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
- 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
- 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)
- 1 Tbsp vegan butter
- 1 Tbsp sugar (cane or brown)
- 1 tablespoon plain Greek yogurt
- 1/2 cup powdered sugar
- 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.)
- 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.
- 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.
- 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.
- 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).
- Brush with melted butter and sprinkle with sugar (brown or cane) and remaining walnuts.
- 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).
- 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.
- 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