Vegan Cinnamon Rolls

Von Ambitious Kitchen · 150 Min.

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Zubereitung

1. Warm the almond milk to about 110°F (45 seconds in the microwave works; it should feel like warm bath water). Put the warm milk and sugar in a mixer bowl and sprinkle the yeast over. Stir in the mashed banana (¾ cup) and melted butter until just combined, then stir in the flour and salt with a wooden spoon until a dough forms.
2. Knead on low speed with the dough hook for 8-10 minutes until a smooth, slightly sticky ball forms (or knead by hand on a floured surface for the same time).
3. Place the dough in an oiled bowl, cover with plastic wrap and a warm towel, and let it rise for 1 to 1.5 hours until doubled in size.
4. Roll the dough on a floured surface into a 14x16 inch rectangle. Spread the softened butter over it, leaving a ¼ inch margin on the far side.
5. Mix the brown sugar and cinnamon, sprinkle over the buttered dough and rub it in gently. Scatter the banana slices and walnuts on top.
6. Roll the dough tightly from the 14-inch side and place it seam side down, sealing the edges. Trim about 1 inch off each end, then cut into 12 even 1-inch rolls with a serrated knife or floss.
7. Place the rolls in a greased 9x11 inch pan (parchment on the bottom is optional). Cover and let rise 30-45 minutes until puffed and touching.
8. Preheat the oven to 350°F. Bake 25-35 minutes until just slightly golden on the edges; they should stay soft in the middle. Cool 5-10 minutes.
9. Beat the softened cream cheese, softened butter, powdered sugar, vanilla and cinnamon until smooth and fluffy. Spread or drizzle over the warm rolls and serve.

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