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Single Serving Cinnamon Roll

cinnamon roll

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?

cinnamon buns

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.

microwave cinnamon roll

homemade cinnamon rolls

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.)

cinnamon rolls  vegan dessert  healthy cinnamon rolls

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.

homemade cinnamon rolls

Cinnamon Roll for One

Category: Chocolate Covered Katie Guest Posts


  • 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


  • 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 


cinnamon roll baked oatmeal

More Cinnamon Roll Recipes:

Published on March 1, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. becauseHeloves! says

    Soooo cool! A single serve cinnamon roll for all the people who are the only ones who eat the stuff they make!

    • Mel says

      Dangerous? You find dates and coconut oil and oat flour and mashed bananas and yogurt “icing” irresistible? And even if you do, it’s not like they’re unhealthy.

      • Kim says

        Fair play. But yes, to me it looks amazing. I’ve been looking for an easy gf vegan cinnamon roll recipe for ages & I can just tell I won’t be able to stop making these! It actually is pretty healthy though now I look at it properly! My bad..

    • Rebecca says

      Btw, I soaked my dates in roughly half a tablespoon of boiling water to soften them and to thin out the paste so it’s easier to spread.

  2. Nicole says

    This recipe sounds amazing!! I’ll have to try it!!

    As a sidenote the salmon comment was a bit misplaced especially because this blog is vegan. Sorry but just a bit unsettling to read about salmon pin wheels and cinnamon rolls in the same blog post.

    • Anonymous says

      Do you live in a vegan bubble? How can you possibly drive down the street, shop in a grocery store, or browse the mall where there are *gasp* those “other people” advertising their meat eating behaviors……or do you just ignore them because, well…..there are people with other “dietary orientations”. Just taking a stab in the dark but I’m pretty sure if Katie was offended she would have edited it out. It is her blog!

      • Nicole says

        You’re right….obviously people with other dietary preferences are out there. its just that this is a vegan blog and so i thought it was misplaced here…kind of like a vegan grocery store you won’t find meat products there. but again, there are people with dietary preferences and we need to be accepting.

    • Valerie says

      If you find THAT unsettling, I feel very bad for you. Why don’t you go complain about something more productive than someone writing the word “salmon” on the internet?

      • Nicole says

        Hi Valerie,

        I realized my mistake if you read my comment above. No need to pick on me. I made a mistake learned from it and I’m sorry I said anything. This is Katie’s blog and she obviously didn’t mind the salmon comment so I’m not one to judge.

        Hope you have a great day.

        • Valerie says

          Thanks, but it’s vegans like you who give the rest of us a bad name. Maybe think before you comment next time?

          • Emma says

            Vegan or not – thinking about cinnamon rolls and salmon at the same time is unsettling!

        • Becka says

          Nicole, Your grace amazes me!
          I realize this most delicious sounding cinnamon roll recipe is the focus here… But I admire you for having the grace to apologize. It’s one of the hardest things for me to do – It reminds me of the quote:The first to apologize is the bravest. The first to forgive is the strongest. The first to forget is the happiest. Happy cinnamon roll(s) to you!

          • Nicole says

            Hi Becka,

            That is so sweet of you to say 🙂 thank you. I love that quote! Thank you so much for sharing that with me! I’m going to write that down so I can always remember it.

            Hope you are having a wonderful week!!

    • kylie @ immaeatthat says

      Hi Nicole-
      I honestly wouldn’t have included the salmon comment if I would have been thinking straight! If I was a vegan and this was my favorite blog (a place where I’m used to seeing only vegan things), I’d be annoyed. Sorry!

      • Nicole says

        Hi Kylie,

        It’s honestly not a big deal at all. No apologies necessary. I shouldn’t have said anything in the first place. Thank you for the recipe and I can’t wait to try it out!! 🙂

        • Rebecca says

          This is like the most peaceful internet comment section ever 😉 I don’t think I’ve ever actually seen an issue resolved before.

          And of coursen, I’ll be trying this recipe!

  3. Charlotte B says

    Aaah this is almost better than chocolate cake in a mug for one! Thank you Katie yet again for some of the best recipes. I do have one question though, as I live in Spain coconut oil really hasn’t arrived over here. Is there a substitute I could use please?

