Banana Bread Cinnamon Rolls
A delightful union of banana bread and cinnamon rolls, these soft and sweet treats create a unique flavor profile that will surely captivate everyone.
Ingredients
Main ingredients
- 2 medium Ripe bananas Can substitute with unsweetened applesauce if necessary.
- 4 cups All-purpose flour Whole wheat flour can be used but may require extra liquid.
- ½ cup Granulated sugar Coconut sugar can be used for a healthier alternative.
- ¾ cup Brown sugar Maple sugar or granulated sugar are suitable substitutes.
- ½ cup Milk Almond milk or oat milk are acceptable alternatives.
- 2 tbsp Yeast (active dry) Can substitute with instant yeast.
- ½ cup Unsalted butter Coconut oil can be used for a dairy-free option.
- 1 Egg A flax egg can be used as a vegan alternative.
- 2 tbsp Cinnamon Pumpkin pie spice can be substituted.
- 1 tsp Vanilla extract Maple extract is also a good choice.
Instructions
Prepare the Dough
- In a mixing bowl, mash the ripe bananas until smooth. Stir in the granulated sugar and brown sugar until well combined.
- Add the melted butter, milk, and egg. Mix until smooth.
- In a separate bowl, whisk together the flour and yeast. Gradually add the dry ingredients to the banana mixture until a soft dough forms.
Knead and Rise
- Lightly flour a clean surface and knead the dough for about 5-7 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Make the Filling
- In a small bowl, mix together the brown sugar and cinnamon until combined. Set aside.
Roll Out the Dough
- Once the dough has risen, punch it down and place it back on a floured surface. Roll it out into a rectangle about ½ inch thick.
Spread and Fill
- Spread softened butter over the rolled dough. Evenly sprinkle the cinnamon-sugar mixture across the surface.
Roll and Cut
- Starting from one long edge, tightly roll up the dough into a log. Cut into 1½-inch slices.
- Grease a baking dish and arrange the rolls, cut side up. Cover and let rise again for about 30 minutes.
Bake
- Preheat your oven to 375°F (190°C) and bake the rolls for 25-30 minutes until golden brown.
Glaze (optional)
- While your rolls are baking, mix powdered sugar with a little milk and vanilla for a lovely glaze. Drizzle over the cooled rolls once they come out of the oven.
Notes
Always make sure your yeast is fresh for the best rise. Letting the dough rise in a warm, draft-free area helps it puff up beautifully. Store any leftovers in an airtight container for up to 3 days, making sure to warm them slightly before serving.