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.
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.
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.
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 lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
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.
Are Cinnabons suitable for a halal or vegetarian diet? We can confirm that Cinnabon is suitable for a halal diet. Our products are also suitable for vegetarians but are not suitable for a vegan diet as they do contain dairy. You can find a full list of allergens on our website.
Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.
It might not shock you to find out that the cinnamon used in the Cinnabon offerings is the key ingredient. But this isn't just any cinnamon. 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.
Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”
FAQ and Tips. Can cinnamon roll dough rise too long? You can leave these in your refrigerator for up to 24 hours without baking. As long as they are in the refrigerator they shouldn't rise too long.
Place cinnamon roll(s) on a microwave-safe plate, and place a small amount of butter on top. Dampen a paper towel and squeeze out the water. Drape the paper towel over the rolls (this will help to re-hydrate them). Heat for 20-30 seconds.
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.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious 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)")
