I'm suddenly a little fixated on baking cinnamon rolls, or
something like them. The latest attempt involved overripe bananas (a seemingly never-ending, albeit minor and silly source of frustration) and peanut butter, the result of which is aptly named
Peanut Butter Banana Cinnamon Rolls. I adapted yet another
online recipe--I say this because I see my two-dozen cookbooks glaring at me, bitter from my relative inattention in their regard--using vegan counterparts to the non-vegan items listed.
These are probably the richest cinnamon rolls I've ever tasted, which isn't necessarily a bad thing. They are delicious, after all--rich and nutty, featuring soft, banana-flavored bread oozing with the salty-sweetness of its roasted peanut butter filling. It's definitely something to eat in moderation.
I am trying to make a conscious effort to use more of my cookbooks rather than constantly searching for things online!
ReplyDeleteoh! do you remember what changes you made, these are gorgeous! i improvised some apple pie cinnamon rolls for my husband's snack day at work (ahem), but am always looking for new ideas. marshmallows tucked inside of these could be amazing!!
ReplyDeleteThanks! I love the idea of apple pie cinnamon rolls. And good call on the marshmallow addition; that DOES sound amazing!
ReplyDeleteI'm pretty sure I just veganized the recipe (i.e., used flax "eggs" for regular eggs, vegan margarine or coconut oil for dairy butter, almond milk for dairy milk) and substituted some of the all-purpose flour with whole wheat flour. :)