These Honey Banana Cinnamon Rolls are gonna knock your socks off. For reals, they even have pecans (if you aren’t allergic) in the filling! We spent a while perfecting the recipe and it’s absolutely delicious. Forget making banana muffins to use up overripe bananas, make these instead. Be careful though, they disappear fast, you may want to hide them from others. Just saying.
We didn’t post last week because every cat owners worst fear came true for Katherine. She had to say goodbye to her beautiful kitty Louis. Large by design (and overeating), he was the king of the cats, yet the most friendly and cuddly cat you could find. Katherine adopted him from a hording situation, and while he didn’t live to be as old as many cats do, he escaped the early death of many of his brothers and sisters. Many tears were shed over the course of the week and he will be missed and loved forever.
Now that I’ve depressed you, time to cheer you up with some sweets! These are soft and gooey, with just the right amount of sweetness. The best bananas to use are over-ripe ones, but regular bananas can work as well, you may just have to add some milk to get them liquidy enough. This recipe was inspired by a Jamie Oliver banana honey dinner roll. In his recipe, he blitzes up the bananas to the point were they become liquidy and this banana mixture replaces the milk in the dough. So that’s what we did, and let me tell you, they are unreal. SO SO GOOD.
As with any yeast based cinnamon roll, these will take a little time to make. But they are very easy, and we really hope you all give them a try and let us know what you think! Hearing from people who enjoy our recipes helps us know we are on the right track. Same goes for any issues you have with a recipe, let us know so we can help you out!
Honey Banana Cinnamon Rolls
An excellent way to use up overripe bananas! Soft, gooey, and perfectly sweetened, these will for sure be a hit!
- 3 bananas, overripe work best
- 2 tsp active dry yeast
- 1/4 cup warm water
- 2 tbsp white sugar
- 1 egg, beaten
- 1/4 cup butter, melted
- 3 1/2 - 4 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup butter, softened
- 2 tbsp cinnamon
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- 1/4 cup honey
Dissolve 2 tbsp white sugar in 1/4 cup warm water. Add your yeast to the water and let rest 5 minutes to become active. Meanwhile, blend 3 bananas in a blender or food processor until they are liquidy. If your bananas aren't very ripe, add a splash of milk to thin the banana mixture.
In a large bowl, add 3 1/2 cups of flour and the salt, stir to combine. Create a well in the center of the flour, and add the blended bananas, proofed yeast, beaten egg and melted butter. Make sure the butter isn't too hot or it'll cook the egg and kill the yeast. Stir together the liquid ingredients and slowly begin to bring in some flour from the sides of the bowl. Once the mixture comes together, begin to knead with your hands. If the mixture is too sticky, add some more flour (I added 1/4 cup more). Grease the sides of the bowl, and continue to knead until the dough is smooth and elastic, about 5 minutes. It's okay if the dough is slightly sticky, you just don't want it all sticking to your hands. Resist adding too much flour or the dough will become dense and result in tough rolls.
Grease the bowl again with butter and cover the dough with a greased piece of waxed paper and a clean dish towel. Leave to proof for 1 hour, or until doubled in size. Meanwhile, mix together the softened butter, brown sugar and cinnamon.
On a large floured surface, roll the dough out into a large rectangle. Spread the cinnamon butter mixture over the dough, from corner to corner, leaving no edges. Sprinkle the pecans over top of the butter mixture, then roll the dough up lengthwise. Cut the roll into 12 pieces, I find dental floss works best for giving a clean cut and not squishing the dough. Use a really sharp knife if not using floss.
Place rolls into a large greased 9X13 baking dish. Cover with the waxed paper and dish towel and leave rise again for 30 minutes. Bake in a 375F oven for 25-30 minutes. Remove from oven when cooked and drizzle with honey. Best served warm.