Banana Bread Cinnamon Rolls

By Suzy Mahony

September 9, 2018

Fluffy cinnamon rolls infused with banana bread flavour, perfect for brunch!

  • Prep: 1 hr 30 mins
  • Cook: 30 mins
  • Yields: 9-10 rolls

Ingredients

DOUGH

240 ml unsweetened plain almond milk

3 tbsp vegan butter

1 7g packet instant/fast-acting yeast

1 tbsp cane sugar

1/4 tsp salt

120g mashed ripe banana (doesn't need to be exact)

400g plain flour (you can use a ratio of 2/3 plain, 1/3 whole-wheat pastry/bread flour)

FILLING

60g vegan butter

70g sugar

1/2-1 Tbsp ground cinnamon

About 20 very thin banana slices

40 g raw walnuts or pecans (optional, chopped,plus more for topping)

TOPPING

1tbsp vegan butter

1tbsp sugar (regular or brown)

FROSTING (BUTTERCREAM)

1 tbsp vegan butter

Icing sugar

Splash of non-dairy milk

CREAM CHEESE FROSTING

4 Tbsp non-dairy butter,softened

Powdered sugar

110g dairy-free cream cheese, softened

1/4 tsp. pure vanilla extract

Directions

DOUGH

1In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)

2Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir.

3Next, add in mashed ripe banana and stir. Add flour about 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.

4Rinse out your mixing bowl, coat it with avocado or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

FILLING

1On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick.

2Brush with melted vegan butter and top with sugar (you can use a little brown sugar mixed in with the regular sugar) and 1/2 - 1 Tbsp cinnamon. Then add banana slices so it's easy to roll, and walnuts.

3Slowly and tightly roll up the dough and leave seam side down. With a serrated knife cut the dough into 1 1/2 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written).

TOPPING

1 Brush with melted vegan butter and sprinkle with sugar (brown or regular) and remaining walnuts.

2Cover with plastic wrap and set aside to let rise again while you preheat oven to 180 degrees C.

3Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.

Optional: Frost with dairy-free cream cheese frosting or buttercream then sprinkle with cinnamon and serve with banana slices and a bit of maple syrup if you like!

BUTTERCREAM

1Melt butter and mix in icing sugar in parts and gradually thin with dairy-free milk 1 tsp at a time until pourable but still thick.

CREAM CHEESE FROSTING

1Beat butter and cream cheese together, then add vanilla and beat again. Add powdered sugar a bit at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable.

Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set near the oven (or somewhere warm) while preheating to help rise. Bake as recipe.

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1 Review

Jen Booker

September 15, 2018

So yummy! Great with a nice big latte. The icing is a must for me!

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