Dusted with confectioners’ sugar, these scrumptious Banana-Cinnamon Swirl Rolls will be a new favorite.
Banana-Cinnamon Swirl Rolls
MAKES 12
Ingredients
- 2 cups all-purpose flour, divided
- 1⅔ cups stone-ground whole wheat flour
- 1 (0.25-ounce) package instant yeast
- 1 tablespoon plus ¼ teaspoon kosher salt, divided
- ¾ cup hot water (120° to 130°)
- ½ cup mashed ripe banana
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- ½ cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, room temperature
- Garnish: confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup all-purpose flour, whole wheat flour, yeast, and 1 tablespoon salt. Add ¾ cup hot water, banana, honey, and melted butter; beat at low speed until dough comes together. Cover and let rest for 15 minutes.
- Add ½ cup all-purpose flour to wheat flour mixture. Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly tacky, 6 to 8 minutes. Add up to remaining ½ cup flour, 1 tablespoon at a time, if dough is too sticky. Lightly spray a large bowl with cooking spray. Shape dough into a smooth ball and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
- Spray a 12-well muffin pan with cooking spray. Place on a rimmed baking sheet.
- In a small bowl, stir together brown sugar, cinnamon, and remaining ¼ teaspoon salt.
- Punch down dough and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into a 18x12-inch rectangle. Using a small of set spatula, spread room temperature butter on dough. Sprinkle with cinnamon-sugar mixture, leaving a ½-inch border on one long side. Starting at long side opposite border, roll up dough, jelly roll style. Place seam side down and shape into an 18-inch-long log with even thickness. Using a serrated knife dipped in flour, cut dough into 12 (1½-inch-thick) slices. Tuck ends underneath and gently pinch together bottoms. Place in prepared muffin cups. Cover and let rise in a warm, draft-free place (75°) until puffed, 15 to 20 minutes.
- Preheat oven to 350°.
- Bake until golden brown and an instant-read thermometer inserted in center registers 200° to 205°, 15 to 20 minutes. Let cool in pan for 3 minutes. Remove from pan. Garnish with confectioners’ sugar, if desired. Serve warm.
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