5-6 TBSP flour
¼ ripe banana, mashed
½ TBSP Coconut Cloud Original creamer mixed with 1 TBSP hot water (set aside)
½ TBSP maple syrup
½ TBSP almond butter (or nut butter of your choice)
¼ tsp baking powder
Pinch of salt
2 tsp maple syrup
1 tsp almond butter (or nut butter of your choice)
½ tsp ground cinnamon
**Double this glaze recipe if you want to drizzle some on top at the end
In a small bowl, mash the banana until smooth and whisk in the Coconut Cloud creamer mixture, maple syrup, almond butter, baking powder, and salt.
Stir in 5 TBSP of flour until it’s well incorporated. The dough will be a little sticky but if it’s coming out REALLY sticky, add ½ TBSP more flour.
Make the glaze: In another small bowl, whisk together all glaze ingredients.
Time to assemble! Dust your work surface with flour and press the dough into a long flat rectangle that is about ¼ inch thin. Spread the cinnamon glaze evenly on the dough. Roll the dough up lengthwise to form a cinnamon roll.
Microwave! Lightly spray the inside of a mug with cooking spray. Place the cinnamon roll into the mug, pressing down a bit with your fingers. Microwave for 35-45 seconds until fully cooked.
Top with extra glaze if desired, and enjoy! You can eat it straight from the mug or take it out and plate it.