Introduction to Banana Bread Cinnamon Rolls
Are you ready to indulge in the ultimate comfort food? Banana Bread Cinnamon Rolls combine the warm, nostalgic flavors of banana bread with the gooey delight of cinnamon rolls! The soft, fluffy texture, coupled with a sweet banana caramel glaze, makes these rolls the perfect treat for brunch or an afternoon snack. Imagine biting into a warm roll where the comforting notes of cinnamon and the natural sweetness of ripe bananas create a harmonious blend of flavor.
But why are these cinnamon rolls the epitome of comfort food? For starters, their smell wafting through the kitchen takes many of us back to fond memories of home and family gatherings. The process of making these rolls can be therapeutic—kneading the dough and rolling it out feels like an act of love. Not to mention, the joy of sharing them with friends or savoring one with a cup of coffee adds to the cozy experience.
If you’re looking to elevate your baking game while bringing a touch of nostalgia to the table, these Banana Bread Cinnamon Rolls are your answer. Get ready to impress with a delicious recipe that’s surprisingly easy to make! For additional tips on baking with bananas, check out the resources available through Food Network.
Ingredients for Banana Bread Cinnamon Rolls
Creating your own Banana Bread Cinnamon Rolls is both fun and fulfilling! Let’s gather all the essential ingredients to make this scrumptious treat.
Essential Ingredients for the Dough
To kick things off, you’ll need the foundational components for the dough. Gather:
- Active dry yeast: 2 ½ teaspoons (8 grams)
- Granulated sugar: 3 tablespoons (45 grams)
- Whole milk: ½ cup (between 100-110°F, 120 grams)
- Salted butter: 2 tablespoons, melted (28 grams)
- Very ripe bananas: 1 large, mashed (125 grams)
- Vanilla bean paste: 1 teaspoon
- Bread flour: 3 cups and 1 tablespoon (430 grams)
- Kosher salt: 1 heaping teaspoon (5 grams)
Ingredients for the Filling
The filling is where the magic happens! You’ll need:
- Dark brown sugar: 1 cup, densely packed (200 grams)
- Ground cinnamon: 2 tablespoons (16 grams)
- All-purpose flour: 2 tablespoons (18 grams)
- Kosher salt: ½ teaspoon
- Very ripe bananas: 1 large, diced (125 grams)
- Salted butter: ¼ cup, softened (57 grams)
What You Need for the Banana Caramel
To top off your rolls with a delightful twist, gather the ingredients for the banana caramel:
- Very ripe banana: 1 large, mashed (125 grams)
- Maple syrup: ½ cup (120 grams)
- Salted butter: 1 tablespoon (14 grams)
- Kosher salt: ½ teaspoon
With these ingredients on hand, you’re well on your way to making some irresistible Banana Bread Cinnamon Rolls. Enjoy the process — and the delicious result! For a deeper dive into the science behind baking, check out King Arthur Baking for some great tips.
Step-by-step preparation of Banana Bread Cinnamon Rolls
Creating the perfect batch of Banana Bread Cinnamon Rolls might seem daunting, but I promise it’s a journey worth taking! With a bit of patience and love for baking, you'll fill your kitchen with irresistible aromas and have a cozy treat to enjoy. Grab your apron, and let’s dive into this culinary adventure!
Make the banana tangzhong
First things first, we need to prepare the tangzhong. This magical paste will help keep our rolls ultra-moist and fluffy. In a small pot, mash one small very ripe banana with 23 grams of bread flour (about 2 ½ tablespoons). Add in 120 grams (½ cup) of water and cook over medium heat, stirring constantly. After about 6-7 minutes, you’ll notice the mixture thickens to a gluey consistency (aim for 170-190°F if you’re using a thermometer). Allow this to cool to room temperature while you prepare the dough.
Prepare the dough
In the bowl of a stand mixer, combine 8 grams (2 ½ teaspoons) of active dry yeast with 45 grams (3 tablespoons) of sugar and 120 grams (½ cup) of whole milk (between 100-110°F). Whisk these ingredients together, then add your mashed banana, 28 grams (2 tablespoons) of melted butter, and 1 teaspoon of vanilla bean paste. Once combined, sprinkle in 430 grams (3 cups + 1 tablespoon) of bread flour along with 5 grams (1 heaping teaspoon) of kosher salt. Mix with a hook attachment for 15-18 minutes until the dough is stretchy and tacky.
