Скачать или смотреть I Made Banana Bread Cinnamon Rolls (& They’re Incredible)

Gooey, perfectly spiced banana bread cinnamon rolls are an incredible combination of two beloved breakfast treats. My recipe is easy enough for beginners and makes plenty to share!

Print the Recipe: https://sugarspunrun.com/banana-bread...

Ingredients
For activating the yeast
⅓ cup whole milk (79ml)
2 ½ teaspoons active dry yeast
1 teaspoon granulated sugar
For the rolls
1 ½ cups well-mashed over-ripe bananas (385g)
1 large egg + 1 large egg yolk
2 Tablespoons granulated sugar (25g)
4 ½ cups bread flour (565g) may need more or less depending on your kitchen
1 ½ teaspoons table salt
4 Tablespoons unsalted butter, softened and cut into 4 pieces (57g)
For the filling
½ cup light brown sugar, firmly packed (100g)
1 Tablespoon ground cinnamon
¼ teaspoon cardamom, optional
⅛ teaspoon table salt
4 Tablespoons salted butter, softened (57g) (see note)
1 banana, diced into small pieces optional
For the icing (alternative vanilla icing: https://sugarspunrun.com/cinnamon-rol...)
2 oz cream cheese, softened (56g)
2 Tablespoons salted butter, softened (28g) (see note)
1 cup powdered sugar (125g)
1 teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
1 Tablespoon milk

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Instructions
00:00 Introduction
00:22 Activate the yeast: Warm milk to 115F (46C) and pour into a large mixing bowl or the bowl of a stand mixer. Add yeast and 1 teaspoon of sugar and stir until combined. Allow mixture to sit for 5-10 minutes, until yeast is foamy.
01:03 Make the dough: Add the mashed banana, egg and egg yolk, sugar, 3 cups (375g) of flour, and salt. Stir until well combined.
04:42 Add the butter. Either mixing with a wooden spoon or using the paddle attachment of your stand mixer, stir in butter, 1 Tablespoon at a time, stirring until completely incorporated after each addition.
05:22 Add additional flour as needed. If using a stand mixer, switch to the dough hook attachment. Continue to stir, adding flour, until dough clings to itself and pulls away from the sides of the mixing bowl and is soft and slightly tacky, but not sticky (if you tap the dough with the pad of your finger it should come away clean without dough stuck to it).
07:27 Knead: Knead with the dough hook attachment or turn out onto a lightly floured surface and knead by hand. Knead until dough is smooth and elastic, adding additional flour if necessary (typically about 5-7 minutes with the mixer or about 10-12 minutes if kneading by hand).
08:45 First rise: Lightly grease a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap and place in a warm place to rise until doubled in size (typically 1-2 hours).
09:32 Prepare the filling. Whisk together brown sugar, cinnamon, cardamom (if using) and salt. Ensure your butter is soft enough to easily spread (you can pop it in the microwave for a few seconds if needed). Lightly grease the sides and bottom of a 13x9 glass or ceramic baking dish, set aside (if using a metal baking dish, you will need to bake for a bit less time).
10:33 Assemble: Gently punch down your dough to deflate it and transfer to a clean, lightly floured surface. Roll out into a 20x8” (50x20cm) rectangle. Spread the softened butter evenly over the surface, leaving a ½” (1.5cm) perimeter un-buttered. Sprinkle the filling evenly over the surface, gently pressing into the softened butter. If using banana, scatter this evenly over the cinnamon mixture.
13:10 Roll into a log and slice: Starting with a longer end of the dough, roll tightly into a log and pinch the dough together at the end to form a seam and prevent unraveling. Use a sharp knife to slice into 1 even rolls then transfer to prepared baking dish in 4 rows of 3, spacing evenly.
14:23 Second rise: Cover dish with plastic wrap and allow to rise in a warm place until puffed, about 30 minutes. While rolls rise, preheat oven to 350F (175C).
15:23 Bake. Once rolls have puffed, transfer to center rack of 350F (175C) preheated oven and bake for 27-30 minutes, until the tops turn a light golden brown and the internal temperature of a center, second-row cinnamon roll reaches 180F.
16:25 Make the icing. Stir together cream cheese and butter until smooth and creamy. Gradually stir in powdered sugar until completely combined, then stir in vanilla and milk until smooth and silky.
18:15 Decorate and serve. Allow the cinnamon rolls to cool for at least 10-15 minutes in their pan before spreading icing evenly over each roll. Serve and enjoy!

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