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Layered Cinnamon Bun Breakfast Cake
40 minutes
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:


  • 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.

Nutrition Information


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