Fluffy Banana Cinnamon Rolls

These fluffy banana cinnamon rolls are definitely the perfect brunch item for any occasion. A lightened up filling but full of flavor, egg-free, and options to make vegan friendly.

1 cup milk of cashew milk (or your choice of milk)
2 1/4 tsp rapid rise yeast (1 packet)
2 TBS brown sugar or coconut sugar
3 TBS unsalted butter, vegan butter or coconut oil, melted & cooled
2 medium bananas, equal to 3/4 cup mashed
3 1/2 – 4 cups Bob’s Red Mill Artisan Bread Flour* (see notes)
1/2 tsp salt
1/4 cup unsalted butter or vegan butter, softened
1/4 cup brown sugar or coconut sugar
1 TBSP ground cinnamon
1/4 tsp nutmeg
1 medium bananas, thinly sliced into about 30 slices
5oz cream cheese, softened
2 TBSP milk or greek yogurt, to thin as needed
1/2 tsp vanilla extract
1 cup powdered sugar

In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110F (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. If your mixture doesn’t get foamy, the yeast did not activate. 
Once the milk and yeast mixture is foamy, add melted butter and mashed banana mixing low speed until combined. Start to add flour, salt, and nutmeg if using – about ½ cup at a time. You will likely need about 3 1/2 cups. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again.

next instruction : www.fitmittenkitchen.com

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