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No Yeast Banana Cinnamon Rolls

22 April, 2012 2 Comments

This morning when I woke up I knew that I wanted cinnamon rolls.  I’m often pretty indecisive when it comes to meals, but not today.  Unfortunately for me, I did not have time to knead the dough, wait for it to rise, punch it down, wait again, roll it out, bake it…  We would be having cinnamon rolls for dinner at that rate.

Lucky for me, I found this recipe last week and decided it would be the perfect opportunity to give the technique a try.  I didn’t want to follow the recipe exactly because I also had a craving for bananas (side note – running makes me crave bananas, extra potassium…)  So I adapted the recipe to include bananas, crossed my fingers, and it worked!

They turned out perfect.  Doughy, full of cinnamon and brown sugar, with just a little hint of banana.  I may never bake them with yeast again!

No Yeast Banana Cinnamon Rolls
(adapted from Krissy’s Creations) makes 8 cinnamon rolls

Ingredients - 

  • 2 2/3 c all purpose flour
  • 2 T sugar
  • 1 1/4 t baking powder
  • 1/2 t baking soda
  • 1/4 t sea salt
  • 4 T melted butter
  • 1 1/2 mashed bananas (a little over a cup)
  • 1 c milk
  • 3 T brown sugar
  • 1 T cinnamon
  • 2 T melted butter
(for the glaze)
  • 1 1/4 c powdered sugar
  • 1/3 c brown sugar
  • 3 T softened butter
  • 1 1/2 T milk
  • 1 t vanilla
Directions - 
-Preheat oven to 425 degrees
-Mix together dry ingredients (through salt) in bowl of stand mixer
-Switch to dough hook attachment, add bananas, milk and 4 T melted butter
-Mix on low for 2-3 minutes until a ball of dough has formed and it is clearing the sides of the mixer
-If it is too wet, add additional flour 1 T at a time until you get the right consistency 
it should look something like this

-Sprinkle flour on a clean counter and roll your dough out into a rectangle, 1/4″ thick

-Spread 2 T melted butter over dough
-Sprinkle with cinnamon and brown sugar
-Starting on one of the short ends, roll the dough up tightly
-Use a sharp knife to slice the log into 8 rolls, you want to use a sawing motion and cut gently so you don’t smoosh it down
-Place on a parchment lined cookie sheet
-Bake 10-12 minutes until they just start to get golden on the outside
-While you’re waiting you can either a. clean up your mess
or b. make some coffee  (B wins, duh!)
-After rolls are done, take them out from the oven 
-Combine all glaze ingredients in a bowl using a fork or knife – nothing fancy here
-Drizzle over cinnamon rolls when they are almost all the way cooled (otherwise it will just melt right off)
Breakfast is served.  Perfect cinnamon rolls in under an hour.  And nobody will be able to tell the difference!!!!
And if you’re anything like me, you save your middle for last.  It’s the best part!
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Filed Under: baking, breakfast

Comments

  1. Faith @ For the Health of It says:
    23 April, 2012 at 1:41 pm

    I just found your blog and this recipe is calling out to me! I don't mind the effort of yeast rolls but like you said – sometimes you want them NOW, not at dinner! Hah! I can't wait to see what other recipes you pull together!

    Reply
  2. thisthatandtheotherthang says:
    23 April, 2012 at 11:42 pm

    Holy cinnamon banana rolls, Batman! These look oh so good! And such a great idea to infuse a little potassium while still making your sweet tooth happy. LOVE it! and I have to agree, the middle is totes magotes the best part! :)

    Reply

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