Recipes > Banana Bread Cinnamon Rolls Find A Store Banana Bread Cinnamon Rolls These cinnamon rolls are light, chewy and delicate with an amazingly yeasty taste. It’s a taste of home you can have anytime. Yield 12 -18 rolls Print Recipe Pin Recipe 2 Reviews IngredientsDough1 cup whole milk1/2 cup dark brown sugar1 1/2 tsp table salt1 cup water (110-115°F)2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast1 teaspoon granulated sugar2 large eggs5-6 cups all-purpose flour (sifted into a large bowl)4 tablespoons butter, meltedFilling7 very ripe bananas (mashed into a paste)1/2 cup brown sugar2 tablespoons honey1/2 cup confectioners’ sugar2 teaspoons ground cinnamonIcing/Topping1/4 cup cream cheese (softened)2 tablespoons butter (softened)1 teaspoon vanilla extract4 cups confectioners’ sugar1 tablespoon milk1/2 cup walnuts (chopped or crushed) InstructionsIn a small saucepan, warm milk, brown sugar, and salt together on medium-high heat. Stir occasionally until brown sugar and salt are dissolved (brown sugar may still have some flecks, this is okay). Continue cooking until small bubbles form around the edge. Remove from heat and allow to cool to 110-115°F.While this is cooking, pour warm water, granulated sugar, and yeast in the bowl of a stand mixer, fitted with the paddle attachment. Allow to sit for 10 minutes until it begins to foam.Beat eggs one at a time into the yeast mixture on medium speed, allowing the first egg to be fully incorporated before adding the second.Next, with the mixer still running, slowly add cooled milk mixture.Switch to a dough hook (keep in mind that this can all be done by hand with a wooden spoon, but may take longer and may not produce a lighter end product).Begin adding flour into mixer slowly, one cup at a time. Between each cup, wet dough with melted butter. You may not need the full six cups. Continue kneading until dough is smooth and elastic. Turn out onto a floured work surface and fold in on itself 4 times. Turn into a lightly greased bowl and cover with a towel. Allow to rise for one hour. While waiting, move onto the filling.Place all filling ingredients in a bowl and stir together until fully incorporated. Cover with plastic wrap and allow to sit in fridge while rolling out cinnamon rolls.When dough is finished rising, punch down and turn back out onto floured work surface.Cut dough in half and place one half to the side. Roll out other half into a 12×9-inch rectangle. Using a rubber spatula, spoon half of the banana filling onto the dough. Starting with the shorter end, roll the dough onto itself, lengthwise and tuck edge underneath the log. Using floss, twine, or a careful and sharp knife, cut 1 to 1 1/2-inch rounds from dough. Place in a greased cake pan or skillet. Repeat with other half of dough and remaining banana filling.Cover rolls with a towel and let rise for 45 minutes.In the meantime, preheat oven to 350°FWhen finished rising, place in oven and bake for 35-40 minutes, or until golden (begin checking at the 30 minute mark, cover loosely with foil to prevent over-browning).While rolls are baking, make icing: Beat cream cheese, butter, and vanilla together. Add one cup of confectioners’ sugar at a time. If icing is too crumbly/dry, add a little bit of milk. Continue alternating between cups of confectioners’ sugar and milk until you have the consistency of the icing you like (pourable, but not dripping)Take rolls out of oven, allow to cool slightly, and top with icing and walnuts. Enjoy! NotesRecipe created by Brett Braley. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
