Banana Bread Cinnamon Rolls

Vegan Banana Bread Cinnamon Rolls are tender and sweet with lots of comfort in each bite. They put the traditional flavor of cinnamon rolls and the decadence of banana bread together. These are ideal breakfast, brunch, or dessert rolls. The loaf is soft and faintly sweet mashed banana and raisins. It is stuffed with brown sugar and cinnamon, rolled in every bite. These vegan Banana Bread Cinnamon Rolls are comforting, moist, & especially good in a smooth-topped glaze.

STATS

• Course: Breakfast, Brunch, Dessert
• Cuisine: Vegan American
• Method: Baked
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Rise Time: 1 hour
• Total Time: 1 hour 55 minutes
• Yield: 9 rolls
• Serving Size: 1 roll
• Difficulty: Medium
• Diet: Vegan

EQUIPMENT

• 9×9-inch baking dish
• Mixing bowls
• Measuring cups & spoons
• Wooden spoon/spatula
• Rolling pin
• Plastic wrap/towel
• Oven
• Whisk

INGREDIENTS

For making dough:

• Two and a half cups of all-purpose flour
• One package of 2 and 1/4 tsp instant yeast
• Two teaspoons of cane sugar
• Half a cup of ripe bananas, around one giant banana, mashed
• Half a teaspoon of salt
• 1/2 a cup of heated almond milk without sugar
• Two teaspoons of vegan butter that have melted

Regarding the filling:

• 1/4 cup vegan butter, softened
• One-third cup of brown sugar
• One tablespoon of cinnamon

Regarding the glaze:

• Half a cup of powdered sugar
• One spoonful of almond milk
• 1/4 tsp of vanilla essence

INGREDIENT NOTES

Flour:

• All-purpose flour is the best usage. Substitute no more than half of the whole grain flour, to give it a denser bite.

Yeast:

• Instant/quick-rise yeast is to be used. No proof need to be done separately.

Banana:

• Very ripe & soft bananas are best in the aspects of natural sweetness & softness.

Almond milk:

• Heat up to approximately 110°F. Soy or oat milk may also be used.

Vegan butter:

• Melt and use unsalted butter & then incorporated in the dough. The filling is done with softened butter.

Brown sugar:

• Provides the filling with that old time caramel flavor. Dark/light works.

Powdered sugar:

• Sprinkle when cloddy. Assists the glaze not to be rough.

INSTRUCTIONS:

1. First you need to mix these components in a blow like sugar, salt, & flour.
2. Add the melted butter & heated almond milk to the mashed banana.
3. To dry, add the wet mixture. Till dough forms, stir.
4. On a floured surface, knead for six to eight minutes.
5. Put in a wrapped up, oiled basin and let it proceed for an hour.
6. Roll into a 10 × 12 inch rectangle after punching down.
7. Cover with vegan butter, then top with cinnamon & brown sugar.
8. Slice into nine pieces after rolling into a log.
9. Transfer to a 9×9 greased dish. Give it 20 minutes to rise.
10. Set the oven temperature to 175°C (350°F).
11. Bake till golden, 25 to 30 minutes.
12. Combine the almond milk, vanilla, & powdered sugar to make the glaze.
13. Now make the rolls and give rest to cool down for ten minutes. Pour glaze over it.
14. If desired, garnish with walnuts or banana pieces.

TIPS

• To make extra soft rolls, heat pan of hot water in oven during rising.
• Mix up the dough a night in advance, and chill. Bake up in the morning.
• Fill with some variety such as a pinch of nutmeg or chopped nuts.

DATA STORAGE

Refrigerate:

• Any leftovers can be kept for at least four days in a sealed box. Warm up again in the oven/microwave.

Freezer:

• Store cooked, unfrosted rolls in the freezer for at least two months. Before serving, warm, glaze, & thaw.

FAQS

May I turn these gluten-free?

• Although a 1:1 gluten-free flour mix can be used, the results will differ.

Is it possible to use a different fruit in place of banana?

• Sure, you can use pumpkin puree, or applesauce, but they are not going to taste the same.

May I put nuts or chocolate chips?

• Yes! To the filling add chopped walnuts, or vegan chocolate chips; roll.

NUTRITION

Calories: 240
Carbs: 39g
Fat: 6g
Saturated Fat: 1.5g
Protein: 3g
Fiber: 1g
Sugar: 14g
Sodium: 170mg
Calcium: 40mg
Iron: 1.3mg
Potassium: 110mg