Banana Bread Cinnamon Rolls
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 3 cups all-purpose flour
For the filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the mashed bananas, sugar, melted butter, egg, and salt. Stir in the yeast mixture.
3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Roll the dough out on a floured surface into a 12x16-inch rectangle. Spread the softened butter over the dough. Mix the brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
7. Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices and place them in a greased baking dish.
8. Cover and let the rolls rise for another 30 minutes.
9. Bake for 25-30 minutes until golden brown.
10. While the rolls bake, mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use very ripe bananas for maximum sweetness and moisture in the dough.
Ensure the milk is warm but not hot to activate the yeast without killing it.