The best desserts are the ones you can frost and eat while still warm, and these Plantain Cinnamon Rolls are no exception. Soft, sweet, and plump—just like my ass…pirations for BANANE—they’re topped with crushed Cinnamon Sugar plantain chips, making perfect use of a snack-sized bag. Packed with organic sugar, these rolls are the ultimate treat for holiday gatherings and end-of-year parties, guaranteed to steal the spotlight on any dessert table.
These rolls are the perfect balance—soft and fluffy on the inside with a little crunch on the outside. The plantain flavor is subtle, but if you want it to really shine, feel free to add more. I love enjoying them with friends and a warm drink—it’s the perfect way to cozy up and indulge.
Serving Size: 6 - 8 people
Baking Time: 20 min (until golden brown)
Oven Temp: 374 degrees Fahrenheit
Baking Tray: Desired glass tray
Ingredients:
Dough:
• 2 ¾ cups all-purpose organic non-bleached flour
•1/2 ripe plantain
• 3 tbsp brown sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry sourdough yeast
• 3/4 cup of warm non dairy oat milk (Malk recommended)
• 3 tbsp unsalted butter, melted (Miyokos recommended)
• Dash if cinnamon and nutmeg for enjoyment
Filling:
• ⅓ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tbsp ground cinnamon
Glaze:
• 4 oz vegan cream cheese (Miyokos recommended)
• ¼ cup vegan butter (Miyokos recommended)
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp plant-based milk (optional, for consistency)
Topping:
Directions:
Dough
• Peel and boil half of a ripe plantain for 15 min until very soft (green plantains take 5-10 min longer)
• In a large bowl, combine ¾ cup warm oat milk and 3 tbsp brown sugar.
• Sprinkle 1 packet active dry sourdough yeast over the mixture and let sit for 5-10 minutes until frothy.
• Add 3 tbsp melted vegan butter, 1 tsp salt, and a dash of cinnamon and nutmeg.
• Mix in 2 ¾ cups all-purpose flour until a dough forms.
• Mash half boiled plantain into dough
• Knead the dough in the bowl until smooth.
2. Let the Dough Rise
• Cover the bowl with a towel and let the dough rise for about 1 hour—or longer if you’re busy (I let mine sit for 4 hours while doing other things, and it turned out perfect).
3. Make the Filling
• Mix together ⅓ cup softened vegan butter, ½ cup brown sugar, and 1 tbsp cinnamon.
4. Roll and Assemble
• Roll out the dough into a rough rectangle.
• Spread the filling evenly over the dough.
• Roll it up tightly, then cut into 6 -8 pieces.
5. Second Rise
• Sprinkle flour on baked dish to avoid sticking or oil it up.
• Cover and let them rise for 30-45 minutes (I let mine rise 2 hours for extra fluffiness)
6. Bake:
• Preheat the oven to 375°F (190°C).
• Bake for 20-25 minutes, or until golden brown.
7. Make the Glaze:
• Blend together 4 oz vegan cream cheese, ¼ cup vegan butter, 1 ½ cups powdered sugar, and 1 tsp vanilla extract.
• Add 1–2 tbsp plant-based milk or more to thin it out.
8. Prep the Topping:
• Take Cinnamon Sugar plantain chips and roll them out with a rolling pin or pulse them in a blender to create small bits.
9. Frost and Sprinkle:
• Drizzle the glaze over the warm rolls.
• Sprinkle crushed Cinnamon Sugar plantain chips on top for a delicious crunch.
10. Serve:
• Let the rolls cool for 5-10 minutes.
• Dish them out and sprinkle a few more candied ginger plantain chips on top.
• Enjoyyyy!
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