Yeast-Free Banana Bread Cinnamon Rolls
These mouthwatering Banana Bread Cinnamon Rolls are not only filled with irresistible banana bread flavours, but they're also packed with protein, fibre and are completely yeast-free. Packed with 12g protein per roll, they are super fluffy, and have a perfect peanut butter drizzle on top. Despite being sugar free, they taste like they are fresh out of the bakery!
Ingredients
- 210 g flour higher protein flour, AP flour, or bread flour
- 40 g protein powder Vanilla works best
- 2 tsp flour Omit if using self-raising flour
- 20-30 g zero calorie granulated sweetener Natvia, stevia, monkfruit etc or substitute for normal white or brown sugar
- 130-150 g yogurt Protein yogurt or greek yogurt, vanilla or plain
- 1 ripe banana mashed
- 1 tsp vanilla extract
Cinnamon Filling
- 25 g light butter sub for normal or vegan butter
- 30-40 g zero calorie granulated sweetener Natvia, stevia, monkfruit etc or substitute for normal white or brown sugar
- 2-3 tsp cinnamon
Peanut Butter Drizzle
- 15 g peanut butter powder or normal smooth peanut butter
- 15 g powdered sugar use monkfruit to keep it refined sugar free
- 1-2 tbsp milk soy, almond, etc
Instructions
- Preheat the oven to 180°C (350°F).
- In a medium bowl, combine the flour, protein powder, baking powder, and granulated sweetener.
- Add the yogurt, mashed banana, and vanilla extract to the dry ingredients. Mix well until a dough forms.
- Once the dough is well combined, knead it for 1-3 minutes to develop the gluten.
- Cover the dough and let it rest for 5-10 minutes to allow it to relax.
- Roll out the dough into a large rectangle on a lightly floured surface. Aim for a thickness of about 1/4 inch.
- In a small bowl, mix together the light butter, granulated sweetener, and cinnamon to create the filling. Spread the cinnamon sugar filling evenly over the rolled-out dough.
- Cut the dough into 7-8 strips vertically. Roll up each strip tightly to form cinnamon rolls. Slightly flatten each roll with your hands or a spatula
- Place the cinnamon rolls in a greased baking dish or on a lined baking sheet. Bake in the preheated oven for 22-25 minutes, or until the rolls are golden brown and cooked through.
- In a bowl, mix together the peanut butter powder, icing sugar, and milk until smooth and creamy. Adjust the milk quantity for desired consistency.
- Once the cinnamon rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the peanut butter mixture over the cinnamon rolls. Optionally, sprinkle with chopped peanuts for added texture.
- Allow the rolls to cool for an additional 5-10 minutes, then serve and enjoy!
Notes
Macros Per roll (8):
Calories: 157
Carbohydrates: 19g
Protein: 12g
Fat: 3g