Step 1

In a mixing bowl, mash the banana with a fork until smooth. Whisk in the non-dairy milk, maple syrup, almond butter, baking powder, and salt. Then stir in the 5 tablespoons of flour until well incorporated. The dough will be a bit sticky, but if it is too sticky to work with, stir in additional flour 1/2 tablespoon at a time.

Step 2

In a small bowl, whisk together maple syrup, almond butter, and cinnamon. *

Step 3

Dust your surface with flour and press the dough into a long flat rectangle that is roughly 1/4 in thin. Spread the cinnamon glaze evenly on the dough. Roll the dough lengthwise to form a cinnamon roll.

Step 4

Lightly grease the inside of a microwave safe mug. Place the cinnamon roll into the mug, pressing it down with your fingers if needed to make it wider. Microwave for 35-45 seconds (this will depending on the strength of your microwave) until fully cooked.

Step 5

Eat the cinnamon roll directly out of the mug, or take it out and enjoy on a plate. I cut my mug cake cinnamon roll in half to make two smaller cinnamon rolls (and ended up eating both of them myself).