Recipes > Banana Chocolate Chip Cinnamon Rolls Find A Store Banana Chocolate Chip Cinnamon Rolls Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze. Yield 11 – 12 rolls Print Recipe Pin Recipe 1 Reviews IngredientsDough2 3/4 cups all-purpose flour3 tablespoons granulated sugar1 teaspoon table salt1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 cup water1/4 cup milk2 1/2 tablespoons unsalted butter1 large eggFilling2 tablespoons unsalted butter (softened to room temperature)2 small ripe bananas1 1/2 tablespoons ground cinnamon1/4 cup granulated sugar1/3 cup or more mini chocolate chipsGlaze1 cup powdered (confectioners’ sugar)1 teaspoon vanilla extract1 tablespoon heavy cream (or milk) InstructionsMake the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is warm, but not too hot to touch. About 115-120°F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.Make the filling: After 10 minutes, roll the dough out in a 14×8-inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan or pie pan. (see note below)Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. Note: If you don't have heavy cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired. NotesRolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Allow the rolls to stay at room temperature before baking. Recipe by Sally’s Baking Addiciton. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
