Banana Bread Cinnamon Rolls
*Adapted from Minimalist Baker
Cinnamon Rolls:packet (2 1/4 tsp) instant/fast
acting yeast1 cup unsweetened plain almond milk1/2 cup butter1/3 cup + 2 Tbsp sugar, divided1/4 tsp salt1/2 cup mashed ripe banana + 1/2 cup
sliced banana, divided2 3/4 – 3 1/4 cups flour1/2 – 1 Tbsp ground cinnamon1/2 cup raw walnuts or pecans,
crushed (optional-I did not use) Cream Cheese Frosting:4 Tbsp butter2-2 ½ cups powdered sugar4 oz softened cream cheese1/4 tsp vanilla extract Directions:
In a large mixing bowl, heat the
almond milk and 3 butter in the microwave in 30 sec increments (or heat over
medium heat in a large sauce pan), until warm and melted (never reaching
boiling). Let cool to 110 degrees, or the temperature of bath water. It should
be warm but not too hot or it will kill the yeast. (If you used a saucepan to
heat the milk, transfer to a large mixing bowl now.)Sprinkle on yeast and let activate
for 10 minutes. Then add 1 Tbsp sugar, salt and stir. Next add in 1/2 cup
mashed ripe banana and stir.
Add flour 1/2 cup at a time, stirring
as you go. The dough will be sticky. When it is too thick to stir, transfer to
a lightly floured surface and knead for a minute or so, adding flour as needed,
until it forms a loose but still springy ball. Only use as much flour as it will
take.Rinse out your mixing bowl, coat it
with canola or olive oil, and add your dough ball back in seam side down. Cover
with plastic wrap and set in a warm place to rise for about 1 hour, or until
doubled in size.
On a lightly floured surface, roll
out the dough into a long rectangle ~1/4 inch thick. Brush with 1/4 cup melted butter
and top with 1/3 cup sugar (I used a little brown sugar mixed in with the cane
sugar) and 1/2 – 1 Tbsp cinnamon (up to preference). Then add about 20 very
thin banana slices so it’s easy to roll.
Slowly and tightly roll up the dough
and situate seam side down. With a serrated knife cut the dough into 1.5 – 2
inch sections and position in a well-buttered 8×8 square or comparable sized
round pan *(you should have about 10 rolls). Brush with remaining 1 Tbsp melted
butter and sprinkle with a bit more sugar (brown or cane).
Cover with plastic wrap and set on
top of the oven to let rise again while you preheat oven to 350 degrees F.
Once the oven is hot, bake rolls for
28-35 minutes or until slightly golden brown.While rolls are baking whip up the
frosting. Combine butter and cream cheese in stand mixer and beat until
combined. Add vanilla and beat
again. Add powdered sugar 1/2 cup at a
time until you reach desired consistency (I used about 2 cups)
One rolls are done, let cool for a
few minutes, frost, then serve warm. *I decided to cut thinner rolls and ended up with two
round pans and approx. 2 dozen rolls.
Bake time was still the same.