HomeBakingBanana Bread Candy Rolls - Bake from Scratch

Banana Bread Candy Rolls – Bake from Scratch

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banana bread sweet rolls

With banana within the dough and the filling, these Banana Bread Candy Rolls mix the most effective elements of moist banana bread and sticky cinnamon rolls.

Banana Bread Candy Rolls

  • Dough:
  • 5 cups (625 grams) all-purpose flour
  • 2 (0.25-ounce) packages (14 grams) prompt yeast*
  • 1 tablespoon (9 grams) kosher salt
  • 1 cup (240 grams) entire milk
  • ⅓ cup (76 grams) unsalted butter
  • 3 tablespoons (63 grams) honey
  • ½ cup (115 grams) mashed ripe banana (about 1 medium banana)
  • Filling:
  • 1 cup (230 grams) mashed ripe banana (about 2 medium bananas)
  • ¼ cup (55 grams) firmly packed mild brown sugar
  • 1½ teaspoons (3 grams) floor cinnamon
  • ¼ cup (60 grams) heat heavy whipping cream (100°F/38°C to 110°F/43°C)
  • Topping:
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) entire milk
  • Garnish: chopped walnuts
  1. For dough: Within the bowl of a stand mixer, whisk collectively flour, yeast, and salt.
  2. In a small saucepan, warmth milk, butter, and honey over medium warmth, stirring regularly, till butter is melted and combination registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Add heat milk combination and banana to fl our combination. Utilizing the paddle attachment, beat at low velocity till a shaggy dough varieties.
  3. Swap to the dough hook attachment; beat at medium-low velocity till a easy, elastic dough varieties, 7 to eight minutes, stopping to scrape backside and sides of bowl and dough hook. End up dough onto a calmly floured floor, and form right into a spherical.
  4. Calmly spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about half-hour.
  5. Calmly spray a 13×9-inch baking dish with baking spray with flour.
  6. For filling: In a small saucepan, whisk collectively banana, brown sugar, and cinnamon. Convey to a boil over medium warmth, whisking till sugar dissolves. Cook dinner, whisking consistently, till combination thickens, about 3 minutes. Pour right into a heatproof bowl, and let cool fully.
  7. Punch down dough, and prove onto a calmly floured floor. Roll dough right into a 19×13-inch rectangle. Utilizing an offset spatula, unfold cooled filling onto dough, leaving a ½-inch border on each quick sides and lengthy aspect closest to you. Beginning at lengthy aspect with out border, tightly roll dough right into a log. Utilizing a pointy serrated knife or unflavored dental floss, trim ½ inch off every finish of log. Minimize log into 12 slices (about 1½ inches thick). Place slices, lower aspect up, in ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, about 20 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Pour heat cream throughout rolls.
  10. Bake till facilities are set and edges are golden brown, 20 to 25 minutes. Let cool in pan on a wire rack for quarter-hour.
  11. For topping: In a small bowl, whisk collectively confectioners’ sugar and milk; drizzle onto rolls. Garnish with walnuts, if desired. Serve heat.

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