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Layered Cinnamon Bun Breakfast Cake
Cinnamon rolls are a common breakfast treat at bakeries and cafes, but they are usually loaded with refined sugars, white flour, and saturated fats from butter. This healthier option contains a healthy dose of protein with a delicious cinnamon flavor from MRM Cinnamon Bun Veggie Elite protein, as well as fiber and good carbohydrates from dates in the sweet cinnamon filling. Grab a slice of this for breakfast instead of the unhealthy version from the bakery!
Ingredients for the dough:
¾ cups warm water
¼ cup aquafaba (liquid from a can of chickpeas)
2 tbsp maple syrup
1 packet active yeast
2 tbsp psyllium husk powder
3 cups gluten free All Purpose Flour
1 tsp baking powder
½ tsp baking soda
Ingredients for the Cinnamon filling: Directions
Preheat the oven to 400F
Add the water, yeast and maple syrup in a large bowl, mix, and let sit until the yeast rises.
Add the aquafaba, baking powder and baking soda, then using a hand mixer, blend until the liquid thickens.
Slowly fold in the flour using about 1 cup at a time until a thick batter forms.
Let this sit and rise in a warm space for about 15 minutes.
Scoop onto a parchment lined baking tray sprinkled with AP Flour, and spread into a thick circular shape about 10 inches in diameter.
To make the cinnamon filling, blend all ingredients in a high powdered blender or food processor until smooth. Add more milk if needed until a thick paste forms.
Spread the cinnamon filling onto the top of the dough.
Using the parchment paper, flip over one side until the edge of the dough reaches the center of the cake.
Repeat 3 times around the cake until the cinnamon filling is covered by the dough.
Bake for 20-25 minutes until golden brown.
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