Healthy(er) Cinnamon Roll Coffee Cake
For the original recipe, click here. But with a few simple swaps, I was able to keep the INCREDIBLE sweet cinnamon-y taste with healthier, less-processed ingredients like whole wheat pastry flour, grass fed butter, coconut sugar, and almond/oat milk. Granted, this recipe still has a ton of sugar overall, but I said I made a FEWWW swaps :) If you switched the whole recipe and got rid of all the sugary goodness, it would probably taste like earth. And we’re all about enjoying ourselves on this planet right?? I am at least! I’ll take a little sugar any day. The sweet tooth is always calling.
1/2 stick grass-fed butter, melted (Kerrygold is my favorite)
1/2 cup coconut sugar
1 tsp vanilla extract
3/4 cup unsweetened almond or oat or coconut or cow’s milk
1.5 cups whole wheat pastry flour
2 tsp baking powder
Scant 1/4 tsp pink Himalayan salt (bc I like to feel fancy)
1/2-1 TB cinnamon
1/8 tsp nutmeg
Optional: a couple scoops of collagen for extra protein and health benefits!
1 stick grass-fed butter, melted
1/2 cup brown sugar
1/2-1 TB cinnamon (the more the merrier!)
1 TB flour
1 cup powdered sugar
1/2 tsp vanilla extract
2-3 TB milk of choice
Preheat oven to 350°F. Spray an 8x8 or 9x9 inch pan with non-stick cooking spray.
Melt butter in microwaveable safe bowl. Mix all the cake ingredients together in a medium bowl. Pour into greased pan. Set aside
Mix topping ingredients. Spread evenly over cake and swirl like crazy with a knife. Or as much as you’d like.
Bake for 30-35ish minutes or until a toothpick inserted in the middle comes out pretty clean. A little gooeyness won’t hurt in my opinion, but to each his own.
When done, poke a bunch of tiny holes in the cake with the end of a utensil of sorts (I used a circular handle of a skinny wooden spoon).
Mix icing ingredients in a small bowl. Drizzle evenly over the cake and let the icing seep into those holes for ultimate yum.
Enjoy! Literally ate 1/3 of the cake by myself in one day…oops it’s just that good!!!