+ gluten-free flour + baking powder + baking soda + cinnamon + salt + Greek yogurt + eggs + sugar + milk of choice + vanilla + brown sugar + butter, melted + powdered sugar + pecans
Mix together the dry ingredients. In a separate bowl mix together the wet ingredients. Sprinkle the dry over the wet and whisk together.
Spread half of the batter in the bottom of a springform pan.
In a small bowl mix together the cinnamon roll filling (brown sugar, melted butter, and cinnamon). Evenly spread half the mixture over the bottom layer of batter. Sprinkle with pecans.
Spread the remaining coffee cake batter on top of the cinnamon roll filling. Then, in a swirling pattern, spoon the remaining cinnamon roll mixture on top.
Bake at 350 degrees for 35 minutes. Remove from the oven and let cool completely.
Mix together the glaze (powdered sugar and milk of choice) and drizzle over cooled cake.
For a dairy-free option, substitute the Greek yogurt for 1/2 cup coconut milk yogurt and 1/4 cup canned coconut cream (thick cream), whisked together. Use plant-based butter and non-dairy milk for a dairy-free cinnamon roll coffee cake!
A delicious Holiday brunch recipe!