About the Recipe
Looking for something other than banana bread or banana pancakes to make with those ripe bananas on your counter? I've got you! These rolls are a twist on the classic cinnamon buns we all know and love, with the added goodness of mashed bananas to create a perfectly moist and flavorful dough. The combination of warm cinnamon and sweet banana makes these rolls an irresistible treat that will have your taste buds dancing with joy. Just as easy to make as any banana muffin, but more envy inducing.
Whether you're looking for a quick breakfast idea or a sweet snack, these banana cinnamon rolls are sure to be a crowd-pleaser. So, let's get baking and indulge in some banana cinnamon goodness!
3-4 ripe Bananas (mashed)
1 cup warm milk
2 teaspoons active dry yeast
1/4 cup brown sugar
1/4 cup butter (melted)
1/2 teaspoon salt
4 cups all purpose flour
1/2 cup Unsalted Butter (softened)
1/2 cup Cinnamon
1/2 cup brown sugar
4 tablespoons granulated sugar
1/2 teaspoon salt
In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating).
In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth.
One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough).
Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size).
In the meantime, you can prepare the cinnamon filling.
In a small bowl, soften your butter by microwaving it for 20-30 seconds. You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste.
Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough.
Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick.
Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end.
Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour.
Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking.
Preheat oven to 350F.
Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling.
Let cool for 15 minutes and serve.
These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop.
To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water.