Banana Bread Cinnamon Rolls (Vegan)
Banana bread cinnamon rolls - these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free.
Servings 9 people
Ingredients
Dough:
- 500 g (4 cups) white bread flour
- 8 g (2 1/4 tsp) instant yeast
- 1 tsp salt
- 50 g (1/4 cup) caster (superfine) sugar
- 240 g (1 cup) mashed ripe banana (from two large but make sure to measure it out)
- about 160 ml (2/3 cup) lukewarm non-dairy milk (I used soy)
- 60 g (1/4 cup) vegan butter melted
Filling:
- 120 g (2/3 cup) light brown soft sugar
- 1 1/2 Tbsp ground cinnamon
- 60 g (1/4 cup) vegan butter softened
Glaze:
- 130 g (1 1/4 cups) icing (powdered) sugar
- 1 1/2 Tbsp non-dairy milk
- 1/2 tsp vanilla extract
Instructions
- To make the dough, place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook and mix to combine.
- Add the mashed banana, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
- Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job.
- Place the dough in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size - 1-2 hours.)
- For the filling, mix together the light brown sugar and the cinnamon in a bowl and set aside.
- Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
- Roll the dough out on a floured surface to an approx 30x45 cm / 12x18 inch rectangle and spread the softened butter evenly over the surface.
- Scatter over the cinnamon sugar mixture and press it down gently.
- Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
- Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.
- Cover loosely and set aside to rise for 30-40 minutes until puffy. Meanwhile, preheat the oven to 180C/350F/gas mark 4.
- Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer. Cover them loosely with tin foil partway through baking if
the tops start to colour too much. - Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
- To make the glaze, sift the icing sugar into a bowl and gradually stir in the milk and vanilla until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.