Banana Bread Candy Rolls – Bake from Scratch






banana bread sweet rolls

With banana within the dough and the filling, those Banana Bread Candy Rolls mix the most efficient portions of wet banana bread and sticky cinnamon rolls.

Banana Bread Candy Rolls

  • Dough:
  • 5 cups (625 grams) all-purpose flour
  • 2 (0.25-ounce) applications (14 grams) immediate yeast*
  • 1 tablespoon (9 grams) kosher salt
  • 1 cup (240 grams) entire milk
  • ⅓ cup (76 grams) unsalted butter
  • 3 tablespoons (63 grams) honey
  • ½ cup (115 grams) mashed ripe banana (about 1 medium banana)
  • Filling:
  • 1 cup (230 grams) mashed ripe banana (about 2 medium bananas)
  • ¼ cup (55 grams) firmly packed mild brown sugar
  • 1½ teaspoons (3 grams) flooring cinnamon
  • ¼ cup (60 grams) heat heavy whipping cream (100°F/38°C to 110°F/43°C)
  • Topping:
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) entire milk
  • Garnish: chopped walnuts
  1. For dough: Within the bowl of a stand mixer, whisk in combination flour, yeast, and salt.
  2. In a small saucepan, warmth milk, butter, and honey over medium warmth, stirring ceaselessly, till butter is melted and combination registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Upload heat milk combination and banana to fl our combination. The usage of the paddle attachment, beat at low velocity till a shaggy dough paperwork.
  3. Transfer to the dough hook attachment; beat at medium-low velocity till a clean, elastic dough paperwork, 7 to eight mins, preventing to scrape backside and facets of bowl and dough hook. Prove dough onto a calmly floured floor, and form right into a spherical.
  4. Frivolously spray a big bowl with cooking spray. Position dough in bowl, turning to oil best. Duvet and let upward push in a heat, draft-free position (75°F/24°C) till doubled in dimension, about half-hour.
  5. Frivolously spray a 13×9-inch baking dish with baking spray with flour.
  6. For filling: In a small saucepan, whisk in combination banana, brown sugar, and cinnamon. Deliver to a boil over medium warmth, whisking till sugar dissolves. Cook dinner, whisking repeatedly, till combination thickens, about 3 mins. Pour right into a heatproof bowl, and let cool utterly.
  7. Punch down dough, and end up onto a calmly floured floor. Roll dough right into a 19×13-inch rectangle. The usage of an offset spatula, unfold cooled filling onto dough, leaving a ½-inch border on each brief facets and lengthy facet closest to you. Beginning at lengthy facet with out border, tightly roll dough right into a log. The usage of a pointy serrated knife or unflavored dental floss, trim ½ inch off each and every finish of log. Minimize log into 12 slices (about 1½ inches thick). Position slices, lower facet up, in ready pan. Duvet and let upward push in a heat, draft-free position (75°F/24°C) till puffed, about 20 mins.
  8. Preheat oven to 350°F (180°C).
  9. Pour heat cream far and wide rolls.
  10. Bake till facilities are set and edges are golden brown, 20 to twenty-five mins. Let cool in pan on a cord rack for quarter-hour.
  11. For topping: In a small bowl, whisk in combination confectioners’ sugar and milk; drizzle onto rolls. Garnish with walnuts, if desired. Serve heat.



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