Sweet Banana Breakfast Treat (Print Version)
# Ingredients:
→ Banana Dough
01 -
¾ cup milk, warmed to 110°F
02 -
2¼ teaspoons active dry yeast (11 grams or 1 whole packet)
03 -
1 large egg, room temperature and lightly beaten
04 -
⅔ cup mashed bananas (mash 2 bananas and then measure)
05 -
5¼ cups all-purpose flour
06 -
1 teaspoon salt
07 -
¼ cup white granulated sugar
08 -
10 tablespoons unsalted butter, room temperature and cubed
→ Cinnamon Banana Filling
09 -
½ cup unsalted butter, room temperature
10 -
¾ cup brown sugar, packed (light or dark)
11 -
1 tablespoon ground cinnamon
12 -
2 bananas, sliced thinly
→ Cream Cheese Icing
13 -
4 oz cream cheese, room temperature
14 -
4 tablespoons unsalted butter, room temperature
15 -
1 cup powdered sugar, sifted
16 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Heat the milk in a bowl in the microwave until warmed to 110°F. Sprinkle the yeast on top and let it rest for 10 minutes until foamy.
02 -
In a large bowl, mix the flour, sugar, and salt together. Add the cubed butter and use a pastry kneader or your hands to work the butter into the dough until the butter pieces are the size of peas.
03 -
Add the milk/yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Using a mixer with a dough hook, mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.
04 -
Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray and place the dough in the bowl. The dough will be sticky, but not overly sticking to your hands. Cover the bowl with a kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.
05 -
In a small bowl using a hand mixer, beat the butter on high speed until smooth. Add in the brown sugar and cinnamon. Mix on medium speed for 1 minute until well combined.
06 -
Place the dough on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Roll into a large rectangle about ¼ inch thick using a rolling pin.
07 -
Spread the cinnamon filling over the dough using an offset spatula. Top with the sliced bananas, arranging them evenly over the surface.
08 -
Roll the dough starting on the short side. Roll into a log. Use a serrated knife to cut the uneven ends off. Use the knife to lightly saw into 12 even rolls.
09 -
Spray a 9x13-inch pan with baking nonstick spray. Place the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes. Preheat the oven to 375°F.
10 -
Bake for 28-33 minutes until the tops are lightly golden brown.
11 -
In a small bowl, using a hand mixer, beat the butter and cream cheese on high speed for 1 minute. Add in the powdered sugar and vanilla. Mix on low speed until combined, then switch to high speed and mix until creamy.
12 -
Use a spoon to evenly dollop the icing on each warm roll, and spread. Serve immediately for the best experience.
# Notes:
01 -
Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
02 -
You need 5¼ cups of flour because of the bananas in the dough. It would be too sticky otherwise.
03 -
For best results, pull out dairy ingredients 2 hours before baking to ensure they're properly at room temperature.
04 -
For overnight preparation: Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge. The next morning, pull the rolls out of the fridge while the oven preheats.