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Thursday, August 19, 2010

Twist on an old favorite

Today I was making more English muffins and  wanted to make some cinnamon rolls.  I also had some very ripe banana's that I was going to make something with so I decided to make Banana Cinnamon Rolls.  Can't wait to taste them.  They are cooking as I am typing.  The wonderful aroma is filling the house and I know when I yell that they are done and who wants some my family will come parading down the stairs like little ants.  LOL  I used my standard recipe for the rolls, it's a fairly quick one because it only has a rest time and then the rise time once you roll out add cinnamon/butter mix and roll up.
These came out very light and moist and have a nice hint of the banana.  My daughter has just requested yet another type of cinnamon roll so when I tackle that one I shall share.
Printable recipe

 
Banana Cinnamon Rolls


1 cup milk (heated approximately 1 minute in microwave)
2 ripe banana's mashed  *(1/4 cup warm water (110 degrees F.) if making regular rolls use the water instead)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

Cinnamon filling
1/2 cup melted butter
1 cup packed brown sugar
4 - 5 TBL cinnamon
Melt butter and brush on 15x24 dough, then sprinkle cinnamon mixture on top and roll up.

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
I used my KA and let it do all the kneading.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes.

Cover the bowl with plastic wrap and let rest for 10 minutes.
  Butter a 9 x 13 x 2-inch baking pan; set aside.


After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Roll from the long end, do not roll real tight or it will cause the roll tops to pop out when baking creating like a cone or point.  Measure your cuts and cut them about each 1 1/2 inch big, the more uniform the better they will all cook.







Place in a buttered pan and do not over crowd.  They should not be touching at this point.  As they rise they will come together and also touch the side of the pan.  Cover and let rise until doubled about 35-50 minutes.




Cream Cheese Frosting
1 cup of confectionery sugar
1 tsp vanilla
4 oz room temp. cream cheese
1/4 cup of room temp. butter
With  electric hand mixer beat until creamy
If not using right away store in refrigerator in a air tight container.

Ready for the oven


Preheat oven 350F and cook for about 20-25 minutes until tops are golden brown.  Remove and frost with cream cheese frosting.


  Then Enjoy!

Thanks for stopping by, have a wonderful day and hope you find the time to do all the things you Love.

Donna

2 comments:

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
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Vincent
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The Country Rose said...

That looks really good! What is a KA?

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