Recently, my fiancé and I decided to go completely plant-based. That’s correct; we went vegan. Why you may ask? Because something had to give. For years, I have suffered with Epilepsy and even with medications I was still having 2 sometimes 3 seizures a day. My body stayed in constant pain and I felt miserable all of the time. Being sensitive to dairy anyways, I decided to try something new.

After a solid week since the switch, I have not once had a seizure. My energy levels have increased immensely and I have began to lose weight naturally. I honestly feel amazing and wish I would have done this sooner. With that being said, my posts will be switching up a bit. I will still be bringing you all amazing new recipes, but this time with a twist.

To start off this new trend, I would like to welcome you all to the Banana Bread Cinnamon Roll. Though I was rather skeptical to try this recipe at first, once it was finally made, I was amazed at the flavor and softness of texture. This recipe has immediately made my favorites list. For those who love banana bread, this a must-try! Who knew plant-based foods could taste so good? Check out the recipe below to try it for yourself! You won’t be disappointed!

Vegan Banana Bread Cinnamon Rolls

Prep Time: 1 Hour Cook Time: 25 Minutes Total Time: 1 Hour 55 Minutes

Serves: 9

Ingredients

  • For the dough:
  • ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
  • ¼ cup melted vegan butter
  • 4 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • ¼ cup vegan butter, softened
  • 1 medium banana, thinly sliced
  • 1/2 cup chopped walnuts (optional)
  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened
  • 2 tablespoons vegan butter, softened
  • 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling

Instructions

Step One: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Step Two: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Step Three: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Step Four: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

Step Five: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.

Step Six: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Seven: Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.

Step Eight: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Nine: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.

Recipe Credit: http://www.ambitiouskitchen.com

Original Recipe Link: https://www.ambitiouskitchen.com/vegan-banana-bread-cinnamon-rolls/

2 thoughts on “Banana Bread Cinnamon Rolls

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