You know those cinnamon rolls that come in the tube that supposedly pops open when you pull off the paper wrapper? I can count on one hand the number of times that the can has actually popped without me having to bang it on the edge of the counter.
They’re the same cinnamon rolls that have a little container at one end of the tube that is filled with icing? Operative word here being ‘little.’ Why is there never enough icing? It always took some serious willpower to resist grabbing a spoon and eating that entire baby container of icing before those cinnamon rolls were even half through baking.
I think one of my biggest stresses as a child was waiting to eat the icing until after the cinnamon rolls were done baking.
Or maybe it was when I ate the icing and then tried to convince my dad that, “there wasn’t any icing.”
But then again, biggest stress number one will always be how I was terrified that I would never want to stop playing Barbies.
Anyways, I made these 6 ingredient cinnamon rolls and they are umm…nothing like those cinnamon rolls I was referring to.
But these have cinnamon, and are slightly doughy, and are rolled up, and are covered in icing. So they’re kind of like those cinnamon rolls…if you squint your eyes really tiny and turn your head to the side.
But these can definitely fill a craving.
And then create new cravings as you are going to want these for breakfast every single day.
I’ve made these for breakfast 3 times in the last week. It’s a slippery slope of healthy things. The only kind of slippery slope I like. Those ones that are covered in snow are too tricky. Have I told y’all that several years ago I broke my arm on the bunny slope
snowboarding trying to snowboard? Not one of my proudest moments. I put that episode right up there with the time I put dish washing liquid soap (not detergent) into the dishwasher.
So. Many. Bubbles.
Anyways, you can eat these cinnamon rolls any day of the week because they are basically just oatmeal in a different form. And the icing has a grand total of 3 ingredients: greek yogurt, banana, almond milk.
So if you eat the entire bowl full of icing before the rolls are done baking, no problem, just mix up a little (or a lot) more.
6 Ingredient Cinnamon Rolls
3/4 cup oats (or 2/3 cup oat flour)
3 Tbsp almond milk (add 1 Tbsp at a time)
scant 1/8 tsp salt
1/2 tsp cinnamon
3 Tbsp Greek yogurt
2 Tbsp Almond milk
Preheat your broiler. Slice you banana in half and then cut each half lengthwise into 4 strips. Place the banana pieces underneath the broiler until they are caramelized, brown and bubbling. Remove from oven.
Preheat oven to 350F.
In the bowl of a food processor, process your oats into a flour. Add in salt and combine. Then add in your almond milk 1 tablespoon at a time. You may not need all 3 Tbsp. so just add until dough is not overly sticky but not dry and crumbly either. The dough should hold its shape and not be crumbly when rolled into a ball.
Using your hands, form the dough into a ball.
Place 3/4ths of your caramelized banana onto the dough.
…and sprinkle with cinnamon.
Beginning at one of the skinnier sides of your rectangle, roll the dough up.
Slice the roll in half (or in thirds) and place cut side up on a greased/nonstick baking sheet. Bake for 8 minutes.
While the rolls are baking, prepare your icing by combining greek yogurt, almond milk and remaining banana pieces in a small bowl. Top your cinnamon rolls with the icing and enjoy!