Recipes > Banana Bread Sweet Rolls Find A Store Banana Bread Sweet Rolls With banana in the dough and the filling, these sweet spirals combine the best parts of moist banana bread and sticky cinnamon rolls. Print Recipe Pin Recipe 0 Reviews IngredientsDough5 cups (625g) all-purpose flour2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast1 tablespoon (9g) kosher salt (see note)1 cup (240g) whole milk1/3 cup (76g) unsalted butter3 tablespoons (63g) honey1/2 cup (115g) mashed ripe banana (about 1 medium banana)Filling1 cup (230g) mashed ripe banana (about 2 medium bananas)1/4 cup (55g) firmly packed light brown sugar2 tablespoons (16g) all-purpose flour2 teaspoons (4g) ground cinnamon1/4 cup (60g) warm heavy whipping cream (100°F/38°C to 110°F/43°C)Topping1/2 cup (60g) confectioners' sugar2 tablespoons (30g) whole milkChopped walnuts (for garnish, optional) InstructionsMake 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. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast