Banana Nut Cinnamon Rolls

 I developed this recipe because I was in the middle of moving last year and had to get rid of some food items. Most of my pans were packed up. I had a bunch of old bananas, some packets of yeast and some left over baking items. I thought this would be the best thing to make with all my scraps. They turned out pretty tasty. Caution its sugar overload!!

 

Banana Nut Cinnamon rolls

 Dough

2- 1/4-ounce package yeast

1/2 cup warm water

1/4 cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 egg

4 to 4 ½  cups all-purpose flour

 

Filling

½ cup butter, melted

¾ likely packed brown sugar

3 to 4 very ripe bananas, mashed

2 tbsp ground cinnamon

1 cup pecans, chopped

 

Glaze

4 tbsp butter

2 cups powdered sugar

1 tsp. vanilla extract

3 to 5 tbsp of milk

¼ tsp of salt

 

½ cup of pecan halves (optional)

 

Directions

 In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Spread bananas evenly over dough. Sprinkle with pecans. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

 

Preheat oven to 350 degrees

 

Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

 

Meanwhile, mix butter, powdered sugar, salt and vanilla. Add milk 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

 

Sprinkle with pecans

 

Devour and Enjoy!!

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