Single-serving Cookie Butter Cinnamon Roll

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Single-serving Cookie Butter Cinnamon Roll

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: biscoff, cinnamon roll, cookie butter, easy recipes, gluten-free, lotus cookies, low sugar, plant-based, single-serving, small-batch, vegan

Servings: serving

Calories: 265kcal

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).

Quick TED talk on the importance of a food scale if anyone is so inclined:

Unfortunately with tiny recipes like these small measurement errors can have a big impact. Using a food scale is the best way to avoid this if you can. If not using a food scale you need to spoon & level your flour. It should be 30g +- 1g for 1/4 cup. if you pack it though you’ll easily end up with 40g, which for a full batch recipe that makes 12 rolls, corresponds to a diff of 120g AKA 1 whole cup of additional flour! Not the same product at all.

Expert cinnamon roll makers can correct for this by making sure the final dough resembles brioche in texture but I don’t expect everyone reading this blog to be an expert at all.

Bottom line, if you want to make these single-serving recipes, either always spoon & level, or get a $10 food scale! I always provide gram measurements 🙂

Nutrition