Banana Bread Cinnamon Rolls

This Summer has been a whirlwind of activity, here, at the Lewis home. I couldn’t believe that moving out of our old home, a 2-week stay at my mother in laws home and then moving into our new home would totally throw my world into such a flurry! It might take me a year to recover! The hardest thing is that normal life doesn’t stop and you still have the normal things that you need to do on top of the craziness! I’m so glad that we did it for so many reasons but it’s not for the faint of heart! lol!

One of the things that I was trying to keep normal was my son’s birthday dinner. It was two days after moving in and I thought I could do it but I was wrong! I bought all the ingredients for this dessert and had every intention of making it but then I realized I just couldn’t do it. I had run out of steam! The great thing was I did have all the ingredients and the bananas were more ready when I did decided to make it!

Bananas always seem to give any recipe a special little twist. Cinnamon rolls + bananas= yummy! Mike and Ben have been on the Keto diet for the past few weeks and my husband has been so good and nothing has tempted him to cheat on his diet until now! This will make you happy!

For the Rolls
4½ C bread flour, divided
2¼ tsp active dry yeast
¼ C sugar
1 tsp salt
¾ tsp baking powder
1 C ripe bananas, mashed, about 3 medium
1 egg
5 tbsp butter, melted and cooled
⅔ C milk, warmed
1 tbsp cornstarch

For the Filling
¾ C brown sugar
1 tbsp cinnamon
1½ tsp ground nutmeg
¼ C butter softened

For the Glaze
6 oz cream cheese, softened
¼ C butter softened
2 tbsp caramel sauce/syrup
1 C powdered sugar

Directions:
In a large bowl, combine 3 cups flour, yeast, sugar, salt, and baking powder.
In a small bowl, whisk together mashed bananas, egg, and butter.
Add warmed milk to flour mixture and combine until mostly incorporated. Add banana mixture, cornstarch, and another 1 C of flour. Beat until mostly combined. Beat until smooth and elastic. The dough will be stickier than most bread dough. (If you used very ripe bananas, you will want to add another 2-4 tbsp of flour to soak up the extra moisture.)
Cover dough with a clean towel and allow to rise until doubled in size, about 1 hour.
Return bowl to mixer and add remaining ½ C flour. Knead until combined and smooth. Turn dough out onto a well-floured surface. The dough will be sticky, so it is important that the surface is covered in flour. Knead dough a couple of times until it comes together.
Roll dough out into a 16×22 inch rectangle. Spread softened butter over the top using a spatula or the back of a spoon. Stir together brown sugar, cinnamon, and nutmeg. Sprinkle over the top.
Tightly roll up dough lengthwise. Cut into 12 pieces. Place pieces into a buttered 9×13 inch baking dish. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 350. Bake for 20-25 minutes or until rolls just start to turn golden brown.
While rolls are cooling, prepare glaze. Beat together cream cheese and butter until creamy. Add in caramel and confectioner’s sugar. Beat until smooth.
Spread on warm cinnamon rolls. Serve.

 


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1 thought on “Banana Bread Cinnamon Rolls”

  1. What a wonderful, inspired idea! your Banana Bread Cinnamon Rolls look amazing! I’m featuring them at the Hearth and Soul Link Party this week. Thank you so much for sharing them. Hope your Labour Day is going well! Also hope to see you at the party again this week!

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