This definitely feels like a fall recipe. But with all the talk on the news about back to school and everyone in Florida seriously wanting an escape from the oppressive heat (I mean heat indexes around 115 are just a lot), maybe we need a fall recipe. Maybe a recipe that has all the cozy feels and warm spices will bring the season on sooner than later.
Plus, I mean can you ever go wrong with cinnamon roll anything???
Not in my kitchen.
It was supposed to be a little swirly-ier than it is but there was A LOT of cinnamon swirl and that’s a great thing because the best part of a cinnamon roll is always the super cinnamon-y goo. Basically what I am telling you is that this rich, perfectly dense pound cake is PACKED with cinnamon. And then it’s topped with a drippy glaze that is swoon worthy.
Anything cinnamon roll has to have, absolutely has to have glaze or frosting. I’m a big fan of a coconut butter glaze, but if you want to amp this up and use a classic cream cheese frosting, I won’t stop you.
Mostly, I just want you to give this cake a try because it is the perfect breakfast, snack, or dessert, and the more I eat, I think I can feel fall coming on 😉
Rich and dense pound cake with tons of cinnamon swirl, topped with a coconut butter glaze.
½ cup coconut oil, room temperature
½ cup maple sugar
¼ cup coconut sugar
½ cup unsweetened almond milk
2 teaspoons vanilla bean powder
3 large eggs
1 ½ cups paleo flour blend (2 cups almond flour, ¾ cup coconut flour, 1 ¼ cups tapioca starch)
½ teaspoon baking soda
1/3 cup coconut sugar
1 tablespoon ground cinnamon
½ cup coconut butter
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2–4 tablespoons unsweetened almond milk
Make the cake. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a loaf pan. In a large bowl, beat together coconut oil, sugars, and vanilla until well combined and lightened in texture and color. Beat in the eggs one at a time. Stir in half the flour, followed by the milk, baking soda, and remaining flour.
Make the swirl. In a small bowl, stir together sugar and cinnamon.
Pour half the batter into the prepared pan. Top with half the swirl mixture. Add half of the batter that remains, topping it with the rest of the swirl. Finish with the rest of the batter, then use a skewer or knife to swirl the batter and cinnamon. It was a lot of cinnamon for me, so it wasn’t super swirly, but it will still be great.
Bake 50-60 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan.
Once cool, run a pairing knife around the edges of the cake pan to gently loosen the cake from the pan. Ease it out and place on a plate or platter of your choosing.
Make the glaze. In a medium bowl, place the coconut butter, maple syrup, cinnamon, and 2 tablespoons almond milk. Microwave on high in 30 second increments until fully melted. Stir in the vanilla, and more milk if necessary for a drizzle consistency. Drizzle over cake, slice and serve.
Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 45 seconds.
Recipe adapted from Dinner, then Dessert
- Prep Time: 20 minutes
- Cook Time: 1 hour