Ingredients

The following ingredients have 9 Servings
  • 1 cup unsweetened plain almond milk
  • 3 Tbsp vegan butter ((such as Earth Balance))
  • 1 packet instant/fast-acting yeast ((1 packet yields ~2 1/4 tsp) )
  • 1 Tbsp cane sugar
  • 1/4 tsp salt
  • 1/2 cup mashed ripe banana
  • 2 ¾ - 3 ¼ cups all-purpose flour ((I used a ratio of 2/3 unbleached all-purpose, 1/3 whole-wheat pastry))
  • 1/4 cup vegan butter
  • 1/3 cup cane sugar
  • 1/2 - 1 Tbsp ground cinnamon
  • ~20 very thin banana slices ((1/2 cup yields ~20 slices))
  • 1/3 cup raw walnuts or pecans ((optional // crushed // plus more for topping))
  • 1 Tbsp vegan butter
  • 1 Tbsp sugar (cane or brown)
  • Dairy-free cream cheese frosting
  • Powdered sugar glaze ((see notes))

Instruction

  • DOUGH: In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) - the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)
  • Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.
  • Rinse out your mixing bowl, coat it with avocado or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) - mine only took 40 minutes.
  • FILLING: On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it's easy to roll, and walnuts.
  • Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 
  • TOPPING: Brush with melted vegan butter and sprinkle with sugar (brown or cane) and remaining walnuts.
  • Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  • Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.
  • Optional: Frost with dairy-free cream cheese frosting or a simple dairy-free glaze (recipe below).
  • Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.