If you are looking for an easy and delicious Easter brunch recipe, look no further! This ooey gooey cinnabon recipe by Rachel Mansfield makes the perfect brunch bite. Not to mention, it’s also gluten-free, nut-free, and vegan! It doesn’t get better than this!
Check out the full recipe below.
Ingredients
2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water OR sub 2 pasture-raised eggs)
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1/4 cup coconut oil, melted and cooled
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1 cup mashed banana or unsweetened applesauce
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1/4 cup coconut sugar
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1/4 cup Koia Protein Vanilla Bean*
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1 teaspoon vanilla extract
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2 1/4 cups gluten-free oat flour
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1 teaspoon cinnamon
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2 teaspoons baking powder
Cinnamon Roll Topping
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2 tablespoons melted coconut oil
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1/4 cup coconut sugar (I recommend this over honey/maple syrup so you have a grainy base)
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1 tablespoon cinnamon
Directions
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Preheat oven to 350 degrees and grease a large round baking dish or skillet (anywhere from 8-10 inches work)
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In a large bowl cream together the flax eggs, banana or applesauce, coconut oil, sugar, koia or non-dairy milk and vanilla extract until smooth and creamy
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Mix in the oat flour, cinnamon and baking powder until smooth
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Add to the skillet or baking dish then mix together cinnamon roll toppings in a smaller bowl and sprinkle on top
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Bake in oven for 25-28 minutes or until ready
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Drizzle some extra coconut butter on top if desired (that is what is pictured!) then slice and enjoy!
NOTES
*Sub another non-dairy milk. I haven’t tested this recipe with other subs!
**Store leftovers in airtight container for 5 days or freezer for longer
https://rachlmansfield.com/gluten-free-cinnabon-cinnamon-roll-cake/
Recipe in collaboration with
Rachel Mansfield