Make these rolls for any occasion because cinnamon rolls are always appropriate… I’m sorry banana bread cinnamon rolls. Rollin’ in the dough with this one. Gooey, comforting, scrumptious, banana bread infused cinnamon rolls. This is the future. Cinnamon rolls are no longer acceptable.
Shoutout to vegans: this is originally a vegan recipe! Substitute with almond milk and vegan butter instantly dairy-free.
Banana Bread Cinnamon Rolls
Ingredients
Instructions
Heat almond milk and butter in the microwave in 30 sec increments
Let cool to temperature of bath water. Not too hot or it will kill the yeast
Sprinkle on yeast and let activate for 10 minutes. Then add 1 tbsp sugar, salt and stir. Next add in 1/2 cup mashed ripe banana and stir
Add flour 1/2 cup at a time, stirring as you go. When it is too thick to stir, transfer to a slightly floured surface and knead until it forms a loose but still stringy ball
Rinse out mixing bowl and coat with canola oil, add your dough ball 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 1/4 cup melted butter and top with 1/3 cup sugar and 1 tbsp cinnamon. Then add about 20 thin banana slices so it’s easy to roll and most of the pecans
Slowly and tightly roll up the dough and situate seam side down. With a serrated knife, cut the dough into 2 inch sections and position in a well buttered round pan (8×8 is good). Brush with remaining butter and sprinkle with a bit more sugar and remaining pecans.
Bake rolls for 28-35 minutes at 350 degrees F or until slightly golden brown. Let cool for a few minutes, then serve warm.
Optional: Frost with a simple dairy-free glaze.
Melt 1 tbsp butter and add to 2 cups powdered sugar. Mix and gradually thin with 1 tsp milk until pourable but still thick.