Make that JF Cinnamon Roll Bread into a bundt pan for family gatherings! If you were here with me during COVID you know this is a fan favorite and it’s so easy. Use the subs listed for a cleaner option, making it perfect for guests who may have gluten/dairy allergies. Yields 1 large bundt cake. 

INGREDIENTS:

Cinnamon Swirl:
4 tsp cinnamon
⅔ cup organic sugar (sub coconut sugar)
Raisins (optional)
Nuts (optional)
Toffee (optional) 

Bread:
2 cups organic sugar (sub coconut sugar)
4 cups organic flour (sub almond flour)
2 tsp baking powder
1 tsp salt 
2 organic eggs
2 cups of milk (sub almond milk)
⅔ cup avocado oil

Glaze:
8 Tbsp butter, melted (sub ghee or vegan butter)
4 cups powdered sugar (sub date sugar)
4 tsp vanilla 
6 Tbsp milk (sub almond milk)

PROCESS:

Cinnamon Swirl
In a small bowl, combine the cinnamon swirl ingredients and set aside. 

Glaze
In a separate bowl, combine all glaze ingredients and set aside.

Bread
Preheat the oven to 350º. In a large bowl, combine the sugar, flour, baking powder, and salt. Work in
your wet ingredients to create the dough. 

Grease your bundt pan well; you don't want this to stick! Pour a thin layer of batter on the bottom of the pan - this will help with the release post-bake. Follow this with a heavier layer of cinnamon sugar, then batter. Repeat until you have 3 layers, finishing with the cinnamon sugar swirl. 

Bake for about 40 minutes - keep an eye on the timer as you don't want it overdone. Cool on a wire rack. Drizzle over your glaze and finish with extra cinnamon and sugar. Enjoy! 

Recipe adapted from Julie Blanner.