These banana cinnamon rolls will flip your dessert game right upside down
Ingredients
1 cup whole milk (240 mL)
4 tablespoons unsalted butter, ½ stick
¾ oz instant yeast, 1 packet (20 g)
⅓ cup granulated sugar (65 g)
¼ teaspoon salt
3 ripe bananas, mashed
4 ½ cups all-purpose flour, divided (560 g)
2 tablespoons oil
FILLING
4 tablespoons unsalted butter, melted
¼ cup granulated sugar (50 g)
1 tablespoon cinnamon
CARAMEL SAUCE
½ cup unsalted butter, 1 stick (115 g)
1 cup brown sugar (220 g)
1 teaspoon salt
1 teaspoon vanilla
¼ cup honey (85 g)
1 cup walnuts, chopped (100 g)
Instructions
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 3½ cups (435 g) of flour, ½ 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 ¼ 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 ¼-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 1½-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. Reheat in the microwave or oven.
Enjoy!
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/upside-down-banana-bread-cinnamon-rolls/