Vegan Banana Chocolate Chip Cinnamon Rolls Recipe
Equipment
Ingredients
Bread Dough
- 4 cups bread flour (480 g) sifted and leveled*
- 2 tsp instant yeast
- 2 Tbsp sugar
- 1 tsp salt
- 2 tsp cocoa powder , to add color. Can leave out if desired
- 1 ⅓ cup mashed ripe bananas (320g) , or about 3 medium bananas
- ½ cup water , or milk of choice such as almond milk
- 2 Tbsp light olive oil , melted coconut oil or avocado oil
Filling
- 3 Tbsp brown sugar
- 1 Tbsp cinnamon powder
- ½ cup mini chocolate chips , such as this Vegan brand
Frosting
- 1 recipe chocolate frosting of choice , such as this chocolate powdered pb frosting recipe
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, cocoa powder, salt) in the bowl of the stand mixer.
- Add the mashed bananas.
- Start to knead the dough at a low setting (speed 2), and add water. *For this recipe, I used ½ cup water, but more or less water (or flour) may be needed depending on the protein content of the flour, the water content in the bananas, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, just until the dry ingredients are no longer visible.
- Add the olive oil and continue to knead for about 8 to 10 minutes. The dough will appear sticky, but will be less so as the flour becomes fully hydrated.
- Let the dough rest in the bowl for 10 minutes so that the flour has a chance to absorb the extra moisture.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Let rise until doubled, about 60-90 minutes**
- While the dough rises, prepare the filling by mixing the sugar, cinnamon, and mini chocolate chips. Set aside.
- If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
- Spray, brush or sprinkle water or almond milk onto the surface of the dough. Note: the surface just needs to be wet enough for the sugar mixture to stick.
- Spread the filling mixture over the dough
- Starting from the end, roll the dough into a roll. Pinch the seams to seal.
- Use a string or dental floss to cut the rolled up dough into individual rolls. For wider, dome-shaped rolls like the ones in the photos, cut into 16 rolls and arrange them 1 inch apart, on a half-sized (8"x13") sheet pan. For regular tall cinnamon rolls with straight sides, cut into 12 rolls and use a 9" x 12" rectangular pan, or a quarter sheet pan, half an inch apart.
- Line a baking pan of choice with parchment paper.
- Place the individual rolls on a parchment-lined baking pan, swirl side up.
- Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Bake the rolls for 15-20 minutes until golden brown
- Once cooled enough to handle, frost the rolls with a chocolate frosting of choice. I used this Chocolate Peanut Butter Powder Frosting recipe
- Enjoy!
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
**1 ⅓ cup of mashed bananas was equal to about 3 medium bananas, or 320 grams
***It's best if the bowl is put in a warm place, for example, inside a microwave oven with a bowl of hot water set next to the bowl.
Nutrition
Calories: 194kcalCarbohydrates: 36gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 152mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 27IUVitamin C: 2mgCalcium: 20mgIron: 1mgZinc: 0.4mg***Net Carbs: 34g
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