Ingredients: |
Ingredients: 1 c. whole milk
4 tbsp. unsalted butter
¾ oz instant yeast, 1 packet (20g)
⅓ c. sugar
¼ tsp. salt
3 ripe bananas, mashed
4 ½ c. flour, divided
2 tbsp. oil
Filling:
4 tbsp. unsalted butter, melted
¼ c. sugar
1 tbsp. cinnamon
Carmel Sauce:
½ c. unsalted butter
1 c. brown sugar
1 tsp. salt
1 tsp. vanilla
¼ c. honey
1 c. walnuts, chopped
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Directions: |
Directions:Combine milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110ºF (45ºC). Add the yeast, then let sit for 10 minutes. Add sugar, salt, mashed bananas, and stir. Add 3 ½ cups of flour, ½ cup at a time, stirring between each addition. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup at a time, as needed. Form the dough into a ball. Add the oil to large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise in the refrigerator for at least 3 hours, or overnight, until doubled in size. Once the dough has risen, roll it out.
Filling: Mix together® the melted butter, sugar, and cinnamon together in a small bowl. Spread the filling evenly over the dough. Roll up the dough and slice.
Caramel sauce: In a small saucepan, melt the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil. Remove from the heat. Pour the caramel sauce into a 9 x 13 baking dish and sprinkle the walnuts on top of the sauce. Top with the rolls. Cover with plastic wrap and let the rolls rise for 15 minutes in a warm place.
Preheat the oven to 350ºF. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigertor. Reheat in the microwave or oven. Enjoy! |
This recipe for Upside Down Banana Bread Cinnamon Rolls is from 