Today’s guest post comes from a new friend I met just last week on Instagram.
Immediately, I fell in love with not only the beautiful photography on her blog, but also with her catchy—and often humorous—writing style (see below). Oh, and the fact that she has a recipe for single-serving cinnamon rolls… How can you not instantly love someone who releases such a recipe into the world?
Hi everyone! My name is Kylie and I make up recipes over at Yeah…immaeatthat.
We should just get it out of the way now…I am a complete Chocolate Covered Katie fan. I first realized Katie was an absolute genius when I made her peanut butter cookies. If you read food blogs, you most likely feel the same obsessive love for peanut butter that I do. Have you made those cookies? Goodness, you must.
Since we’re talking about obsessively loving things, let’s talk about something else people tend to obsessively love…cinnamon rolls.
I don’t think I’ve ever met a cinnamon roll that I didn’t like. Some people get critical when there are raisins or pecans involved. I pass no judgment…only unconditional love. I just really tend to love cute food. And what is cuter than an individual cinnamon roll all cozy in its own little ramekin? Very few things…maybe only like chubby Labrador puppies and that panda sneezing video that we’ve all seen by now.
But seriously though, cute-little-single-serving foods are a necessity for me because I live with a husband who says things like “I’ll just have a bite of dessert”…and then does. It’s fascinating to see. How can one just have a single, tiny bite and then stop?! So baked goods in the house tend to get consumed by me and only me. Do you see the necessity for cute, single-serving foods? When we got married, I registered for like 3 cookie jars…none of which are being used now since I’m the only one getting excited about cookies around here. He does fah-reak out over cherry pie though. So there is a sliver of hope.
For me, cinnamon rolls > cherry pie. Mainly because I can barely count all the things that I love about cinnamon rolls. It’s like eating a cake for breakfast. Which is just a happy thing to do every once in awhile. Plus, they’re rolled and wrapped like a little present with a gooey center. (Don’t even get me started on the crunchy vs. gooey cookie debate. Gooey cookies for liffeeee.)
It should also be noted that I tend to like things better if they remotely remind me of cinnamon rolls. For instance, I made salmon pinwheels for dinner the other night and I think I liked them all the more because they reminded me of cinnamon rolls. Not their flavor (obviously), but the whole getting to unravel the food as I ate it. Just like a cinnamon roll. Kind of.
And it would just be wrong on all the levels to talk about cinnamon rolls without mentioning frosting. Now I have improved my healthy frosting making ability since posting this original recipe. So if you’re thinking you want something a little more exciting than a yogurt drizzle as a ‘frosting,’ I completely understand. Just simply combine 1 tablespoon peanut butter + 1-2 tablespoon plain yogurt of choice + a touch of liquid sweetener of choice (if desired). That is frosting perfection. And now you have a cinnamon roll with peanut butter frosting. Sometimes, like this time, the world is such a happy place.
Cinnamon Roll for One
Category: Chocolate Covered Katie Guest Posts
Dough:
- 1/3 cup + 1 Tbsp oat flour, packed
- 1/2 tsp baking powder
- scant 1/8 tsp salt
- 1 Tbsp melted coconut oil or vegetable oil
- 2 Tbsp + 2 tsp ripe banana, mashed
Filling:
- 2 dates, pitted (should be soft, not super dry)
- 1/2 tsp cinnamon
- Optional: vanilla yogurt of choice for icing
In a small bowl, combine oat flour, baking powder and salt. Add in coconut oil and mashed bananas. Stir until a dough is formed. Roll dough into a ball. Set aside. For the filling, cut pitted dates into pieces and use the back of a fork to mash them into a paste. Add in cinnamon and continue to mash together until cinnamon is incorporated into the mashed date paste. Sprinkle a flat surface with oat flour and roll out the ball of dough into a LONG rectangle. Make the sides of the rectangle straight by using a knife to slice off the uneven edges. Press the dough you cut off back into the rolled out dough and continue to roll the dough into an even longer rectangle. Spread the cinnamon-date paste over the rolled out dough. Fold the dough in half LENGTHWISE. Now, roll up the folded over dough into a pinwheel so that it makes a cinnamon roll shape.
Place rolled up cinnamon roll into a large, greased, microwave-safe mug or ramekin. If desired, gently press the cinnamon roll down so it takes the shape of your dish. Microwave for 1 1/2 to 2 minutes. (CCK note: This cinnamon roll recipe can also be baked in an oven if preferred. Try 330 F for 10 minutes as a starting point.) Remove from microwave and top with ‘icing’ if desired. Serve hot. Serves 1. For troubleshooting or substitution questions about Kylie’s recipe, feel free to visit Kylie’s site and ask her any questions you may have!
