Combine the gluten-free baking flour, baking powder, and cinnamon in a mixing bowl. In a separate bowl, mash 1 overripe banana and mix in the maple syrup, nut milk, and Brummel & Brown spread. Gradually pour the wet ingredients into the dry mixture, stirring until a smooth dough forms.

On a lightly floured surface, gently roll out the dough into a rectangle about ¼ inch thick, aiming for a size of approximately 12 by 8 inches.

Spread the remaining Brummel & Brown spread evenly across the rolled-out dough. Sprinkle a generous layer of cinnamon and add your choice of chocolate chips.

Starting from one edge, tightly roll the dough into a log shape and cut into 8-10 equal rolls, each about 1-1.5 inches thick.

Place the cut rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes at 350°F (175°C), until the tops are golden brown.

While the rolls are baking, prepare the icing by mixing coconut butter, coconut oil, and a splash of nut milk in a small bowl until smooth and creamy. Once the rolls are done, spread the icing generously over the warm rolls.