2 1/2 - 3 1/2cupsbread flourplus additional for rolling surface
1/3cupsugar
1teaspoonssalt
2packagesactive dry yeast
1cupwarm milk(115-125 degrees)
1/3cupbuttermelted & cooled
3ripebananas
1largeeggslightly beaten
2/3cupNutella(chocolate hazelnut spread)
2tablespoonscinnamon sugar
additional butter for greasing pan
Banana Buttercream Glaze:
1ripe banana
1/4cupunsalted buttersoftened
1/4teaspoonvanilla
2cupsconfectioners’ sugar
Instructions
Mix together 2 cups white whole wheat flour, 1/2 cup bread flour, sugar and salt in medium bowl.
Warm milk and butter to 115 - 125 degrees. Place in large bowl.
Sprinkle yeast over warm milk and gently swirl.
Allow to sit about 5 minutes to proof. The yeast should look a little foamy and smell "yeasty".
Use a spoon to press the bananas through a sieve. You should have about 1 cup of banana puree.
Add the banana puree and the egg to the yeast mixture then add the dry ingredients.
Mix by hand or use an electric mixer to combine. Stir in enough remaining flour to make the dough easy to handle (should still be a little sticky).
Place the dough on a lightly floured surface and knead for about 5 minutes or until smooth and elastic. You can sprinkle in a little more flour if needed.
Place in a greased bowl, turn greased side up and cover with a clean kitchen towel or plastic wrap.
Let rise in a warm place until doubled - about 1 - 1 1/2 hours. Preheat oven to 350 degrees.
Punch down dough and place on lightly floured surface. Use your hands or a rolling pin to make a rectangle about 15 x 10 inches.
Spread dough with Nutella spread and sprinkle with cinnamon sugar. Roll rectangle up starting from the 15-inch side.
Cut roll into 15, 1-inch wide pieces and place in a greased 13 x 9 x 2 inch pan.
Cover and allow to rise in warm place for about 30 minutes or until double.
Bake for 30 - 35 minutes or until golden brown.
While the rolls are baking, make the banana buttercream glaze.
Press the ripe banana through a sieve with a spoon to make about 1/4 cup banana puree.
Use an electric mixer to combine banana, butter and vanilla until smooth.
Add sugar and mix until well combined. Allow the rolls to cool for about 10 minutes then spread with the glaze. Serve the glazed rolls warm.
Notes
Note: These are even good for a few days after they're baked. I like to rewarm them a bit before I eat them. Also, if you intend to eat them over a few days, you can keep the glaze in the fridge and just glaze the rolls as needed.
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