Indulge in these light and soft Cinnamon Squares with ribbons of cinnamon swirled through every bite! This paleo and AIP dessert is grain-free, dairy-free, and sure to satisfy your sweet cravings without any refined sugar. They’re a cinnamon lover’s dream and the perfect AIP treat!
Cinnamon Squares Recipe
If you’re a cinnamon or coffee cake fan, these Cinnamon Squares are for you! Imagine a cinnamon swirl coffee cake — without a streusel or cinnamon-sugar topping — made completely AIP-compliant — no eggs, dairy, grains, nuts, or refined sugar.
Instead, these cinnamon bars are filled with warm, sweet cinnamon swirled throughout. The texture is soft, comforting, and melts in your mouth.
This cake-like, fluffy texture comes from a blend of grain-free, nut-free, and gluten-free flours using cassava flour, tigernut flour, and coconut flour. Combined with the liquids, they create the perfect moisture balance — never dense or dry. The luscious cinnamon swirl brings a warm flavor to every bite.
Enjoy these cinnamon squares as an afternoon treat with a cup of tea or as a delicious dessert. Anyway, any time, they’re truly scrumptious!
Looking for more delicious AIP desserts? Try these Salted Caramel Blondies, Cinnamon Rolls, Cinnamon Streusel Muffins, Dairy-Free Snickerdoodles or these Paleo Banana Muffins.
Cinnamon Squares Ingredients
Dough
- cassava flour – I recommend Bob’s Red Mill or Otto’s brand of cassava flour.
- tigernut flour
- coconut flour
- sea salt
- baking soda
- coconut milk – ensure it is full fat and additive-free, from a can. This is key for the texture.
- maple syrup
- palm shortening
- vanilla extract
- gelatin
- apple cider vinegar
- hot water
Cinnamon Swirl
- coconut sugar
- ground cinnamon
- coconut milk
- sea salt – just a pinch!
Ingredient Substitutions
- I don’t recommend any substitutions in this recipe and cannot guarantee the same results if you choose to make any. The palm shortening is especially important here to create a soft texture and oil will not work in the same way.
How To Make Cinnamon Squares
Step 1. Make the Dough
First, combine the dry ingredients (except the gelatin) in a large mixing bowl, and make a well in the center.
Then, combine the wet ingredients (except apple cider vinegar and hot water) in a food processor.
Next, pour the wet ingredient mixture into the center of the dry ingredients and stir until just combined. Note the texture looks more like a soft dough than a liquid batter.
Step 2. Make the Cinnamon Swirl
In a separate bowl, combine the cinnamon swirl ingredients.
Step 3. Transfer to Baking Pan
To an 8×8 square baking pan lined with parchment paper, add half the dough and smooth flat with a spatula. Add 3/4 of the cinnamon mixture and swirl through with a toothpick.
Top with remaining dough, smooth flat, and add remaining 1/4 cinnamon swirl mixture.
Step 4. Bake
Bake in the middle rack of the oven, preheated to 375F, for 3 minutes. Then, run through dough with a toothpick 4-5 times to create a swirl in the cinnamon mixture. Bake for an additional 20 minutes.
Step 5. Cool Completely
Remove from the oven and allow to cool completely.
Step 6. Serve
Once fully cooled, cut into squares or bars of desired size. Serve and enjoy!
Tips & Tricks
Use Room Temperature Ingredients
Use room temperature or warm liquid ingredients like coconut milk and maple syrup for the dough/batter. This ensures smooth and even mixing. Remove from the fridge and allow to come to room temperature, or warm up these ingredients in the microwave before using.
Consistency of Mixtures
Note the texture of the combined wet ingredients should look like a curdled batter, and the palm shortening should not be fully melted or combined. This is important for the texture of these AIP baked goods.
The combined wet and dry ingredients should look like a soft, scoopable dough rather than a pourable liquid cake batter.
Avoid Overmixing
Don’t over-mix the wet and dry ingredients. Stir until just combined to ensure a light and fluffy cake-like texture. Similarly, gently fold in the gelatin egg.
Avoid Overbaking
Don’t over-bake the cinnamon swirl cake squares to avoid drying them out. The dessert is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Note the cinnamon swirl may still be a bit wet.
Allow to Cool Fully
Allowing these to cool completely before cutting into them after baking lets the gelatin set and the dough firm up a bit more to prevent crumbling.
Place the baking pan on a wire cooling rack and let it fully cool. Or, let it cool in the pan for a few minutes before transferring the parchment paper with the dessert on top to a wire cooling rack and allowing it to cool completely.
Cutting the Squares
You can cut these cinnamon squares or bars into any size you like. Use a sharp, serrated knife, run it under hot water, and then dry it; the warmth allows it to slice through easily. Use a gentle sawing motion instead of pressing down too hard to maintain the structure so it won’t crumble. Wipe the knife between slices for clean cuts.
