Banana Bread Cinnamon Rolls
By: Chef Cindy Gilbert
Made With:
Key products
Instructions
- For the Cinnamon Rolls, dissolve yeast in warm water in a small bowl. Set aside. Mix milk, 1/3 cup of the melted butter, granulated sugar, egg, banana and salt in bowl of stand mixer. Add 2 cups of the flour; mix until smooth. Add yeast mixture and remaining 1 1/2 cups flour; mix until a smooth, soft dough forms. Gradually add remaining 1/2 cup of flour, with mixer running on low speed.
- Knead dough in a stand mixer with a dough hook attachment on medium speed for about 5 to 10 minutes or until dough bounces back when pressed. Place dough in a large, well-greased bowl. Cover bowl with a clean kitchen towel. Place bowl in a warm, draft-free place, such as inside a microwave oven or turned-off oven, to rise until it’s doubled in size, about 1 to 2 hours.
- Preheat oven to 325°F. Roll out dough on a lightly floured work surface to a 16x12-inch rectangle. Mix brown sugar and cinnamon in a small bowl. Brush dough with remaining 8 tablespoons melted butter. Sprinkle with brown sugar mixture. Roll up the dough, starting with the long side of the rectangle, to form a log.
- Cut log into 12 rolls. Place cut-side down in greased 13x9-inch baking dish. Bake for 30 to 35 minutes or until golden brown. Cool slightly.
- Meanwhile, for the Cream Cheese Frosting, beat butter and cream cheese in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until well smooth. Add cinnamon, vanilla and salt, mixing until well blended. Spread Frosting over top of warm cinnamon buns before serving.
