What should I do if the dough is too sticky after blending?

If the dough feels too sticky, you can add 0 to 1/2 cup of tapioca starch until it reaches a soft and smooth consistency.

How do I create the marbled effect with the cinnamon swirls?

After placing the dough in the baking tray, use the cinnamon/medjool paste to make swirls, creating a beautiful marbled look throughout the cake.

Yes, after the cake has cooled down, you can optionally add some cashew butter and raw chocolate on top for extra flavor.

Once cooled, this baked cinnamon roll cake can be stored in an airtight container at room temperature for a few days, or frozen for longer enjoyment.

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Everyone loves cinnamon buns, right? This cinnamon roll cake is super quick and easy, and the result is very satisfying also!

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For the dough: combine lukewarm milk and yeast to your baking bowl, then blend until dissolved. Add salt, cardamom, vanilla, coconut sugar and maple syrup and give a little whisk.
Mix xanthan and psyllium into flours. Start adding flour to the mix from the previous step. Add the oil.
Blend the dough thoroughly until the dough feels soft and smooth.
For the swirls: Blend everything with a stick blender until smooth. Now you are ready to put the dough into a baking tray.
Place the dough into the tray and make swirls with the cinnamon/medjool paste to get a marbled look. You can also use some cashew butter to make tastier swirls. You can also brush the cake with maple syrup thinned with water, but it’s not necessary.
Let the cake rise half an hour and bake in a 350°F oven for 20- 25 min.
You can add some cashew butter and raw chocolate on top of the cake after it has cooled down (optional).