Cinnamon Roll Breakfast Bread

Paleo + Gluten/Dairy-Free Cinnamon Roll Breakfast Bread, Topped with a Classic Cream Cheese Frosting (Without the Junk). Loved By The Whole Family!

By
Bella Grace
Cinnamon Roll Breakfast Bread

Happy Wednesday, lovelies! I am finally back with a new recipe for you after a crazy intense but incredible past week at Pure Barre training. WOW what a weekend of growth, pushing myself to new limits, and learning. More to come on that later.

I made this delightful little breakfast loaf last week for Max's early mornings and I've been itching to share it with you ever since. Confession. Initially I set out to rework on my cinnamon roll recipe due to the rather old school pictures but I resorted to this loaf out of sheer laziness. This recipe is for my girl or guy who wants all the flavors of cinnamon buns but without the effort of the rolling into perfect little spirals, dealing with the dough, all the intricate details, blah blah blah. This is one of those throw all the ingredients in the food processor, pop in a loaf pan, bake, and enjoy ones-- utter baking bliss.

THE DEETS ON THIS CINNAMON ROLL BREAD

  • You don't have to add the cream cheese frosting if that's just extra, unwanted work for you. This bread tastes just as delicious hot out of the oven, or toasted with a little bit of grass-fed Ghee.
  • I keep my loaf in the fridge as I adore the texture (fudgy and moist) but you can keep this in a pantry too for a classic loaf feel. Play around with it and assess your favorite!
  • Breakfast, lunch, dinner, dessert, snack. Enjoy this "bread" any time of the day! 

I think that's about it! As always, if you have any questions feel free to head over to IG (@bellagracewellness) and shoot me a message, or email bella@bellagracewellness.com. Have a BEAUTIFUL week friends! <3

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Cinnamon Roll Breakfast Bread

Makes One Loaf

Ingredients:

2 organic eggs

1/2 cup coconut cream

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

2 1/2 cups almond flour

4 tablespoons coconut palm sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

pinch of sea salt

for the frosting:

1 cup cashews (soaked overnight in water)

2 tablespoons coconut milk

2 tablespoons + 2 teaspoons pure maple syrup

1 teaspoon vanilla extract

1 tablespoon + 1 teaspoon lemon juice

Method:

1) Start by making your cream cheese frosting. Pour the cashews into a food processor, then add the coconut milk, maple syrup, vanilla, and lemon juice. Pulse or blend until thick and creamy. Pop into the fridge while you make your breakfast bread.

2) Preheat the oven to 350F and line a loaf pan with parchment paper.

3) In a food mixer, mix all of the bread ingredients together until smooth.

4) Pour into your loaf pan and bake for 40-50 minutes, or until a toothpick comes out clean. Set aside to cool on your cooling rack.

5) Once the loaf has cooled, spread the cashew cream cheese frosting on the loaf before slicing and serving. Enjoy! I keep the loaf in the fridge.

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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