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:
- In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes.
- Add powdered sugar and mix until smooth.
- Pour in milk and mix until well blended.
To Make the Cinnamon Rolls:
- 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.
- Heat milk and 3 tablespoons butter in a small saucepan over medium-low heat.
- Cook, stirring occasionally until the butter has melted.
- Remove from heat and pour the mixture into the bowl of an electric stand mixer.
- Whisk in vegetable oil and allow the mixture to cool to 110 degrees. You will need a cooking thermometer for this.
- Whisk in the yeast, stirring until dissolved and allow the mixture to rest for 5 minutes.
- With the paddle attachment, mix in the granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas.
- Switch the mixer to a hook attachment, and add 1.5 cups bread flour, then sprinkle in the cornstarch.
- Knead the mixture on medium-low speed until a smooth and elastic dough forms (the dough will be sticky).
- Cover the bowl with plastic wrap and allow to rise to until doubled in size, about 1.5 hours.
- In a small bowl whisk together the light-brown sugar, cinnamon and nutmeg, then set aside.
- In a separate small bowl, whisk together the remaining 1/4 cup bread flour and baking powder.
- 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.
- 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.
- Sprinkle the top evenly with the brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges.
- Starting on the 16 inch side, snugly roll the dough until it forms a log.
- Cut the rolled dough into 12 equal pieces.
- Arrange the rolls in a buttered 13x9 inch baking dish.
- Cover the baking dish with plastic wrap and allow to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees and bake rolls for 22 to 26 minutes, or until golden.
- Allow to cool slightly then frost with the cream cheese frosting and sprinkle with chopped nuts.
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!