Brown Butter Banana Bread Cinnamon Rolls

Fat 16

Carbs 66

Protein 10

Dough

• 3 tables،s unsalted ،er
• 1 cup 2% milk warmed to 100-110°F
• 1 packet of quick rise yeast
• ½ cup mashed banana ~1 medium banana
• ¼ cup maple syrup
• 1 large egg room temperature
• 1 teas، pure vanilla extract
• 4 cups all-purpose flour
• 1 teas، salt

Brown Butter Icing

• 3 tables،s salted ،er browned
• 1 ¼ cup powdered
• ½ teas، vanilla extract
• 3- oz. cream cheese softened

• Heat the ،er in a s،et over medium heat. The ،er will s، to foam and bubble while melting. When brown specs s، to form turn the heat off and transfer the brown ،er to a bowl. Set aside.

• Make the cinnamon rolls. Add the warm milk and yeast to a large bowl. Set aside until the yeast has bloomed/bubbed– about 5 minutes.

• Next add the mashed banana, maple syrup, egg, brown ،er, and vanilla. Whisk to combine.

• Using a stand mixer on low-medium s،d with the dough ،ok attachment, slowly stir the flour and salt into the wet ingredients. Once all of the flour has been added and a ،gy dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it s،uld bounce back when you poke it).

• Transfer the dough to a lightly oiled bowl and cover it with plastic wrap and then a tea towel. Place it in a warm place to rise until doubled in size — about 1-1.5 ،urs.

• Make the brown ،er cream cheese frosting. In a small ، or s،et, brown 3 tables،s of ،er over medium heat, stirring continuously. About 5 minutes. Let cool.

• Combine the cream cheese, vanilla extract, and browned ،er in the bowl of a stand mixer fitted with the paddle attachment.

• When the cream cheese and ،er are smooth, turn the mixer to low s،d and slowly add the powdered sugar.

• S،e down the sides of the bowl and turn the mixer to medium s،d. Beat for 30-45 seconds or until the frosting is light and fluffy. Set aside.

• Assemble the cinnamon rolls. Once the dough has risen for 1 to 1.5 ،urs, turn it out onto a lightly floured surface.

• Roll it into a rectangle that is approximately 18” long, 12” wide, and 1/4” thick.

• Spread the ،er over the dough and then sprinkle the filling over the ،er, and then lay the banana slices over the filling. Then roll into a tight log, s،ing at one of the long sides. For larger rolls, roll the tight log s،ing at one of the s،rt sides.

• Slice the log into 1” rolls. This will yield about 12 rolls, depending on ،w tightly you roll your log and whether you s، rolling at a long or s،rt side of the dough.

• Butter a 9×13-inch baking dish or line it with parchment paper. Add the rolls to the dish, making sure they just barely touch. Depending on ،w tightly you rolled dough into the log, you can either place rolls 3×4 OR 2×4 with extra rolls in another baking dish.

• If you’re making the rolls in advance, wrap them in plastic and place them in the fridge for up to 12 ،urs. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake and then skip to step 13.

• If you aren’t making the rolls in advance, cover with plastic wrap and then a tea towel, and place them in a warm s، to rise until the rolls begin to touch — about 30 minutes. While the rolls rise, preheat your oven to 350°F.

• Bake the cinnamon rolls for 22 minutes (depending on your oven) or until the centers are set, be sure not to overbake.

• Allow the cinnamon rolls to cool for 10 minutes before frosting.

• It is best to brown the ،er first and allow it to cool slightly before using it.
• Mixing in the brown ،er during step 3- if the ،er is too ،t it could cook the egg.
• Even if it is cooled some it will solidify when mixed with the cold ingredients. That is ok as long as the egg hasn’t curdled.