These sweet cinnamon buns, which are reminiscent of layer cakes, are ideal for a breakfast in the spring. The yeasted dough becomes incredibly tender and stays fresher longer when dehydrated potato flakes (also known as instant mashed potatoes) are added. To get the most pronounced banana taste in the banana butter filling for the bun, be sure to use a ripe banana. This delectable filling is sure to please everyone because it is paired with brown sugar, cinnamon, ginger, and pecans. The pineapple cream cheese icing is the ideal finishing touch in the meanwhile.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- ⅓ cup cacao powder
- ¼ cup raw cashews
- 2 Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1 teaspoon soy milk, or more as needed
Instructions
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl to serve.
- Use any plant-based milk you like.