In my quest to discover new recipe to use over ripe bananas in, I found one that used them in a dough for banana cinnamon rolls with maple frosting. My kids love cinnamon rolls and I love the idea of the added nutrition of banana in the dough. The other bonus of this recipe is it doesn’t use yeast in the dough, it uses baking soda and baking powder. So these babies are ready in under an hour.
I was really surprised at the amount of banana flavor in these rolls even though it only calls for 1 banana. They also turn out wonderfully tender. Add in the maple frosting and you have the perfect combination. They taste like a banana bread cinnamon roll!
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp cinnamon
- 1 Tbsp butter, melted
- 2 3/4 cup flour
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 banana, mashed
- 3/4 cup buttermilk
- 4 Tbsp butter, melted and divided
- 4 Tbsp butter, softened
- 3 cups powdered sugar
- 3 Tbsp maple syrup
- 1 tsp vanilla
- dash of salt
- 2 Tbsp milk
- Preheat oven to 425 degrees.
- In a small bowl combine the filling ingredients until well blended.
- In a large bowl, whisk together the four, sugar, baking powder, baking soda, and salt for the dough.
- Mix in the buttermilk, banana, and 2 Tbsp of the melted butter until a soft dough forms. Knead dough on a floured surface 3 times.
- Using your hands, press dough out into a 10″ by 14″ rectangle.
- Spread the 2 Tbsp remaining melted butter over the dough.
- Sprinkle filling mixture over the dough leaving 1/2 inch of the edges of the dough uncovered.
- Roll up from the shortest side and cut into 9 even slices.
- Spray a 8 x 8 inch pan with cooking spray and place the slices into the pan.
- Bake at 425 degrees for 18-20 minutes. Allow to cool.
- While cooling, mix up the frosting ingredients in a bowl until well blended.
- Spread frosting over the rolls while still warm and serve. Serves 9.
Recipe adapted from Inside Brew Crew Life.