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4.96 from 25 votes

Paleo Cinnamon Roll Coffee Cake

Prep Time15 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 16 pieces
Calories: 393kcal


Cinnamon Sugar Mixture

Coffee Cake



  • Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
  • Make the coffee cake: preheat the oven to 325° and line a 9x9 square pan with parchment paper.
  • In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
  • In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
  • Add the eggs, vanilla, and almond milk and stir until smooth.
  • Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
  • Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
  • Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
  • Bake for 35 minutes.
  • As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
  • While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
  • Once the cake has cooled, top with glaze. You can top it while it's warm, but it won't be pretty lines.


Store covered in the fridge for up to a week. This also freezes great. 


Calories: 393kcal | Carbohydrates: 22g | Protein: 11g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 15mg | Fiber: 6g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 142mg | Iron: 2mg