This healthy cinnamon roll cake delivers all the warm, gooey flavors of classic cinnamon rolls in an easy, wholesome cake form. It’s lower in sugar and fat, uses whole grains, and swaps in Greek yogurt for extra moisture and protein—making it a feel-good treat you can enjoy for breakfast or dessert.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (divided)
- 1/2 cup coconut sugar (or light brown sugar), divided
- 2 large eggs
- 1 cup plain Greek yogurt (2% or nonfat)
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil (or light olive oil)
- 2 teaspoons pure vanilla extract
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1/3 cup chopped pecans or walnuts (optional)
- For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the white whole wheat flour, rolled oats, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
- In a separate medium bowl, whisk the eggs, Greek yogurt, applesauce, melted coconut oil, vanilla extract, and almond milk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Spread half of the batter evenly in the prepared baking pan.
- In a small bowl, mix the remaining 1 teaspoon cinnamon and 1/4 cup coconut sugar. Sprinkle half of this cinnamon-sugar mixture evenly over the batter in the pan.
- Spoon the remaining batter over the cinnamon-sugar layer and gently spread it to cover.
- Sprinkle the rest of the cinnamon-sugar mixture on top. If using, scatter chopped nuts evenly over the surface.
- Using a butter knife, gently swirl the top layer to create a marbled cinnamon effect (optional, but recommended for the classic “cinnamon roll” look).
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the cake cools slightly, prepare the glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon milk, and vanilla extract. Add more milk as needed until the glaze is thick but pourable.
- Drizzle the glaze over the warm cake. Allow to cool for 10–15 minutes before slicing and serving.
Tips
- Substitutions: Swap white whole wheat flour for regular whole wheat or all-purpose flour if needed. Use maple syrup in place of coconut sugar (reduce liquid slightly if you do).
- Make it dairy-free: Use a plant-based yogurt and non-dairy milk. Coconut oil is already dairy-free.
- Don’t overmix: Mix the batter just until combined to keep the cake light and tender.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Serving Suggestions
- Enjoy a warm slice for breakfast with a cup of coffee or tea.
- Pair with a dollop of Greek yogurt and fresh berries for extra protein and flavor.
- Serve as a lighter dessert after dinner, perhaps with a sprinkle of cinnamon on top.
- For brunch gatherings, cut the cake into small squares and serve on a platter alongside other healthy baked goods.
Variations
- Vegan version: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit for 5 minutes). Use plant-based yogurt and non-dairy milk.
- Higher protein: Add 1 scoop of unflavored or vanilla protein powder to the dry ingredients, increasing milk by 2–3 tablespoons as needed for consistency.
- Fruit swirl: Add a layer of finely chopped apples or pears between the batter layers for a fruity twist.
- Nut-free: Omit the nuts entirely or swap for pumpkin seeds or sunflower seeds for crunch.
- Gluten-free: Use a 1:1 gluten-free baking blend in place of whole wheat flour and certified gluten-free oats.
Storage and Reheating
Allow the cake to cool completely before storing. Place slices in an airtight container with parchment paper between layers to prevent sticking. At room temperature, the cake will keep for up to 2 days; in the refrigerator, it stays fresh for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds until just warmed. If reheating from frozen, let the slice thaw overnight in the refrigerator or microwave in 20-second intervals until soft and heated through. To restore the just-baked texture, you can also warm slices in a 300°F (150°C) oven for 5–8 minutes.
Frequently Asked Questions
- Can I make this cinnamon roll cake ahead of time?
- Yes! This cake keeps well and can be baked a day in advance. Store it covered at room temperature or in the fridge, and drizzle the glaze just before serving for best texture.
- Is this recipe suitable for people with nut allergies?
- Absolutely. Simply omit the nuts or use seeds like pumpkin or sunflower for crunch. Always check that your other ingredients are processed in a nut-free facility if allergies are severe.
- Can I use regular flour instead of white whole wheat?
- Yes, you can substitute all-purpose flour for white whole wheat flour. The cake will be slightly lighter in color and texture, but still delicious and wholesome.
- How do I prevent the cake from drying out?
- Be careful not to overbake—check for doneness at the lower end of the baking time. Storing the cake tightly wrapped and adding the glaze while warm help lock in moisture.
- Can I double this recipe for a larger crowd?
- Definitely! Double all ingredients and bake in a 9×13-inch pan. The baking time may increase by 5–10 minutes; check for doneness with a toothpick.
- Is this cinnamon roll cake kid-friendly?
- Yes, it’s a great choice for kids. The sweetness is mild, and you can adjust the amount of cinnamon or sugar to taste. Kids often love the soft texture and swirl of cinnamon sugar.