Frequently Asked Questions
Can I make the dough ahead of time and refrigerate to bake later?
I don’t recommend making the dough in advance. Once the leavening agents and gelatin egg combine, the batter should not sit long. Make it just before baking to ensure optimal rise and texture.
Storage & Reheating Instructions
- Room Temperature: You can store these cinnamon squares in an airtight container at room temperature for up to 2 days.
- Fridge: Store the cinnamon swirl squares in an airtight container or plastic bag for 4-5 days.
- Freezing: I have not tried freezing these cinnamon bars.
- Reheating: For the best texture, I recommend slightly warming these in the microwave for a few seconds, especially after refrigerating.
If you tried these AIP and Paleo Cinnamon Squares, I would love if you would give it a star rating and short review. Don’t forget to snap a picture of the finished product! You can share it with me on Instagram by tagging @healmedelicious.
Print
Cinnamon Squares Recipe (AIP/paleo, grain-free)
- Total Time: 33 minutes
- Yield: 16 squares (2×2 inches) 1x
- Diet: Gluten Free
Description
These amazing AIP/Paleo Cinnamon Squares are grain-free, dairy-free, and a cinnamon lover’s dream! Sure to satisfy your sweet cravings without any refined sugar, they’re light, soft and delicious.
Ingredients
Dough
- 1 cup cassava flour
- 3/4 cup tigernut flour
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup coconut milk (room temp or warm)
- 1/2 cup maple syrup (room temp or warm)
- 1/4 cup palm shortening
- 1 tsp pure vanilla extract
- 2 TBSP gelatin
- 2 TBSP apple cider vinegar
- 1/2 cup hot water
Cinnamon swirl
- 1/4 cup + 2 tbsp coconut sugar
- 3 TBSP cinnamon
- 6 TBSP coconut milk
- pinch of salt
Instructions
- Preheat oven to 375 degrees and line a 8×8 baking pan with parchment paper.
- In a large bowl, combine cassava flour, tigernut flour, coconut flour, sea salt, and baking soda. Then make a well in the center of the dry ingredients.
- In a food processor, add coconut milk, maple syrup, palm shortening, and vanilla. Pulse until just combined.*
- Pour the wet ingredient mixture into the center of the dry ingredients. Stir until just combined.
- Make gelatin egg by mixing apple cider vinegar with gelatin powder to create a paste. Pour in hot water and whisk with a fork until all the gelatin is dissolved and the mixture is frothy. Fold gelatin egg into the dough.
- In a separate bowl, make cinnamon swirl by combining coconut sugar, cinnamon, coconut milk, and a pinch of salt.
- Press half of the dough into the prepared pan and smooth into a flat layer with a spatula.
- Drizzle 3/4 of the cinnamon swirl mixture on top the bottom layer of dough and swirl with a toothpick.
- Top with the remaining dough and use a spatula to smooth the top flat.
- Drizzle the remaining 1/4 cinnamon swirl mixture over the top.
- Place in the middle rack of the preheated oven and set timer for 3 minutes.
- After 3 minutes, once the batter has begun to soften, open oven and use a toothpick to run through the batter 4-5 times to create a swirl in the cinnamon mixture. Bake for an additional 20 minutes.
- Remove from oven and allow to cool completely before cutting into squares of desired size.
Notes
*The wet ingredient mixture should look like a curdled batter, the shortening should not be completely melted. See the step by step photos for reference.
This recipe has been updated as of September 2024.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
I understand the functional purpose of the palm shortening but what does the coconut butter do? Could it be left out maybe?
I love your recipes. The ones I have tried have been a success. So I have come to think of you as my “no fail” recipe guru. I know when I’m looking for a recipe and you have a version, that it’s probably going to be the one I make. Thanks!
Any recommendations for funding coconut butter?
I pretty much exclusively get this online – if you’re in the states try Thrive Market!
do you think that almond flour would work in place of tigernut? I tolerate almonds and lately no where around me has tigernut anymore.
I haven’t tried, but it is the closest in texture to tigernut flour. let me know if you try it!
This looks amazing! I need to try this recipe.
Hello. Question about the coconut milk. I make my own at home and it’s not as thick as the canned type. It’s more of a traditional milk consistency. Will that affect the texture? Thanks!
Hi Michaela, if the milk isn’t as full fat/thick it can affect the texture but i’ve only ever made this with canned milk. I’d just make sure I was using enough of the coconut pulp when making your own to ensure the fat content is still there
First recipe for healthier sweets craving sub! I followed recipe exactly, however, and ended up with the bottom layer looking undercooked and kinda gooey. One possibility is that since my oven seems to run hot, I kept the temp at 360F, for 25 min (9×6), OR since It was my first time using a gelatin egg I may have mixed that incorrectly. They were not overly sweet-just enough to make me believe I had cheated on this AIP lifestyle and make it through my evening craving hours.
