{whole wheat banana cinnamon rolls with pecan brown sugar streusel}

by Cait on August 3, 2013

I did it!

Banana Cinnamon Rolls / Cait's Plate.JPG

I used up the last three of my EIGHT bananas and I did it all without resorting to a simple smoothie or basic banana bread.

And I gotta say, out of the vegan peanut butter banana whole wheat waffles with pb sauce, the banana coffee cake with brown sugar pecan streusel and these guys, I think these might be my favorite.

Banana Cinnamon Rolls / Cait's Plate.jpg

Though I did steal the streusel from my banana coffee cake (because it was just that good) – so maybe those two need to be tied.

Either way, I’m happy to have added to my arsenal of recipes to use when I have browning bananas.

Banana Cinnamon Rolls / Cait's Plate.JPG

These suckers are pretty good on their own, but if you wanna get really fancy, I would suggest adding a glaze…

IMG_6885-MOTION

Cinnamon rolls just kind of need glaze.  At first I figured I would forgo it given that I added the streusel topping, but they just didn’t look quite right that way.

Banana Cinnamon Rolls / Cait's Plate.jpg

Those look much better, right?

Banana Cinnamon Roll / Cait's Plate.jpg

Right.

{whole wheat banana cinnamon rolls with pecan brown sugar streusel} adapted from Cooking Light

makes 12 rolls

ingredients:

Dough:

  • 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
  • 3/4 cup warm fat-free milk (100° to 110°)
  • 1/4 cup warm water (100° to 110°)
  • 1/4 cup butter, softened
  • 1/8 cup honey
  • 1/2 teaspoon salt
  • 3/4 teaspoons white vinegar
  • 1 large egg
  • 1 large egg white
  • 3 mashed bananas
  • 4+ cups white whole wheat flour
  • Cooking spray

Filling:

  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
Streusel:
  • 1/2 cup pecans, chopped
  • 1/2 cup white whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, cubed and slightly softened

Glaze:

  • 3/4 cup powdered sugar, sifted
  • 3/4 teaspoon vanilla extract
  • 5 teaspoons fat-free milk

directions:

  1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Add mashed bananas stirring until well mixed.
  2. Add flour, 1 cup at a time, stirring until a soft dough forms. Continue adding flour until dough no longer sticks to your fingers (this can take up to 5 cups).
  3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky but you just don’t want it sticking completely to your hands).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
  6. To prepare streusel, combine all ingredients together in a bowl, mixing with your hands until crumbly. Store in the refrigerator until ready to top rolls.
  7. To prepare filling, combine brown sugar, pumpkin pie spice, and cinnamon; sprinkle over dough, leaving a 1/2-inch border.
  8. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray.
  9. Cover and let rise 45 minutes or until doubled in size.
  10. Top risen rolls with streusel.
  11. Preheat oven to 375°.
  12. Uncover rolls. Bake at 375° for 20-25 minutes or until lightly browned. Cool in pan on a wire rack.
  13. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Banana Cinnamon Rolls / Cait's Plate.jpg

 

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{ 25 comments… read them below or add one }

Katie August 3, 2013

ohmygosh, these look INSANE. Look how thick they are!!!

Reply

Cait August 3, 2013

Haha I know right?! I was kind of shocked after those rose!

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Carley @ Optimistic Health August 3, 2013

Amen. This is like my life story; leftover bananas! I’m going to buy extras too this week just to be on the safe side for this recipe :)

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Cait August 3, 2013

Yay! Let me know what you think if you give it a try :)

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Erica August 4, 2013

Wow! Just perfect. A great weekend breakfast/brunch treat for sure.

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Cait August 4, 2013

Thanks lady! :)

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char eats greens August 4, 2013

They DEFINITELY need the glaze ;)

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Cait August 4, 2013

Right?? It’s just not the same otherwise!

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Carly @ Snack Therapy August 4, 2013

If anyone needs me, I’ll just be staring at that drizzly, amazing gif for the rest of my life.

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Cait August 4, 2013

Bahahaha – so glad you like it! :)

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lindsay August 4, 2013

i can smell this through my computer. it brings such warmth to my heart. Now i want coffee.

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Cait August 5, 2013

Haha! Come on over – I’ll brew a fresh pot ;)

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Tiff @ Love Sweat & Beers August 5, 2013

Oooo, look at that texture! I bet the smell great too. Thanks for the recipe!

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Cait August 5, 2013

Anytime! Hope you enjoy them if you try them :)

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Rachel August 6, 2013

These look absolutely amazing omg lol I need to try these out– hoping to substitute pumpkin for the bananas though (allergic).. do you think that would work?

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Cait August 7, 2013

I think it should!

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Molly August 7, 2013

Your food presentation is always perfect. Would you recommend any photography books or do you learn based on trial and error? As I mentioned on Instagram, I had wanted to try these for Sunday Brunch but I never got around to making them. I’ve been craving them all week and I even used them as inspiration for a smoothie. My mouth is drooling over on this side of the screen. Delicious!

Reply

Cait August 7, 2013

Aw thank you! I’m mostly self-taught but I did really love Lindsay’s e-book Tasty Food Photography. Her site in general has a ton of great tips!

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Shannon ~ My Place in the Race August 7, 2013

Ummm…what? These look insanely good! *drool*

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Cait August 7, 2013

Hahah – they were pretty dang good!

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joelle (on a pink typewriter) August 29, 2013

That drizzle video/photo is rad!

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Sahar September 20, 2013

Ooo must try looks delish! Do you buy premade/packaged pumpkin spice or make your own?

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Cait September 20, 2013

I have a pre-made mix but I imagine making your own would be pretty easy too!

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Rachel @ The Pescetarian and the Pig September 25, 2013

Wow, I’m totally sold on these! Banana desserts are my favorite things in life, and all wrapped up into a cinnamon roll? The streusel topping and that glaze sound and look amazing… and that gif is awesome!

Reply

Cait September 26, 2013

Thank you! And they are SO good – definitely recommend giving them a try! :)

Reply

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