Banana Bread Cinnamon Rolls
Oct 1, 2024 1:14:20 GMT -5
Post by PurplePuppy on Oct 1, 2024 1:14:20 GMT -5
Banana Bread Cinnamon Rolls
Dough:
-1 cup mashed ripe bananas (about 2-3 medium sized bananas)
- 1/4 cup white granulated sugar
- 1/4 cup unsalted or unsalted butter, melted
- 1/2 cup milk, warmed (so if feels very warm to the touch)
- 2 1/4 teaspoons (1 packet) INSTANT active dry yeast
- 2 large eggs
- 4 cups all-purpose flour
1 teaspoon salt (reduce to 1/2 tsp if you are using salted butter)
For the Filling:
- 1/2 cup butter, softened -
1/2 cup packed brown sugar -
2 teaspoons ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, room temp.
- 1/4 cup unsalted butter, room temp.
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
In a large mixing bowl, blend together the mashed bananas, granulated sugar, melted butter, and eggs, salt, yeast and milk. until well combined.- -Gradually add almost all the flour, leaving out about a 1/2 a cup , stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic or use the dough hook attachment on your mixer to mix, adding in the extra flour until it comes together into a dough ball.
- I turned mine out onto a floured countertop and kneaded a few times to check the consistency. Add more four until it isn't super duper sticky.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
-Make the Filling: - In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
-Roll Out the Dough: - Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.
- Spread the prepared filling evenly over the surface of the dough, leaving a 1/2 inch border around the edges. - Starting from one long edge, roll up the dough into a log.
- Using a sharp knife or a piece of dental floss, slice the rolled dough into 12 or so equal-sized pieces.
- Place the cinnamon rolls in a greased baking dish, cover the baking dish with a clean kitchen towel or plastic wrap and let the cinnamon rolls rise in a warm place until nearly doubled in size.
-Bake at 350°F the for 20-25 minutes, or until golden brown.
-Make the Cream Cheese Icing: - While the cinnamon rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
-Once the cinnamon rolls are done remove them from the oven and let them cool for a few minutes. - Spread the cream cheese icing over the warm cinnamon rolls.
Dough:
-1 cup mashed ripe bananas (about 2-3 medium sized bananas)
- 1/4 cup white granulated sugar
- 1/4 cup unsalted or unsalted butter, melted
- 1/2 cup milk, warmed (so if feels very warm to the touch)
- 2 1/4 teaspoons (1 packet) INSTANT active dry yeast
- 2 large eggs
- 4 cups all-purpose flour
1 teaspoon salt (reduce to 1/2 tsp if you are using salted butter)
For the Filling:
- 1/2 cup butter, softened -
1/2 cup packed brown sugar -
2 teaspoons ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, room temp.
- 1/4 cup unsalted butter, room temp.
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
In a large mixing bowl, blend together the mashed bananas, granulated sugar, melted butter, and eggs, salt, yeast and milk. until well combined.- -Gradually add almost all the flour, leaving out about a 1/2 a cup , stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic or use the dough hook attachment on your mixer to mix, adding in the extra flour until it comes together into a dough ball.
- I turned mine out onto a floured countertop and kneaded a few times to check the consistency. Add more four until it isn't super duper sticky.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
-Make the Filling: - In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
-Roll Out the Dough: - Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.
- Spread the prepared filling evenly over the surface of the dough, leaving a 1/2 inch border around the edges. - Starting from one long edge, roll up the dough into a log.
- Using a sharp knife or a piece of dental floss, slice the rolled dough into 12 or so equal-sized pieces.
- Place the cinnamon rolls in a greased baking dish, cover the baking dish with a clean kitchen towel or plastic wrap and let the cinnamon rolls rise in a warm place until nearly doubled in size.
-Bake at 350°F the for 20-25 minutes, or until golden brown.
-Make the Cream Cheese Icing: - While the cinnamon rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
-Once the cinnamon rolls are done remove them from the oven and let them cool for a few minutes. - Spread the cream cheese icing over the warm cinnamon rolls.
