These sticky swirly sweet banana cinnamon rolls are healthier, simpler, and sweeter than any ordinary cinnamon roll, and made in the oven with only fruit!
There are a lot of fruits I miss from my week at the Woodstock Fruit Festival.The sweetjuice-drippy mangoes. The perfectly petite strawberry papayas. The hot pink pitayas that I suspect willnever show up in any grocery store around here (especially sincespell check doesn’t even believe ‘pitaya’ is a word). But there is onefruity sweet snack I miss most of all…
Banana Cinnamon Rolls!And when I mentioned them many of you seemed pretty eager to try them too, so I am finallysharing that recipe. Although I must say I will miss the delicious job ofrecipe testing these.
Fortunately dates, bananas, and cinnamon are neither exotic nor elusive ingredients. However, thesebread-lessbuns are typically a raw recipe made in the dehydrator. But I don’t have a dehydrator, soI experimented withanother way…
The oven. It’s the oven obviously. There is no other secret magical banana-drying method or anything, at least not the I know about. But rather than use the oven like a mock dehydrator at it’s lowest setting and have to wait forever for your sticky swirlyrolls, Iexperimented until I found the highest possible temp that would still dry them out butnot actually bake or burn them.Higher temperature = faster cook time = snacking sooner!
And I actually found the texture preferable with this method too–not as gooey need-twelve-napkinsmessy. You can pick up and eatthese little banana bundles with grace.
It’s still a low and slow process that will take a few hours, but most of that time is just waiting while the oven does it’s work. The actual ingredients and assembly is very easy, and you really only need 3 ingredients! You couldadd vanilla or salt to the date filling. Or you could add raisins on top likethey did at the festival. But honestly I just love them the simple banana + date + cinnamon way.
The trickiest part of the whole process is slicing the bananas lengthwise. If you’ve never tried to do that, trust me it’s much harder than it sounds. They have a tendency to break and mush everywhere.
A few tips… – Use spotty but not overripe bananas. Bruises and mushy spots make it almost impossible. – Slice each banana into 3 strips. In the video I attempted 4, but since then I have found that 3 is much more doable and actually makes for a sturdier cinnamon roll. – Leave half of the peeling on and slice it in the peeling. It is easier to hold this way and gives the banana some support. – The straighter the banana the better. – If they do break, save thoseshorter strips. You can piece them together androll them up inside larger ones.
These Banana Cinnamon Rolls are naturally SO sweet from the combination of candy-likedates and concentratedbanana sugars. If you like those two fruits, you will love them.Better than any baked bread-style cinnamon roll will ever be if you ask me!
Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.
Bake for 1 hour at 250F.
Remove from the oven and let them cool for 15-20 mins.
Gently run a finger or dull knife under each slice to release it from the pan. Flip them over so the side with more moisture is facing upwards.
Blend all the ingredients for the date paste.
Spread about 1 tablespoon of date paste down the length of a banana slice. Sprinkle with cinnamon. Roll.
Repeat with the remaining slices. You can roll the shorter pieces inside the longer strips.
Arrange all the rolls on one lined pan.
Return them to the oven for 1.5-2 hours at 250F.
Remove from the oven. Allow to cool. Eat immediately or refrigerate for a firmer consistency. Keep leftovers in the fridge.
To combat this I add a splash of heavy cream to each roll before cooking. It works like a charm! Keeping them perfectly moist, gooey, and soft. Heat up the icing! Another tip to make refrigerated cinnamon rolls as ooey-gooey delicious as possible is to warm up the icing before adding it to the warm cinnamon rolls.
When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.
Applesauce (store-bought or homemade) can substitute for a banana in baked goods. Replace one banana with 1/2 cup of applesauce, but don't use more than 1 cup of applesauce because the mixture will be too wet.
Sometimes you will need to add more flour to your rolls as it is too sticky to handle, and in that case there shouldn't be any large differences in the final result. However, if that isn't the case and you've just gone overboard with the flour your cinnamon rolls could turn out drier and denser than normal.
The short answer is no.Pillsbury Cinnamon Rolls are not vegan. To learn why, read the Ingredients section below. For suggestions of vegan brands of canned cinnamon rolls, skip to the Vegan canned cinnamon rolls section below.
This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.
Whether you leave them out at room temperature or refrigerate them, the most important thing is to store them in an airtight container or wrap them tightly with plastic wrap on a plate. This keeps the cinnamon rolls moist, fresh, and just as delicious as when they came out of the oven.
Applesauce doesn't impart too much flavor so that's my go-to substitute, but prune puree (baby food works best because it's so smooth) is great for chocolatey baked goods and banana and pumpkin purees work well with pancakes, waffles and quick breads.
How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture.
Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.
Storage conditions: Proper storage is key to maintaining the freshness of your cinnamon rolls. Factors such as temperature, humidity, and exposure to air can impact their shelf life.
The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.
Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.
How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.
If you want to keep your cinnamon rolls from drying out too much as they cook, then you should cover the baking pan with aluminum foil before you put it in the oven. While this direction isn't included in the directions on the back of the package, it is important for keeping the rolls as moist as possible.
Directions: To rehydrate the rolls, just wet them in the water, milk, coffee, tea, or any other beverage of choice, and let them sit for 10 minutes in a sealed container (zip lock bags work great). You can also rehydrate them with steaming.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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There are a lot of fruits I miss from my week at the Woodstock Fruit Festival.The sweetjuice-drippy mangoes. The perfectly petite strawberry papayas. The hot pink pitayas that I suspect willnever show up in any grocery store around here (especially sincespell check doesn’t even believe ‘pitaya’ is a word). But there is onefruity sweet snack I miss most of all…
2-114x300.png "Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe (6)")
