Banana Bread Cinnamon Rolls with Yogurt Glaze

This banana Bread Cinnamon Rolls recipe (slightly edited) from Minimalist Baker and Yogurt Glaze recipe from Epicurious is BANANAS B-A-N-A-N-A-S!

Original recipe is vegan using vegan butter, I chose to make mine with real butter because my stomach is fine with dairy (and it is what I had at home).

Here’s how I made it:

Banana Bread Cinnamon Rolls with Yogurt Glaze

Ingredients:

DOUGH

  • 1 cup unsweetened plain almond milk (or regular milk)
  • 3 Tbsp butter
  • 1 packet instant/fast-acting yeast (1 packet yields ~2 1/4 tsp)
  • 1 Tbsp cane sugar
  • 1/4 tsp salt
  • 1/2 cup mashed ripe banana
  • 2 3/4 – 3 1/4 cups all-purpose flour 

FILLING

  • 1/4 cup butter
  • 1/3 cup cane sugar
  • 1/2 – 1 Tbsp ground cinnamon
  • ~20 very thin banana slices (1/2 cup yields ~20 slices)
  • 1/3 cup raw walnuts or pecans (optional // crushed // plus more for topping)

TOPPING

  • 1 Tbsp vegan butter
  • 1 Tbsp sugar (cane or brown)

GLAZE (optional)

  • 1 tablespoon plain Greek yogurt
  • 1/2 cup powdered sugar

Instructions

DOUGH:

  1. In a large mixing bowl, heat the almond milk and 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 110 degrees (43 C) – 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. Next, add in mashed ripe banana and stir. Add flour 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.
  3. Rinse out your mixing bowl, coat it with avocado, coconut 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 – mine only took 40 minutes.

FILLING:

  1. On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick. Brush with melted butter and top with cane sugar and 1/2 – 1 Tbsp cinnamon. Then add banana slices so it’s easy to roll, and walnuts.
  2. Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 – 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written).

TOPPING:

  1. Brush with melted butter and sprinkle with sugar (brown or cane) and remaining walnuts.
  2. Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  3. 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.

GLAZE (optional):

  1. Whisk powdered sugar, remaining yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cinnamon rolls.

 

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 on top of the oven while preheating to help rise. Bake as instructed.

Enjoy and let me know if you #ahavabite

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