Those cinnamon rolls are delicious and ready in no-time at all! They are crunchy on the outside and fluffy on the inside... A real cozy dream for those gloomy, rainy and grayish fall days!
INGREDIENTS:
2 ripe bananas
around 180g of gluten-free oatmeal flour
2 tablespoons melted vegan butter
1/2 teaspoon baking powder
Ground cinnamon
Brown sugar
2 tablespoons of powdered sugar
2 teaspoons plant-based milk
METHOD:
In a medium-sized bowl, mash the bananas then add the oatmeal flour and the baking powder. The dough is supposed to be firm and not stick to your hands so add some more oatmeal flour if you think is necessary.
Dust a clean and dry surface with oatmeal flour and stretch the dough into the shape of a rectangle.
Add the sugar and the cinnamon by uniformly sprinkling the top of the dough with it.
Cut the dough into 6 ribbons, then roll each one, place them in a previously oiled baking dish, and bake them in the oven for 20 to 25 minutes at 180C / 356F.
Add the powdered sugar and the plant-based milk in a cup and mix to combine. Reserve.
Once the cinnamon rolls are ready, wait until they are completely cooled then slowly add the sugar/milk mixture on top of the rolls forming thin ribbon patterns, and enjoy!
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Gluten-free, yeast-free oatmeal cinnamon rolls! Plant-based - Recipe by chef Jana Pinheiro