Let the dough rise
Gently shape your dough into a ball with damp hands and cover it with a cloth. Place it in a warm area for 60-90 minutes, or until it has doubled in size. This is your dough’s time to shine!
Prepare the filling
While waiting, let’s whip up that tantalizing filling! Combine 200 grams (1 cup) of dark brown sugar, 16 grams (2 tablespoons) of cinnamon, 18 grams (2 tablespoons) of all-purpose flour, and ½ teaspoon of kosher salt in a medium bowl. Dice up another ripe banana and toss it with the sugar mixture until well-coated.
Roll and cut the dough
Once your dough is ready, roll it out on a lightly floured surface into a 20-inch by 15-inch rectangle. Spread 57 grams (¼ cup) of softened butter evenly across the surface. Scatter your banana filling mixture generously and then roll the dough from the longer side into a tight log. Use floss or a rubber band to slice the rolls for cleaner cuts!
Second proofing
Transfer your rolls to a parchment-lined baking dish and cover them. Allow them to proof for an additional hour. You want these beauties to be puffy and almost doubled in size.
Bake the cinnamon rolls
Preheat your oven to 375°F (or 400°F standard). Bake your rolls for about 25-28 minutes, or until they’re golden brown. Your kitchen will start to smell like heaven!
Make the banana caramel
While the rolls are baking, let’s make the banana caramel. Mash one ripe banana and combine it with 120 grams (½ cup) of maple syrup in a small pot. Bring it to a boil, and then let it sit for a minute before adding a tablespoon of butter and ½ teaspoon of salt. Boil it again for another minute until you get that deliciously rich flavor.
Glaze and serve
Let your rolls cool slightly after baking. Drizzle that warm banana caramel glaze over the top. Grab a roll, slice it up, and enjoy the delightful layers and flavors of your homemade Banana Bread Cinnamon Rolls! Share with friends or keep them all for yourself—no judgment here!
With these simple steps, you’ll transform your kitchen into a fragrant sanctuary and create something truly special. Don’t forget to savor the journey!
Variations of Banana Bread Cinnamon Rolls
Nutty Banana Bread Cinnamon Rolls
Consider adding a delightful crunch to your Banana Bread Cinnamon Rolls by incorporating nuts! Chopped walnuts or pecans introduce a wonderful texture that complements the softness of the rolls. Simply mix them into the filling along with the cinnamon and sugar, or sprinkle them on top before baking. This nutty twist not only enhances flavor but also makes each bite a little more exciting.
Chocolate Banana Bread Cinnamon Rolls
For chocolate lovers, why not take your Banana Bread Cinnamon Rolls to the next level? Add mini chocolate chips into the dough or filling to create a rich, dessert-like experience. You can also drizzle some melted chocolate over the top after glazing with the banana caramel for a decadent finish. This sweet spin transforms your traditional rolls into a delightful treat that's perfect for brunch or a late-night snack!
For more variations, check out BBC Good Food for inspiration!
Cooking tips and notes for Banana Bread Cinnamon Rolls
How to ensure soft and fluffy rolls
To make your Banana Bread Cinnamon Rolls irresistibly soft, always measure your flour accurately. Too much flour can lead to dryness. Use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife for precision. Additionally, allow the dough ample time to rise; this creates air bubbles, giving your rolls that soft texture. Lastly, baking them until just golden will help maintain moisture.
Storage tips for leftovers
If you have any Banana Bread Cinnamon Rolls left (a rare feat!), store them in an airtight container at room temperature for up to 2 days. For longer storage, consider wrapping them individually and placing them in the freezer. Just reheat in the microwave or the oven when you're ready to enjoy another slice of heaven!
