This past weekend a few of my friends came in town to celebrate one of our friend’s birthdays and new baby!
We had so much fun, and I’m really sad it’s already over.
One of my favorite things about having friends in town is forcing kindly requesting them to sample some new recipes. Usually they don’t mind… especially if it’s a recipe that turns out as delicious as this one – Cinnamon Roll Coffee Cake
I based this cinnamon roll coffee cake off one from Averie Cooks {go check out her really pretty pictures!}
I made quite a few changes to make this a lot healthier.
I cut the sugar from a total of 2-3/4 cup to less than 1 cup. The cinnamon roll coffee cake is still pretty high in sugar for a breakfast but has much less than the original recipe. I did use artificial sweetener, so use regular sugar if you prefer {but note that the calories and carbohydrates will be much higher}.
I also cut the butter from 3/4 cup to 3 TBSP which saves tons of calories.
Using yogurt instead of sour cream also improved the nutrition stats, but it was still moist and delicious.
And last but not least, I used whole wheat pastry flour to make this a 100% whole wheat coffee cake. {You could also use white whole wheat flour which is less expensive and usually easier to find}
All who tried the cinnamon roll coffee cake felt like there was no way to tell this was a healthier version. It was a hit!
If you like cinnamon rolls but don’t necessarily want to take the time to make them or are skeptical to use yeast, this is a perfect alternative.
Everyone enjoyed this, and it was a perfect weekend breakfast for guests!
Cinnamon Roll Coffee Cake
by
Prep Time: 15-20 minutes
Cook Time: 35 minutes
Keywords: bake bread breakfast healthier soy-free nut-free whole wheat cinnamon
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Ingredients (Serves 6-8)
For coffee cake:
- 1 cup plain fat-free Greek yogurt
- 1 TBSP butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup sugar substitute for baking {use the amount suggested on package to equal 1/2 cup sugar}
- 2 eggs
- 1-1/2 tsp vanilla extract
- 1-1/2 tsp cinnamon
- 1-1/2 cups whole wheat pastry flour or white whole wheat flour {not regular whole wheat}
- 1/2 tsp baking soda
- 1/4 tsp salt
For topping:
- 2 TBSP butter, room temperature
- 1-1/2 tsp cinnamon
- 1/4 cup brown sugar
For the glaze:
- 2 TBSP reduced-fat cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- milk {any kind} as needed
Instructions
Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray. Set aside.
In the bowl of an electric mixer, combine yogurt, 1 TBSP butter, sugar, and sugar substitute for 2 minutes on medium low speed. Add in eggs one at a time with the mixer on Low. Add the vanilla extract, and mix on Low for another 30 seconds.
Add in the cinnamon, whole wheat pastry flour, baking soda, and salt. Mix on medium low for about 30 seconds. Scrape down the sides, and mix again for another 30 seconds or until the dough is just combined.
Transfer to the prepared springform pan.
In a small bowl, stir together the topping ingredients {butter, cinnamon, brown sugar}, and dollop mixture onto the dough in the springform pan. Use a fork or knife to swirl the dough.
Put it in the oven and bake for about 30 to 35 minutes or until a toothpick or cake tester comes out clean.
Right before the cake comes out of the oven, stir together the cream cheese, powdered sugar, vanilla extract, and about 1 tsp milk. Add more milk as needed to get it to your desired glaze consistency.
Let the cake cool in the pan for about 5-10 minutes then pop off the sides and cut into pieces. Drizzle the glaze over the cake and serve. Enjoy!
Nutrition Facts per slice with glaze {based on 8 slices}:
235 calories, 6.7g fat (3.6g saturated), 38.4g carbohydrates, 2.2g fiber, 7.7g protein
Based on this recipe from Averie Cooks
Thanks for trying my recipe and making it to suit your needs! Glad you and everyone enjoyed it!
Thanks for your delicious recipe
Your pictures are so pretty