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Banana Bread Cinnamon Rolls Recipe
In a small saucepan combine the milk and mashed bananas. Bring to a boil then remove immediately from the heat. Allow to cool slightly cover and refrigerate for 8 hours or overnight.
In a large bowl mix together the sugar yeast salt and 2 cups of the flour.
In a small saucepan gently warm the chilled banana milk mixture with the butter until it reaches 120°F to 130°F.
Pour the warm mixture into the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
Add the eggs and beat on high speed for another 2 minutes.
Gradually mix in enough of the remaining flour about 2 to 2 1/2 cups until a soft sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes adding small amounts of flour as needed until smooth and elastic.
Place the dough in a greased bowl turning once to coat. Cover and let rise in a warm place until doubled in size about 1 hour.
In a small bowl combine the brown sugar cinnamon and cloves for the filling.
Punch down the dough and roll it out on a floured surface into an 18 by 12 inch rectangle.
Brush the surface evenly with the melted butter then sprinkle with the spiced sugar mixture leaving a 1/2 inch border. Add walnuts if using.
Roll the dough tightly from the long side into a log and seal the edge. Cut into 12 equal slices using a sharp knife or plain dental floss.
Arrange the rolls cut side down in a greased 13 by 9 inch baking pan. Cover and let rise until nearly doubled about 1 hour. Preheat the oven to 350°F.
Bake for 20 to 25 minutes until golden brown then place the pan on a wire rack to cool slightly.
To prepare the frosting beat the butter cream cheese vanilla salt cinnamon and cloves until smooth then gradually add the confectioners sugar until creamy.
Spread the frosting over the warm or cooled rolls and serve.
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