Vegan Banana Cinnamon Buns
Ingredients
Dough
- 1/2 cup mashed banana
- 1/2 cup non-dairy milk
- 1/4 cup vegan butter
- 1 tbsp vanilla extract
- 1/4 cup maple syrup
- 1 tbsp active yeast
- 1 tsp cinnamon
- 2.5-3 cups flour
- A pinch of salt
Filling
- 1/2 cup brown or coconut sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup softened vegan butter
- 1 large ripe banana, thinly sliced lengthwise
Preparation
Warm the milk, mashed banana, vegan butter, and vanilla extract in a small pot over medium-low heat until the butter melts.
In a stand mixer or large bowl, add the warmed mixture and stir in the maple syrup.
Add the active yeast, stir to dissolve, and let sit for 10 minutes until foamy.
Add 2.5 cups of flour, cinnamon, and salt, then knead until dough forms; add more flour if sticky and knead for 10 minutes.
Transfer the dough to a greased bowl, cover with a tea towel, and let rise for 2 hours or until doubled.
Meanwhile, mix together the sugar, cinnamon, and nutmeg for the filling and set aside.
Once doubled, roll out the dough on a floured surface into a large rectangle about 1/2 inch thick.
Spread softened vegan butter evenly over the dough and sprinkle with the sugar mixture.
Place thinly sliced bananas along the long edge and roll the dough into a log.
Cut the log into 16 pieces and place in a greased baking dish; cover and let rise for another hour.
Bake in a preheated oven at 350°F for 22-25 minutes until golden brown.
Let cool slightly and frost with icing
