Description
Savor the blend of banana and cinnamon in these easy overnight rolls a cozy treat that promises a deliciously sweet morning!
Ingredients
Scale
- 3¾ cups (470g) all-purpose flour, plus extra for dusting
- ¼ cup (50g) granulated sugar
- 1 packet (2¼ tsp) instant yeast
- 1 tsp salt
- ¾ cup (180ml) whole milk, warmed to 110°F
- ¼ cup (60g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 ripe banana, mashed (about ½ cup)
- 1 tsp vanilla extract
- ⅓ cup (75g) unsalted butter, softened (for filling)
- ⅔ cup (135g) light brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 2 ripe bananas, thinly sliced (for filling)
- ½ cup (60g) chopped walnuts, optional (for filling)
- 4 oz (115g) cream cheese, softened (for glaze)
- 2 tbsp unsalted butter, softened (for glaze)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- In a large bowl, combine 3 cups flour, sugar, yeast, and salt. In another bowl, whisk warm milk, melted butter, eggs, mashed banana, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix until combined. Gradually add remaining flour until you have a soft, slightly tacky dough that pulls away from the bowl sides.
- Turn dough onto a floured surface and knead 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled.
- Meanwhile, prepare filling by mixing softened butter with brown sugar and cinnamon until it forms a spreadable paste. Slice bananas thinly and set aside.
- Once risen, punch down dough and roll out on a floured surface into a 16×20 inch rectangle. Spread cinnamon-sugar mixture evenly, leaving a ½-inch border along one long edge.
- Arrange banana slices in an even layer over the cinnamon mixture and sprinkle with walnuts if using.
- Starting with the long edge (without the border), tightly roll the dough into a log, pinching the seam to seal. Cut into 12 equal rolls.
- Arrange rolls in a greased 9×13-inch baking pan, leaving space between each roll. For immediate baking, cover and let rise 30-45 minutes until puffy. For overnight option, cover tightly with plastic wrap and refrigerate up to 12 hours.
- Preheat oven to 350°F (175°C). If refrigerated, let rolls sit at room temperature 30-45 minutes before baking.
- Bake 25-30 minutes until golden brown. Internal temperature should reach 190°F.
- While rolls are baking, prepare glaze by beating cream cheese and butter until fluffy, then gradually add powdered sugar, milk, and vanilla until smooth.
- Spread glaze over warm (not hot) rolls and serve immediately.