Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze
These Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze are no joke…insanely god. Like holy $h*t good. I promise. Imagine combining banana bread and cinnamon buns – what could go wrong?! I hope you give this recipe a go and enjoy it as much as I did 🙂
Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze Ingredients
The ingredients for this Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze recipe are extremely simple and common for the typical cinnamon bun recipe but this one of course, includes three very ripe bananas. Ripe bananas are sweeter and softer which makes them easier to work with. Win, win.
The caramel sauce is super simple and easy to make. The layers go; cinnamon buns, caramel, pecans, vanilla glaze, more pecans. Absolutely delicious. The toasty caramel flavor, the sweet banana and cinnamon combo, and of course the crunch fro the pecans with the sweet touch of glaze is just perfection.
Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze Prep
With any sort of pastry, it’s important to be prepared and read the steps ahead of time so you know what to expect. Pre measure all of your ingredients, get your tools ready, know what steps are ahead of you etc. This will set you up for success and get you to enjoying these delicious buns even faster.
Feel free to replace the pecans for walnuts, almonds, or whatever variation of banana nut combinations you want to enjoy. I personally love pecans so that’s why I went with this choice but the combinations are endless and totally customizable.
Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze Steps
This recipe takes a lot of patience. Not because it’s difficult but because good things take time. The dough needs to rise for at least 3 hours then rest again once slices for an additional 20 minutes. Then they bake for 40-45 minutes. I promise you that they are worth the time and patience!
I hope enjoy these cookies as much as I did! As always please share your creations with me on social media @thesqueakymixer, it makes my heart so warm to see you guys using my recipes 🙂
Banana Bread Cinnamon Rolls With A Caramel Pecan Glaze
12
servings40
minutes4
hours25
minutesKeep the screen of your device on.
Ingredients
1 cup 1 whole milk
4 Tbsp. 4 unsalted butter, softened
1 packet 1 instant yeast
1/2 cup 1/2 granulated sugar
1/2 tsp. 1/2 Salt
3 3 ripe bananas, mashed
4 1/2 cups 4 1/2 flour + plus more for rolling out the dough
1 1/2 Tbsp. 1 1/2 olive oil
- Filling
5 Tbsp. 5 unsalted butter, melted
1/4 cup 1/4 granualted sugar
1 Tbsp. 1 Cinnamon
1/4 cup 1/4 brown sugar
- Caramel Sauce
1/2 cup 1/2 Unsalted buter
1/4 cup 1/4 sugar
1 cup 1 light brown sugar
1/2 tsp. 1/2 Salt
2 tsp. 2 vanilla
3/4 cups 3/4 pecans
- Glaze
2 cups 2 confectioner’s sugar
3-5 Tbsp. 3-5 Water
1 tsp. 1 Vanilla
Directions
- In a small microwave safe bowl, combine the milk and butter. Microwave until the butter is melted and the mixture reaches 110 degrees F. If the mixture is too hot, mix too cool it down and let it come down to 110 degrees.
- Once the mixture reaches 110 degrees F. add in the yeast. Mix gently then let sit for 10 minutes.
- In the bowl of a stand mixer fit with the dough hook attachment, mash the three bananas. Then add the sugar and salt. Mix until combined.
- Add the milk mixture to the bowl of stand mixer with the mashed banana mixture. Stir to combine.
- With the mixer on low speed, add the flour 1/2- 1 cup at a time until the dough starts to combine. At which point you can transfer the dough to a floured surface and begin to knead in whatever flour is left that hasn’t been fully incorporated yet. Knead for 2 1/2 to 3 minutes.
- Transfer the dough to a bowl that has been greased in olive oil. Cover with a kitchen rag and let sit out at room temp for three hours. If you are preparing this the day ahead, let rise in the refrigerator overnight.
- Once the dough has risen, flour a work surface and roll the dough out to be roughly 18″ x 12″.
- Add the filling ingredients to a small bowl and mix to combine. Spread the filling inside the rectangle of dough leaving about 1/2″ – 1″ of space around the dough free of filling to prevent it from spilling out.
- Roll the dough up in a spiral tightly. Slice each roll to about 1 1/2″ – 2″ thick.
- Preheat the oven to 350 degrees F. Place the rolls in a greased 9″ x 13″ pan. Cover the rolls in the pan with plastic wrap. Allow them to sit for 20 minutes.
- Bake for 40-45 minutes or until golden brown. Allow to cool down completely.
- To make the caramel sauce, add all of the ingredients to a medium sized pot and place over medium heat. Mix every few seconds and bring this mixture to a boil. Remove from the heat and pour over the cooled down cinnamon buns.
- Sprinkle half the amount of pecans onto the hot caramel sauce. Allow this to cool down in the fridge for about 15 minutes. In the meantime, make the glaze.
- To make the glaze, whisk together the confectioner’s sugar and water 1 Tbsp. at a time until smooth.
- Scoop about 2 Tbsp. of glaze onto each cinnamon buns. Add the rest of the pecans on top of the glaze while it’s still wet.
- Enjoy!
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