Best Banana Cinnamon Rolls Recipes

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

BANANA CINNAMON ROLLS

Steps:

• 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!