How to Cook Yummy Cinnamon rolls w/ Banana

Delicious, fresh and tasty.

Cinnamon rolls w/ Banana. And when I mentioned them many of you seemed pretty eager to try them too, so I am finally sharing that recipe. Although I must say I will miss the delicious job of recipe testing these. Fortunately dates, bananas, and cinnamon are neither exotic nor elusive ingredients.

Cinnamon rolls w/ Banana I've made these three times already and they're almost too good to be true. Banana cinnamon rolls are super popular within the raw food community, everyone makes them, with a slightly different spin. The very basic recipe only calls for bananas and cinnamon, common addition are young coconut meat, nut butters, dates, raisins, vanilla, coconut sugar, or date sugar. You can cook Cinnamon rolls w/ Banana using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Cinnamon rolls w/ Banana

  1. You need of Dough:.
  2. Prepare 1 of small banana - mashed.
  3. You need 1 cup of warm milk of choice.
  4. You need 1/4 cup of sugar.
  5. Prepare 1 packet of yeast (7g).
  6. It's 1/4 cup of melted butter.
  7. You need 3 1/2 cup of flour.
  8. Prepare 0.5 tsp of baking soda.
  9. It's 1 tsp of salt.
  10. Prepare of Filling:.
  11. Prepare 3/4 cup of brown sugar.
  12. You need 3/4 cup of softened butter.
  13. You need 2 tbsp of cinnamon.

Gooey and sweet paleo cinnamon rolls that a no-rise easy for a deliciously healthy breakfast on the weekend! Completely vegan, dairy free, and gluten free, these soft rolls are perfect for kids and adults! There is nothing quite light soft and sweet cinnamon rolls on a weekend or holiday morning. This post may contain affiliate links.

Cinnamon rolls w/ Banana instructions

  1. Bloom the yeast in handwarm milk and sugar mix for 10 mins..
  2. Add in rest of the ingredients and knead into a dough. (At this point only add 3 cups of flour and leave 1/2 cup for kneading and rolling later).
  3. Leave dough to proof under a tea towel in a warm spot for about an hour..
  4. Knead again and roll out to a rectangle..
  5. Mix ingredients for the filling and spead all over the dough..
  6. Roll up dough tightly starting from the longer side (to get more rolls) and cut into 1.5cm pieces. Try sliding dental floss under the roll and then crossing the string and pulling - perfectly round cuts..
  7. Lay rolls on a baking tray leaving about 1cm in between them. Cover with a tea towel and allow to proof for second time for about 30 mins..
  8. Bake at 190°C until golden..
  9. Best when served freshly baked with some cold milk BUT a big tip for leftovers is to place however many you are going to eat in a small baking dish and cover with a (double) wet paper towel. Pop in to the oven for a few minutes until the towel on top looks dry. And voila... You have megasoft and warm cinnamon rolls again :).

Whenever I've got brown bananas sitting on my counter my first instinct is to make banana bread. These no yeast banana bread cinnamon rolls were the perfect way to incorporate some ripe fruit. I had so many brown bananas all at once that I made a few new recipes recently. These banana cinnamon rolls are made with a leaner dough, giving you a little freedom to eat a couple and still manage to wear that bikini. (well, that's what I tell myself). Combine the milk, sugar and yeast in a medium size bowl and stir to combine.