Tabular Recipes.

Banana Bread Buttermilk Cinnamon Rolls

Total
3 hr
Makes
8 larger or 12 smaller rolls
Serves
Preheat oven to 350°F
3/4 cup (180ml) buttermilk, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot); substitution: 3/4 cup (180ml) milk of choice mixed with 1 1/2 tbsp (22ml) apple cider vinegar or lemon juice OR you can just use 3/4 cup (180ml) of your milk of choice if you don’t want buttermilk!activate yeast5–7 mincombine wet and dry for doughmix low 1 min, rest5 minknead until elasticrise30–45 minroll dough into rectanglespread filling and banana on doughcut and roll into coilsproof rolls25–30 minpour cream over rollsbake at 350°F then 375°F until goldenrest rolls10–15 minspread frosting on rolls
1/2 cup (110g) granulated sugar, divided
2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
4 3/4 cups (570g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measurewhisk dry ingredients
1 tsp (6g) salt
1/2 cup (120g) mashed ripe banana, about 1 large banana
1/2 cup (113g) salted butter, very softened (almost melted)
2 eggs, at room temperature
1 tsp (4g) vanilla bean paste or extract
1/2 cup (113g) salted butter, softened (not melted)mix filling ingredients
1/2 cup (120g) mashed ripe banana, about 1 large banana
1 1/2 cups (330g) light brown sugar
3 tbsp (18g) cinnamon
1 tsp (4g) vanilla bean paste or extract
2 ripe bananas, diced into chunks, for layering on top of the filling
1/2 cup (120ml) heavy cream, for pouring over the rolls
Frosting
8oz (250g; 1 block) cream cheese, softenedbeat frosting until smooth
1/4 cup (58g) salted butter, softened
1/4 cup (55g) light brown sugar
2 tbsp (42g) honey
1 tsp (4g) vanilla bean paste or extract
Pinch of salt

Ingredients

  • 3/4 cup (180ml) buttermilk, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot); substitution: 3/4 cup (180ml) milk of choice mixed with 1 1/2 tbsp (22ml) apple cider vinegar or lemon juice OR you can just use 3/4 cup (180ml) of your milk of choice if you don’t want buttermilk!
  • 1/2 cup (110g) granulated sugar, divided
  • 2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
  • 1/2 cup (120g) mashed ripe banana, about 1 large banana
  • 1/2 cup (113g) salted butter, very softened (almost melted)
  • 2 eggs, at room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 4 3/4 cups (570g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure
  • 1 tsp (6g) salt
  • 1/2 cup (113g) salted butter, softened (not melted)
  • 1/2 cup (120g) mashed ripe banana, about 1 large banana
  • 1 1/2 cups (330g) light brown sugar
  • 3 tbsp (18g) cinnamon
  • 1 tsp (4g) vanilla bean paste or extract
  • 2 ripe bananas, diced into chunks, for layering on top of the filling
  • 1/2 cup (120ml) heavy cream, for pouring over the rolls
  • 8oz (250g; 1 block) cream cheese, softened
  • 1/4 cup (58g) salted butter, softened
  • 1/4 cup (55g) light brown sugar
  • 2 tbsp (42g) honey
  • 1 tsp (4g) vanilla bean paste or extract
  • Pinch of salt

Stepssimplified

  1. 1Combine 3/4 cup (180ml) 110F buttermilk, 1 tbsp (13g) granulated sugar, and 2 1/2 tsp (9g) active dry yeast in a bowl. Stir and wait 5–7 minutes until frothy. Skip resting if using instant yeast.
  2. 2Whisk 4 3/4 cups (570g) bread flour and 1 tsp (6g) salt in a large bowl. Set aside.
  3. 3Add the yeast mixture, remaining 1/2 cup granulated sugar, 1/2 cup (120g) mashed banana, 1/2 cup (113g) very softened butter, 2 room-temperature eggs, and 1 tsp vanilla to a stand mixer bowl. Add the flour mixture.
  4. 4Mix on low for 1 minute until barely combined. Rest 5 minutes. Switch to medium speed and mix 5–7 minutes until dough becomes elastic, smooth, and releases from the bowl sides. If too sticky, add up to 3 tbsp flour gradually. Knead by hand on a floured surface for 5–7 minutes if mixing manually.
  5. 5Transfer dough to a greased bowl. Cover and rise in a warm spot for 30–45 minutes without doubling in volume.
  6. 6While dough rises, beat 1/2 cup (113g) softened butter, 1/2 cup (120g) mashed banana, 1 1/2 cups (330g) light brown sugar, 3 tbsp (18g) cinnamon, and 1 tsp vanilla until extremely soft. Reserve.
  7. 7Coat a 9x13” baking pan with butter.
  8. 8Turn risen dough onto a lightly floured surface. Roll into a 16x15” rectangle for 8 rolls or a 24x15” rectangle for 12 rolls.
  9. 9Spread filling evenly across the dough, leaving a narrow edge bare. Distribute 2 diced ripe bananas uniformly over the layer.
  10. 10Slice the long side into 8 or 12 strips, each 2” wide and 15” long. Roll each strip tightly from the short end into a coil and tuck the final 1” underneath. Alternatively, form a log and slice into 8 or 12 roughly 2” rounds using a knife or floss.
  11. 11Arrange rolls in the prepared pan. Cover and proof 25–30 minutes while preheating the oven to 350F until puffy.
  12. 12Microwave 1/2 cup (120ml) heavy cream for 15 seconds. Pour over proofed rolls.
  13. 13For 8 rolls, bake at 350F for 22–24 minutes. Raise heat to 375F and bake 5–7 additional minutes until tops turn golden and centers cook through.
  14. 14For 12 rolls, bake at 350F for 20–22 minutes. Raise heat to 375F and bake 5–7 additional minutes.
  15. 15While rolls bake, beat 8oz (250g) softened cream cheese and 1/4 cup (58g) softened butter until fluffy. Incorporate 1/4 cup (55g) light brown sugar, 2 tbsp (42g) honey, 1 tsp vanilla, and a pinch of salt until smooth.
  16. 16Remove rolls from the oven. Let cool 10–15 minutes. Spread frosting over the top. Serve.