Serving suggestions for Banana Bread Cinnamon Rolls
Best pairings for a cozy breakfast
Elevate your morning routine by serving Banana Bread Cinnamon Rolls with a side of fresh fruit salad or yogurt. The natural sweetness of berries, apples, or bananas complements the rich cinnamon flavor of the rolls. For a complete breakfast experience, consider adding Turkey Bacon or scrambled eggs for that extra protein kick. A cup of aromatic coffee or herbal tea will complete the scene, making your breakfast feel like a cozy café experience right at home.
Creative ways to serve them at gatherings
When hosting a weekend brunch or a casual gathering, impress your guests with a Banana Bread Cinnamon Rolls platter. Arrange the rolls on a beautiful serving tray and drizzle with homemade banana caramel for a stunning presentation. You could also offer a dipping sauce made from cream cheese or vanilla icing. If you're feeling adventurous, serve mini rolls as part of a brunch board alongside assorted Chicken Ham, cheeses, and nuts. This not only adds a flavor twist but also creates a visually appealing feast!
Want to explore more serving ideas? Check out this fruit salad recipe and brunch boards for inspiration!
Time Breakdown for Banana Bread Cinnamon Rolls
Preparation Time
Get ready to roll with a preparation time of about 30 minutes. This includes whipping up the dough and mixing the delicious filling. Make sure you have your ingredients ready, so you're not scrambling!
Cooking Time
Once those rolls are ready, pop them in the oven for around 45 minutes. You'll want them to become a lovely golden brown, filling your kitchen with a mouth-watering aroma.
Proofing Time
Patience is key! Let your dough proof for roughly 2 hours and 30 minutes. This time allows the yeast to work its magic, transforming your rolls into soft and fluffy delights.
By managing your time effectively, you’ll enjoy the process and savor these delectable Banana Bread Cinnamon Rolls without any rush. Check out Serious Eats for more baking tips!
Nutritional Facts for Banana Bread Cinnamon Rolls
Calories per Serving
Each serving of these delightful Banana Bread Cinnamon Rolls contains approximately 313 calories. This makes them a sweet treat that can still fit into your daily caloric needs without guilt.
Key Nutritional Values
In addition to their delightful taste, here are some key nutritional values per serving:
- Carbohydrates: 58g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4.6g
- Cholesterol: 19mg
- Sodium: 65mg
- Fiber: 1.4g
- Sugar: 31g
This combination gives you a wholesome balance of nutrition, perfect for a weekend breakfast or an afternoon snack. You can find more detailed information on nutritional benefits at resources like the USDA FoodData Central for a deeper dive into ingredients used in your cooking.
FAQs about Banana Bread Cinnamon Rolls
Can I use ripe bananas?
Absolutely! In fact, using very ripe bananas is key to achieving that rich flavor and moisture in your Banana Bread Cinnamon Rolls. The blackened spots on the peel indicate increased sweetness, which enhances the overall taste of the rolls. So don’t hesitate to use those overripe bananas sitting on your counter!
How do I adjust for high altitude?
If you're baking at high altitude, you may need to tweak the ingredients slightly. Consider reducing the sugar by a couple of tablespoons, increasing the flour by 1-2 tablespoons, and adding a little extra liquid (like milk). These adjustments help combat the effects of reduced air pressure, ensuring your Banana Bread Cinnamon Rolls turn out as fluffy as intended.
What’s the best way to reheat leftovers?
To reheat leftovers, simply pop them in the oven at 350°F for about 10 minutes, or until warmed through. For a quicker method, you can microwave them for 20-30 seconds. Adding a small pat of butter on top while reheating keeps them moist and delicious! Enjoy your banana rolls again with this simple technique.
For more baking tips, check out resources on baking adjustments at high altitudes.
Conclusion on Banana Bread Cinnamon Rolls
Final thoughts on enjoying homemade goodness
There’s something heartwarming about enjoying Banana Bread Cinnamon Rolls fresh from your kitchen. The combination of soft, sweet dough and the delightful banana caramel topping makes these rolls a crowd-pleaser! Treat yourself and loved ones to this unique twist on a classic recipe—it’s sure to create lasting memories. Happy baking!
