Banana Bread Cinnamon Rolls

1. Prepare to Bake: Preheat your oven to 190°C. Line a baking tray with non-stick baking paper.
2. Mix the Filling: In a small bowl, combine the mashed banana, 1 tsp of sweetener, and ¼ tsp of cinnamon. Stir until it forms a smooth, combined mixture. Set aside.
3. Make the Dough: In a large mixing bowl, combine the flour, yoghurt, beaten egg, 3 tbsp of sweetener, ½ tsp of cinnamon, and vanilla extract. Use your hands to bring the ingredients together until a rough dough forms.
4. Knead and Divide: Tip the dough onto a lightly floured surface. Knead it briefly until it forms a smooth ball. Divide the dough into 8 equal pieces.
5. Fill and Roll: Roll each of the 8 pieces into a long sausage shape (about 20cm long). Flatten the strip slightly, then spread a little of the banana filling along its surface. Gently shape the strips into spirals (like traditional cinnamon rolls) and place them onto your lined baking tray.
6. Bake: Spray the tops of the rolls with a little low-calorie cooking spray. Bake for 15-20 minutes until they are golden brown.
7. Cool and Glaze: Remove the rolls from the oven and allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
8. Finish with Icing: To make the icing, place the icing sugar in a small bowl. Add the water a little at a time, mixing until you achieve a thick, smooth glaze consistency. Once the rolls are fully cool, drizzle the icing over them and serve immediately.

Helpful Tips & Storage

1. Sweetener: For best results, use a granulated sweetener that has the same weight and texture as regular sugar.
2. Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
3. Freezing: These cinnamon rolls are suitable for freezing! Freeze them as soon as they are completely cool, then defrost and gently reheat in the oven when you are ready to enjoy them.