Dave Bryce Posted March 20, 2022 Share Posted March 20, 2022 Make these at your own peril. You've been warned. 🤗 DOUGH 1 cup whole milk 4 tablespoons unsalted butter, 1/2 stick 3⁄4 oz instant yeast, 1 packet 1⁄3 cup granulated sugar 1⁄4 teaspoon salt 3 ripe bananas, mashed 4 1⁄2 cups all-purpose flour, divided 2 tablespoons oil FILLING 4 tablespoons unsalted butter, melted 1⁄4 cup granulated sugar 1 tablespoon cinnamon CARAMEL SAUCE 1⁄2 cup unsalted butter, 1 stick 1 cup brown sugar 1 teaspoon salt 1 teaspoon vanilla 1⁄4 cup honey 1 cup walnuts, chopped • In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110 ̊F (45 ̊C). Add the yeast, then let sit for 10 minutes. • Add the granulated sugar, salt, mashed bananas and stir. • Add 3 1⁄2 cups (435 g) of flour, 1⁄2 cup (60 g) at a time, stirring between each addition. • Transfer the dough to a floured surface and knead for 3 minutes, adding more flour 1⁄4 cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball. • Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size. Once the dough has risen, roll it out to a 1⁄4-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm). • Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl. Spread the filling evenly over the dough. Roll up the dough and slice into 15 11⁄2-inch (4-cm) thick slices (discard the ends). • Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat. • Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place. • Preheat the oven to 350 ̊F (180 ̊C). • Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown. • Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Enjoy! ==> David Bryce Music • Funky Young Monks <== Link to comment Share on other sites More sharing options...
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