    • Gabby says

      Hi Charlotte,

      My husband and I just moved to Madrid from EEUU. Any recommendations for “healthy” foods? I just bought a (small) bag of quinoa from El Corte Ingles and it was so expensive compared to what I was paying in the States.


  4. Hollie says

    Thanks for sharing this. I’ve been looking for a good cinnamon roll recipe personally. I’e made cinnamon roll pancakes before which have turned out well.

  5. Kayla says

    This is so awesome! I love cinnamon rolls, and making it single serve is the best way to make sure I don’t eat too many of them 😉

  6. Charlotta B says

    Looks great! 🙂 is there anyway that I can replace the oat flour with old purpose flour? Or will there be a big difference?

    • Amanda says

      Hi Charlotta — I don’t know if it’s an allergy, but you can make your own oat flour by grinding up some rolled oats in a food processor (I use my magic bullet!) if you don’t have any on hand. 🙂

  7. Claire says

    I’m on a grain-free diet and was wondering if almond flour would work instead of oat flour. I really love this recipe and want to try it out! Thanks! 🙂

  8. Steph says

    Cinnamon rolls. That’s all that needs to be said!
    These look sooo good, I love that she has it for brekky- we are like twins- dessert for breakfast everyone! 🙂

  9. Robyn says

    So….a few things….
    1. I made this for brekkie this morning. I followed directions exactly and had a super-ripe banana on hand. Let’s just say it was quite, uh, dry. I just added some vanilla almond milk to the ramekin after and it was tasty and edible that way, but certainly won’t be a “go to” in its current form.

    • Jerrod says

      Same here. I followed the recipe exactly and it turned out pretty dry and bland. Ended up washing it in a bit more liquid and cinnamon, which made it edible.

    • Katie T says

      She says in the recipe, “This cinnamon roll recipe can also be baked in an oven if preferred. Try 330 F for 10 minutes as a starting point.”

  10. Katie T says

    I tried subbing extra mashed banana for the coconut/vegetable oil and don’t recommend it: it turned out a bit rubbery. But I still scarfed the whole thing down and will definitely try it following the recipe again! Didn’t have dates, so just sprinkled cinnamon and sugar together for the filling.

  11. Rebecca says

    LOVE! I tried this for breakfast this morning for hubby and me. It’s not your typical soft, squishy cinnamon roll but had a texture to it, kind of like a soft oatmeal cookie? Maybe because I used the Magic Bullet to grind my own oat flour? Nevertheless, it was very tasty. I used the peanut butter with yogurt icing on top… Yum! Definitely a keeper. So nice to change things up for breakfast!

  12. Tara says

    I’ve made this twice already! This will join Katie’s One Minute Chocolate Cake as one of my top staple recipes :))

  13. Leon says

    I’m a frequent visitor, although I rarely comment. I had to break tradition this time cause this recipe couldn’t have come at a better time. I recently eliminated all kinds of sugar from my diet so to find a sugar-free dessert that tastes better than the real deal was amazing. I’ve been making this 3 nights in a row with no guilt what so ever. Thanks for a great recipe!

    • Tara says

      I’m not trying to be rude, but dates and bananas have a bunch of sugar… just in case you think it is completely sugar free 🙂

      • Leon says

        Of course, but I don’t have a problem with while foods like those, just cutting the refined stuff. Thanks for the heads up though 🙂

  14. sarah says

    Okay, I made this today (microwaved), GF version. I used a little brown rice flour, quinoa flour & Sweet Sorghum flour & a tiny bit of Guar Gum. The dough had a great consistency, but I couldn’t spread the date paste so I just dropped small dots of it all along the dough. Alas, it came out too dry….
    I recently added Dr. John O.A. Pagano’s diet to my already restricted GF diet, so this recipe would be perfect, but need ideas on how to get it to be more moist. Wondering if it would have had a different consistency had I baked it in the oven…Any ideas for me?

  15. Hannah-Louise says

    This worked perfectly- mine was warm and oh so cakey! I did the oven version, made my own oat flour in the blender (1/2 C of oats worked) and it was just so good (I served it with CCK’s Vanilla-Fudge Frosting- what a dangerous combo!) and not dry at all- Thank you Kylie – this was absolutely worth the extra prep time

  16. Tara says

    Thanks Kylie for creating this recipe and Katie for posting it on the blog! I love it so much, I even posted it on twitter!
    P.S. Why is there so much fighting in the comments? 😛

  17. Brittany from CountingMyCupcakes says

    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.

