94% would make again
Upside Down Banana Bread Cinnamon Rolls
featured in 5 Amazing Banana Bread Recipes
Inspired by thebakingchocolatess.com
for 15 servings
- 1 cup whole milk (240 mL)
- 4 tablespoons unsalted butter, 1/2 stick
- ¾ oz instant yeast (20 g), 1 packet
- ⅓ cup granulated sugar (65 g)
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- 4 ½ cups all-purpose flour (560 g), divided
- 2 tablespoons oil
- 4 tablespoons unsalted butter, melted
- ¼ cup granulated sugar (50 g)
- 1 tablespoon cinnamon
- ½ cup unsalted butter (115 g), 1 stick
- 1 cup brown sugar (220 g)
- 1 teaspoon salt
- 1 teaspoon vanilla
- ¼ cup honey (85 g)
- 1 cup walnuts (100 g), chopped
- Calories 433
- Fat 20g
- Carbs 59g
- Fiber 2g
- Sugar 25g
- Protein 6g
Estimated values based on one serving size.
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.