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banana cinnamon rolls

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These banana rolls are very tasty-just as they are-but, I always have to have butter on them anyway. I like them the next day when the banana has set in good with all the other flavors. I hope you give them a try...and you can replace the bourbon with other liquor or with apple or cranberry juice. I have made these with cranberry relish drained and orange juice and a little vodka- these are delicious too!

►
(1 rating)
yield serving(s)
prep time 30 Min
cook time 8 Hr 10 Min
method Bake

Ingredients For banana cinnamon rolls

  • DOUGH:
  • 1/2 c
    warm milk
  • 2 tsp
    instant yeast (2 packets)
  • 4 1/2 c
    all purpose flour ,divided
  • 3 lg
    eggs,beaten
  • 1 1/2 tsp
    salt
  • 1/2 c
    granulated sugar
  • 1/2 c
    unsalted butter, room temperature, not melted
  • FILLING:
  • 4 md
    bananas, cut into chunks
  • 1/2 c
    bourbon or other liquid (rum is good)
  • 2 tsp
    cinnamon more or less to taste
  • 1 c
    light brown sugar,packed
  • BUTTERY GLAZE:
  • 3 Tbsp
    butter
  • 2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/3 c
    granulated sugar
  • 1/2 c
    powdered sugar , more or less to make a glaze

How To Make banana cinnamon rolls

  • 1
    Filling: Make ahead and let cool. Cut the bananas into big chunks and cook in a saucepan with the bourbon and brown sugar until all liquid is absorbed and sugar has melted. Pour banana mixture into a bowl and mash with the cinnamon. Add 1/2 chopped nut ,if desired. Set aside to cool.
  • 2
    Dough: Dissolve yeast in the 1/2 c. warm milk and let set for 10 minutes. In a large bowl add flour, yeast mixture,and eggs; with a wooden spoon, mix together until combine.
  • 3
    Let mixture set for 20 minutes then add the salt and mix until combine. Knead dough for 10 minutes or until smooth. Add 1/2 the sugar and keep kneading until blended then add the remainder of the sugar.
  • 4
    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.
  • 5
    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:
  • 6
    Cinnamon Buttery Glaze. Place all ingredients in a small microwave bowl. Except powdered sugar. Cook for 15 seconds until butter melts and sugar has dissolved. Cool. Stir in the powdered sugar. Brush mixture over hot rolls. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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