Banana Bread Cinnamon Rolls(with a vegan option)

Baking to Relieve Stress?

INGREDIENTS:

For the dough:

· ¾ cup unsweetened almond milk (or milk of choice), warmed to 110 degrees

· ¼ cup granulated sugar

· 2 ¼ tsp active yeast (1/4 oz package original or fast acting.)

· ¾ cup mashed ripe banana (from about 2 medium bananas - make sure you measure)

· ¼ cup melted butter (regular or vegan)

· 4 cups bread flour

· ¾ tsp salt

For the filling:

· 2/3 cup dark brown sugar

· 1 ½ TBLSP ground cinnamon

· ¼ cup butter (regular or vegan)

· 1 medium banana, thinly sliced

· ½ cup chopped walnuts, pecans or almonds (optional)

For the cream cheese frosting:

· 4 oz cream cheese (regular or vegan), softened*

· 2 TBLSP butter, softened (regular or vegan)

· ¾ cup powdered sugar

· ½ tsp vanilla extract

· ½ tsp cinnamon

DIRECTIONS:

· Warm milk to about 110 degrees - can warm the milk in the microwave for 45 seconds. (Use a microwave safe glass bowl.) It should be like warm bath water. Put warm milk and sugar in an electric mixing bowl and sprinkle yeast on top. Stir. Stir in ¾ cup mashed banana and melted butter. Mix until just combined.

· Add the flour and salt, stirring with a wooden spoon until a dough begins to form.

· Place dough hook on mixer and knead on low speed for 8-10 minutes. Dough should form into a nice ball and slightly sticky. (If not using an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

· Transfer dough ball to a large bowl, greased with olive oil or butter. Cover with plastic wrap and a warm towel. Allow the dough to rise for 1 – 1 ½ hours, or until doubled in size. (Depending on the temperature and humidity in your home.)

· After the dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14” x 16” rectangle. Spread softened butter (using your hands is easiest) over the dough, leaving a ¼ inch margin at the far edge of the dough.

· In a small bowl, combine the brown sugar and cinnamon. Sprinkle mixture over the buttered dough, then using your fingers, gently press the sugar into the batter so it sticks. Top with banana slices and nuts.

· Tightly roll up the dough, starting from the 14” side (smaller side closest to you) and place seam side down. Make sure to seal the edges of the dough as best you can. You may want to cut about ¼” off each end, as those ends won’t have much filling in them.

· Cut the roll into 1” sections with a serrated knife (or use dental floss!) You should get 12 rolls.

· Place rolls, cut side up, in a greased 9x11 baking pan lined with parchment paper, and lightly greased. Cover with plastic wrap and a warm towel. Let rise for 30-45 minutes or until they puff up and touch each other.

· Preheat oven to 350 degrees. Remove towel and plastic wrap. Bake rolls for 25-35 minutes, or until just slightly golden brown on the edges. (You want

to underbake them a little so they stay soft in the middle.) Allow them to cool 5 – 10 minutes before frosting.

· While the rolls are baking, you can make the frosting. In the bowl of an electric mixer combine frosting ingredients. Beat until smooth and fluffy. Spread or drizzle over baked cinnamon rolls and serve immediately.

*Consider using Neufchâtel cheese, which is just like cream cheese but lower fat.

These are freezer friendly. If you plan on freezing them, freeze after the first rise, once they’re rolled up with the filling, and cut. Place into a pan, cover well, and place in the freezer. When you’re ready to bake, let the dough thaw in the fridge (preferably overnight), then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake as directed.