Iced Cinnamon Roll Blondies
If freshly baked cinnamon rolls are what your dreams are made of, then these iced cinnamon roll blondies are about to become your new best friend.
They taste like and have the texture of the gooey cinnamon roll interior, and with icing to boot, you'll never believe that they're only 95 calories with 15 grams of carbs per serving!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16 servings
Serving Size: 1 serving
Fat: 2 grams
Carbohydrates: 15 grams
Protein: 6 grams
2 cans of chickpeas, rinsed and drained
4 tablespoons melted light butter
2 tablespoons unsweetened applesauce
1 tablespoon pure vanilla extract
6 tablespoons sugar-free maple syrup (use a brand that is 15 calories per serving)
1/4 cup unsweetened cashew or almond milk
1/2 cup (approximately 60 grams) - PEScience Snickerdoodle protein powder *
1/3 cup whole wheat flour
8 packets (or more/less to taste) no calorie sweetener
2 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
15 grams - PEScience Snickerdoodle Protein Powder
15 grams (2 tablespoons) powdered sugar
4 teaspoons unsweetened almond or cashew milk
Preheat oven to 350 degrees F.
Add all wet ingredients directly to your blender. Blend until smooth. Pour mixture into a bowl.
Add the dry ingredients to the bowl with your wet ingredients, and stir to combine. It will be thick.
Spray an 8×8 baking dish with cooking spray, and add blondie mixture. Spread evenly with a spatula, and tap the dish on your countertop to even it out even more.
Bake for 30 minutes, until the center, is firm.
While blondies cook, make the icing by combing all icing ingredients in a bowl until smooth.
Remove blondies from the oven when they are finished, and top with glaze while still warm.
Cool for 1 hour to allow icing to set, and cut into 16 pieces.