Hey, all! Long time, no see!
I missed you guys on Friday! Unfortunately, last week I was swamped with work and couldn’t get a recipe out on time, and I didn’t want to post anything that I wasn’t 100% sure would taste as delicious to you as it is to me. Quantity over quality, after all.
However, I have something that is sure to brighten your Monday: Cinnamon Rolls!
Now, you are probably familiar with my love of bananas when it comes to baking. I can’t get enough of them! They’re a sweet and delicious way to add a healthy dimension to most treats, and don’t make your food taste all blah. What’s not to love?
Of course, I’m over here babbling about health, not paying any mind to the 1/3 cup of mini chocolate chips thrown in. Um, yeah, that’s happening. The combined taste of the bananas, chocolate, and cinnamon sugar is enough to make your heart sing (And don’t even get me started on that glaze!)
The dough is almost laughable, it’s so easy. Only 1 rise! If I can make it in my closet sized kitchen, and without a rolling pin, to boot, you can do it too. Kneading by hand is what I do, since I don’t have a KitchenAid, but if you have one with a dough hook, let your machine do its magic. Plus, the dough is so tasty. Yes, I know the best part about a cinnamon roll is usually the cinnamon (duh), but y’all. Every bite of this is pure heaven. Soft, chewy, and, oh yeah, homemade.
Seriously, you will not regret these cinnamon rolls. My cinnamon-hating roommate had one and absolutely loved it! You can make some mouthwatheringly delicious rolls, and have breakfast for days! Or serve it up at your next Sunday brunch? These will get ALL the rave reviews, I promise.
Banana Chocolate Chip Cinnamon Rolls
- 2 and 3/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 package yeast, or 2 and 1/4 tsp yeast
- 1/2 cup water
- 1/4 cup milk
- 2 and 1/2 tbsp unsalted butter
- 1 large egg
- 2 tbsp unsalted butter, softened to room temperature
- 2 small bananas, mashed
- 1 and 1/2 tbsp ground cinnamon
- 1/4 cup granulated sugar
- 1/3 cup mini chocolate chips
- Vanilla Glaze
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, measure out 2 and 1/4 cups of flour. Whisk in the sugar, salt, and yeast until combined. Set aside.
- In a microwave-safe bowl, heat the water, milk, and butter until the butter is melted and the mixture is about 115-120ºF (hot to the touch). Stir the butter mixture into the dry ingredients. Add the egg and only enough of the reserved flour to make a soft dough- not too dry. Dough will be finished when it gently pulls away from the side of the bowl and has an elastic consistency, and bounces back when you lightly press your finger against it.
- On a lightly floured surface, knead the dough for about 5-6 minutes, or for about 4 minutes using a dough hook attachment to a stand mixer. Place in a lightly greased bowl and let rest for 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle (I did not have a rolling pin- if you don’t either, try pressing it out with your hands). In a small bowl, mix the mashed banana with the softened butter. Spread this mixture evenly over the dough, but leave a 1/2 inch margin around the edges. Mix together the cinnamon and sugar and sprinkle it all over the banana mixture. Top with 1/3 cup chocolate chips. Roll the dough into a tight log. Cut into 10-11 even pieces and place in a greased 9×13 inch pan.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, place for 60-90 minutes. For example, preheat your oven to 200ºF, turn it off, and place the ovens in there. That way, when you turn the oven back on, your rolls will already be ready to go.
- After the dough risen, preheat the oven to 375ºF. Bake for 25-30 minutes or until lightly browned.
- Make the glaze: Before serving, cover your cinnamon rolls with glaze. In a small bowl, mix together powdered sugar, vanilla, and milk, and drizzle over rolls while still warm, which allows the glaze to spread out evenly across the whole pan.
This recipe is adapted from Sally’s Baking Addiction