Friday, December 26, 2014

Bananas For Cinnamon Rolls

Another Tumblr inspired recipe.  Damn you Tumblr for always making me hungry at all hours of the day or night!

I'll admit this was a little messy but it was easy to clean up so...  Worth it!

I made up the sauce, not being able to have cream cheese frosting and the kids said it was a win.  It also tastes good with nut butters.   Mmmmmmmmm....

The Tumblr posted recipe used premade, canned biscuit dough.  I, of course, had to make our own.

So, this may have started out as a cinnamon roll with cream cheese frosting I saw on social media, but it is all mine made gluten free and vegan and from scratch.

Melt 1/4 cup Earth Balance margarine in a small bowl
Mix 1 cup sugar and 2 teaspoons of cinnamon in another bowl.
Grease a mini muffin tin

Set the above aside.

Place a sheet of foil on oven rack.  Preheat oven to 400.

Biscuits:

2-3 cups GF baking mix
1/2 teaspoon baking soda
Dash of salt
1/4 cup Earth Balance stick margarine, cut into pats
3/4 cup vanilla Soymilk

In a medium bowl, mix together 2 cups baking mix, baking soda, and salt with a fork.   Add the margarine and cut in with a fork or pastry cutter until crumbly.  Add the Soymilk.  Mix well.  Slowly add enough extra baking mix to get a batter that just comes together in your hands.  You need to be able to grab some, roll in melted margarine, and then in the cinnamon sugar.

Set up your assembly line:  margarine, cinnamon sugar, greased pan.

Grab teaspoons of dough, roll in margarine, then cinnamon sugar.  Place in a mini muffin well.  Repeat until pan is full.

Place pan on the foil in preheated oven.  Bake for 10 minutes.

Carefully remove pan from oven (my cinnamon sugar was all over top of pan). 😮

Remove from pan onto a sheet of foil.

Banana sauce:

1 medium ripe banana
1/4 cup vanilla Soymilk
1/4 cup So Delicious coconut vanilla yogurt
2 tablespoons sugar

Heat the above in a small sauce pan.  Mash with potato masher.  Serve over rolls.














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