Banana Cinnamon Rolls
By
Pat Duran
@kitchenChatter
3
★★★★★ 1 vote5
Ingredients
-
DOUGH:
-
1/2 cwarm milk
-
2 tspinstant yeast (2 packets)
-
4 1/2 call purpose flour ,divided
-
3 largeeggs,beaten
-
1 1/2 tspsalt
-
1/2 cgranulated sugar
-
1/2 cunsalted butter, room temperature, not melted
-
FILLING:
-
4 mediumbananas, cut into chunks
-
1/2 cbourbon or other liquid (rum is good)
-
2 tspcinnamon more or less to taste
-
1 clight brown sugar,packed
-
BUTTERY GLAZE:
-
3 Tbspbutter
-
2 tspcinnamon
-
1/4 tspnutmeg
-
1/3 cgranulated sugar
-
1/2 cpowdered sugar , more or less to make a glaze
How to Make Banana Cinnamon Rolls
- Now add the butter in 2 additions ; Mix in the remaining flour (1 1/2 c.)and knead into dough until smooth and satiny.
Place dough in a covered container; in the refrigerator for at least 8 hours and up to 48 hours.(I love this make ahead dough).Or you can set in a non-drafty place and let double in size. - Making the rolls:
Heat oven to 325^.Spray a large round baking dish or pan with non stick butter spray( I use my 9x13 inch pan). Make sure the the banana filling has cooled.
Remove dough from fridge and let set 30 minutes, then on a floured surface, roll dough 1/2 inch thick into about 14x9 rectangle. Spread banana mixture over dough and roll up dough like jelly roll ;starting at wide side.
Cut this log into 1 1/2 thick slices and place in the prepared pan with cut side down.
Let rise 30 minutes. Bake in 325^ oven for 30 to 35 minutes until golden brown on top. Turn oven to 350^ and brush top with butter and bake for 30 minutes more. Cool on wire rack. When cool
Frost with Cinnamon Buttery Glaze: