C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!
As you know, I'm a sucker for cinnamon rolls so I was beyond excited when I read our challenge for The Daring Bakers this month was cinnamon rolls. But, it didn't have to be a simple cinnamon roll, we could create a roll with any type of filling we wanted!
So after reading the recipe it was on. I made the dough and allowed it to rise. Then on to the roasted bananas. Bananas tossed in brown sugar and butter and roasted for about 40 minutes to become extremely soft and in a caramel-like sauce. Folks, I suggest you make extra because the bananas alone are dessert. Those amazing bananas are spread over that cinnamon studded dough, rolled up and chilled.
Roasted Banana Cinnamon Rolls with Maple Frosting
1 Cup milk
1/3 Cup sugar
1/3 Cup unsalted butter
1 Tbsp dry yeast
4 Cups all-purpose flour
1 Tsp cinnamon
1/2 Tsp salt
2 Tbsp vegetable oil
For the roasted bananas-
4 Large bananas
1/2 Cup packed brown sugar
1 1/2 Tbsp unsalted butter, cut into small cubes
For the filling-
4 Tbsp butter, room temperature
1/2 Cup brown sugar
1/2 Tbsp cinnamon
For the frosting-
1 Cup powdered sugar
1 Tbsp maple syrup
3-5 Tbsp milk
For the dough-
Place milk, sugar and butter in a small saucepan and place over medium heat. Heat until the butter is melted, sugar is dissolved and the mixture is slightly warm to touch. Remove from heat and sprinkle the yeast over the mixture and allow to sit for about 10 minutes, until the yeast is foamy.
In a large bowl combine the flour, cinnamon, salt, eggs and vegetable oil and stir to combine. Add the yeast mixture to the flour mixture and stir to incorporate. Once the ingredients are combined, knead the dough (either by hand or in a mixer with dough hook on low) for about 10 minutes. The dough should be smooth, slightly tacky, and a nice elasticity. Coat a large bowl with oil, place the dough in the bowl and turn to coat. Cover with a clean towel and allow to rise until doubled in size, about 1 hour.
For the bananas-
Preheat oven to 400.
Cut the bananas into small chunks. Place in a 9x9 casserole dish. Sprinkle with brown sugar and toss to coat. Sprinkle the butter over the bananas and place in the preheated oven for about 40 minutes, stirring after 20.
Press the risen dough down. Remove from bowl and place on a lightly floured surface and roll into a 20x16 rectangle. Spread the butter over the dough, leaving about an inch border around the edges.
Combine the brown sugar, cinnamon and bananas and stir to combine. Spread the filling mixture over the buttered dough. The banana mixture may melt in the butter and that is fine. Starting with one long side, roll the dough until it reaches the other side and pinch to seal.
Cut the log into 12 equal pieces. Place the rolls in a greased 9x13 pan, cover and refrigerate over night.
When ready to bake-
Preheat oven to 375.
Remove the rolls from the fridge and allow to sit out for at least 30 minutes, until the dish has come to room temperature.
Place in the preheated oven and bake for 25-30 minutes, until slightly golden.
Remove, set aside and make the glaze.
For the glaze-
Combine the powdered sugar, maple syrup and milk (1 tablespoon at a time) and mix until combined and desired consistency is achieved.
Serve and enjoy!
Recipe source: C Mom Cook
The dough- All Recipes
Banana filling- based on a recipe from Picky Palate
The glaze- Joy the Baker