banana cinnamon rolls

Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts

Upside Down Banana Bread Cinnamon Rolls Recipe by Tasty

milk

unsalted butter, 1/2 stick

¾ oz instant yeast, 1 packet

sugar

salt

bananas,

unsalted butter, melted

cinnamon

unsalted butter, 1 stick

brown sugar

vanilla

honey

walnuts, chopped

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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.

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.

https://vid.tasty.co/output/93854/landscape_480/1526082144

These fluffy banana cinnamon rolls are definitely the perfect brunch item for any occasion. A lightened up filling but full of flavor, egg-free, and options to make vegan friendly. 

Fluffy Banana Cinnamon Rolls

milk of cashew milk

tsp rapid rise yeast (1 packet)

TBS brown sugar or coconut sugar

TBS unsalted butter, vegan butter or coconut oil, melted & cooled

tsp salt

unsalted butter

brown sugar or coconut sugar

TBSP cinnamon

tsp nutmeg

cream cheese, softened

TBSP milk or greek yogurt, to thin as needed

tsp vanilla extract

In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110F (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. If your mixture doesn&#8217;t get foamy, the yeast did not activate. 

Once the milk and yeast mixture is foamy, add melted butter and mashed banana mixing low speed until combined. Start to add flour, salt, and nutmeg if using – about ½ cup at a time. You will likely need about 3 1/2 cups. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again.

Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200F then turn off. Place bowl in the warmed oven and allow to rise.

Grease a 9&#215;13″ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and spices; gently pat to let sugar absorb into butter slightly. Place sliced bananas flat on dough in 3 long rows (see picture in post). Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Use floss method to slice rolls (this video helps for a visual) or a serrated knife to gently cut into about 1 1/2&#8243; width. You should get about 12 rolls for a 9&#215;13 pan. Place rolls in greased pan, leaving room to rise, and put pan in draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation. 

Once the rolls have risen again slightly (about 15 minutes), preheat oven to 350F (take rolls out and wait for oven to get up to 350F). Bake cinnamon rolls for 20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.

Make the cream cheese frosting: In medium bowl using electric hand mixer (or stand mixer with paddle attachment) beat softened cream cheese and yogurt until light and fluffy. Add in extract and powdered sugar; mix on low speed until combined. Spread on slightly cooled banana cinnamon rolls. Best served warm – enjoy!
 

This recipe was delicious! Banana bread and cinnamon rolls in one. Will make again!

MAKE THESE ASAP! Wow, these are just fabulous! A huge hit with friends and family. Can’t wait to make them again 💕

Simple, fluffy vegan cinnamon rolls infused with banana bread flavor and made in just 1 bowl!

1-Bowl Banana Bread Cinnamon Rolls

almond milk

Tbsp vegan butter ((such as Earth Balance))

instant/fast-acting yeast ((1 packet yields ~2 1/4 tsp))

Tbsp cane sugar

banana

all-purpose flour

vegan butter

cane sugar

~20 very thin banana slices ((1/2 cup yields ~20 slices))

walnuts

butter

Tbsp sugar (cane

DOUGH: In a large mixing bowl, heat the almond milk and vegan 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 (43 C) - 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 sugar and salt and stir. Next, add in mashed ripe banana and stir.&nbsp;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 avocado 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 (see photo) - mine only took 40 minutes.

FILLING: On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it&#039;s easy to roll, and walnuts.

Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written).&nbsp;

TOPPING: Brush with melted vegan butter and sprinkle with sugar (brown or cane) and remaining walnuts.

Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).

Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.

Optional: Frost with dairy-free cream cheese frosting or a simple dairy-free glaze (recipe below).

Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.&nbsp;

Delicious Banana Cinnamon Rolls made with fresh banana, brown sugar, and plenty of cinnamon!

