Fluffy cinnamon rolls infused with banana bread flavour, perfect for brunch!
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.)
Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir.
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.
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.
On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick.
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.
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).
Brush with melted vegan butter and sprinkle with sugar (brown or regular) and remaining walnuts.
Cover with plastic wrap and set aside to let rise again while you preheat oven to 180 degrees C.
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.
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.
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.
Serving Size 9-10 rolls