This recipe is a bit of a departure for me.
My original recipe called for almond oil to be used for the caramel, but I wanted something a little more subtle and spicier for the cinnamon roll.
This time around, I went with cinnamon and coconut oil to create a caramel that’s sweeter and nutty.
I also used a whole coconut and almond for this recipe.
I didn’t want the cinnamon to stick to the top of the cake, so I added coconut oil and cinnamon.
All the ingredients are vegan and low-fat, so there’s no need to be extra cautious about using the oil if you’re not vegan.
I served the caramel with vanilla whipped cream, cinnamon sticks, whipped cream cheese, and whipped cream pie filling.
The only change I made was to add a little cinnamon and a little vanilla for the topping.
The result was an incredibly creamy and nut-rich cake.
5.0 from 4 reviews Chocolate Chip Cinnamon Roll Cake Author: Kristy Ingredients 1/2 cup unsalted butter, softened 1/4 cup coconut oil, room temperature 1/3 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 teaspoons almond extract 1/8 teaspoon cinnamon 1/16 teaspoon salt 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon 2 cups chocolate chips, chopped (optional) 3 large eggs, at room temperature 3 tablespoons water 1/1 cup unsweetened cocoa powder 1/5 cup granola powder 1 1/6 teaspoons cinnamon Instructions Preheat oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, beat butter and coconut for about 2 minutes.
Add eggs, vanilla extract, almond extract, cinnamon, and salt.
Beat on medium speed until combined.
Add flour and baking powder and mix until smooth.
Mix in cocoa powder and cinnamon until well combined.
Fold in chocolate chips and eggs until well incorporated.
Using an electric mixer, beat cream cheese and coconut until smooth and creamy, about 2 to 3 minutes.
Pour batter into prepared baking sheet and bake for 15 minutes.
Remove from oven and let cool completely.
While the batter is cooling, cut chocolate chips in half.
In another bowl, combine powdered sugar, vanilla, and almond extract.
Add to the chocolate chips to form a paste.
Spoon into a 9-inch springform pan and bake until set, about 20 minutes.
Let cool completely on a wire rack before cutting into pieces.
For the topping, combine almond milk and cinnamon and mix for 1 minute until well blended.
Top with whipped cream and sliced coconut.
Recipe Notes The recipe was adapted from The Sugar Cookie Girl, by Julia Child, and is not endorsed by or affiliated with Twinkies.
All opinions are my own.