorful treat that’s gluten-free and lightly sweetened.
Ingredients
Base Ingredients
- 3 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1/3 Cup Coconut Sugar
- 1/2 tsp Kosher Salt
- 1/2 Cup Maple Syrup
- 1/3 Cup Coconut Oil (melted & cooled)
- 2 Teaspoons Vanilla Extract
- 1 Egg (room temperature)
Filling Ingredients
- 1/3 Cup Almond Butter
- 1/3 Cup Maple Syrup
- 2 Teaspoons Cinnamon
- 1 Teaspoon Vanilla Extract
Glaze Ingredients
- 1 1/4 Cups Powdered Monk Fruit Sweetener (or substitute regular powdered sugar)
- 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Cinnamon
- Water (optional, to thin glaze)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the bars.
- Line the Pan: Line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
- Prepare Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, coconut sugar, and kosher salt. Mix thoroughly to evenly distribute the ingredients.
- Add Wet Ingredients: Add the maple syrup, melted and cooled coconut oil, vanilla extract, and the room temperature egg to the dry mixture.
- Mix the Batter: Stir the wet and dry ingredients together until fully incorporated and smooth, ensuring no lumps remain.
- Add Batter to Pan: Spread half of this batter evenly into the bottom of the prepared baking pan using a spatula.
- Prepare the Filling: In a separate medium bowl, whisk together the almond butter, maple syrup, cinnamon, and vanilla extract until smooth.
- Add Filling Layer: Spread the almond butter mixture evenly over the base layer in the pan.
- Add Remaining Dough: Spoon the remaining batter in dollops over the filling layer and gently spread it out evenly to cover the filling.
- Bake the Bars: Place the baking pan in the preheated oven and bake for 25 to 26 minutes, or until the top is golden brown and set.
- Cool the Bars: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
- Prepare the Glaze: While the bars are cooling, whisk together the powdered monk fruit sweetener, maple syrup, and cinnamon in a bowl until smooth with no clumps.
- Thin the Glaze: If the glaze is too thick, gradually add water one tablespoon at a time, whisking until desired consistency is reached.
- Add the Glaze: Pour the glaze evenly over the cooled bars, spreading gently if needed.
- Slice into Squares: Once glazed, slice the bars into 12 even squares for serving.
- Store, Serve, and Enjoy: Serve the cinnamon roll bars immediately or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use room temperature eggs to help mix ingredients smoothly and achieve the best texture in the bars.
- Adjust the thickness of the glaze by adding water gradually to ensure easy pouring and even coverage.
- Line your baking pan with parchment paper to allow easy removal of the bars without sticking.
- For a vegan version, substitute the egg with a flax or chia egg and ensure almond butter used is vegan-friendly.
- Store bars refrigerated to maintain freshness and texture for up to one week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
