Banana Cinnamon Rolls

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Banana Cinnamon Rolls
These delicious cinnamon rolls were served as a surprise lunch during Culinary Skills Week at the FoodnSport event in Sedro Woolley, Washington. Following the rave review, it has become an event staple. This recipe makes one large cinnamon roll, or several small ones. Multiply all ingredients for more accordingly.
Banana Cinnamon Rolls
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Rate this recipe!
These delicious cinnamon rolls were served as a surprise lunch during Culinary Skills Week at the FoodnSport event in Sedro Woolley, Washington. Following the rave review, it has become an event staple. This recipe makes one large cinnamon roll, or several small ones. Multiply all ingredients for more accordingly.
Servings Prep Time Cook Time
1large cinnamon roll 2hours 12-22hours
Servings Prep Time
1large cinnamon roll 2hours
Cook Time
12-22hours
Instructions
    12-24 hours before serving:
    1. Peel bananas, and discard the peels.
    2. Slice bananas lengthwise in 3 flat slices each. You will have one thin slab piece in the center, and two end pieces on either side.
    3. Place slices directly on dehydrator mesh as you slice them. Attempt to keep slices whole, but they can still be used if broken.
    4. Turn on dehydrator and put dates in water to soak, taking pits out as needed. Check pitted dates for missed pits.
    5. Let the bananas dehydrate until dry on the outside, while still limp enough to bend well, and dry enough to not fall apart from bending over a finger (6-12 hours, depending on the bananas and the weather).
    1-3 hours before serving:
    1. Check on the dates to see if they've soaked enough to blend into a paste with the soak water (If not, let them continue soaking).
    2. Check on bananas in dehydrator, and turn trays 180 degrees if not done.
    3. Place the raisins in water to soak until they soften, but before they become water-logged. When they are ready, drain soak water (and keep for date paste if needed), and refrigerate until ready to assemble rolls.
    30 minutes - 2 hours before serving:
    1. Blend dates with little of the soak water, gradually adding more until it becomes a thick, paste-like consistency.
    2. Blend or stir cinnamon into date paste.
    3. Set aside 1-2 Tbsp cinnamon date paste for glazing later.
    4. Put a thin coat of cinnamon date paste onto exposed sides of a dehydrated banana slices.
    5. Take one coated banana slice and sprinkle 1-3 raisins on it.
    Shortly Before Serving:
    1. Roll a coated banana slice from one end to the other and place on teflex sheets in the dehydrator (If warm cinnamon rolls are not desired, place the rolled slices directly onto a serving plate or refrigerate plate).
    2. Take another coated banana slice and sprinkle more raisins before continuing the roll where the last banana slice left off in the spiral. Continue in this way until the desired roll size has been reached.
    3. Sprinkle remaining raisins now or after glazing.
    4. Coat top and sides with glaze as desired and reserve a portion for serving as a dip as well.
    5. Place tray with cinnamon roll(s) back into dehydrator or refrigerator until serving time.
    At serving time:
    1. Transfer from dehydrator or refrigerator to serving plate and add more glaze if desired, with extra glaze on the side.
    Recipe Notes

    Recipe Source

    Adjust amounts and proportions to taste and desired texture, and experiment with other toppings and add-ins.

    Dr. Graham

    Dr. Graham

    Dr. Douglas Graham is the author of many books on health and raw food including The 80/10/10 Diet, The High Energy Diet Recipe Guide, Nutrition and Athletic Performance, Grain Damage, andPrevention and Care of Athletic Injuries. A lifetime athlete and raw fooder since 1978, Dr. Graham is an advisor to world-class athletes and trainers from around the globe. He has worked professionally with top performers from almost every sport and every field of entertainment.

    As the owner of a fasting retreat in the Florida Keys for ten years, Dr. Graham has personally supervised thousands of fasts. He was in private practice as a chiropractor for twenty years before retiring to focus on his writing and speaking with FoodnSport.
    Dr. Graham

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