This Cinnamon Pullaway Bread is the perfect cozy treat for getting into the holiday spirit! It can be served for breakfast with one of the Sweet Laurel Coconut Milk Lattes, or as a yummy dessert with some of our Coconut Ice Cream. The pecan syrup keeps this gooey and delicious! Enjoy!
Cinnamon Pullaway Bread
Ingredients for the dough
2 ½ cups almond flour
1 tablespoon baking powder
½ teaspoon Himalayan pink salt
2 tablespoons coconut butter, cubed
2 tablespoons coconut oil, solid
¾ cup coconut yogurt
Ingredients for the filling
2 cups pecans, chopped
¼ cup maple syrup
10 dates, pitted and chopped
3 tablespoons coconut oil
1 tablespoon cinnamon
1 teaspoon vanilla extract
½ teaspoon Himalayan pink salt
Ingredients for the pecan syrup
1 cup coconut milk (full fat, I like this brand)
1 cup maple syrup
½ cup chopped pecans
Directions
To make the dough:
Begin by preheating oven to 350º. Put coconut butter and coconut oil in a small bowl and place in freezer for about 5 minutes. Place almond flour, baking powder and pink salt in bowl, stir together. Add chilled coconut butter, coconut yogurt and coconut oil to bowl, and using pastry blenders, cut coconut butter and oil into batter.
Roll dough out, about 3 inches thick, between two layers of parchment paper into a rectangular shape. Set in fridge while you prepare filling.
Prepare a 6 inch cake tin by greasing with coconut oil.
To prepare filling:
Combine all ingredients, except for pecans in food processor or blender. Remove mixture from blender and stir in pecans. Pour mixture over rolled out crust. Carefully roll dough into a log, like you would for pinwheel cookies. Cut 1-2 inch rounds of dough and place in the base of greased cake tin.
Bake for about 15 minutes, until golden and rolls are baked through. Remove from oven and allow to cool completely.
To prepare pecan syrup:
Pour coconut milk and maple syrup in a saucepan. Simmer over low heat about 20 -30 minutes, until thick. Slowly stir in pecans. Before serving, pour over pullaway bread.
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