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;

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