Ever since we bought our house and moved in, we have gone to IKEA a few times to get ideas and inspiration as well as buy some good pieces of furniture that have been on our IKEA Family shopping wish list for quite a while. From the moment you walk into any IKEA store worldwide, the smell of fresh Swedish inspired cinnamon roll sticky buns hits you smack in the face. With all the times I’ve been there and gotten weak in the knees at the entrance as the sliding glass doors open from the toxic sugary scent in the air, I have never given into the addictive temptation of shoving one in my face and scarfing it down in less than 60 seconds.
Trust me, as girl with recovery from eating disorders and food addiction, I certainly do think about what it would taste like and what it would feel like to eat one of these. The thought of sweet cream cheese icing dripping off of the sides of a steamy hot cinnamon roll with sticky cinnamon sugar paste melting all over my fingers as I take a bite of heavenly gluten death. One bite might just be enough to kill me and send me into a full blown relapse.
Be that as it may, since I don’t want to die and I don’t want to relapse on my recovery, I came up with a solution to make a healthy cinnamon roll in the form of a cupcake with all the bells and whistles that a sticky bun usually comes with for the exception of the toxicity levels that my body just cannot handle. This has been a recipe I have adapted over the years from the very beginning of starting my blog as chefNia*. I have had this post marked as private since the first month I registered my self-hosted WordPress account. I always see the recipe lingering and I never get around to posting it because it’s one of those recipes I had it yet perfected enough to believe in. After about 187,364,542,982+ times we’ve been to IKEA over the years, I got inspired this last IKEA trip and decided it was finally the right time to share my Cinnamon Roll Cupcake.
Sometimes when I make myself a Cinnamon Roll Cupcake in one of my favorite coffee mugs, it’s messy and gooey just like a regular sticky bun or cinnamon roll would be. This is the exact outcome I am looking for but without the guilt and shame that comes with eating a 4,000 calorie cinnamon roll, which comes out to be just about the caloric intake for three or four full days of meals. No amount of mileage at the soles of my running shoes will cut it for a craving such as this.
The whole purpose of recovery is to learn to see the food that I eat differently and establish a much healthier relationship with food in totality. A burning desire for something like a cinnamon roll could consume me, only if I let it. If I give it to God and let Him be in control of my decisions and my recovery, He blesses me with the inspiration and creativity that leads me to the recipe for my Cinnamon Roll Cupcake.
One day at a time, one moment at a time, one meal at a time. I will give you my fair share warning, your Cinnamon Roll Cupcake may not be pretty the first or second time around. I promise you that you have never tasted anything like this before so even if it comes out ugly, who the heck cares anyway?!
Cinnamon Roll Cupcake
A quick and healthy Cinnamon Roll Cupcake for the common cinnamon bun craving; a sweet and decadent treat for one to eat.
Prep time: 3 mins
Cook time: 3 mins
Total time: 6 mins
Cinnamon Roll Paste
Cream Cheese Icing
In a small bowl, mix together the dry ingredients for your cupcake. Add in your wet ingredients and whisk until combined.
Spray your favorite coffee mug with coconut oil. Pour in your cupcake batter. Microwave for two minutes. Set aside to cool.
Microwave the coconut oil for your cinnamon roll paste for 15 seconds. Whisk in the coconut sugar and cinnamon until thick. Using a spatula, fill a sandwich bag with your cinnamon roll paste. Cut a small bit of the tip in one corner. Set aside for piping.
Microwave the ingredients for your cream cheese icing for 30 seconds. Whisk until creamy. Set aside for pouring.
Now that your coffee mug is cool to the touch, flip over your cinnamon roll cupcake onto a small plate. Using your homemade piping bag, form a swirl of cinnamon roll paste at the top of your cupcake. Drizzle your cream cheese icing over the top allowing it to drip down the sides for extra dipping.