Ingredients (Adjust amounts and proportions to taste and desired texture):

3 bananas

3 dates, pitted (Medjool are best for this)

1/2 tsp cinnamon powder

Served at Culinary Skills Week.

drinking water

optional:
~1/8 C raisins

Equipment:

blender

knife and cutting board

dehydrator with mesh and teflex sheets

container to soak dates

container to soak raisins (if using raisins)

plate for serving

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. You will let them 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 your weather and bananas)

1-3 hours before serving:

1. Check on dates to see if soaked enough to blend into a paste with the soak water yet. If not, let it soak longer.
2. Check on bananas in dehydrator, and turn trays 180 degrees if not done.
3. If using raisins, place them in water to soak. Soak until not hard anymore, but not water-logged either. When they are ready, drain soak water (and keep for date paste if needed), and refridgerate until ready to assemble rolls.

30 minutes – 2 hours before serving:

1. 1. Place dates in blender (or container to blend in if using immersion blender), add a little water and blend, gradually add more soak water until it is a thick paste 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 if using raisins.

Served at Culinary Skills Week.

1. Roll coated banans slice from one end to the other and place on teflex dehydrator sheet covered tray. If warm cinnamon rolls are not desired, you can place them directly on the serving plate, or on something else to refrigerate until serving.
2. Take another coated banana slice and sprinkle more raisins if desired before continuing the roll where the last banana slice left off in the spiral.
3. Continue in this way until you have the size of cinnamon roll desired or have run out of banana slices.
4. Sprinkle remaining raisins (if using them) now or after glazing.
5. Coat top and sides with glaze as desired. You may want to reserve some for serving as well.
6. Place tray of cinnamon roll(s) back into dehydrator until serving time to keep them warm. If serving cold, serve immediately or refrigerate until serving.
7. At serving time: transfer from dehyrator (or refrigerator) to serving plate (if not on plate already) and add more glaze if desired, and/or serve extra glaze on the side.
8. Makes one large cinnamon roll, or several small ones. Multiply all ingredients for more accordingly.