Banana Nut Cinnamon Rolls
These banana nut cinnamons rolls have a banana enriched yeast dough and are filled with a crunchy cinnamon sugar filling - they taste just like banana bread in cinnamon roll form!
Equipment
- mixing bowls of various sizes
- small saucepan
- Rolling Pin
- kitchen thermometer
Ingredients
Dough
- 2 1/2 - 3 cups all-purpose flour
- 1 1/4 oz pkg active dry yeast
- 1/4 cup + 2 Tablespoons milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 ripe banana, mashed
- 1 large egg
Filling
- 2 Tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- 2 Tablespoons toasted walnuts, chopped
Glaze
- 1 1/2 cups powdered sugar sifted
- 2-3 teaspoons water
- 2 Tablespoons toasted walnuts chopped
Instructions
- Spread walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool completely, then roughly chop. Cool and store if not using right away.
- In a large mixing bowl, combine 1 cup of the flour and the yeast.
- In a small saucepan, heat the milk, sugar, butter and salt to 110-115 °F. Add the milk mixture to the dry mixture along with the mashed banana and the egg.
- Beat 3 minutes, or until smooth. Stir in the remaining flour (1 1/2 - 2 cups), enough to make a stiff dough (dough should not stick to hands).
- Turn out onto a floured surface and knead 6-8 minutes, or until elastic and smooth. Alternately, knead with the hook attachment on a stand mixer for 2 minutes on the stir setting.
- Place in a greased bowl, cover and let rise until double. Alternately, can cover and place in refrigerator for 12 hours - overnight.
- Punch down dough and turn out onto a floured surface. Roll the portion of the dough into a large rectangle.
- In a small mixing bowl, combine the dark brown sugar, cinnamon and chopped walnuts.
- Using a pastry brush, brush the dough with the melted butter. Evenly sprinkle the cinnamon sugar mixture on top of the dough.
- Roll the rectangle up and cut into 12 rolls; place rolls in to a prepared 8” baking pan. Cover and allow the rolls to rise in a warm place until double in size, around 1 hour.
- Bake at 375°F for 25-30 minutes, or until the edges of the rolls become golden.
- Allow the rolls to cool on a wire rack until warm; combine the ingredients for the glaze, adding enough water to make it a drizzling consistency. Drizzle over warm, but not hot, rolls. Sprinkle with chopped walnuts.
Notes
- Cool and store walnuts if not using right away.
- You can freeze the dough before baking before the 2nd rise (will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through. Store baked rolls in an airtight container, up to 72 hours.
Nutrition
Serving: 1rollCalories: 296kcalCarbohydrates: 52gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 109mgPotassium: 109mgFiber: 2gSugar: 29gVitamin A: 217IUVitamin C: 1mgCalcium: 33mgIron: 2mg
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