Banana Bread Cinnamon Rolls
Equipment
- small pot or butter warmer
- stand mixer or hand mixer
- Rolling Pin
- baking slab or a 9 by 13-inch baking dish
Ingredients
For the banana tangzhong
- 1 small very ripe banana 110 grams
- 2.5 tablespoons bread flour 23 grams
- 0.5 cup water 120 grams
For the banana bread cinnamon roll dough
- 2.5 teaspoons active dry yeast 8 grams
- 3 tablespoons granulated sugar 45 grams
- 0.5 cup whole milk between 100-110°F, 120 grams
- 2 tablespoons salted butter melted, 28 grams
- 1 large very ripe banana mashed, 125 grams
- 1 teaspoon vanilla bean paste
- 3.0625 cups bread flour 430 grams
- 1 heaping teaspoon Diamond Crystal kosher salt 5 grams
For the filling
- 1 cup densely packed dark brown sugar 200 grams
- 2 tablespoons ground cinnamon 16 grams
- 2 tablespoons all-purpose flour 18 grams
- 0.5 teaspoon Diamond Crystal kosher salt
- 1 large very ripe banana 125 grams
- 0.25 cup salted butter softened, 57 grams
For the banana caramel
- 1 large very ripe banana 125 grams
- 0.5 cup maple syrup 120 grams
- 1 tablespoon salted butter 14 grams
- 0.5 teaspoon Diamond Crystal kosher salt
Instructions
Make the Tangzhong
- Begin with the tangzhong. In a small pot, mash up a small banana with 23 grams of bread flour, then pour in 120 grams of water.
- Cook over medium heat, stirring constantly, until the mixture thickens into a paste that looks almost gluey, around 6-7 minutes. If you have a thermometer it should read between 170-190°F. Cool this to room temperature before using.
Make the Dough
- In the bowl of a stand mixer, add 8 grams of active dry yeast, 45 grams of sugar, 120 grams of milk (between 100-110°F), 28 grams of melted butter and whisk.
- Mash up one large banana very well. Whisk that into the wet ingredients along with 1 teaspoon vanilla bean paste and the tangzhong.
- Add 430 grams of bread flour and 5 grams of salt. Use the hook attachment and mix on medium speed for 15-18 minutes, or until the dough goes from slack to pulling away from the sides of the bowl. It will be stretchy and tacky. You should be able to dampen your hand and stretch the dough up to 18 inches without it breaking to know that it's ready.
- Use a damp hand to gently lift and place the dough so that it's a smooth ball, then cover and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Make the Filling
- In a medium bowl, mix together 200 grams of brown sugar, 16 grams of cinnamon 18 grams of flour and ½ teaspoon kosher salt.
- Quarter a banana lengthwise, then cut crosswise so you get a bunch of pea-sized banana pieces. Toss these in the sugar mixture so they are fully coated.
Assemble and Proof
- When the dough is done proofing, move it to a lightly floured work surface and roll it out into a 20-inch by 15-inch rectangle.
- Spread 57 grams of softened butter evenly across the dough, then scatter the filling all over. Roll the dough up the 20-inch side, making a 15-inch long log.
- This dough is soft, so you should use floss or a rubber band to cut the rolls (a knife will be a bit messy!). Trim the ends and cut the roll in 15 1-inch buns.
- Use a bench scraper to transfer these rolls to a parchment-lined 9 by 13-inch baking slab. You will have five rows of three.
- Cover the rolls and let them proof for another hour, or until they have increased around a third in size and look puffy.
Bake
- Position a rack in the center of the oven and preheat to 375°F convection, 400°F standard.
- Bake the rolls for 25-28 minutes or until they are golden.
Make the Banana Caramel
- While they are baking, make the banana caramel. Either mash 1 banana very well and stir it in with 120 grams of maple syrup, or blend them together in a blender.
- Pour the mixture in a small pot and bring it to a boil. Let this boil for 60 seconds, then stir in a tablespoon of butter and ½ teaspoon salt. Let this get to rolling boil for another 60 seconds. When it smells very banana-y or if you have a thermometer, when it's between 200°F-220°F, turn off the heat.
Finish
- When the rolls are out of the oven, let them cool for a few minutes before glazing the top of the rolls with the banana caramel. Then cut, slice and eat as you like!
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