Description
These One-Bowl Banana Bread Cinnamon Rolls combine the comforting flavors of ripe bananas and cinnamon in a soft, tender roll that’s perfect for breakfast or dessert. Made with simple wholesome ingredients, this easy recipe uses a single bowl for quick prep and bakes up into delightful spirals drizzled with a sweet almond milk glaze.
Ingredients
Scale
Dough
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon ground cinnamon
Swirl Filling
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped walnuts (optional)
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons almond milk (or milk of choice)
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and grease an 8×8-inch or similar size baking dish to prevent sticking and ensure easy removal of the cinnamon rolls.
- Mix Wet Ingredients. In a large mixing bowl, mash the ripe bananas until smooth. Add in the maple syrup or honey, unsweetened applesauce, melted coconut oil, and vanilla extract. Stir everything together until well combined and homogeneous.
- Add Dry Ingredients to Form Dough. To the same bowl, add baking soda, salt, 1 teaspoon ground cinnamon, and flour. Mix thoroughly until a thick dough forms, ensuring all ingredients are evenly incorporated.
- Prepare Cinnamon Sugar Filling. In a small bowl, combine the coconut sugar or brown sugar with 1 tablespoon ground cinnamon. Mix well and set aside. This mixture will create the delightful swirl inside the rolls.
- Roll Out Dough and Add Filling. Lightly flour a clean surface and roll the dough into a 1/4-inch thick rectangle. Evenly sprinkle the prepared cinnamon-sugar mixture over the dough, then scatter chopped walnuts on top if using, for added texture and flavor.
- Form Rolls. Carefully roll the dough from the long edge into a tight log, ensuring the filling stays inside. Slice this log into 8 to 10 individual cinnamon rolls and arrange them evenly in the prepared baking dish.
- Bake Rolls. Place the baking dish in the oven and bake the rolls for 30 to 35 minutes, or until they turn golden brown and feel firm to the touch. This ensures they are baked through with a soft yet structured texture.
- Prepare Glaze. While the rolls are baking, whisk together the powdered sugar and 1 to 2 tablespoons of almond milk or milk of choice until smooth and pourable, forming a sweet glaze.
- Glaze and Serve. Remove the cinnamon rolls from the oven and immediately drizzle the glaze over the warm rolls. Serve warm for the best flavor and texture experience.
Notes
- For a nut-free version, omit the chopped walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Use ripe bananas for maximum sweetness and moisture in the dough.
- You can substitute maple syrup with honey or agave nectar based on preference or dietary needs.
- If you prefer a thicker glaze, use less almond milk; for a thinner glaze, add more gradually.
- To make this recipe vegan, use a plant-based butter or coconut oil and ensure the glaze uses plant-based milk.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat before serving to restore softness.
