Ingredients
Scale
- 2 ripe bananas, mashed
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup warm milk
- ¼ cup melted butter
- ⅓ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped nuts (walnuts or pecans)
- ½ cup brown sugar (for filling)
- 2 tbsp softened butter (for filling)
- Optional: ½ cup cream cheese icing for topping
Instructions
- Activate the yeast: In a bowl, mix warm milk, 1 tbsp sugar, and yeast. Let it rest 5–10 minutes until frothy.
- Mix wet ingredients: Mash the bananas and combine them with melted butter, remaining sugar, and salt. Add to the yeast mixture.
- Form the dough: Gradually add flour until a soft dough forms. Knead 6–8 minutes until smooth.
- First rise: Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Prepare filling: Mix brown sugar and cinnamon. Chop the nuts finely and set aside.
- Roll the dough: Punch down the dough, roll it into a 30×40 cm (12×16 inch) rectangle, and spread softened butter evenly. Sprinkle with the cinnamon-sugar mix and nuts.
- Shape the rolls: Roll the dough tightly from the long side and cut into 12 equal slices. Arrange in a greased pan.
- Second rise: Cover and let rest 30–45 minutes until puffy.
- Bake: Preheat oven to 180°C (350°F) and bake for 20–25 minutes, until golden brown.
- Optional glaze: Mix cream cheese, powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
Bananas add moisture and natural sweetness, reducing the need for extra sugar.
Toasting the nuts enhances their flavor and aroma.
The dough can be refrigerated overnight for next-day baking.
- Prep Time: 20
- Cook Time: 25