Banana Bread Cinnamon Rolls
banana bread cinnamon rolls
need I say more?
Ingredients:
Dough:
1 cup milk
1/4 cup butter, cubed (I used salted but can use unsalted)
1/4 cup white granulated sugar
1 large egg
1/2 teaspoon salt (I used kosher)
1 packet (2 1/4 teaspoons) instant yeast
3-4 cups all purpose flour + more for surface
Filling:
2 bananas, mashed
6 tablespoons butter
2/3 cup light brown sugar, packed
1/2 teaspoon salt (I used kosher)
1 tablespoon ground cinnamon
1/2 cup chopped walnuts (optional)
Frosting:
1 1/4 cup powdered sugar
3 tablespoons cream cheese, softened
4 tablespoons butter, softened (I used salted but can use unsalted)
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, for topping
Preparation:
Make the dough: in a saucepan over medium heat, heat the milk until just simmering.
Pour hot milk into a large bowl, add in cubed butter, stir to allow the butter to melt into the hot milk. Add the sugar and salt. Mix until combined.
Once the butter melts into the milk, allow the milk to cool from hot to warm.
Add in the yeast and egg. Whisk until combined.
Add in the flour gradually, mixing with a spatula in between each addition. You can use anywhere from 3-4 cups of flour total here, depending on your measurements and environment. You don’t want your dough to be too sticky, when it’s ready, it will form a ball and pull away from the sides of the bowl.
Turn the dough out onto a floured surface and begin kneading.
Knead the dough until it becomes smooth and elastic, about 5 minutes. If you poke your finger into the dough, it should spring back.
Place dough in a clean, greased bowl.
Cover the bowl with a kitchen towel or plastic wrap so it doesn’t dry out, leave in a warm place to double in size, about an hour.
While the dough is rising, make the filling. Add the butter to a saucepan over medium heat.
Once butter is melted, add in the brown sugar, salt & cinnamon.
Stir to combine and then let cook without stirring to allow the sugar granules to melt. Mixture should be syrupy and start to bubble. Cook for just a minute or so, be careful not to burn!
Add in the mashed bananas and stir to combine. Lower heat to medium-low and cook for another 3-4 minutes.
Pour filling into a bowl and set aside to cool and thicken.
To assemble the rolls, punch down the risen dough and turn onto a floured surface.
Roll out to a 12x16 inch rectangle. The long-side should be the edge closest to you. (I usually just eyeball this but try to make it even!)
Spread the filling over dough in an even layer. Leave about an inch of room along the edge. Sprinkle on chopped walnuts, if using.
To roll the dough start with the edge closest to you, tightly roll up the dough. The filling is a little gooey, so go slow so that it doesn’t ooze out. If the filling is oozing at the end, pick up the farthest edge and pull it over the top of the dough, press to seal, and gently turn the roll of dough seam side down.
Use a serrated knife to cut into rolls (I made 10). Place rolls in a greased baking dish. Cover the dish with a towel and place it in a warm place again to allow the dough to rise for another hour.
While the dough is rising, make the frosting. In a large bowl, mix the powdered sugar, cream cheese, and butter until combined. Mixture will be a little dry and crumbly.
Add in the heavy cream (or milk) and vanilla. If using unsalted butter, add a pinch of salt. Mix until smooth and combined.
Preheat oven to 350º F.
Once dough has risen, bake in oven for 18-20 minutes or until golden brown.
Remove the rolls from the oven and frost. Sprinkle with more chopped walnuts.
Enjoy!