Description
This One-Bowl Banana Bread Cinnamon Rolls recipe combines the comforting flavors of banana bread and cinnamon rolls in a simple, wholesome treat. Made with ripe bananas, natural sweeteners, and a soft cinnamon-sugar swirl, these rolls are baked to a perfect golden brown and topped with a light powdered sugar glaze. Perfect for breakfast, brunch, or a cozy dessert, they offer a moist, flavorful alternative to traditional cinnamon rolls with less sugar and no yeast required.
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
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour (or gluten-free flour)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup chopped walnuts (optional)
Swirl
- 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 after baking.
- Mash and Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the maple syrup or honey, unsweetened applesauce, melted coconut oil, and vanilla extract. Stir thoroughly until all ingredients are well combined into a uniform mixture.
- Add Dry Ingredients and Form Dough: To the same bowl, add baking soda, salt, 1 teaspoon of ground cinnamon, and flour. Mix everything together until a thick dough forms, ensuring there are no dry pockets of flour.
- Prepare Cinnamon Sugar Swirl: In a small bowl, combine the coconut sugar or brown sugar with 1 tablespoon of ground cinnamon. This mixture will be used to create the cinnamon-sugar swirl inside the rolls.
- Roll Out Dough and Add Swirl: On a lightly floured surface, roll out the dough into a rectangular shape about 1/4-inch thick. Evenly sprinkle the cinnamon sugar mixture over the dough, and if desired, add chopped walnuts for extra texture and flavor.
- Shape the Rolls: Carefully roll up the dough starting from the long edge into a tight log shape. Then slice the log into 8 to 10 evenly sized rolls. Arrange these rolls snugly in the prepared baking dish.
- Bake: Place the baking dish in the preheated oven and bake the rolls for 30 to 35 minutes, or until they turn golden brown and feel firm when gently pressed.
- Make the Glaze: While the cinnamon rolls are baking, whisk together powdered sugar and almond milk (or your milk of choice) in a small bowl until smooth, creating a sweet glaze for topping.
- Glaze and Serve: Once baked, remove the cinnamon rolls from the oven and immediately drizzle the glaze over them. Allow to cool slightly before serving for the best texture and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
- Chopped walnuts are optional and can be omitted or replaced with pecans or other nuts.
- Adjust the sweetness by using more or less maple syrup or honey according to taste.
- Use almond milk or any plant-based milk to keep this recipe dairy-free and suitable for lactose intolerance.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently before serving.
