Monday, January 24, 2011
They were really enjoyable, but, I must say, I thought the dough was too light on the sugar. The next time I made these, I upped the sugar, and it seemed to work out a lot better. Also, keep an eye on them in your oven. They go from good to DONE in just minutes, it felt like. A softer cinnamon roll might have made the dough taste better!
Serves: 16 cinnamon rolls (8 people)
4 1/2 cups bread flour
1 Tbsp instant yeast
1 tsp cinnamon
1/2 cup sugar
1 1/2 cups mashed bananas (about 3)
1 cup brown sugar
1 tablespoon cinnmon
4 tablespoons butter, melted
3 tablespoons light brown sugar
5 tablespoons butter
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3/4 cups powdered sugar
Mix the flour, yeast, cinnamon, and sugar in a food processor. Lightly beat the eggs and whisk in the banana and butter (I used my new immersion blender for that part!!). On low speed, gradually add the banana mixture to the dry ingredients. Continue mixing on medium-low until the dough is fully combined and elastic, about 8-10 minutes. The dough should be soft, but not too sticky.
Then, remove the dough, clean and oil the food processor. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise until it has doubled in volume, about 1 1/2 hours.
Meanwhile, combine the brown sugar and cinnamon well. Set aside.
Also, while dough rises, make the caramel cream cheese frosting. Melt brown sugar and half of the butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat. Then, remove the mixture from the heat and transfer the whole mixture to a large bowl. Cool at room temperature, stirring occasionally. Place remaining butter and cream cheese in a large bowl. Beat together until smooth. Beat in vanilla. Slowly pour in cooled brown sugar mixture, beating constantly. Add powdered sugar gradually, beating well after each addition until completely smooth. Let chill.
Preheat oven to 350 degrees F. When the dough has risen, roll it out to a 12x18" rectangle. Brush the rectangle with butter, leaving a 1/2 inch border. Then, sprinkle the cinnamon sugar mixture over the dough, pressing in with your fingers. Make sure you press in hard, otherwise, the filling will slowly fall out. Roll the dough up starting with the long edge, that should be facing you. Then, cut the log into 12 even pieces. Place them into a 9x13 baking sheet (they will expand together as shown above). Bake in the preheated oven about 20 minutes, until the buns are light brown. Remove and drizzle with caramel sauce. Serve warm.
To be honest, although I loved the sauce, a regular, store-bought caramel sauce would have worked just as well, especially one of those caramel "dips". That would shave a lot of time off this recipe, and a few extra steps.
I know this was a pretty intricate recipe; I promise Wednesday a bit of an easier dish.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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