When I was in college I worked at a small café that served the most incredible cinnamon rolls. They were baked fresh every morning. I probably ate my weight in them over the course of the 4 years I worked there. I love the ooey gooey quality of cinnamon rolls and the smell alone has me spinning in food bliss. This recipe combines two of my favorite things. Cinnamon rolls and banana bread.
I made these cinnamon rolls this morning and let them rise while we took a walk through the woods near our house. Coming home to finish them up while I drank a warm cup of coffee was a wonderful start to the morning.
- 1 package of yeast (2 ¼ t)
- 1 cup of almond milk
- 3T margarine (I prefer smart balance or earth balance)
- 1/4 tsp salt
- 2 cups whole wheat pastry flour
- 1 cup all-purpose white flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1 banana, mashed
- ¼ cup chopped walnuts
- 2t corn starch
- 2 cups powdered sugar
- 3-6 T almond milk
- Heat almond milk and butter on the stovetop or in the microwave until warm. DO NOT OVERHEAT or you can kill the yeast. Mixture should be luke-warm.
- Add yeast to milk mixture and let sit for 5 minutes until bubbly.
- In a small bowl mix cinnamon, banana, nuts and cornstarch. Set aside.
- In a large bowl mix salt and both flours.
- Transfer milk yeast mixture to a mixing bowl and add 1 cup of flour mix. Slowly incorporate the rest of the flour until dough is formed. Remove dough from bowl and knead on a floured surface for about 5 minutes. (wash mixing bowl)
- Transfer dough back to the bowl (lightly grease to make it easier to remove the dough) and let rise in a warm place for 60 minutes or until doubled in size. ( I put my oven on the warm setting for a few minutes and then turn it off).
- On a lightly floured surface roll out dough into a rectangle about 1/2 inch thick.
- Spread banana nut mixture on dough.
- Tightly roll dough and turn until the seam is faced down.
- Gently cut into 1.5 inch sections and position on a greased 11x13 pan. Cover with a towel and place on top of stove.
- Turn oven to 350 degrees and let the rolls rise while the oven preheats. Sometimes I wait 15 minutes and then preheat the oven as to give the rolls more time to rise.
- Bake for 20-30 minutes until golden brown.
- To make the icing, slowly add almond milk by the tablespoon to the powdered sugar until desired consistency is reached. I like a thicker icing so I don’t use much almond milk.
- Pour icing on rolls and enjoy!
Other than making these (to treat yourself and your family!), what will you be up to this weekend?