View Cinnamon Roll Nutrition Facts
More Cinnamon Roll Recipes:
This looks sooooo good! I can’t wait to try it. I also have a husband who doesn’t care much for dessert. Worse than “just having one bite,” he won’t even have ONE bite most of the time. I can’t hardly handle it! So one serving treats are perfect.
Hi, I just wonder of there is substitute for the banana ? Other than any mashed fruits except for pumpkins, can they be dues here ?
Another commenter, Shani, posted that she had success using applesauce. I’m thinking of trying Pumpkin Puree and adding a little Stevia or Splenda to compensate for the reduced sweetness. I’ll let you know if it works 🙂
Thank you =D !
Success!! Okay so I read the comments and figured out why other people were having issues with dryness: dates, floured surface, and possibly the oats. In addition to swapping out 2 tbsp. and 2 tsp of mashed banana with equal amounts of pumpkin puree, I also swapped the oil with unsweetened applesauce, oats for 1/3 cup ww flour, the dates with .5 ounces of pumpkin puree, added some Stevia to the filling to compensate for the lost sugar (bananas and dates), and did NOT flour the surface (I never do that). Flouring can lead to dry and tough end results, so some experts recommend either oiling or spraying the surface with cooking spray (which helps with moistness too). I used butter spray. In case you’re interested, the calorie info for this recipe with those swaps is 157 (rounded up).
This is just too perfect. I can’t wait to try it!
Ahhh I love Kylie!! Great guest post–you guys are two of my favorite healthy food bloggers!!
Hello! It pains me to say this as I love Kylie and her blog, but this recipe is as dry as hell, bland and chewy. I’d just make oats instead!
Usually, that’s the case with oat flour. If you’ve ever tried Katie’s flourless chocolate chip cookies (which are incredibly addicting) then you’ll notice that the dough is extremely crumbly, dry, and the oat flour tends to kind of drown out the other flavors in the baked good. Maybe add some brown sugar next time or extra filling? Or maybe try a different flour? I haven’t tried this recipe myself yet personally, but I am here to tell you to not give up on the potentially tasty!
Agreed.
I’ve made this twice so far, once at 1 am, and had to make oat flour with a mortar and pestle, which did not turn out well. The second try turned out very tasty, but next time I make this, I will probably sprinkle some raisins over the filling before rolling it up.
I made it today for a try, and it was awful 🙁
i think the vegetable oil it’s no good solution for this , i think the best for the consistance is coconut oil, i’ll try again when i buy it. for now i say “no!” for this one 🙁
i hope next time would be delicious! 🙂
So yummy! I made this recipe tonight and loved it! It only took me a few minutes to prepare and totally satisfied my sweet tooth without the guilt! Thanks Katie and Kylie!
Check out my pics and experiences here ->> http://www.joiscakesandcelebrations.com
I made as written yesterday and today subbed applesauce for the coconut oil. The texture is a wee bit different with the applesauce but it is moister than with the coconut oil. I like both ways and will definitely make again.
Oh my word, that looks sinful. 😛
This was yummy and totally guilt free! Thanks katie for sharing this recipe 🙂
Just a few notes: I subbed apple sauce for the mashed banana.
I whizzed up rolled oats in my food processor to make oat flour.
My dates were a bit dry so I added a tablespoon or so of boiling water to make the date paste.
Can’t wait to make this again! The possibilities for fillings are endless! Love the oat flour dough 🙂
I have a question on the single-serving cinnamon bun recipe. I made this and it came out delicious, but I used a generous amount of coconut oil and I substituted brown sugar for the dates, as I was out of dates. The dough was mushy, like cooked oatmeal, so I scooped it into the mug and swirled in the brown sugar. It came out very good. I was wondering if there is a way to make more than one of these at a time. I see that you listed other recipes for multiple buns, but I am looking to keep the same ingredients and I wondered what temperature you would recommend for 8-10 buns. Also, would it work to put them on a cookie sheet, scooping them onto it, or would it not work well unless it is cooked in a small container, like a mug? Thanks in advance.
It says to ask the guest blogger about substitutions and troubleshooting, as this is her recipe. Hopefully she can help.
So ive tried this recipe twice now and failed both times. It does not work, sorry. The dough is crumbly and there is no way that amount of date paste spreads across the entire roll.
Mine turned out that way, too, but Just keep adding mashed banana until the dough is very sticky!! and add more dates if necessary. I also made it with white whole wheat flour!
one word: AMAZING, my mom and i loved it so much!!!!! thanks for the recipe is delicious
Hey Katie!! I made these cinnamon rolls and they tasted amazing but I couldn’t shape them because the dough wasn’t compact enough to make them so they ended with a poor presentation. Any advice?? Or tips
Thank you
Looks amazing, but can i cook it in the oven instead of the microwave? if so, for how long?
ignore that…