ultimate cookie dough filled cinnamon rolls with cookie dough frosting

Gluten-free vegan low sugar yeast-free homemade cinnamon rolls filled with raw cookie dough and made from plantains.




  • 1 medium size yellowish plantain (6 1/2oz after being peeled)
  • 1 cup gluten-free flour blend (4oz or 113g) (note* our flour blend is a mix of coconut flour, arrowroot starch, and brown rice protein powder)
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • 1/2 cup applesauce or banana puree (4oz)
  • 1/4 cup liquid,coconut oil (2oz)
  • 6 tablespoons coconut milk buttermilk (3oz)
  • 67 tablespoons arrowroot starch for rolling




Make dough

  1. Preheat oven to 350 degrees.
  2. Peel plantain.
  3. Place plantain in food processor with applesauce (or banana puree). Blend.
  4. In a large bowl, place gluten free flour blend along with baking powder, baking soda, coconut sugar and vanilla. Stir.
  5. Add in plantain and applesauce puree (or banana puree) to dry ingredients.
  6. Add in coconut oil. Stir.
  7. End with adding in coconut buttermilk. Stir until combined. (to make coconut milk buttermilk, take 1 cup of coconut milk with 1 tablespoon apple cider vinegar, let sit 10 minutes)
  8. Sprinkle 2-3 tablespoons arrowroot starch down on surface.
  9. Place dough on top. Begin to knead.
  10. Continue to add in more arrowroot until batter holds together nicely. Usually about 6 tablespoons.
  11. Grab rolling pin and begin to roll dough out.
  12. Next make the raw cookie dough dip. Follow these directions.
  13. Scoop a few scoops out of cookie dough dip on top of rolled dough. Spread thinly over entire dough.
  14. In small bowl make cinnamon sugar mixture (1 teaspoon cinnamon with 3 tablespoons coconut sugar). Sprinkle on top of raw cookie dough spread.
  15. Carefully begin to roll the cinnamon roll into a long log shape.
  16. Cut into desired sizes. We got 6 large rolls. You could get 8 rolls.
  17. Place in 6 inch pan.
  18. Place in oven and let bake for about 35 minutes.
  19. Remove from oven.
  20. Let cool slightly before topping with more raw cookie dough to be the glaze on top.
  21. Enjoy warm.


Can use any gluten-free flour blend of your liking.
If you can’t do plantains replace them another cup of gluten-free flour or almond meal. Note you might have to adjust more or less buttermilk.
We did 1/4 cup coconut sugar in the batter and they came out, but we reduced to 2 tablespoons and still had success.
Also made it with 5 1/4oz plantain and they still came out.
*** Our GF blend contains coconut flour. So if yours does not you may need to adjust buttermilk in recipe as coconut flour absorbs liquid!!!