Would you even believe me if I told you I stumbled upon this recipe lurking in the depths of my camera roll? It’s like finding a forgotten treasure! Apparently, two whole years ago, this single-serving cookie butter cinnamon roll magic happened in my kitchen, and my brain, in its infinite wisdom, decided to keep it a secret from the world (and even from future me!).
It’s one of those things, right? You create something so utterly perfect that you get a little… scared. What if you can’t recreate the exact same deliciousness? What if the second attempt falls flat and you end up utterly disappointing yourself? It’s a real creative block sometimes!
Well, thankfully, last weekend called for a little solo brunch indulgence, and my subconscious must have whispered about this forgotten gem. I bravely retested the recipe, and I’m thrilled to report: it did not disappoint! We are still going strong in the homemade single-serve Cinnabon at home department, folks!
And now, finally, I’m sharing this beloved little creation with you. Because keeping this kind of deliciousness under wraps is just plain wrong.
I even went the extra mile and included a super easy copy-cat recipe for 1 tablespoon of cookie butter substitute using simple ingredients like almond butter. So, no emergency trip to the store for Biscoff spread required (although, let’s be real, what is a pantry without a jar of cookie butter?).
Why You Need This Single-Serving Wonder:
- Perfectly Portioned: Just one glorious cinnamon roll, all for you. No leftovers to tempt or taunt.
- Cookie Butter Bliss: That warm, spiced cinnamon roll swirled with creamy, dreamy cookie butter? It’s a match made in heaven.
- Homemade Comfort: That warm, freshly baked goodness, right in your own kitchen.
- DIY Cookie Butter Option: Because sometimes you just need cookie butter now.
Hope you give this recipe a try! Let me know if you do!
Single-serving Cookie Butter Cinnamon Roll
Ingredients
Dough
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
- 1 tsp oil (5 g)
- 1 tsp maple syrup (7 g)
- 1 tbsp (nut) milk (15 g)
Caramel filling
- 1 tbsp cookie butter (15 g) if you don't have this just stir together 1 tsp each of cashew butter, almond butter, maple syrup, pinch of cinnamon, ginger and salt, drop of vanilla
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F and grease a 1/2 cup ramekin or similar baking dish.
- In a small bowl, whisk together flour and baking powder. Add oil, syrup, milk and combine into a non-sticky soft and bouncy dough (I used a spatula). Add a drop more milk or a pinch more flour to hit the right consistency.
- Knead about 30 sec until you have a smooth ball of dough.
- Spread out into a long thin rectangle.
- Smear cookie butter on the dough.
- Sprinkle cinnamon.
- Roll it up and flip it sideways.
- Transfer the roll to the ramekin, bake 20 mins.
- (Optional) drizzle with the quick and easy icing in the recipe notes. Enjoy while warm!
Notes
- To make a quick icing, whisk together 2 tsp maple syrup with 2 tbsp powder sugar until smooth. Drizzle on your warm roll!
- If you don’t have cookie butter on hand, make a simple cookie butter spread by mixing together
- 2 tsp nut/seed butter (10 g) equal parts cashew butter and almond butter works best
- 1 tsp maple syrup (7 g)
- pinch of salt, cinnamon, ginger
- drop of vanilla
- You can bake or air-fry this, just adjust timing a bit (my air fryer runs hot so I always reduce temp by 10-20 and minutes by 1-2).
