2 tablespoons Brummel & Brown Organic Buttery Yogurt Spread (melted)
3 teaspoons cinnamon
2 tablespoons chocolate chips
Coconut “icing”:
3 tablespoons coconut butter
4 tablespoons almond milk
2 tablespoons coconut oil
Instructions
Preheat oven to 350ºF and grease a baking dish (any size will work but I used 8 inch round)
In a large bowl, combine all ingredients for dough
Next dump dough out onto a floured surface (I used a large cutting board)
Sprinkle a rolling pin with flour and begin to roll it out into a long rectangle (you may need to add more flour as you roll so the dough doesn’t get sticky!)
In a small bowl, mix together mashed banana, cinnamon and Brummel & Brown and fold in chocolate chips
Spread mixture over rolled out dough and roll up dough into cinnamon roll shape and cut into 8-ish rolls
Place in baking dish and bake for about 15 minutes or until the dough seems firm and the inside in still gooey from the banana mixture
While the cinnamon rolls are baking, make your icing by adding coconut butter, almond milk and coconut oil and microwave for 30 seconds then stir
Once rolls are done, drizzle with some icing or spread (it can be thick or thin) and enjoy!