Combined with banana and peanut butter, these Vegan Chunky Monkey Cinnamon Rolls are here for my peanut lover friends!這個 全植物花生醬香蕉肉桂捲 融入香蕉,多了自然的甜味,還有迷人的花生醬氣息,愛花生醬和肉桂捲的你可別錯過!
To make the dough: In a bowl, add the soy milk, water, peanut butter, and grapeseed oil. Warm it in a microwave or over the stove to about 38 C / 100 F. It should be warm not hot.
Transfer the mixture into the mixing bowl of a stand mixter. Sprinkle the yeast on top and let it sit for 10 minutes. You should see bubbles on top after that.
Give the mixture a mix, then add the salt and sugar. Mix all together.
With the paddle attcachment on, use the stand mixter to mix all while graudally adding flour, 1/2 cup at a time. Beat until the dough is too sticky to conitnue.
Sprinkle some flour on a the working surface, transfer the dough out and knead the dough for about 1-2 minutes, use enough flour to prevent sticking but not too much. Shape the dough into a ball.
Grease the mixing bowl with some oil. Transfer the dough into the bowl, seal on the bottom. Cover with clean cloth and let it sit until it doubles in size, about 40-60 minutes.
Sprinkle flour on the table again. Gently transfer the dough out. Use a rolling spin to roll out the dough into a long rectangle layer, about 1 cm (1/3 inch) thick.
To make the filling: In a bowl, add the peanut butter and grapeseed oil. Mix them together. Pour the mixutre onto the dough and use a spatula to spread it out evenly.
In another bowl, mix the ground cinnamon and sugar. Sprinkle it evenly on top of the peanut butter layer along with the walnuts and banana slices.
Start to roll from the longer side to wrap the filling inward to form a log. Then divide it into about 4 cm (1.5 inch) thick rolls. You will have 10 rolls for this recipe.
Grease a 10" pie pan with oil. Place the rolls into the pan. Cover with a clean cloth again to let it sit for about 20 minutes. The last 10 minutes is the time to start preheat your oven.
Brush some plant milk on each rolls. Place the rolls into the oven to bake for 30-35 minutes until they're golden brown. Remove the pan from the oven. Let it cool a little bit.
To make the frosting: In a bowl, add the Vegan Cashew Cream Cheese and peanut butter. Mix to combine.
Drizzle the frosting on top and sprinkle the crushed peanuts and banana chips if you want. Serve warm. You can also use the frosting in this Wholewheat Cinnamon rolls recipe as well.
Video
Notes
保存:室溫密封保存 1 天,冷凍 2 週
麵粉:可以全用中筋麵粉或低筋全麥麵粉替代,用中筋麵粉口感會較鬆軟,用低筋麵粉口感會比較紮實
Storage: Store in an air-tight container at room temperature for 1 day or 2 weeks in the freezer.