Banana Bread Cinnamon Rolls (Vegan)

Mash the Banana: Peel the bananas and break them into chunks in a medium bowl. Use a fork to mash the bananas, then give the mixture a vigorous stir to break up the fibers even more; the finished mash should look glossy. Measure out 3/4 cup of mashed banana and save the remainder for smoothies or compost.

Warm the Milk: Warm the milk and vanilla in a small pot on the stovetop until they reach between 110-115F (just when the milk starts to steam). Alternatively, combine the milk and vanilla in a small bowl and microwave for 45 seconds. Set aside.

Dry Ingredients: Whisk the flour, sugar, cinnamon, and yeast together in the bowl of a standing mixer with a dough hook attachment. Sprinkle the salt on top.

Wet Ingredients: Add the mashed banana and warmed milk to the bowl.

Knead: Knead the dough on medium-low speed for 8 to 10 minutes in total. Once all of the flour has been incorporated with the wet ingredients, begin to add the butter 1 tablespoon at a time. Wait until the butter has been fully incorporated into the dough (about 1 minute) before adding the next tablespoon. (Note: I like to prep all of the filling ingredients and slice my bananas while the dough is kneading)

Roll: The dough should look and feel smooth when ready (if not, knead for an additional 2 to 4 minutes). Dust your work surface and a rolling pin with flour, then transfer the dough to the work surface. Sprinkle the dough with a little flour and roll it out until it forms a 12x20” (30x50 cm) rectangle.

Fill: Mix the brown sugar and cinnamon together in a small bowl, then set aside. Use a spatula or offset spatula to spread the butter over the dough, leaving a 1/2" border on one long side of the dough. Sprinkle the sugar mix evenly over the butter, gently pressing into the butter so it sticks. Top the sugar mixture with the sliced banana and walnuts (if using).

Roll: Starting with the long edge that has no free border, roll the dough toward the long edge with the bare border. Pinch the dough ends together to seal the cinnamon roll better.

Slice: Slice the rolls into 12 even pieces by using a long string of dental floss; slide the floss under the roll, then “cross” the two free ends over the top and pull down to create a clean slice. You can also use a sharp knife to slice the rolls, but they won’t look as neat. I find the easiest way to make slices is to cut the roll in half first, then each of those rolls in half again. You should now have 4 even rolls; cut each of these rolls into thirds to create 12 even slices.

Rise: Transfer the rolls into the prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour, until the rolls have almost doubled in size.

Overnight Option: Immediately transfer the covered rolls to the fridge and store chilled for 10 to 12 hours. Let the rolls come to room temperature on the counter for 30 minutes before baking.

Preheat: While the rolls rise, preheat the oven to 350F. I also recommend removing the frosting ingredients from the fridge at this time, so they have time to soften.

Bake: Bake in the oven for 25 to 30 minutes, until the rolls have risen and are lightly golden brown. For crispier rolls, bake for 30 to 35 minutes. Set the baking dish on a cooling rack to let the rolls cool while you prepare the icing.

Icing: Add the softened butter, cream cheese, powdered sugar, and vanilla to a medium bowl. Use a stand mixer or hand mixer to beat the icing until it is smooth and fluffy, scraping the sides of the bowl as necessary.

Serve: Use a spoon to dollop frosting on top of each cinnamon roll while they are still warm, then use a spatula to spread the frosting into each nook and cranny of the rolls. Serve warm.

Storage: Let the cinnamon rolls cool completely before storing in the refrigerator, where they will keep in an airtight container for up to 3 days. You can also freeze leftover cinnamon rolls for up to 2 months.