Yield 15 servings Number Of Ingredients 17 Steps:
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. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball. 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. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm). Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends). Make the caramel sauce: In a small saucepan 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 remove the pan from the heat. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place. Preheat the oven to 350˚F (180˚C). Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown. 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. Enjoy!
Time 55m Yield 16 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish. Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes. Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.
Time 2h25m Yield 8 Number Of Ingredients 7 Steps:
Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl. Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve.
Time P10D Yield 1 serving Number Of Ingredients 19 Steps:
Preheat the oven to 325˚F (160˚C). Generously grease a 10-inch (2.5 cm) cast-iron skillet or round cake pan with melted butter. Make the dough: In a large bowl, whisk together the milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If any warmer, let cool slightly before proceeding. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute, until the yeast starts to foam. Add 4 cups of flour and mix with a rubber spatula until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for 1 hour, until nearly doubled in size. While the dough is rising, make the banana filling: In a medium saucepan over medium heat, melt together the butter, brown sugar, cinnamon, and salt until syrupy. Add the bananas and cook for 5-7 minutes, until the bananas have softened and are starting to break down. Transfer to a medium bowl and let cool completely. To the risen dough, add the salt, baking powder, and ¾ cup flour. Stir well, then turn out onto a clean surface. Knead the dough lightly, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about 12 x 16 inches and ½ inch (1½ cm) thick. Spread the banana filling evenly over the dough. Sprinkle the chopped walnuts evenly over the filling. Using a pizza cutter, cut the dough lengthwise into 4 even strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip and start rolling from left to right, building on the first. 11. Continue with the remaining strips until you have a giant cinnamon roll. Carefully transfer the giant cinnamon roll to the prepared skillet and cover with plastic wrap. Place in a warm spot to rise for 30 minutes, until the cinnamon roll expands to the edges of the pan. Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, then bake for another 35 minutes. While the cinnamon roll bakes, make the frosting: In a medium bowl, combine the powdered sugar, milk, cream cheese, melted butter, and vanilla until smooth. Beat with an electric hand mixer on medium speed until smooth. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Spread the frosting over the roll and sprinkle with the chopped walnuts before slicing and serving. Enjoy!
Time 2h50m Yield 10 servings. Number Of Ingredients 11 Steps:
Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing., For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.
Time 35m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.
