Banana Nut Bread Cinnamon Rolls
These Banana Nut Bread Cinnamon Rolls are full of craveable cinnamon and sugar, warm banana nut bread flavors and topped with a sweet, vanilla glaze.
Equipment
- Large Mixing Bowl + Smaller Mixing Bowls
- Baking Sheet Pan
- Parchment Paper
- Whisk
- Measuring Cups and Spoons
- Large Knife or Pizza Cutter
- Clean Dishcloth, or Tea Towel
Ingredients
For the Dough
- ¾ cup whole milk, warmed to 110-120°F (check your specific brand of yeast for temperature guidelines)
- ¼ cup granulated sugar
- 2 ¼ tsp Fleischmann's Rapid Rise Yeast
- 1 cup mashed banana (about 2 large bananas)
- ¼ cup melted butter
- 1 large egg
- 4 ½ cups all-purpose flour
- 1 Tbsp cinnamon (I use Penzey's Cinnamon)
- ¾ tsp salt
For the Filling
- 1 ¼ cup dark brown sugar, packed
- 1 ½ Tbsp cinnamon
- ⅓ cup room-temperature butter
- 1 cup chopped, toasted pecans
For the Glaze
- 2 Tbsp melted butter
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 Tbsp milk (or half and half, cream, or milk alternative)
Instructions
For the Rolls
- Line a baking sheet pan with parchment paper. Set aside.
- In a small mixing bowl, combine warmed milk, yeast and granulated sugar. Stir gently, once or twice, just to combine. Set aside for about 3-5min and allow to bloom - mixture will become bubbly and frothy.
- In a large mixing bowl combine mashed banana, egg, and melted butter. Mix to combine. Next add flour, cinnamon and salt. Add the yeast mixture and stir with a wooden spoon until a dough ball begins to form.
- Turn dough out onto a floured surface and knead by hand until the dough is smooth and somewhat elastic (about 5-7min). (You can also use a stand mixer with a dough hook attachment, if you prefer).
- Transfer the dough ball to a greased mixing bowl and cover with a warm towel. Allow dough to rise 1 hour, or until doubled in bulk.* (See Notes)
- After the dough has doubled in size, transfer dough to a well-floured surface and roll out into a 12x16 rectangle. Spread softened butter evenly over the dough.
- In a small mixing bowl, combine dark brown sugar and cinnamon. Using your hands, evenly distribute the mixture over the dough and rub it into the butter. Then, sprinkle with toasted chopped pecans.
- Arrange the dough so the long edge is facing you. Find the midpoint of the long edge of the dough. Using a large chef's knife or pizza cutter, slice the rectangle into two halves from this point. Then cut each resulting rectangle in half again, in the the same manner. Repeat until there are 8 strips of dough. (If you'd like more, smaller rolls, cut into thinner strips).
- Beginning at the end closest to you, start tightly rolling individual rolls with each strip of dough (like rolling crescent rolls). Place each roll on a parchment lined baking sheet - leave about 1-2 inches of space between each roll. Cover rolls with a warm towel and place in a draft free space for a second rise (about 20-30 minutes).
- Preheat Oven to 350°F while the rolls rise.
- Bake the cinnamon rolls until the edges are lightly browned. You can also check if they are finished baking by inserting an instant-read thermometer into the center of a roll - the internal temperature needs to be around 190°F.
For the Glaze
- In a medium mixing bowl, whisk together melted butter, powdered sugar, vanilla and milk until smooth.
- Allow the rolls to cool slightly before glazing. (I like to pour part of the glaze on while the rolls are still pretty warm, so they soak it up a little bit. Then I pour the remaining glaze on them once they've completely cooled).
Notes
*Proofing - I keep my house pretty cool, so I like to use my microwave as a proofing box. Once the dough is ready to proof, I'll add about ¼ cup of water to a ramekin or small coffee cup and microwave it for 3-4 minutes until boiling. Now that the microwave is warm and humid (like a proofing box), I place the bowl of dough inside, covered with a light tea towel. I do this quickly so as not to let out all of the warm, humid air. Works like a charm!
How long will this recipe keep? Banana Nut Bread Cinnamon Rolls will keep for 2-3 days in an airtight container at room temperature or in the refrigerator.
To Freeze After Baking: Once the cinnamon rolls have baked and cooled, they can be frozen. *I prefer to freeze the rolls UNGLAZED* Make sure they are wrapped tightly, and/or placed in a freezer bag for extra protection.
To Defrost: Allow cinnamon rolls to come to room temperature on the counter, then pop in a 350°F oven for 5-10 minutes. Alternatively, you can sprinkle the rolls with a small amount of water and warm in the microwave for about 30 seconds (once thawed). Top with glaze and enjoy!