Tired of making Banana Bread with your ripe bananas?
Don’t panic, let’s make cinnamon rolls! They’re fluffy, comforting, sweet as can be and incredibly irresistible. Plus, they’re refined sugar-free, lactose-free and egg-free. What more could you want? Perfect for weekend breakfast with the family or as a snack.
I love seeing your creations! I love to see when you take my recipe and adapt it to your own way with what you have on hand. Because my recipes are mainly there to inspire and guide you.
If you make this recipe, let me know! Leave a comment, give a rating and don’t forget to mention @vegandfred and the hashtag #minimalistvegan on Instagram. I can’t wait to see how you made this recipe and your combinations.
This recipe has been translated by an automatic translator.
Banana Cinnamon Rolls
Equipment
- Kitchen aid
- Mixing bowl
- Casserole dish
Ingrédients
For the dough
- 100 ml vegetable drink I used sugar-free almond milk
- 260 g bananas +- 2 large bananas
- 4 tbsp maple syrup
- 75 g almond butter
- 500 g flour I used T110 wholemeal flour
- 2 ½ tsp instant yeast
- 6 tbsp coconut sugar to taste
- 1 tsp vanilla extract
Filling
- 4 tbsp. vegetable butter
- 3 tbsp. coconut sugar
- 1 tbsp. ground cinnamon to taste
Instructions
The dough
- Mix the bananas with the vegetable drink, almond butter, vanilla extract and maple syrup. Reserve.
- Put all the dry ingredients in the bowl of a food processor.
- Place the bowl on the food processor with the hook and turn to minimum speed.
- Add the liquid mixture to the dry mixture.
- Mix until a ball forms (like pizza dough). If the mixture is too dry, add a little vegetable drink and if the mixture is too liquid, add a little flour.
- Cover with a clean cloth and leave to rise for an hour. The dough should double in size.
The rolls
- Melt the vegetable butter.
- Meanwhile, take the dough out of the bowl and flatten it into a rectangle (on a lightly floured surface).
- Spread the butter over the entire dough, leaving a 1 cm border on one end. Sprinkle with coconut sugar and ground cinnamon.
- Roll out the dough and cut at intervals of about 2 cm.
- Line an ovenproof dish with baking paper (underneath and on 2 sides is enough, see photo) or grease your dish with butter.
- Leave the rolls to rise in the dish for about 30 minutes.
- Preheat the oven to 190°C, fan off.
- Brush the rolls with the remaining butter and bake for 18-20 minutes (depending on the oven) until they are lightly browned.
- Leave to cool before topping with the topping of your choice. I often use a maple syrup and vanilla cashew cream.
- The rolls can be stored for up to 3 days in an airtight box. Don’t hesitate to heat them up in the microwave with a little vegetable butter on top to make them soft again.
Les valeurs sont calculées avec un convertisseur en ligne et sont données à titre indicatif. Elles varient en fonction des ingrédients que tu utilises.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistvegan @vegandfred on Instagram.
This recipe has been translated with an online translator.
The cost indicated on this recipe is approximate. It depends on the products I buy (generally organic), fresh and in a supermarket (or bulk shop). Some of my products come from the Kazidomi website where you can find organic products up to 50% cheaper than in the shops. You can also get a 20€ discount on the annual subscription with the code VEGANDFRED (even if Kazidomi already offers you a discount on it).
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