- 1
Preheat oven to 375°F. Coat soup crocks or mini round baking dishes with cooking spray
- 2
In a small bowl, add dates and cinnamon. Mash with the back of a fork until it forms a paste. Set aside.
- 3
In a medium bowl, add 1 cup of the almond flour, baking powder and salt to a bowl and mix together. Peel and slice banana and add that to the flour mixture, along with the oil. Using a whisk, or your hands, mash up the bananas and incorporate all of the ingredients. Sprinkle some almond flour on a cutting board and transfer the dough ball.
- 4
Add more almond flour, a few tablespoons at a time. Continue to knead the dough and add more almond flour until it is no longer sticky.
- 5
Roll dough ball out in to a rectangle shape. Add the date/cinnamon filling evenly over the dough. Cut into 6 evenly spaced strips, widthwise.
- 6
Roll each strip, using a knife to scrape the bottom of the dough.
- 7
Turn each roll on its side, and place it in greased soup crocks or mini round baking dishes, pressing down so they fit snuggly in the dishes.
- 8
Place the cinnamon rolls in the oven for 15 minutes. Stick a toothpick in the center. If it comes out clean, they are done! If there is still some batter on the toothpick, place them back in the oven, cooking 5 minutes at a time and re-checking with the toothpick. The tops should be browned and crispy. When done, run a knife along the sides and pull the cinnamon rolls out of the dishes and drizzle with yogurt.
- 9
Serve and enjoy!
