I hope you enjoy my simple recipe of cinnamon Rolls. Many of you have requested for it. I don’t use sugar in my baking. I sweeten eveverything I bake with ripe bananas or some sweet dry fruits like raisins or dates. I also use honey sometimes but not recently. This cinnamon rolls comes out soft, sweet and delicious. Cooking healthy food requires wisdom, so use your wisdom. Sugar is not good for health unless it’s natural unrefined sugar which dark. But brown sugar or white or any kind of sugars are very dangerous to the health.
3 cups of whole wheat flour.
1 cup of white flour
1 package of dry yeast
3 tablespoons of olive oil, (or vegan butter)
1 and half cup of mashed bananas.
1 and half cup of warm soya milk or any vegan milk or water
1/2 cup of dry raisins or dates
1/2 tsp salt
Cinnamon power (1or 2 table spoons)
2 tablespoons of sunflower seeds
Take half of the raisins, use them to mix with flour when making the dough, and keep another half.
In a large mixing bowl mix all dry ingredients (flour, half of raisins, salt and yeast)
Next add wet ingredients (soya milk or any vegan milk, or water, 1/2 tbsp of oil and the mashed bananas)
Stir well until the dough is sticky.
Knead the dough for a minute or so until it forms a loose ball (be careful not to over knead), let the dough rise until it is double in size (it may take 1h or 45 minutes). It’s wise to put the dough in a warm place.
Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured table.
Roll out the dough into a rectangle.
Brush with the rest of olive oil and top with cinnamon powder, the rest of dry raisins and sunflower seeds. If you have honey, you can spread some in place of the raisins; I’m using raisins as a sweetener.
Starting at one end tightly roll up the dough and situate seam side down. Then with a knife cut the dough into 1,5-2 inch section and position in a well oiled baking pan, cover with a plastic sheet or a clear cloth, let rise again until it double the size while you preheat the oven to 220 degrees.
Once the oven is hot, bake for 25 to 30 minutes or until slightly golden brown.
Consume the Cinnamon Roll after 24 hours, best after 3 days. I wouldn’t advise you to eat your rolls straight away. The reason is that when the rolls are still hot the yeast bacteria is still active and causes indigestion.