Banana Bread Cinnamon Rolls

AuthorSuzy MahonyDifficultyIntermediate

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

Yields1 Serving
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

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

DOUGH
1

In 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.)

2

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

3

Next, 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.

4

Rinse 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
5

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

6

Brush 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.

7

Slowly 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
8

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

9

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

10

Once 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
11

Melt 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
12

Beat 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.

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
1

In 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.)

2

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

3

Next, 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.

4

Rinse 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
5

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

6

Brush 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.

7

Slowly 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
8

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

9

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

10

Once 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
11

Melt 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
12

Beat 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.

Banana Bread Cinnamon Rolls

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