Banana Bread Cinnamon Rolls

yeast (3 teaspoons)

white sugar

butter, melted

egg egg

banana (1-2 small to medium ripe bananas)

vanilla extract

butter, softened

dark brown sugar

bananas

oz cream cheese, softened to room temperature

unsalted butter, softened to room temperature

confectioner’s sugar,

Warm the milk to 110-115 degrees Fahrenheit and then transfer to a large mixing bowl. Sprinkle the yeast on top of the warm milk and then sprinkle the granulated sugar over the yeast. The yeast should begin to foam and become frothy. If after 5 minutes the yeast still does not start to foam or become frothy, throw out the milk mixture and start again with new yeast. Next, add the melted butter, egg, and egg yolk, mashed banana, and vanilla extract to the yeast mixture and whisk together until well combined.

Add the all purpose flour and salt to the wet ingredients. Use a wooden spoon to stir in the flour until a well combined dough forms, being sure to incorporate all of the flour from the sides of the bowl. You&#8217;ll know it&#8217;s time to move on to the next step once it becomes hard to stir. The dough will be thick, shaggy dough that&#8217;s still quite a bit sticky and that&#8217;s ok!

Turn the dough out onto a lightly floured surface and then use your hands to knead the dough for 8-10 minutes until it becomes elastic and can easily form into a smooth ball. The dough should feel slightly tacky but it should not stick to your hands or the kneading surface. If the dough is still too sticky after kneading for a few minutes, add 1 tablespoon of flour at a time and continue to knead the dough until it becomes a smooth, elastic ball.

Grease a clean, large bowl with one teaspoon of avocado oil and then transfer the ball of dough to the greased bowl. Cover the bowl with a tea towel and let the dough rise in a warm area (like the top of your oven/stovetop) for 1 &#8211; 1 1/2 hours or until the dough has doubled in size.

While the dough is rising, make the filling by combining the dark brown sugar, cinnamon, and vanilla extract in a small bowl.

Once the dough has risen, punch it down to release the extra air and then transfer to a lightly floured surface. Shape the dough into the shape of a rough rectangle and then use a rolling pin to roll the dough out into a 20&#215;16 rectangle that is roughly 1/4 inch thick.

Use a spatula or knife to spread the softened butter evenly over the dough and then sprinkle the filling mixture over the butter, being sure to cover all of the edges of the dough. Use your fingers to press the cinnamon sugar mixture into the butter a bit. Add the banana slices on top of the cinnamon sugar mixture in a single layer. Then, sprinkle the chopped walnuts on top of the bananas.

Tightly roll up the dough, on the long side, and place the log seam side down. Pinch the seam a bit so the rolls don&#8217;t unravel. Use a sharp serrated knife or unflavored dental floss to cut the roll into 12 equally sized pieces. Place the cinnamon rolls in a 9&#215;13 casserole dish, lined with parchment paper, evenly spaced apart. You should have 3 rows with 4 rolls per row.

Cover the casserole dish with a tea towel and let the cinnamon rolls rise for another 20-25 minutes or until they have almost doubled in size.

Bake the cinnamon rolls on the center rack at 350 degrees for 25-30 minutes or until the rolls are a light golden brown and sound hollow when tapped. Remove the cinnamon rolls from the oven and let cool for 10 minutes before icing.

Make the Cream Cheese Icing

Add the cream cheese, butter, and confectioner&#8217;s sugar to a mixing bowl. Use a hand mixer to mix the frosting until it is fluffy and the confectioner&#8217;s sugar is well incorporated without any lumps. Next, add in the vanilla extract and ground cinnamon. Mix on high again until well combined. Set aside.

Hi! Making these as www speak and can’t wait to see how they turn out! I’ve made your other rolls, and they were divine! 

Quick FYI - the salt measurement for the dough is missing in the recipe portion. I used a half teaspoon like the other recipes call for, but wanted to let you know.

Thanks for providing such delicious recipes!

My husband And I made these for Easter and they were delicious! It was really fun to make these and was a beautiful treat! The icing was a perfect addition!

