If you’re like me, and you see a recipe requires making a dough, it goes in the “not happening” category! BUT, I will make an exception for these cinnamon rolls because they’re actually easy and barely take any time. Plus, it doesn’t matter how they look, it just matters how they taste. And these are straight up ooey gooey goodness!
DOUGH INGREDIENTS
7 Tbsp gluten-free flour (I use @bobsredmill 1:1 Baking Flour)
1/2 large banana
3 Tbsp almond milk (I use @malkorganics)
1 tsp baking powder
*Depending on the kind of flour you use, you may need to alter the amount. I always have to sprinkle a little more on before I ball up the dough.
FILLING INGREDIENTS
1 Tbsp coconut sugar
1 tsp cinnamon
1 tsp coconut oil, melted (keep separate)
FROSTING INGREDIENTS
2 Tbsp coconut sugar
2 Tbsp canned organic coconut cream (the hardened white part only)
1/4 tsp vanilla extract
HOW TO MAKE
-In a large bowl, mash banana, then mix in other dough ingredients. After dough is formed, if it’s sticking to your hands, add a sprinkle of flour. It should be a little sticky, but not clumping onto your hands.
-Sprinkle some flour on a flat surface. Ball up dough, place in the middle of floured surface, and sprinkle a little more flour on dough (a big pinch worth). Use your hands to press it out; thickness doesn’t matter, just make sure it’s thicker rather than thinner.
-Brush the top of the dough with melted coconut oil.
-In a small bowl, mix the other filling ingredients together. Pour mixture on top of the dough evenly, completely covering it.
-Roll dough into a log (you may need to put flour on your hands).
-Cut into 4 equal parts.
-In a small bowl, mix together frosting ingredients.
-Cover the bottom of a large ramekin or mug with frosting. Then place the cinnamon rolls upright on top of frosting.
-Pour the rest of the frosting on top, making sure it drizzles down the sides of each roll.
-Put in the microwave for 90 seconds.
-Let it cool for a minute before diving in.