  18. Rawaa says

    Hi, I just wonder of there is substitute for the banana ? Other than any mashed fruits except for pumpkins, can they be dues here ?

    • Audrey says

      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 🙂

        • Audrey says

          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).

  19. Anon, sorry! says

    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!

    • EVA says

      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!

  20. Lydia says

    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.

  21. Pam says

    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! 🙂

  22. Kelley says

    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.

  23. Shani says

    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 🙂

  24. Irene says

    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.

    • Unofficial CCK Helper says

      It says to ask the guest blogger about substitutions and troubleshooting, as this is her recipe. Hopefully she can help.

  25. Anne says

    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.

    • Lucy says

      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!

  26. Trinidad says

    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

      • EVA says

        I’ve been meaning to attempt this baby with prunes instead of dates….I heard that they can usually be subbed for each other since prunes are also extremely moist, so prunes I’d say! Or figs even? Screw it, just fill the thang with nut butter!

        • Whit says

          I have made this with prunes exclusively instead of dates and I would say that it works out to be fantastic.

  27. Kristal says

    This looks and tastes fabulous! I was glad that I could have a delicious and healthy breakfast. Thanks a ton!

  28. Jenni says

    Hi could I make this without baking soda or salt? Also what is the banana for? Could I substitute it with anything?

  29. Emily says

    This is my all time favorite recipe on this website (which I do feel slightly bad about, as it is a guest posted recipe!). I keep oat flour and dates in my house basically just for making this, haha

  30. Ruby says

    I made this with ww flour and I had to up the flour to 1/4 cup, maybe even a little more. I just kept adding flour until the dough wasn’t sticky. It came out more than fine like that.

  31. Claire Chenault says

    The recipe looks delicious, Katie! Though, I must say I find the nutritional informations hats posted for many of your recipes to be inaccurate, such as the one. The oat flour is 186 calories and the cocnut oil is 120 calories; those two
    ingredients alone are already above the 292 that you listed. With the banana and dates added, the recipe is probably closer to 350 calories. It’s not a huge difference I know, but I’ve found that most of your nutritional info seems to be inaccurate and because of that I just calculate it on my own now… I don’t know if you’ve found special brands that are somehow lower in calories or what…

    • Bob says

      You are definitely right; the calorie counts on this website (as well as every other website I’ve used to find recipes) are not totally accurate, but that is to be expected. Different brands of ingredients will have different calorie counts, and that can greatly affect the final calorie count. I have always calculated calorie amounts myself based on the ingredients that I actually use (online calculators are not very accurate either, unfortunately), and generally my total is higher than the total listed on the website. It involves a little extra math on my part, but if you want the most accurate count possible, it’s best to crunch numbers yourself.

    • Lena says

      I meant roll into balls to make them bite-sized I hope you didn’t misunderstood my question above. Also, why don’t you reply to any of these comments Katie???

  32. Briana says

    I have made this a few times now and it is just so perfect.. it’s gooey and delicious like a cinnamon roll, but without all the sugar and butter and guilt 🙂 I love it. Oh and tonight I tried it with some chopped up strawberries inside.. wowza definitely should try it if you haven’t <3

  33. Nikki says

    Just made this for breakfast and it is AMAZING! I added an extra date, 1 tsp earth balance to the filling, and 1 tsp earth balance split between the bottom of the mug and the top of the roll. I baked it in the oven at 325 for 12 minutes and it came out perfectly. I will definitely be making this again!!!!!

  34. Rose says

    I tried this recipe and unfortunately it did not work well for me. I followed the recipe, though the dough was very sticky, so had to add much more flour so I could roll out the dough. I soaked the dates in 1,5 tbsp of hot water and blended it, so it would be spreadable. Even though I added much more flour, the dough was soft after baking(so that’s good) however I did not like the texture that much(very different than regular cinnamon rolls, probably due to the oat flour) and the banana taste was too present, it tasted more of banana than cinnamon. Such a shame.

  35. sabrina says

    I’ve just tried it with a few modifications and it was just great!! I put apple slices on the dough before rolling it and baked it in the oven for 10 min. I think it’s one of my new favourite snacks, thanks for the recipe! 🙂

  36. Imogen says

    This was delicious! Couldn’t quite roll it because it was a bit sticky and didn’t want to keep adding flour but I like things doughy anyway!

