Monday, December 22, 2014

A Recipe For Your Christmas Morning!

Looking for something yummy to dig into after opening presents this Christmas morning?  These cinnamon rolls should do the trick.  Warm and gooey, with a hint of banana and declines cream cheese frosting, they would make the perfect accompaniment to any brunch!  

I brought them to our family pre-Christmas brunch yesterday and they were a hit.  And while I won't say they were "quick and easy" - they were well worth the extra effort!









 Banana Bread Cinnamon Rolls
*Adapted from Minimalist Baker

Ingredients:
 Cinnamon Rolls:packet (2 1/4 tsp) instant/fast acting yeast1 cup unsweetened plain almond milk1/2 cup butter1/3 cup + 2 Tbsp sugar, divided1/4 tsp salt1/2 cup mashed ripe banana + 1/2 cup sliced banana, divided2 3/4 - 3 1/4 cups flour1/2 - 1 Tbsp ground cinnamon1/2 cup raw walnuts or pecans, crushed (optional-I did not use) Cream Cheese Frosting:4 Tbsp butter2-2 ½ cups powdered sugar4 oz softened cream cheese1/4 tsp vanilla extract Directions:
In a large mixing bowl, heat the almond milk and 3 butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)Sprinkle on yeast and let activate for 10 minutes. Then add 1 Tbsp sugar, salt and stir. Next add in 1/2 cup mashed ripe banana and stir.

Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.Rinse out your mixing bowl, coat it with canola or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick. Brush with 1/4 cup melted butter and top with 1/3 cup sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference). Then add about 20 very thin banana slices so it's easy to roll.

Slowly and tightly roll up the dough and situate seam side down. With a serrated knife cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan *(you should have about 10 rolls). Brush with remaining 1 Tbsp melted butter and sprinkle with a bit more sugar (brown or cane).

Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F.

Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown.While rolls are baking whip up the frosting. Combine butter and cream cheese in stand mixer and beat until combined.  Add vanilla and beat again.  Add powdered sugar 1/2 cup at a time until you reach desired consistency (I used about 2 cups)

One rolls are done, let cool for a few minutes,  frost, then serve warm. *I decided to cut thinner rolls and ended up with two round pans and approx. 2 dozen rolls.  Bake time was still the same.

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