Upside Down Banana Bread Cinnamon Rolls

    Upside Down Banana Bread Cinnamon Rolls

    Upside Down Banana Bread Cinnamon Rolls

    tasty

    Servings: 15

    INGREDIENTS

    1 cup whole milk

    4 tablespoons (½ stick) unsalted butter

    1-0.75 ounce packet instant yeast

    ⅓ cup granulated sugar

    ¼ teaspoon salt

    3 mashed ripe bananas

    4½ cups all-purpose flour, divided

    2 tablespoons oil

    Filling

    4 tablespoons unsalted butter, melted

    ¼ cup granulated sugar

    1 tablespoon cinnamon

    Caramel Sauce

    ½ cup (1 stick) unsalted butter

    1 cup brown sugar

    1 teaspoon salt

    1 teaspoon vanilla

    ¼ cup honey

    1 cup chopped walnuts

    PREPARATION

    1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes. Add the granulated sugar, salt, mashed bananas and stir.

    2. Add 3½ cups of flour, ½ cup at a time, stirring between each addition. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.

    3. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.

    4. Once the dough has risen, roll it out to a ¼-inch-thick rectangle about 18 by 12 inches.

    5. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.

    6. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch-thick slices (discard the ends).

    7. Pour the caramel sauce into a 9 x 12-inch baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.

    8. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.

    9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey, stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.

    10. Preheat the oven to 350˚F (180˚C).

    11. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.

    12. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

    13. Enjoy!

    Inspired by:

    http://www.thebakingchocolatess.com/fluffy-banana-bread-cinnamon-rolls/

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