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.
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.
There are a couple of possibilities: The dough wasn't proofed enough (See "How do I know when my rolls are ready to be baked" above) The dough was over-proofed (See "Can cinnamon rolls rise for too long?" above) Too much flour was added to the rolls (See "What happens if I add too much flour to my rolls?'
They will expand more when baked. Preheat the oven to 375F. Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven.
What brands of canned cinnamon rolls are vegan? There are actually a few plant-based cinnamon roll brands you can buy that are quite similar to Pillsbury in flavor. I like Annie's, Immaculate Baking, and Trader Joe's delicious cinnamon rolls.
Unfortunately for vegans, none of the sandwich bread at Chick-fil-A is vegan-friendly. The buns and brioche contain dairy and honey, and the flaxseed flour flatbread in the Grilled Cool Wrap contains l-cysteine. Stick to the salads and the fries, and you'll be in good (vegan) hands.
In some instances, Pillsbury Cinnamon Rolls may contain milk, eggs, or other animal-derived additives. These additional ingredients might be included to enhance the flavor, texture, or shelf life of the product.
The baked-good giant lists three components that set them apart from other retailers: fresh-baked dough, cream cheese frosting, and a proprietary blend of cinnamon (Makara).
Plantains and bananas are genetically similar, but plantains are primarily eaten cooked. Like bananas, plantains are originally from Southeast Asia. However, they are now grown all over the world, including in India, Egypt, Indonesia, and tropical regions of the Americas.
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.
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 the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.
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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)")
