Banana Bread Cinnamon Rolls

Ingredients

• 1 very ripe banana (small; for the tangzhong)
• 2.5 tbsp bread flour (for the tangzhong)
• 0.5 cup water (for the tangzhong)
• 2.5 tsp active dry yeast (for the dough)
• 3 tbsp granulated sugar (for the dough)
• 0.5 cup whole milk (between 100–110°F)
• 2 tbsp salted butter (melted; for the dough)
• 1 very ripe banana (large; mashed into the dough)
• 1 tsp vanilla bean paste
• 3.0625 cup bread flour (3 cups and 1 tablespoon; for the dough)
• 1 tsp Diamond Crystal kosher salt (heaping; for the dough)
• 1 cup dark brown sugar (densely packed; for the filling)
• 2 tbsp ground cinnamon (for the filling)
• 2 tbsp all-purpose flour (for the filling)
• 0.5 tsp Diamond Crystal kosher salt (for the filling)
• 1 very ripe banana (large; quarter lengthwise and cut into pea-sized pieces for the filling)
• 0.25 cup salted butter (softened; for spreading over the dough)
• 1 very ripe banana (large; for the banana caramel)
• 120 g maple syrup (for the banana caramel)
• 1 tbsp salted butter (for the banana caramel)
• 0.5 tsp Diamond Crystal kosher salt (for the banana caramel)

Steps

1. 1

   Make the tangzhong. In a small pot, mash the small banana with the bread flour, then pour in the water.

2. 2

   Cook the mixture over medium heat, stirring constantly, until it thickens into an almost gluey paste, about 6–7 minutes. If using a thermometer, it should reach 170–190°F. Cool the tangzhong to room temperature before using.

3. 3

   Make the dough. In the bowl of a stand mixer, add the yeast, sugar, warm milk, and melted butter. Whisk to combine.

4. 4

   Mash the large dough banana very well. Whisk it into the wet ingredients along with the vanilla bean paste and cooled tangzhong.

5. 5

   Add the bread flour and salt. Fit the mixer with the dough hook and mix on medium speed for 15–18 minutes, until the dough changes from slack to pulling away from the sides of the bowl. The dough should be stretchy and tacky; when you dampen your hand, you should be able to stretch it up to 18 inches without it breaking.

6. 6

   With a damp hand, gently lift and shape the dough into a smooth ball. Cover it and let it rise in a warm place for 60–90 minutes, or until doubled in size.

7. 7

   Make the filling. In a medium bowl, mix the brown sugar, cinnamon, flour, and kosher salt.

8. 8

   Quarter the filling banana lengthwise, then cut it crosswise into pea-sized pieces. Toss the pieces in the sugar mixture until fully coated.

9. 9

   Transfer the proofed dough to a lightly floured work surface and roll it into a 20-by-15-inch rectangle.

10. 10

    Spread the softened butter evenly over the dough, then scatter the banana filling across the entire surface.

11. 11

    Roll the dough up along the 20-inch side to form a 15-inch-long log.

12. 12

    Using floss or a rubber band, trim the ends and cut the log into 15 one-inch buns. The dough is soft, so a knife may be messy.

13. 13

    Use a bench scraper to transfer the buns to a parchment-lined 9-by-13-inch baking slab, arranging them in five rows of three.

14. 14

    Cover the rolls and let them proof for another hour, until they have increased by about one-third and look puffy.

15. 15

    Position a rack in the center of the oven and preheat it to 375°F convection or 400°F standard.

16. 16

    Bake the rolls for 25–28 minutes, until golden.

17. 17

    While the rolls bake, make the banana caramel. Mash the caramel banana very well and stir it together with the maple syrup, or blend them together in a blender.

18. 18

    Pour the banana-maple mixture into a small pot and bring it to a boil. Boil for 60 seconds, then stir in the tablespoon of butter and ½ teaspoon salt. Bring it back to a rolling boil for another 60 seconds. Turn off the heat when it smells strongly of banana or reaches 200–220°F on a thermometer.

19. 19

    When the rolls come out of the oven, let them cool for a few minutes. Glaze the tops with the banana caramel, then cut, slice, and serve.

Notes

The recipe includes about 2 hours 30 minutes of proofing and cooling time. The structured data lists a total time of 225 minutes, while the body excerpt lists 3 hours 45 minutes. Use floss or a rubber band rather than a knife to cut the soft dough.

Nutrition per serving

• dessert
• breakfast
• baking
• bread
• sweet rolls
• yeast-raised
• American
• vegetarian