Vegan Banana Cinnamon Rolls (Gluten free)
These vegan banana Cinnamon rolls are so moist and fluffy and so easy to make. They are perfect if you're feeling too lazy to make real cinnamon rolls or want a more wholesome option, while being gluten and refined sugar free, but you'd never guess!
Ingredients
Dough
- 1/2 cup super ripe mashed banana
- 1/2 cup + 1 tbsp oat flour
- 1/2 cup almond flour
- 1/2 cup + 1 tbsp tapioca flour
- 1 tsp vanilla
- 2 tbsp monk fruit or coconut sugar
Filling
- 1/4 cup coconut oil melted
- 3 tbsp coconut sugar
- 2 tsp cinnamon
Glaze
- 1/2 cup Powdered monk fruit sweetener *See notes
- Milk, as needed
Instructions
- Preheat the oven to 350F. Line a muffin tin with liners.
- Mix together the dough ingredients until well combined. If your dough is incredibly sticky, add another tbsp of oat flour. It will be kind of sticky, but shouldn't totally stick to your fingers.
- Drop the dough onto a piece of parchment paper. Place another piece over top. Roll the dough out into a thin rectangle.
- Mix together the filling ingredients. Spread the filling over the dough. Then, using one side of the parchment paper, use it to help you roll up the dough into a log.
- Place the log in the freezer for 10-15 minutes, letting it firm up a bit. This makes it easier to cut.
- Cut the log into pieces. Place them in the muffin tins.
- Bake for 15-18 minutes, until firm to touch. Remove from the oven.
- Add the powdered sugar to a bowl and add 1 tbsp of milk at a time, mixing well between, until you reach a glazed consistency. Drizzle the glaze over the rolls and enjoy!
Notes
*See post above for other topping ideas. You can also use regular powdered sugar if you're not worried about them being refined sugar free!