As you might already know I really love cinnamon rolls but they tend to be full of sugar and butter. For Christmas I have prepared cinnamon buns deluxe, but you really can’t eat these every week.
When Nordic Ware offered to send me some cake tins I was really curious what they would send and joy joy… I received a tin to prepare pull apart cinnamon rolls. No more kneading and rolling out dough and having trouble with forming the buns. I really wanted to try this one out right a way and I am so happy with the result. I must say I bake them now once a week, the kids love to take this to school, it is really yummie as a breakfast together with a smoothie or a small piece with some coffee.
At first the cake was a little to dry to my taste but since I have added Alpro Mild and Creamy the texture is perfect.
You can bake this cinnamon buns with cinnamon, but please do try to prepare it with coconut and lime or chocolate instead. Both variations turned into nice cakes.
- 450 gr of (gf) flour
- 1 tbsp flour extra for dusting the cake tin
- 1½ tsp (gf) baking powder
- ½ tsp baking soda
- 3 tbsp grounded cinnamon
- 280 gr yogurt ( I used Alpro Mild & Creamy) or milk
- 115 gr coconut oil
- 1 tsp salt
- 280 gr mascobado sugar or palm sugar
- 60 gr brown caster sugar
- 3 eggs
- Preheat the oven to 180°C.
- Grease your tin and dust with the flour.
- Split the eggs and whisk the egg whites in a separate bowl until stiffen.
- Take another bowl and mix the egg yolks with the mascobado or palm sugar until the mass doubles. Then add the flour, the melted coconut oil, the yogurt or milk, the baking powder, baking soda and salt.
- Gently fold in the egg whites.
- Pour half of the batter in the tin and then sprinkle with cinnamon and brown sugar. Then top off with the rest of the batter.
- Gently pull a knife through the dough to spread the cinnamon.
- Bake for 40 minutes in the preheated oven.