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Banana Bread Sweet Rolls

Name: Banana Bread Sweet Rolls
Ingredients: 5 cups (625g) all-purpose flour; 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast; 1 tablespoon (9g) kosher salt (see note); 1 cup (240g) whole milk; 1/3 cup (76g) unsalted butter; 3 tablespoons (63g) honey; 1/2 cup (115g) mashed ripe banana (about 1 medium banana); 1 cup (230g) mashed ripe banana (about 2 medium bananas); 1/4 cup (55g) firmly packed light brown sugar; 2 tablespoons (16g) all-purpose flour; 2 teaspoons (4g) ground cinnamon; 1/4 cup (60g) warm heavy whipping cream (100°F/38°C to 110°F/43°C); 1/2 cup (60g) confectioners' sugar; 2 tablespoons (30g) whole milk; Chopped walnuts (for garnish, optional)

With banana in the dough and the filling, these sweet spirals combine the best parts of moist banana bread and sticky cinnamon rolls.

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Ingredients

Dough

5 cups (625g) all-purpose flour
2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1 tablespoon (9g) kosher salt (see note)
1 cup (240g) whole milk
1/3 cup (76g) unsalted butter
3 tablespoons (63g) honey
1/2 cup (115g) mashed ripe banana (about 1 medium banana)

Filling

1 cup (230g) mashed ripe banana (about 2 medium bananas)
1/4 cup (55g) firmly packed light brown sugar
2 tablespoons (16g) all-purpose flour
2 teaspoons (4g) ground cinnamon
1/4 cup (60g) warm heavy whipping cream (100°F/38°C to 110°F/43°C)

Topping

1/2 cup (60g) confectioners' sugar
2 tablespoons (30g) whole milk
Chopped walnuts (for garnish, optional)

Instructions

Make the dough: In the bowl of a stand mixer, whisk together flour, yeast, and salt.
In a small saucepan, heat milk, butter, and honey over medium heat, stirring frequently, until butter is melted and mixture registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Add warm milk mixture and banana to flour mixture. Using the paddle attachment, beat at low speed until a shaggy dough forms.
Switch to the dough hook attachment; beat at medium-low speed until a smooth, elastic dough forms, 7 to 8 minutes, stopping to scrape bottom and sides of bowl and dough hook. Turn out dough onto a lightly floured surface, and shape into a round.
Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
Lightly spray a 13×9-inch baking dish with baking spray with flour.
Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 19×13-inch rectangle. Using an offset spatula, spread filling onto dough, leaving a ½-inch border on both short sides and long side closest to you. Starting at long side without border, tightly roll dough into a log. Using a sharp serrated knife or unflavored dental floss, trim ½ inch off each end of log. Cut log into 12 slices (about 1½ inches thick). Place slices, cut side up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
Preheat oven to 350°F (180°C).
Make the filling: In a small bowl, whisk together banana, brown sugar, flour, and cinnamon.
Pour warm cream all over rolls.
Bake until centers are set and edges are golden brown, 20 to 25 minutes. Let cool in pan on a wire rack for 15 minutes.
For topping: In a small bowl, whisk together confectioners’ sugar and milk; drizzle onto rolls. Garnish with walnuts, if desired. Serve warm.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.

Recipe by Bake From Scratch.