If you’re into coffee cake or classic cinnamon rolls, you’ll get a kick out of this cinnamon swirled Almond Flour Cinnamon Roll Bread recipe! Infused with 13 grams of protein per slice, grain-free and refined sugar-free, this delicious quick bread is a great way of getting your cinnamon roll fix!
Cinnamon roll lovers, I have a brand new quick bread recipe for you! It can be prepared at a moment’s notice, so there is no need to wait for a special occasion or the holiday season.
Because this is a yeast-free bread, the prep time is much lower than classic cinnamon rolls, as there is no waiting to let the dough rise. There is also no rolling cinnamon roll dough out on a floured surface, requiring very little baking experience.
In addition to the perfect airy texture and nutty topping and cinnamon swirl, my favorite part about this bread is that it isn’t overly sweet.
Made with wholesome ingredients like almond flour, cottage cheese, pure maple syrup, and pecans, each slice contains 13 grams of protein.
Let’s go over the simple ingredients for almond flour cinnamon roll bread, as each one is here for a reason!
Ingredients for Almond Flour Cinnamon Roll Bread:
Almond Flour: Taking the place of regular all-purpose flour, almond flour provides protein, healthy fats and some dietary fiber for a treat with benefits.
I use Bob’s Red Mill Super Fine Almond Flour for the best texture.
Gluten-Free All-Purpose Flour or Tapioca Flour: While almond flour is a marvelous grain-free flour for baking, I have found the combination of almond flour and tapioca flour or gluten-free flour yields the best texture. We only need ⅓ cup to help with the fluffy texture!
Eggs: Three large eggs helps the batter rise into an airy cinnamon swirl of bliss! I haven’t tested this recipe using an egg replacer like flax eggs, although I suspect it would turn out very dense.
Grain-free recipes require eggs for the best results due to the lack of starch or emulsifying agents.
Cottage Cheese or Greek Yogurt: The purpose of this ingredient is multifaceted! Not only does cottage cheese (or Greek yogurt) add moisture and protein, but it also adds a tangy flavor that is customary in cinnamon rolls.
Yeast is what is responsible for that flavor in cinnamon rolls, and cottage cheese serves that role famously here. Sour cream works here too.
Pure Maple Syrup: The bread portion of the recipe is lightly sweetened with pure maple syrup. We only need a little because the cinnamon swirl contains more sugar.
Pure Vanilla Extract: A splash of vanilla extract brings warm flavor to this cinnamon swirl quick bread recipe.
Cinnamon Swirl Ingredients: Melted butter, almond flour, chopped walnuts or pecans, coconut sugar, cinnamon, and sea salt are the ingredients we need for the cinnamon swirl.
I recommend using Ceylon cinnamon if you have access to it!
This combination of ingredients yields a fluffy bread with just the right amount of sweetness and warm cinnamon for a feel-good treat.
Recipe Customizations:
- Replace the coconut sugar in the cinnamon sugar mixture with brown sugar or regular cane sugar.
- Use pecans instead of walnuts. If you’d prefer not to add nuts, replace the nuts with another ½ cup of almond flour for a total of 1 cup in the swirl.
- For dairy-free cinnamon roll bread, use unsweetened applesauce instead of cottage cheese, and melted coconut oil instead of butter.
- If you know you prefer sweeter treats, add 1 to 4 tablespoons of brown sugar, regular cane sugar, or sugar-free sweetener to the cinnamon roll bread batter. You can also add more sugar to the cinnamon sugar swirl mixture.
- Make a cream cheese frosting or cream cheese glaze to drizzle on top if you’d like. A powdered sugar glaze works great too!
How to Make Almond Flour Protein Cinnamon Roll Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
In a small bowl, mix together the cinnamon swirl ingredients until combined (almond flour, chopped walnuts or pecans, melted butter, coconut sugar, sea salt, and ground cinnamon). Set aside until ready to use.
In a large mixing bowl, Whisk together the eggs, cottage cheese, pure maple syrup, and pure vanilla extract until the wet ingredients are well combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder, and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and stir well until a thick batter forms.
Pour half of the cinnamon roll batter into the prepared loaf pan and spread it into an even layer.
Sprinkle half of the cinnamon swirl mixture over the bread batter in an even layer. Repeat for the rest of the batter and cinnamon swirl topping.
Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the bread is baked through.
Insert a digital thermometer into the center of the bread. If it reads 190 degrees (Fahrenheit) or higher, it is ready!
Let the cinnamon roll quick bread cool all the way to room temperature on a wire rack before slicing and serving.
This allows the bread to set up so that it slices cleanly without the cinnamon sugar filling falling out or the cake batter crumbling out of the cinnamon roll bread loaf.
Cut the loaf into individual slices and enjoy a slice warmed up with melted butter on top. You can also add a drizzle of honey if you’re looking for a sweeter treat.
If you’re enjoying a slice for breakfast, I recommend adding another protein source such as Greek yogurt or more cottage cheese in order to get a minimum of 30 grams of protein for the first meal of the day.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the loaf to an airtight container or a zip lock bag and refrigerate for up to 5 days.
- Freezer: Freeze leftover bread in a large zip lock bag or freezer bag for up to 3 months.
The next time you’re craving cinnamon rolls and you don’t want to go through the whole process of baking a batch, whip up this almond flour cinnamon roll bread!
I love the idea of serving this homemade cinnamon swirl bread for brunch! My whole family is obsessed with all things cinnamon, so this is one of those treats that is an instant win for us.
If you love baking quick breads, also try out these reader favorites.
More Quick Bread Recipes:
- Almond Flour Chocolate Bread
- Cranberry Orange Bread
- The Best Gluten-Free Banana Bread
- Paleo Morning Glory Quick Bread
- Almond Flour Blueberry Lemon Breakfast Bread
Enjoy this protein cinnamon roll bread whenever the craving for traditional cinnamon rolls strikes!
Protein Cinnamon Roll Bread Recipe
Ingredients
- 3 large eggs
- ⅔ cup cottage cheese or Greek yogurt
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract optional
- 2 cups almond flour
- ⅓ cup gluten-free all-purpose flour or tapioca flour
- 2 tsp baking powder
- 1/2 tsp sea salt
Cinnamon Swirl/Topping:
- ½ cup almond flour
- 3/4 cup raw walnuts finely chopped
- 4 Tbsp unsalted butter melted
- ½ cup coconut sugar or brown sugar
- Pinch sea salt
- 1.5 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- In a small bowl, mix together the cinnamon swirl ingredients until combined (almond flour, chopped walnuts or pecans, melted butter, coconut sugar, sea salt, and ground cinnamon). Set aside until ready to use.
- In a large mixing bowl, Whisk together the eggs, cottage cheese, pure maple syrup, and pure vanilla extract until the wet ingredients are well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder, and sea salt.
- Pour the dry ingredients into the bowl with the wet ingredients and stir well until a thick batter forms.
- Pour half of the cinnamon roll batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the cinnamon swirl mixture over the bread batter in an even layer. Repeat for the rest of the batter and cinnamon swirl topping.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the bread is baked through.
- Insert a digital thermometer into the center of the bread. If it reads 190 degrees (Fahrenheit) or higher, it is ready!
- Let the cinnamon roll quick bread cool all the way to room temperature on a wire rack before slicing and serving. This allows the bread to set up so that it slices cleanly
Nutrition
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Great recipe just what I needed 😋