Homemade Banana Cinnamon Rolls (Version imprimable)
Fluffy banana cinnamon rolls swirled with brown sugar and walnuts, finished with creamy cheese icing.
# Composition:
→ Dough
01 -
240 ml warm milk
02 -
2.25 teaspoons active dry yeast
03 -
100 grams granulated sugar
04 -
115 grams unsalted butter, melted
05 -
2 large eggs
06 -
1 teaspoon salt
07 -
500 grams all-purpose flour
08 -
240 grams mashed banana
→ Filling
09 -
115 grams unsalted butter, softened
10 -
200 grams brown sugar
11 -
16 grams ground cinnamon
12 -
60 grams chopped walnuts
→ Cream Cheese Icing
13 -
115 grams cream cheese, softened
14 -
56 grams unsalted butter, softened
15 -
180 grams powdered sugar
16 -
2.5 ml vanilla extract
# Étapes de réalisation:
01 -
In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Let stand for 5 minutes until mixture becomes foamy.
02 -
Add melted butter, eggs, salt, and mashed banana to yeast mixture. Gradually incorporate all-purpose flour, mixing until a soft dough forms.
03 -
Transfer dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and allow to rise in a warm area for 1 hour, or until doubled in size.
04 -
In a separate bowl, blend softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
05 -
Roll risen dough into a 50 x 35 cm rectangle. Evenly spread cinnamon-sugar filling over the surface and sprinkle with chopped walnuts.
06 -
Roll dough tightly from the long side and slice into 12 equal portions. Arrange rolls in a greased baking dish, cover, and let rise for 30 minutes.
07 -
Preheat oven to 175°C. Bake rolls for 25 to 30 minutes or until golden brown.
08 -
Whisk together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
09 -
Spread icing generously over warm rolls and serve.
# Détails supplémentaires:
01 -
For best texture, ensure dough doubles in size during both proofing stages and avoid over-baking to maintain softness.