Saturday, May 25, 2013

Breakfast Saturday: Banana Bread Cinnamon Rolls

Good morning ladies and gents! Welcome to our Breakfast Saturday post! Today, we are combining two of my favorite foods: banana bread and cinnamon rolls. I'm going to brag here for a second. My sister, Jessica, makes the best banana bread ever. When I say best banana bread ever, I mean it. It's the most requested food item on any given day in our house.

I'm also going to mention that my family loves cinnamon rolls. In fact, I made some tonight. They were gone before dinner hit the table. Those delicious rolls never last long when it comes to a household of 5. Okay, but back on track... today we are combining those things and trust me, it's going to be DELICIOUS! Please note that this recipe does take a little bit of time, so the earlier, the better. Like usual, I will meet you in the kitchen for a scrumptious breakfast!

Banana Bread Cinnamon Rolls
Yields 1 dozen

You will need:

  • 3 medium overripe bananas
  • 1 teaspoon lemon juice
  • 2/3 cup milk
  • 3 Tablespoons butter, diced
  • 2 Tablespoons vegetable oil
  • 2.25 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 3.75 cups bread flour, divided
  • 1 Tablespoon cornstarch
  • 3/4 teaspoon baking powder
  • 3/4 cup packed light-brown sugar
  • 1.5 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 6 Tablespoons butter, melted
  • Cream Cheese Frosting (recipe below)
  • toasted walnuts or pecans, chopped

For the Cream Cheese Frosting:

  • 6 ounces cream cheese, softened
  • 6 Tablespoons butter, softened
  • 2.25 cups powdered sugar
  • 3 teaspoons milk


To Make the Cream Cheese Frosting:

  1. In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. 
  2. Add powdered sugar and mix until smooth. 
  3. Pour in milk and mix until well blended.

To Make the Cinnamon Rolls:

  1. Puree the bananas in a food processor along with 1 teaspoon lemon juice until the mixture is smooth and no chunks remain, then set aside.
  2. Heat milk and 3 tablespoons butter in a small saucepan over medium-low heat. 
  3. Cook, stirring occasionally until the butter has melted. 
  4. Remove from heat and pour the mixture into the bowl of an electric stand mixer. 
  5. Whisk in vegetable oil and allow the mixture to cool to 110 degrees. You will need a cooking thermometer for this.
  6. Whisk in the yeast, stirring until dissolved and allow the mixture to rest for 5 minutes. 
  7. With the paddle attachment, mix in the granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. 
  8. Switch the mixer to a hook attachment, and add 1.5 cups bread flour, then sprinkle in the cornstarch. 
  9. Knead the mixture on medium-low speed until a smooth and elastic dough forms (the dough will be sticky). 
  10. Cover the bowl with plastic wrap and allow to rise to until doubled in size, about 1.5 hours.
  11. In a small bowl whisk together the light-brown sugar, cinnamon and nutmeg, then set aside.
  12. In a separate small bowl, whisk together the remaining 1/4 cup bread flour and baking powder. 
  13. Return the bowl with dough to the electric stand mixer, pour in the flour/baking powder mixture and knead the dough with the hook attachment until the mixture is well blended and smooth. 
  14. Roll the dough out on a floured surface into a 16x20 inch rectangle. Using the back of a spoon, spread 6 tablespoons melted butter evenly over the top of the dough. 
  15. Sprinkle the top evenly with the brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges. 
  16. Starting on the 16 inch side, snugly roll the dough until it forms a log.
  17. Cut the rolled dough into 12 equal pieces. 
  18. Arrange the rolls in a buttered 13x9 inch baking dish. 
  19. Cover the baking dish with plastic wrap and allow to rise until doubled in size, about 45 minutes. 
  20. Preheat the oven to 350 degrees and bake rolls for 22 to 26 minutes, or until golden. 
  21. Allow to cool slightly then frost with the cream cheese frosting and sprinkle with chopped nuts.
  22. Enjoy!

I hope you enjoy these wickedly sweet cinnamon rolls. I will be back tomorrow with yet another yummy recipe. Stay tuned, and may you all have a great weekend. Happy Memorial Day weekend, and happy blogging to all!