Upside-Down Banana Bread Cinnamon Rolls

[PrisonerOfHope]

Upside-Down Banana Bread Cinnamon Rolls Recipe




Ingredients

Dough

4 cups (20 oz/568 g) all-purpose flour

⅔ cup (5 oz/142 g) granulated sugar

2 ¼ teaspoons (1 packet) instant yeast

½ teaspoon salt

1 cup (9¼ oz/260 g) very ripe, mashed bananas (about 3)

½ cup (4 oz/115 g) butter, softened

4-6 tablespoons whole milk , lukewarm


Banana Cream Cheese Filling

½ cup (4 oz/115 g) cream cheese, softened

½ cup (3 oz/85 g) dark brown sugar

¼ cup (2 oz/57 g) butter, melted

1 tablespoon ground cinnamon

¼ teaspoon salt

2 medium ripe bananas , diced


Caramel Sauce

1 cup (6 oz/170 g) dark brown sugar

½ cup (4 oz/115 g) butter

¼ cup (2½ oz/71 g) honey

1 teaspoon vanilla extract

1 teaspoon salt

1 cup (5 oz/142 g) walnuts, toasted and chopped


Instructions

To Make the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt on low speed until well mixed.


Add in the mashed bananas, butter and 4 tablespoons of milk and mix on low speed until the dough just starts to leave the sides of the bowl, about 6-8 minutes. It should stay very soft and a bit sticky. If the dough seems a bit dry or firm, add the remaining milk.


Grease a large bowl and transfer the dough. Cover well and let rise in a warm place until grown in size, 1 ½ - 2 hours. Just a warning that this is a sluggish dough and doesn't rise very high.


Making the Filling

In a medium bowl cream together the cream cheese, brown sugar, butter, cinnamon and salt. Set aside.


Making the Caramel Sauce

Butter a 9x13-inch (23x33cm) baking dish and set aside.


In a medium saucepan over medium low heat, warm the brown sugar, butter and honey until the sugar has dissolved.


Remove from the heat, stir in the vanilla extract and salt, then pour this into your prepared pan. Scatter the walnuts on top of the caramel sauce. Set aside.


Assembling the Rolls

Once the dough has risen, transfer it to a floured surface and roll the dough into a roughly 12x18-inch (30x46cm) rectangle, with a long side closest to you.


Spread the filling and diced bananas evenly over the surface of the dough and then, starting with a long edge, roll the dough into a tight log.


With a serrated knife and using a sawing motion, cut the log in half. Cut each half into 2 equal pieces so that you have 4 equally sized small logs. Cut each small log into 3 equally sized pieces.


Place the rolls cut side up in your prepared baking dish. Cover with plastic wrap or a clean, lightly floured tea towel and let rise until doubled in size, about 45 minutes.


Baking the Rolls

Toward the end of the rising time, preheat the oven to 350°F (180°C).


Remove the cover and bake for 30-35 minutes, until deep golden brown.


Immediately invert the hot rolls onto a serving dish. Serve while still warm. Store leftovers covered at room temperature for up to 24 hours.



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