I was hankering hard for cinnamon rolls last week.
And coffee cake.
And banana bread.
But not a lot of carbs.
Which, you know, doesn't really work together. But I set out to make them all live happily in a pan like proper next-door neighbors.
And it worked.
Because I was feeling randy, I used a paleo-ish gluten-free flour, coconut sugar (paleo-ish) and organic powdered sugar (definitely not paleoish), before giving in to my wildest whims and lacing the frosting with spiced rum and honey-caramelized almonds & coconut.
So in the photos you see here, a batch of gluten-free, pretty non paleo Banana Bread Coffee Cake Cinnamon Rolls.
With COFFEE in the swirly, coconut sugar filling.
Because I've deemed myself a cinnamon roll afficionado, I will apologize to you about the color and texture here. I dig a big, fluffy, beautiful swirl. And the only way you're really going to get such is if you use plain, old white flour.
I've included instructions for both g-free and white flour in the recipe below. Because some days, you're just like "give me the swirl."
And I want you to have that.
If, however, you are being good, so good, with your gluten-avoiding, we've got yer back. And the BF, who officially taste tested the g-free version of this recipe, would like you to know "I can't stop eating these wonderful little cakey things."
Which he said to me, but we'll just pretend that was his Rotten Tomatoes review. 97.999%.
Once your rolls (or swirls) (or gluten-free blurb hunks) are baked, we're icing it with rum. Which is nice and all.
Okay, kidding. I can't play that one down.
WE ARE ICING THESE BAD BOYS WITH RUM ICING.
AND TOPPING THEM WITH COCONUT-ALMOND STREUSEL.
Do you see this? This is what happens when I try to be good, play it straight, go gluten-free.
Madness ensues, people.
It gets straight up randy in these parts.
And randy banana bread? It be too good for words.
Just grab a cup of coffee, and prepare to weep into your rum icing, baes.
Banana Bread Coffee Cake Cinnamon Rolls with Toasted Coconut Almond Icing
Yield: 12 rolls
- 1 packet yeast
- 1/2 cup very warm water
- 3 Tbsp honey (or sugar)
- 2 ripe bananas
- 1 cup butter or coconut oil, melted
- 1 Tbsp vanilla
- 1/2 \teaspoon + 1-2 Tbsp ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup + 3 Tbsp almond milk
- 3-4+ cups gluten free flour or white flour (I used Glutino, you'll need 2 boxes FYI)
- 1/2-3/4 teaspoon instant coffee (I used Starbucks Via Italian Roast)
- 2/3 cup brown sugar (or coconut sugar, if going paleo-ish)
- 1/2 cup sliced almonds
- 1/2 cup shredded coconut
- 3 cups powdered sugar
- 1 Tbsp spiced rum or vanilla
Preheat oven to 375ºF.
In a large bowl, stir together yeast, water and 1 Tbsp honey. Allow yeast to proof. If working, it will start to form foamy bubbles on top.
In a blender, combine bananas, 1/2 cup butter, vanilla, 1/2 tsp cinnamon, cardamon, salt, eggs and 3/4 cup almond milk. Blend until well mixed. Pour into bowl with yeast. Add flour, slowly working enough into the batter until batter is soft and malleable, but not sticky. Knead several times, until a soft elastic ball of dough is formed.
Roll dough to 1/2" on a piece of parchment. Drizzle with 6 Tbsp butter. In a small bowl, stir together 1/2-3/4 tsp instant coffee powder, brown sugar, and 1-2 Tbsp cinnamon. You can go by preferred taste here, but I used the max amounts on both, because I like my cinnamon rolls gooing with flavor. Sprinkle atop buttered dough. Gently roll dough into a log, slice with a sharp knife. Place in a parchment lined 9x13" baking pan. Cover, set in a warm place and allow to rise for 20-40 minutes. Or, if in a rush, you can skip the rise time. But for fluffy rolls, you'll want to let it rise a smidge.
Bake for 30-35 minutes, until the edges of rolls are golden brown.
While the cinnamon rolls bake, heat 2 Tbsp honey (or 2 Tbsp of brown sugar with 2 tsp water) over medium heat. When honey begins to bubble, add coconut and almonds, stirring until light golden. Transfer to a parchment-lined baking sheet.
In a small bowl, whisk together powered sugar, rum, 2 Tbsp butter and 2 Tbsp almond milk. Add enough rum or almond milk to make a drizzly icing (it shouldn't be too thick.)
Sprinkle with coconut and almonds. Drizzle icing atop while warm. Enjoy!