Instructions
- Activate the Yeast
- In a large bowl, mix warm milk, sugar, and yeast.
- Let sit for 5–10 minutes, until foamy on top.
- Make the Dough
- Add mashed bananas, melted butter, egg, and salt to the yeast mixture.
- Gradually mix in flour, 1 cup at a time, until a soft, slightly sticky dough forms.
- Knead for about 5–7 minutes on a floured surface until smooth.
- Place in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Prepare the Filling
- In a small bowl, mix brown sugar and cinnamon.
- Roll the dough into a large rectangle (about ¼ inch thick).
- Brush with melted butter, then sprinkle the cinnamon-sugar mixture evenly on top.
- Add nuts if using.
- Roll & Cut
- Roll the dough tightly from the long side.
- Slice into 12 rolls and place them in a greased 9x13-inch baking dish.
- Cover and let rise again for 30–45 minutes.
- Bake
- Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes, until golden brown.
- Make the Frosting
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy.
- Spread over warm rolls and let it melt slightly into the swirls.
Tips
- Overripe bananas give the dough extra flavor and softness.
- For extra gooey rolls, drizzle a little caramel or maple syrup before serving.
- You can refrigerate the unbaked rolls overnight and bake them fresh in the morning!
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