Dough:

• 1 Package Active Dry Yeast (or 2 1/4 teaspoons)
• 1/2 Cup Almond Milk (or other milk alternative), heated to lukewarm
• 3 Cups Bread Flour or All-Purpose Flour, plus more as needed
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Salt
• 3/4 Cup Mashed Ripe Banana*
• 1/4 Cup Coconut Oil or Margarine, melted (I used coconut oil; can sub other oil if needed)
• 1 Tablespoon White Sugar or Evaporated Cane Juice

Filling:

• 1/2 Cup Firmly Packed Brown Sugar
• 2 Teaspoons Ground Cinnamon
• 3 Tablespoons Margarine or Coconut Oil (I used margarine)

Glaze:

• 3/4 Cup Sifted Powdered Sugar
• 1/4 Teaspoon Vanilla Extract
• Water as needed (1 to 2 Tablespoons)
• 1 1/2 Teaspoons Maple Syrup (optional)
• Margarine or Coconut Oil (optional)

Directions:

1. In a large mixing bowl, combine the yeast and the warm milk alternative, and let it rest for 5 minutes. In a separate bowl, sift together the flour, cinnamon, and salt, and set aside. Returning to the yeast, mix in the banana, melted oil or margarine (I used coconut oil), and sugar. Add half of the flour mixture to your mixing bowl and stir to combine. Slowly mix in the rest of the flour until a nice dough forms.
2. Turn the dough out onto a lightly floured surface, and knead it for 10 minutes or so, adding more flour, 1 tablespoon at a time, as needed to keep it from sticking to your hands. You should end up with a fairly soft dough that is just slightly sticky. Place the dough in a greased bowl, cover and allow it to rise in a warm place for about 45 minutes, or until it has doubled in size. Tip: I actually mix the dough by hand in a round pyrex baking dish with a glass lid. When done making the dough, the bowl is still lightly floured/greased (I cheat and even knead the dough in the

No Banana? – Like the recipe from Don’t Eat of the Sidewalk, you can use pumpkin puree or sweet potato puree in equal amounts to substitute for the banana. Heck, you may even be able to use applesauce … or some dairy-free yogurt!

Pan Size – I actually didn’t have any 9 x 9 pans, so I used an 8-inch cake pan, fit nine cinnamon rolls in it (giving them each a wee bit of room to expand) and popped the other three, cut sides down in three muffin tins. The ones in the muffin tins cooked up just a few minutes faster. Feel free to wedge these babies into whatever size pans you have available. Give them just a bit of room, but not too much; you want them to rise, but also to be smooshed together once they rise and bake for that tender, pull-apart affect.

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