I made these today and they were SO good! I’ve tried making cinnamon rolls before and struggled rolling them up… and I worried that adding the banana would make this almost impossible for me. But it was so easy! These were a real hit at brunch, thank you! (Now I’m dreaming of trying them with baked apple slices next…)

We just made these and they are oh so delicious! We ended up making a cream cheese-peanut butter frosting. Omg! So great. I replaced a quarter of the cream cheese in the icing with peanut butter, and half of the sugar with honey. Thank you for sharing such a great recipe!

Amazing! I added a bit of nutmeg (1/2 tsp) to the filling, but other than, that I followed the recipe to a T. Everyone gushed about them!

Combining banana bread with cinnamon rolls is just brilliant, and these did not disappoint!! Not overly sweet, light and fluffy rolls and the cream cheese frosting!! My whole family enjoyed them!

Superb!
Banana bread recipes are my usual go to for ripe bananas, but this is way better than just banana bread. I will make these again. Also, I didn't have cream cheese for the frosting, so I substituted ricotta. The texture was wonderful.

https://content.jwplatform.com/videos/2eI1aUWg.mp4

Banana Bread Cinnamon Rolls with Fluffy Cinnamon Cream Cheese Icing

These easy no yeast Banana Cinnamon Rolls combine the classic banana bread flavor with everyone&#x27;s favorite cinnamon roll. This combo is a match made in heaven.  

Banana Cinnamon Rolls

nutmeg

all purpose flour (plus more for kneading & rolling)

baking powder

baking soda

banana (1 banana)

unsalted butter,

buttermilk

walnuts (optional)

Preheat the oven to 425° F. Grease an...

Preheat the oven to 425° F. Grease an 8x8 pan with 1 tablespoon melted butter.

Mix together the filling ingredients until they resemble...

Mix together the filling ingredients until they resemble sand. Set aside.

Sift together the dry ingredients. Create a well...

Sift together the dry ingredients. Create a well in the center of the flour.

Add the buttermilk, banana, and 2 tablespoons melted...

Add the buttermilk, banana, and 2 tablespoons melted butter. Mix with a fork until a soft dough forms. It will be very sticky.

Turn the dough out onto a well floured...

Turn the dough out onto a well floured surface. Knead the dough 8-10 times. Let rest 10 minutes.

Press the dough out on the well floured...

Press the dough out on the well floured surface with your fingers forming a 10" by 14" rectangle.

Spread 2 tablespoons melted butter over the dough....

Spread 2 tablespoons melted butter over the dough. Sprinkle with the cinnamon filling, leaving 1/2 inch on all sides.

Roll the log up gently from the shortest...

Roll the log up gently from the shortest end. The dough may stick to the counter. Use a spatula or butter knife to loosen the roll and push flour under it if this happens.

Cut the roll into 9 even slices using...

Cut the roll into 9 even slices using a piece of dental floss, and place the rolls in the prepared pan.

Drizzle the rolls with the last 2 tablespoons...

Drizzle the rolls with the last 2 tablespoons of melted butter. Bake for 18-22 minutes. Let cool for a few minutes.

Stir together the frosting ingredients. Serve the rolls...

Stir together the frosting ingredients. Serve the rolls warm with frosting and extra nuts, if desired.

Two batches, two different results

I was going to double the recipe but stopped once I read the reviews. So I made a single batch and put it into the pan. Made the next single batch which was sticky. It didn't want to roll, it was a disaster. Was wondering if it was because I made the first a few minutes earlier when it wasn't so hot outside but I do have AC. Don't know the cause of the vast difference. I baked them in the same pan and the first batch survived. The second one spread all over into a mess. Okay fast forward and threw the messy half out. Well I was not impressed with the texture. This was a combination of cake meets biscuit which I was concerned about not having egg in it. Anyways, it's not great and it's not horrible. Just wouldn't call them a cinnamon roll and expect it to be like that.

So easy to make!

I love how easy this is to make! My family loved it!

https://mediavine-res.cloudinary.com/video/upload/o538jwjnklgc86acmncg.mp4

These no yeast Banana Nut Cinnamon Rolls can be made and on the table in under 45 minutes.  Banana and nuts gives these easy rolls a fun banana bread flavor.

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