Banana Cinnamon Rolls - unfussy, easy, lovely, tasty Cinnamon Rolls. What more can I say? I love this recipe. It is no big deal to whip these up on a weekend (or on a holiday), I think it takes all of 30 minutes from start to finish. I've used banana and pumpkin puree in this recipe, but I like the banana the best. Happy Holidays, y'all!
Banana Cinnamon Rolls
1 1/2 cups GF flour blend (I used this one)
1/4 cup sugar
1/2 tsp. salt
1 tsp. xanthan gum
1 1/4 tsp. baking powder
1 mashed banana
4 tbsp. coconut milk
3 tbsp. melted coconut oil
1/3 cup sugar mixed with 1 1/2 tsp. cinnamon
Preheat oven to 350 degrees. Lay a piece of parchement paper onto a baking sheet, set aside.
In a medium bowl, sift together the flour through the baking powder. Set aside.
In a small bowl, stir together the mashed banana and coconut milk. Add to the dry mixture and stir until well blended. The dough should not be super sticky - if it is too wet, add a tablespoon of flour. If it is too dry, add a tablespoon of milk.
Lay a piece of parchment paper on the counter and dust with flour. Scrape the dough onto the parchment paper. Sprinkle the dough with flour and flatten with your hands into a rectangle about 1/3 inch thick. Spread melted coconut oil on top of the dough. Top the dough evenly with the cinnamon sugar mixture.
Starting at a long end, sprinkle some flour at the edge of the dough where it meets the parchment paper and begin to lift the paper to roll the dough into a log (a spatula works well for this). Keep laying flour at the edge of the dough where it meets the parchment paper to encourage the dough to release without sticking to the paper too much.
Slice the log with a floured knife into equally sized round 1inch pieces, about 8 of them.
Place each round onto the prepared baking sheet.
Bake for 15 - 20 minutes or until baked through, lightly browned on the top and golden brown on the bottom.
Remove from oven and cool. If desired, drizzle with a glaze made out of powdered sugar and milk before serving.