• Michelle Braakhuis


So let’s say you just got back from a night out.

Or a long never-ending late evening of investing in your dreams and ambitions..

And you’ve got some time for a quick breakfast prep, in between taking a few morning naps and taking your time to rest.

Well, good for you! ‘Cause them you can make these little cuties.

Say goodbye to the over-the-top-sugared-packed-with-gluten cinnamon rolls, and try these little cuties.

You’ll only need bananas, dates and cinnamon. Doable right? 


  • 4 ripe bananas

  • half recipe date sauce (you can find the recipe here)

  • cinnamon

extra needed: oven, muffin baking tin, cutting board, knife, baking tray, baking paper

serves: 10 banana rolls


Preheat the oven to 120℃/250℉.

Slice all bananas lengthwise into 3 strips.

Spread out all slices on 1 or 2 baking trays covered with baking paper.

Make sure the banana slices don’t overlap.

If any strips broke, don’t worry, lay them out anyways.

Bake for 1 hour.

In the meantime you can make the date sauce.

When the timer goes off, remove the bananas from the oven and allow to cool down for 15-20 minutes.

Gently remove the bananas from the baking paper (they might be a bit sticky, be gentle).

Flip over and spread each banana slice with the date sauce. Sprinkle with cinnamon.

Roll and roll and roll until you have a decent size cinnamon roll.

I used a muffin baking tin for the size guideline.

Repeat with the remaining slices. 
Preheat the oven to 250F once again.

Precoat a muffin baking tin with dairy free butter, non stick spray or baking paper.

Add the cinnamon rolls and place into the oven for +/- 2 hours.

Once done, remove from the oven and allow to cool down for a few minutes.

Serve immediately.

Store leftovers for 1-2 days in an airtight container into the fridge.

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