These are delicious! When they first baked I thought the texture was a little too gummy but once they set in the fridge overnight they were more cakey with a sort of gooey cinnamon roll experience. The flavor is great and they’re rich without being too sugary. I baked mine in an 8×8”pan and it worked fine.
Can the tigernut flour be omitted?
unfortunately no, not in this recipe
I used the recipe exactly and mine came out soft/mushy inside….outside was nice tho. Nothing like the pic which looks fluffy and light 🙁
Hi, As far as the coconut milk, would canned coconut milk be okay? Looking forward to trying this!
Hi Claudia, yes once it’s additive free, full fat and shaken up/stirred so that it’s not chunky it will be fine.
My batter was more a dough and they came out very dense. No fluffy here. I even cooked it 10 min longer as it looked raw. Which cassava flour did you use? I’m at sea level so could that be an issue if you are at a higher elevation?
Hi Glori. Sorry to hear that, these are definitely supposed to be light and moist. I’m above sea level but not considered high altitude so don’t think that is the issue you had. I use Otto’s or Bob’s red mill flour. Did you use palm shortening and softened coconut butter?
I used Otto’s used red palm oil and softened the coconut butter. Maybe it was the palm oil instead of shortening?
Ah yes, the shortening is key here for the texture.
Thanks for sharing! Do they keep long?
not in my house lol. They keep fine in the fridge in a sealed container for 3-4 days. I would recommend reheating before serving.
This looks so good! What a great way to still enjoy a fall treat while sticking to the diet!
Thanks Suzanne, hope you can try them!
Do you think I could double the batch and freeze squares for later? Do you think it would freeze well?
Hey Carly! I think they could technically be frozen but I would recommend eating these fresh/within a few days just because the texture is so soft and delicious that they might be mushy when thawed.
I’ve been craving French toast and this satisfied my craving for now. It’s moist and I love the cinnamon kick. My husband said the bottom was like a marshmallow texture. I used unfiltered homemade walnut milk because I needed to use it up. My kids loved it too and wanted more. Now I have some for lunchbox treats.
Thanks Megan! So happy you and your fam enjoyed <3
If one can tolerate eggs could a real egg be substituted for the gelatin egg? If so would you add it in at the same point in the directions?
Hi Amanda, I can’t tolerate eggs so I haven’t tried and can’t say for sure. If I had to guess I’d say just add it in with the liquid ingredients. Do let me know if you try!
Hi! This is delicious, but the description and images are conflicting. You can’t achieve squares like those pictured from a loaf pan. Following those directions, it’s impossible to get the beautiful swirl in a loaf (cinnamon swirl is buried too deep). Further, the batter is pretty dry, so I’m not sure I would have gotten the swirl if using an 8 x 8 pan. Will try again and tweak, but I don’t think it makes sense to call these squares and then instruct to use a loaf pan. Using a loaf pan, it’s going to be a loaf/cake, not squares.
Hey Lauren! Glad you found these delicious. The reason I recommend a loaf pan (as I have used in these pics) is to create additional height since these don’t have much baking soda. You can definitely use another shape pan but the squares will be flatter ?
Hi,
Thank you for all your recipes!! My daughter is on a gf and df diet and I’m always searching for easy goodies to make for her. The only ingredient I have difficulty finding here in Toronto, CA is the palm shortening. Is there any substitute I can use??
Hi Kaneez, I get mine at natura market.ca here in Canada!
This recipe is so easy and sooooo goooooood! My non-AIP husband loves it as much as I do! 🙂
Thank you Claire. And, same! Hehe ?
These were so delicious! They were so fluffy and moist…the only problem is they didn’t last long in our house! 😉 I agree, next time I would add more batter to the bottom layer, but they did bake so well. I will be making these often!
This is a real and common problem 🙂 Thanks for your review!
I love these bars! I really like that the only sweetener, is in the cinnamon swirl part. I’ll make them again for sure, I may put more batter/crust down though before I add the cinnamon swirl next time. Thanks for creating and sharing this recipe!
Thanks, Meaghan. I’m so happy you liked the minimal sweetener. Really trying to develop recipes with the least amount of added sugars (even when they’re not refined sugars!)
Sooo yummy!! Will definitely be making again and again!
I made these for my son for breakfast tomorrow, but I snuck a bite from a corner! Wow – great flavor and texture, this reminded me of fresh baked gooey cinnamon rolls. I will be making this regularly now, and I think it will replace my labor-intensive paleo cinnamon rolls for Christmas morning! Thank you, Nicole!
Amazing, Anna! So glad you enjoyed and thanks for letting me know 🙂
My mom said the same thing – these are like cinnamon rolls! Delicious.