Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze.
I’m just throwing it out there: break out your fat pants because you’re about to eat an entire pan of cinnamon rolls. These rolls, my friends, are out of control! Breakfast at its finest.
Can I eat a plate of them every morning? Forget bran flakes, put down the granola bars, and just gimme some decadent sweet rolls. Worth every single second on the treadmill.
Are you aware of my addiction? Well, clearly I have a baking addiction. Read this website’s URL. But I’m talking about an addiction that stems off of my baking addiction. It’s called “Sally’s Sweet Roll Addiction.” I admit I have a problem. And hey, that’s the first step right?!
So many sweet rolls!
1) Cake Batter Cinnamon Rolls (no cake mix!)
2) Blueberry Sweet Rolls with Lemon Glaze
3) Raspberry Sweet Rolls
4) Orange Sweet Rolls (copycat of Pillsbury)
5) Chocolate Chip Cherry Sweet Rolls
6) Mini Cinnamon Buns (no yeast)
7) Caramel Apple Cinnamon Rolls
8) Mini Cake Batter Cinnamon Buns (no yeast)
9) The Original Cinnamon Roll
When I like something, I really like something.
And today’s new version is mind blowing. Who doesn’t love a little chocolate with their cinnamon roll? And some gooey banana tucked inside each fluffy coil. With a thick vanilla glaze on top. These cinnamon rolls = heaven.
To make your new favorite breakfast, you’re going to start with my easy cinnamon roll recipe. This is a very popular recipe on my website. The reason is because they are easier than any sweet roll I’ve ever made before. And they are quicker too. Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises. Today’s rolls only require 1 rise.
I always (always!) use Red Star Platinum Yeast to bake my quick cinnamon rolls and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed. Red Star Platinum takes the work out of it for you. Its careful formula strengthens your dough and makes making working with yeast simple. Yes, today’s recipe will prove that working with yeast is EASY.
Today’s yeasted dough recipe is the perfect starting point for any sort of sweet roll you want to make. And it makes a conveniently sized small batch. Only about 11-12 rolls and they are baked in a small 9-inch round pan. The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful yeast baking. Next you’re going to stir the butter mixture into the dry ingredients, then add the egg. Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.
Now it’s time to get your hands dirty! Knead the dough for about 5-6 full minutes. Want to learn more about the process of kneading? Study this helpful guide. When you’re finished kneading, cover the dough and let it rest for about 10 minutes. It won’t really rise in this step, it just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: 1 large mashed banana, softened butter, cinnamon, sugar, and mini chocolate chips.
After 10 minutes, roll the dough out into a 14×8 inch rectangle. Mix the butter and mashed banana together. Mix the cinnamon and sugar together. Spread the softened butter/banana all over the dough. Sprinkle with the cinnamon sugar, then the chocolate chips. Tightly roll up the dough and cut into 11-12 even pieces. Place in a greased round pan and get ready to rise.
I’ve had a few requests for more “in-process” photos. Don’t mind the iPhone pictures here.
Let the rolls rise for 1-2 hours. Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen. Here’s what I do: I heat the oven to 200F. I turn off the oven. I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.
The rolls will double in size during this rise. They all smoosh together.
The rolls are ready to bake. Bake at 375F for 25-30 minutes. Be sure to cover the rolls with aluminum foil halfway through if you notice the tops from getting too brown. My oven has hot spots, so I always cover baked goods with foil.
Aren’t they gorgeous straight from the oven?
Time to glaze.
The thick vanilla glaze is made from powdered sugar, cream, and vanilla extract. Using milk instead of cream will result in a thinner glaze. Unless you add more powdered sugar to make it thicker (and as a result of this, the glaze will be sweeter). I always use heavy cream.
Taste a warm banana cinnamon roll with the melty glaze.
Wow. Just… wow.
I just ate breakfast and now I’m suddenly starving again. Funny how cinnamon rolls can do that to ya. Looking at these photos is mesmerizing. Are you dying to make these cinnamon rolls yet?
Here’s one more photo to get you drooling:
Bananas and chocolate chips and cinnamon rolls are just meant to be. ♥
Banana Chocolate Chip Cinnamon Rolls
Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 4. Allow the rolls to stay at room temperature before baking.
Yield: 11-12 cinnamon rolls
- 2 and 3/4 cups (345g) all-purpose flour
- 3 Tablespoons (45g) granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast* (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk (cow's milk - I use skim)
- 2 and 1/2 Tablespoons (38g) unsalted butter
- 1 large egg
- 2 Tablespoons (30g) unsalted butter, softened to room temperature
- 1/2 cup mashed banana (2 small bananas)
- 1 and 1/2 Tablespoons ground cinnamon
- 1/4 cup (50g) granulated sugar
- 1/3 cup (60g) mini chocolate chips
- 1 cup (120g) powdered (confectioners') sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon (15ml) heavy cream*
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.
- Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. *If you don't have cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired.
*Dry active yeast (non instant) may be used instead. Expect up to 50% slower rise time.
*If you don't have cream, you may use milk instead. This will create a thinner glaze.
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Today’s recipe reminds me of a few favorite recipes.
*This is a sponsored post for Red Star Yeast. I have been compensated for making this recipe. However, I was not paid to write a review and all opinions are 100% my own.