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Delicious Upside Down Banana Bread Cinnamon Rolls Recipe

These Delicious Upside Down Banana Bread Cinnamon Rolls are An easy dessert! | banana bread recipe | Cinnamon rolls | easy dessert recipe | upside down bread recipe | upside down cake recipe #banana #bread #bananabread #upsidedowncake #breadrecipe #easybreadrecipe #delicious #cinnamon #cinnamonrolls

I’ve made these twice so far because they’re so amazing. I didn’t feel like the center was enough so doubled it. Happy baking!

These Delicious Upside Down Banana Bread Cinnamon Rolls are An easy dessert! | banana bread recipe | Cinnamon rolls | easy dessert recipe | upside down bread recipe | upside down cake recipe #banana #bread #bananabread #upsidedowncake #breadrecipe #easybreadrecipe #delicious #cinnamon #cinnamonrolls

Recipe adapted from: Tasty.co

INGREDIENTS:
3 ripe bananas, mashed
4 ½ cups  all-purpose flour, divided (560 g)
1 cup  whole milk (240 mL)
4 tablespoons  unsalted butter, 1/2 stick
¾ oz  instant yeast, 1 packet (20 g)
⅓ cup  granulated sugar (65 g)
¼ teaspoon  salt
2 tablespoons  oil
FILLING;
1 tablespoon  cinnamon
4 tablespoons  unsalted butter, melted
¼ cup  granulated sugar (50 g)
CARAMEL SAUCE;
1 teaspoon  vanilla
¼ cup  honey (85 g)
½ cup  unsalted butter, 1 stick (115 g)
1 cup  brown sugar (220 g)
1 teaspoon  salt
1 cup  walnuts, chopped (100 g)

INSTRUCTIONS:

  1. First, In a large, microwave-proof bowl, combinë the milk and melted butter. Microwave for 40 seconds, until the milk mixture reachës 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Then, Add the granulated sugar, salt, mashëd bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a timë, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if thë dough is sticking to your hands or the surface. Form the dough into a ball.
  5. 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 refrigërator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risën, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the meltëd butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over thë dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucëpan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then removë the pan from the heat.
  10. Pour the caramel saucë into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrangë the rolls in the dish so there are 3 rows of 5 rolls.
  11. Covër with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Prëheat the oven to 350˚F (180˚C).
  13. Rëmove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Lët 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.
  15. serve & ënjoy.


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