The BEST Banana Cinnamon Rolls | From Scratch with Tini

This week you're about to learn how to make the best cinnamon roll with a twist! This isn't just a basic cinnamon roll this is a banana cinnamon roll full of gooey, sugary, cinnamon-y goodness all rolled up and baked at 350.

Want to wow at breakfast? Recipe below:

Banana Bread Cinnamon Rolls

INGREDIENTS:
Dough
½ cup (125 mL) whole milk
½ cup (114 grams) granulated sugar, divided
2 ¼ teaspoon (9 grams) active dry yeast
½ cup (114 grams) mashed banana, (about 1 6-ounce banana)
⅓ cup (76 grams) unsalted butter
1 large egg, plus 1 yolk, room temperature
1 teaspoon (4 grams) vanilla extract
4 cups (520 grams) all purpose flour
1 teaspoon (4 grams) kosher salt
Chocolate Hazelnut Spread
9 ounces (255 grams) raw hazelnuts
2 tablespoons (28 grams) neutral oil
½ cup (120 grams) granulated sugar
⅓ cup (40 grams) cocoa powder
⅓ cup (57 grams) milk chocolate, chopped
2 ½ teaspoons (10 grams) kosher salt
Filling
⅓ cup (85 grams) homemade nutella
½ cup (114 grams) mashed banana, (about 1 6-ounce banana)
2 teaspoons (8 grams) ground cinnamon
1 teaspoon (4 grams) vanilla extract
Icing
8 ounces (225 grams) cream cheese, room temperature
½ cup (50 grams) powdered sugar
1 teaspoon (4 grams) vanilla extract
2 ½ ounces (71 grams) freeze dried bananas, optional
PROCEDURE:
1. Make the dough: In a large mixing bowl, combine the milk, 1 tablespoon (14 grams) of
sugar, and the yeast. Let the mixture sit until it begins to foam, about 5 minutes.
2. To the bowl, add the mashed banana, melted butter, egg and yolk. Mix until smooth and
then add the flour and salt. Use a rubber spatula or wooden spoon to bring the mixture
together into a shaggy dough.
3. Pour the dough onto a lightly floured work surface and knead until it springs back when
you gently press it with your finger, about 5-8 minutes. Cover the bowl with a kitchen
towel or plastic wrap and let proof in a warm place until it doubles in size, about 1 hour.
The dough can be used immediately or covered tightly and placed in the refrigerator up
to overnight. Letting the dough rest overnight will help when it is time to roll the dough.
4. Make the homemade chocolate hazelnut spread: Preheat your oven to 425℉ (218℃).
Spread the hazelnuts on a baking sheet and roast until golden brown, about 10 minutes.
Let the nuts cool slightly and then place in the center of a clean towel. Bring the corners
of the towel together and rub the nuts together inside the towel, this will loosen the skins.
Open the towel and remove the nuts from the skins, placing the nuts into the bowl of a
food processor along with the oil.
5. Blend the nuts and oil on high until they become a smooth paste, about 3 minutes. Add
the sugar and cocoa powder and pulse until combined. Add the milk chocolate and pulse
until smooth. Season with salt and store in an airtight container in the refrigerator for up
to 1 week.
6. Make the filling: In a mixing bowl, combine the chocolate hazelnut spread, banana,
cinnamon and vanilla. Stir to combine and set aside until ready to use.
7. Shape the rolls: Lightly grease a 9-inch (23 cm) round cake pan with non-stick spray and
set aside.
8. Make the rolls: Uncover the bowl and punch down the dough. If you refrigerate the
dough overnight, you may have to press the dough down so you don’t hurt your
knuckles. Place the dough back onto a lightly floured work surface and roll out to ¼ inch
(¾ cm) thick rectangle.
9. Spread the filling out to cover the dough evenly. Working with the long side of the
rectangle perpendicular to your hips, roll the dough from the bottom up. Place the log,
seam side down and cut into 8 equal pieces.
10. Place the rolls into the prepared cake pan and cover with a kitchen towel or plastic wrap
and let proof in a warm place until the dough has risen to about 1 ½ times its size, about
30-45 minutes. If you refrigerate the dough, it may not look like it is proofing much, but
the dough should have a little spring to it when gently pressed with your finger.
11. Preheat your oven to 350℉ (175℃).
12. Uncover the dish and bake until golden brown and cooked through, about 20 minutes.
13. Make the icing: In a mixing bowl, combine the cream cheese, powdered sugar and
vanilla extract. If using, blend or smash the freeze dried bananas into a fine powder and
mix into the icing.
14. Let the rolls cool slightly and then spread the icing across the tops

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