  37. Alice says

    I’m gonna try making a pumpkin version of this! I really liked the idea of pumpkin cinnamon rolls and am curious if the twist works on the single serving recipe as well ^^

  38. Stephanie says

    Hey Katie,

    Thanks for all of the great recipes! I am a chocolate covered convert. I’ve always been a fan of fruity chewy candies, but these days there is a lot more chocolate (and other deliciousness) in my life thanks to your blog. Yesterday, I decided that I wanted to make this recipe, only to find out that my partner had eaten the last banana. Curses! I decided that since it is pumpkin season, I would throw some pumpkin in as a replacement. It wasn’t perfect (I also food processed my own oat flour, which was part of the issue), but it was pretty darn good. I didn’t even tell him that the recipe wasn’t supposed to be that way until after we were most of the way through the rolls. He loved them! For the frosting, since I didn’t have any yogurt around, I used vanilla soy milk, cranberry coconutty yumbutter (local Madison peanut butter) and a little bit of maple syrup.

  39. Lauren says

    Is it possible to make this in advance and store it, and then reheat (so that I can make it for my friend’s birthday)?

  40. darlene says

    I was hoping (when I googled this) the recipe was for something not-so-healthy( just a normal cinnamon roll), so I’m a little dissapointed…Also because I’m out of bananas and coconut oil , but looks and sounds good, so I definitely will try the recipe when I’m not just craving something sinful but also something sweet 😉 And from a cooking point of view also I have to say adding some butter substitute like “butterbuds” to this recipe might make this work even better since the usual cinnamon roll has that buttery flavor too!

  41. Rachel says

    This is awesome! Except it just took me a really long time to make. Guess I need more practice. But it was definitely worth trying!

  42. Cat says

    OK OK HAPPY ACCIDENT ALERT!!!!!! The microwave broke, so this had to be cooked like a pancake. IT WAS DELICIOUS! (sorry I just really needed to share that)

  43. Rayna says

    Hi Kaity!
    I’m a huge fan of your recipes. I got sick a while back and have had to switch to a Low FODMAP diet along with cutting out most starches and sugars. This recipe (and many others you’ve done) has been a godsent.

    I subbed oat flour for brown rice flour, and subbed the filling for more banana, peanut butter, a bit of stevia and cinnamon. YUM!

    Thank you so much for these. I hope I get better soon so I can try even more recipes!

  44. Emily says

    Just made this. Didn’t have oats so I used all purpose flour and it came out ok, though a little chewy. Not sure if this is due to the flour or just because of microwave cooking. Will try it with oats next time. I made this in a shallow bowl that didn’t support the sides of my roll at all and it actually worked really well. My usual problem with microwave cakes is that you have to eat it out of the mug, and the sides are always more done than the middle, but this eliminated that problem! Not something you can do with a brownie, but because this cake is mostly self-supporting it does great 🙂

  45. Lisa Peretic says

    This recipe did not work for me, but it may have been my fault. I didn’t have oat flour, so I powdered some steel cut oats I had until they were smooth. I made the dough according to the recipe, but it was extremely dry and crumbly. I added more coconut oil and banana but it still wasn’t the right consistency. I ended up adding 1/8 to a 1/4 cup milk, and it finally came together, but not in a dough form that I could roll out. I layered dough and cinnamon sugar mixture to create a similar taste. It turned out like a baked oatmeal/cookie. I baked mine in the oven at 325 for about 15 mins. I was really disappointed that I couldn’t get the cinnamon roll to work, but what I made with this recipe was pretty tasty.

  46. mads says

    i don’t know why but my roll didn’t rise as much as it seems in the pic. Maybe the less of oil? I didn’t have any vegan butter or vegetable oil at home, only the peanut butter my parents love to have for breakfast lol. So i made it with this, and didn’t rise. I got a little upset, but i loved the taste and all the steps of doing it. I Love cooking :)))

  47. Ashlyn says

    This turned out really good for me! I had to add an extra tablespoon of whole wheat flour and my cinnamon roll was more like a cinnamon blob 🥴 but it was such a tasty breakfast! Thanks for the recipe!

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