Apple Cinnamon Rolls
Ingredients
For the Dough:
- 1 large ripe Banana (190g pre peeled/130g peeled)
- 1 1/4 cup /200g of Self raising flour (also called self rising, if you don’t have this add 2 tsp of baking powder to regular plain flour; more flour for dusting/rolling)
- 2 Tbsp of Soy milk (or other)
For the Filling
- 2 Apples (300g pre peeled and cored)
- 1/2 tsp of Ground Cinnamon
- 1 Tbsp of Coconut oil (or other neutral oil or plant butter)
- 1 Tbsp of Maple syrup (optional for over 12 months)
Instructions
- Preheat the oven to 180c fan.
- Start by making the filling by peeling, coring and dicing the apples. Add to a pan with the cinnamon and coconut oil, cover and cook over medium heat for 10 minutes until soft enough to mash.
- While the apples are cooking prepare the dough by mashing a banana with the soy milk, then mix the flour in, combining to a dough ball (if it is too sticky, just sprinkle a little extra flour at a time, you want the dough soft though so do this in very small amounts).
- Place the dough ball on a floured piece of baking paper or sheet (make sure its floured so it doesn’t stick… speaking from experience!), and roll out to a rectangle shape, thinner makes for a lighter roll for little ones.
- Remove the apples from the heat once done and mash the filling ingredients together in the pan. Optional for extra sweetness here is to add 1 Tbsp of maple syrup.
- Spread the filling across the dough, then using a pizza cutter or knife, gently score long strips sideways along the dough (the shorter side), to create around 9 strips.
- Gently work from each end to roll each strip into the roll/scroll shape.
- Place each roll on a piece of baking paper or in a dish, and bake for 20-25 minutes until cooked.
- Allow to cool (but still slightly warm) before serving.
Notes
Store leftovers in a container on the bench for 2 days, in the fridge for 5 days, or freeze for up to 3 months.