Banana Bread Cinnamon Rolls

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a batch of baked banana cinnamon rolls with glaze and ripe bananas in the background

4.89 from 9 votes

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www.theconsciousplantkitchen.com

These Banana Bread Cinnamon Rolls are easy, healthy, 5-ingredient cinnamon rolls made with many ripe bananas and no yeast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bread-cinnamon-rolls/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: rolls

Calories: 354.8kcal

Author: Carine Claudepierre

Ingredients

3 cups Self-Rising Flour (note 1)
1 ⅓ cup Mashed Banana about 3 large bananas (note 2)
5 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)

Filling

3 tablespoons Dairy-Free Butter (Unsalted)
½ cup Coconut Sugar (note 4)
1 tablespoon Cinnamon
1 Banana sliced

Optional

½ cup Walnuts chopped, or pecans

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
Mash the banana with a fork into a smooth puree, pack it in a measuring cup, sweep off the excess, and freeze the excess for later. Measure exactly 1 cup + 1/3 cup mashed bananas.
Place the banana mixture in a large mixing bowl with melted plant-based butter and self-rising flour.
Stir with a rubber spatula, and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed bananas. You can also use the dough hook attachment of a stand mixer to bring the ingredients together into a ball, on speed 3-4.
Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 12.5-inch x 10.5-inch rectangle shape.
Spread the softened butter evenly onto the rectangle.
In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
Add slices of banana in rows all over the dough rectangle - see the pictures above for visual help. If you want to add chopped nuts, sprinkle them evenly and press a little to stick to cinnamon sugar.
Roll starting forms the longest side until it forms a cylinder.
Use a serrated knife or an unflavored flossing string to cut 9 pieces from the cylinder.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on top.
Cool down at room temperature on a wire rack before icing.
To glaze, stir 1/2 cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls. Sprinkle chopped pecans or walnuts on top if you like.

Notes

Note 1: To make 1 cup of homemade self-rising flour, stir 1 cup of all-purpose flour with two teaspoons of baking powder. I haven't tried gluten-free flour and can't guarantee it works. You can't use almond flour for this recipe.

Note 2: Make sure you measure the mashed banana in measuring cups. Fill the cup, sweep the top, and keep what's in the cup. If you add too much banana, the dough is too sticky and too wet, and you will need more flour.

Note 3: You can use melted margarine, but avoid oil. It makes the dough less fluffy. I didn't try the recipe fat-free.

Note 4: You can use any dark sugar, brown sugar, soft brown sugar, or demerara sugar.

Storage: Place the cinnamon rolls on a plate, cover it tightly with plastic wrap, and place it in the fridge for 3-4 days.

Nutrition