Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe (2024)
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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!
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Banana Cinnamon Rolls
★★★★★5 from 5 reviews
Prep Time:20 minutes
Cook Time:180 minutes
Total Time:200 minutes
Yield:10 -12 rolls 1x
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Ingredients
Scale
4 spotty bananas
Cinnamon
Date Paste
1 cup Medjool dates (about 12)
1/2 cup water
Optional: 1 tsp vanilla and/or a pinch of salt
Instructions
Preheat the oven to 250F
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.
Heavy cream - This is the not-so-secret ingredient that makes regular cinnamon rolls extra gooey. The added moisture is absorbed into the cinnamon rolls for a soft, fluffy result that is amazing. Cream cheese - We're elevating regular Pillsbury cinnamon roll icing by adding some softened cream cheese.
Costco customers can now find vegan iced cinnamon roll dough from organic brand Annie's at stores nationwide. Annie's specializes in organic, allergen-friendly vegan and vegetarian versions of popular convenience foods such as boxed mac n' cheese, chocolate chip cookies, pizza pockets and Pop-tarts.
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.
Adding moisture to the rolls with a little water or butter will soften up a roll that has become a little dry and stale. Cover the roll so that trapped steam will moisten them while they are being reheated. How do you heat cinnamon rolls with icing?
According to a 2020 Reddit post, shoppers believed the pull-apart cinnamon rolls were discontinued, but their disappearance may have been a pandemic-related pause or a rebranding opportunity.
One fan called the new edition “phenomenal” and a “must-try,” especially when heated up. The gooey cinnamon rolls are made with buttery dough, brown sugar, cinnamon, and honey—and no one can deny they look absolutely swoon-worthy.
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.
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
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.
If you're looking for vegan friendly cinnamon rolls I know Annie's, Trader Joe's (I'm pretty sure these are Annie's as well) and Immaculate Baking company don't contain eggs or milk. Some store private label brands may also be vegan so check the ingredients. So how do these taste?
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.
Dryness tends to be a problem with store-bought cinnamon rolls since you aren't in charge of how much butter and sugar goes into it. Transform your store-bought cinnamon into a moist, soft, decadent dessert with heavy whipping cream.
Cover with foil. Bake 15 minutes. Uncover and bake 12 to 15 minutes longer or until dough is baked thorough in centers of rolls and edges are light golden brown. Let stand 2 minutes.
According to Mashed, other reasons cinnamon rolls might turn out too hard include packing them in the pan too tightly, which causes them to go doughy and dense in the center, including too much flour. Taste of Home suggests mixing the dough slowly, steadily sprinkling in the flour as the mixer runs.
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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…
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