Description
These One-Bowl Banana Bread Cinnamon Rolls combine the moist sweetness of ripe bananas with a warm cinnamon swirl, all in a convenient one-bowl recipe. Soft, fluffy, and topped with a simple glaze, they make a delightful breakfast or snack perfect for sharing with family and friends.
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)
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: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or one of similar size to ensure the rolls don’t stick during baking.
- 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 or butter, and vanilla extract. Stir everything together until well combined to create the wet base for the dough.
- Add Dry Ingredients: To the same bowl, add baking soda, salt, 1 teaspoon of ground cinnamon, and flour. Mix thoroughly until a thick dough forms that can be rolled out.
- Prepare the Cinnamon Swirl: In a small bowl, combine coconut sugar or brown sugar with 1 tablespoon of ground cinnamon. Set this mixture aside for the filling.
- Roll Out the Dough: Lightly flour a clean surface and roll the dough out into a rectangle about 1/4-inch thick, making sure it is even for uniform cinnamon rolls.
- Add Filling and Nuts: Sprinkle the cinnamon-sugar mixture evenly across the rolled dough. If desired, sprinkle chopped walnuts on top for added texture and flavor.
- Form the Rolls: Starting from the long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 8 to 10 equal-sized cinnamon rolls. Arrange the rolls tightly in the prepared baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the rolls are golden brown on top and feel firm to the touch.
- Prepare the Glaze: While the rolls are baking, whisk together powdered sugar and almond milk (or milk of choice) until smooth to create a sweet glaze.
- Glaze and Serve: Once the cinnamon rolls are done baking, remove them from the oven and drizzle the glaze evenly over the warm rolls. Serve warm and enjoy!
Notes
- You can substitute all-purpose flour for gluten-free flour if needed to make this recipe gluten-free.
- Walnuts are optional but add a nice crunch and flavor contrast; you can omit them if preferred or allergic.
- Use ripe, brown-spotted bananas for the best natural sweetness and moist texture.
- If you prefer a sweeter dough, increase maple syrup or honey according to taste.
- Adjust almond milk quantity for the glaze to achieve your preferred consistency from thick to pourable.
- Ensure rolls are tightly packed to prevent unrolling while baking.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
