Receta Banana Bread Cinnamon Rolls
...with Nutmeg-Cream Cheese Frosting!
Can you believe it's time for another Improv Monthly Challenge? Many thanks to Kristen of Frugal Antics of a Harried Homemaker for hosting this fun event. Each month we are given two ingredients to work our magic with. This month: Bananas and Nutmeg...two of my favorite things!
Of course, another of my favorite things is the cinnamon roll. Last month, I combined Chocolate and Marshmallows and made a Hot Chocolate Cinnamon Roll. How could I top that flavor combination? By turning Bananas and Nutmeg into Banana Bread Cinnamon Rolls, silly! Here's how I did it:
Banana Bread Cinnamon Rolls with Nutmeg-Cream Cheese Frosting
Dough:
- ½ cup milk
- ¼ cup butter
- 2 tablespoons sugar
- 2 ¼ teaspoons yeast
- 3-3 ½ cups flour
- 1 teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- Filling:
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup walnuts
- 1/4 cup cold butter, cut into 4-5 pieces
- Frosting:
- 2 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- ½ teaspoon vanilla
- 1 cup powdered sugar
- ½ teaspoon freshly grated nutmeg
- 2-3 tablespoons milk
- Preheat oven to 375 ° F.
- Put the milk and butter in a measuring cup and
- microwave for about 45 seconds or until the temperature is 110 ° F. (bathwater
- warm). If it gets too hot, just let it cool for a few minutes. Pour into the large mixing bowl; stir in the sugar and then the yeast. Let this mixture
- stand for about 5 minutes, or until it begins to foam.
- Bananas may well be my favorite comfort food....
- Add two cups of the flour, the salt, the banana, and the
- spices to the yeast mixture and beat well. Add the remaining flour, ½ cup at a
time, stirring well after each addition. When the dough has just pulled
together, turn it onto a lightly floured surface and knead until smooth, about
5 minutes (alternately, use the dough hook on a stand mixer).
Place the dough in a greased bowl and cover with a clean
damp towel. Allow dough to rise until double, about 1 hour. In the mean time,
process the brown sugar, walnuts, and cinnamon in a food processor until the
mixture is well blended and the walnuts are chopped. Add the cold butter and
pulse until incorporated.
Roll out the dough into a 12 X 9 inch rectangle (I like to do
this on my Silpat). Sprinkle the walnut mixture evenly over the dough, leaving
a 1/2 inch edge. Roll up the dough from the long side and pinch seam to seal.
Cut into 12 equal sized pieces and place into a greased 9 X 13 inch pan. Cover
and let rise until doubled (or refrigerate overnight).
I put my rolls in the fridge overnight...this way I can have warm rolls for breakfast.
Simply take the rolls out of the fridge and let them rise until they are nice and poofy.
Bake rolls at 375 ° F. for 25 to 30 minutes or until
browned. Remove from oven and frost
while warm.
The frosting is the best part....
For frosting, beat the cream cheese and the butter in a
medium bowl. Add the nutmeg and vanilla. Slowly add the powdered sugar and
milk, beating to desired consistency.
I believe we have a keeper.
Be sure to check out what everyone else is making!