Banana Cinnamon Rolls Recipe | No Egg | Vegan Option | EASY PRESSURE COOKER RECIPES

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I am bananas for this banana cinnamon rolls! It's super delicious and well worth the time to make it. Plus you can make it vegan by using vegan ingredients or if you are not vegan, just use regular ingredients. Rice cooker bakers, please check the IMPORTANT NOTE in the instructions!

Banana Cinnamon Rolls Recipe | No Egg | Vegan Option | EASY PRESSURE COOKER RECIPES

INGREDIENTS:
• 2 tbsp (30g) UNSALTED BUTTER/MARGARINE
• 3/4 cup (180ml) MILK
• 1 1/2 tsp (3g) INSTANT YEAST
• 1 tbsp (10g) BROWN SUGAR
• 1/8 tsp SALT
• 1/2 cup (135g) MASHED BANANAS (1 to 2 bananas)
• 2 2/3 cup (360g) ALL PURPOSE FLOUR

FILLING:
• 4 tbsp (60g) BUTTER/MARGARINE (room temp)
• 1/2 cup (90g) BROWN SUGAR
• 2 tsp (6g) GROUND CINNAMON
• 1/2 cup (60g) CHOPPED PECANS/WALNUTS
• 2-3 THINLY SLICED BANANAS

GLAZE:
• 1 cup (100g) POWDERED SUGAR (icing sugar)
• 2 tbsp (30g) BUTTER/MARGARINE (melted/room temp)
• 2 tbsp (30g) MILK

NOTES & SUBSTITUTIONS:
• If using fresh banana filling, thinly slice them and eat rolls the same day. The fresh bananas will turn the rolls soggy and spoil like if not eaten within the same day
• Vegans can use unbleached all purpose flour, vegan margarine, almond milk and cane sugar
• Filling substitution can be raisins, cranberries, chocolate chips, chopped pecans

HOW TO:
1. Put butter/margarine and milk in a microwave safe dish and microwave for 1 minute. Or cook over stove top until butter begins to melt, then remove from heat. Milk should not be hot or boiling but warmer than bath water; around 110F (43C)
2. Sprinkle the yeast into the milk then whisk, cover and let it sit for 10-20 minutes
3. Add the sugar and salt to yeast mixture and whisk. Add mashed bananas and whisk to combined
4. Add half of the flour then mix. Add the rest of the flour and use your hand to knead the dough for about one minute, making sure to get all the dry flour is incorporated
RICE COOKER BAKER NOTE: If baking in the oven, continue with all the dough. If baking in the rice cooker, divide the dough in half. Rice cooker should bake in two separate batches as it's too much for one baking. Tightly wrap the other half and store it in the refrigerator or cooler for a second bake
5. Shape dough into a ball and place in a buttered or oil bowl. Tightly cover and proof in warm area for about 60-90 minutes or until doubled in size.
6. Transfer to a floured surface and flatten dough into a long rectangle shape, about 1/4 in (1 cm) thick
7. For the filling (rice cooker baker should only use half of the filling), spread soft butter/margarine on the dough. Combined sugar and cinnamon then sprinkle all over the dough. Sprinkle the nuts and layer thinly sliced bananas (or other dried fruits or nuts)
8. Start from short end, slowly and carefully roll the dough tightly into a thick log; pull the end to seal. Stretch and shape the roll to be more evenly shaped log
9. Cut dough into 3 or 4 rolls for rice cooker baking and 8-10 rolls for oven pan baking. Place in lined pot/pan
10. Brush with soft butter/margarine, sprinkle 1 teaspoon of sugar mixture and chopped nuts. Cover tightly and let it proof for 30-50 minutes in a warm area. Dough should doubled in size
11. Bake for 2 bake cycles (1 hr) and check. Bake longer if needed. Mine was done in 2 bake cycles
12. Let it cool for 5-10 minutes then remove from pot/pan
13. Mix together glaze ingredients and spoon over the top. Enjoy them warm!

OVEN BAKING:
Bake in lined pan in pre-heated oven of 350F (175C) for 30-35 minutes or until golden brown.

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