With banana within the dough and the filling, these Banana Bread Candy Rolls mix one of the best elements of moist banana bread and sticky cinnamon rolls.
Banana Bread Candy Rolls
- Dough:
- 5 cups (625 grams) all-purpose flour
- 2 (0.25-ounce) packages (14 grams) immediate yeast*
- 1 tablespoon (9 grams) kosher salt
- 1 cup (240 grams) complete 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 gentle brown sugar
- 1½ teaspoons (3 grams) floor 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) complete milk
- Garnish: chopped walnuts
- For dough: Within the bowl of a stand mixer, whisk collectively flour, yeast, and salt.
- In a small saucepan, warmth milk, butter, and honey over medium warmth, stirring incessantly, till butter is melted and combination registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Add heat milk combination and banana to fl our combination. Utilizing the paddle attachment, beat at low pace till a shaggy dough types.
- Change to the dough hook attachment; beat at medium-low pace till a easy, elastic dough types, 7 to eight minutes, stopping to scrape backside and sides of bowl and dough hook. Prove dough onto a calmly floured floor, and form right into a spherical.
- Frivolously spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about half-hour.
- Frivolously spray a 13×9-inch baking dish with baking spray with flour.
- For filling: In a small saucepan, whisk collectively banana, brown sugar, and cinnamon. Convey to a boil over medium warmth, whisking till sugar dissolves. Prepare dinner, whisking always, till combination thickens, about 3 minutes. Pour right into a heatproof bowl, and let cool utterly.
- Punch down dough, and end up onto a calmly floured floor. Roll dough right into a 19×13-inch rectangle. Utilizing an offset spatula, unfold cooled filling onto dough, leaving a ½-inch border on each brief sides and lengthy facet closest to you. Beginning at lengthy facet with out border, tightly roll dough right into a log. Utilizing a pointy serrated knife or unflavored dental floss, trim ½ inch off every finish of log. Reduce log into 12 slices (about 1½ inches thick). Place slices, reduce facet up, in ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, about 20 minutes.
- Preheat oven to 350°F (180°C).
- Pour heat cream throughout rolls.
- Bake till facilities are set and edges are golden brown, 20 to 25 minutes. Let cool in pan on a wire rack for quarter-hour.
- For topping: In a small bowl, whisk collectively confectioners’ sugar and milk; drizzle onto rolls. Garnish with walnuts, if desired. Serve heat.
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