Description
Inspired by the classic layer cake, these gooey-sweet cinnamon rolls are just right for a spring brunch. The addition of dehydrated potato flakes (A.K.A. instant mashed potatoes) makes the yeasted dough exceptionally tender, and helps to keep them fresh longer. Be sure to use a ripe banana for the bun’s banana butter filling, as this will give you the most prominent banana flavor. Matched with brown sugar, cinnamon, ginger, and pecans–this decadent filling is a guaranteed crowd-pleaser. Meanwhile, the pineapple cream cheese icing is the perfect finishing touch.
Ingredients
- 1 cup whole milk
- 6 tablespoons white sugar, divided
- 1 (.25 ounce) package active dry yeast
- 3 large egg yolks
- 3 cups all-purpose flour
- 1 cup bread flour
- ½ cup dry potato flakes
- 1 ¼ teaspoons kosher salt
- ½ cup unsalted butter, softened, cut into pieces
- 1 medium ripe banana, mashed
- 1 cup brown sugar
- 6 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons lemon juice
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¾ cup finely chopped toasted pecans
- 4 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- ½ cup confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup crushed pineapple, undrained
- ¼ cup finely chopped toasted pecans
Instructions
- To prepare the dough
- heat milk in a small saucepan over medium heat until temperature reaches 110 to 115 degrees F (43 to 46 degrees C). Pour milk into a small mixing bowl and stir in 1 tablespoon white sugar. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy
- about 5 minutes. Whisk in egg yolks.
- Combine all-purpose flour
- bread flour
- potato flakes
- salt
- and remaining 5 tablespoons white sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed. Add butter pieces
- one at a time
- until all are fully incorporated. Increase speed to medium or medium-high and knead until dough is soft and smooth. This can take a few minutes; don’t lose patience if the dough doesn’t come together immediately.
- Coat the bottom and sides of a large mixing bowl with more butter. Form the dough into a ball and place into the greased bowl
- turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm
- draft-free place until doubled in volume
- about 1 hour.
- Punch the dough down after it’s risen. Place on a lightly floured surface and let rest
- 15 to 20 minutes.
- To prepare the filling
- combine banana
- brown sugar
- butter
- flour
- cinnamon
- lemon juice
- ginger
- and salt in a medium mixing bowl; beat with an electric mixer at medium speed until well combined.
- Roll the dough out into a 12×18-inch rectangle. Spread the filling mixture evenly over the surface of the dough using a rubber spatula. Sprinkle pecans evenly over the filling. Starting with the long side
- roll the dough into a tight cylinder. Place seam-side down and cut crosswise into 12 even slices.
- Place the rounds into a buttered 9×13-inch baking dish
- crowding them so they touch. Loosely cover the pan with plastic wrap and let stand in a warm
- draft-free place for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the buns.
- Bake in the center of the preheated oven
- rotating pan halfway through baking
- until buns are golden brown
- 25 to 30 minutes. Cool for 5 minutes before frosting.
- To prepare frosting
- combine cream cheese and butter in a medium mixing bowl; beat with an electric mixer until combined and fluffy. Beat in confectioner’s sugar
- vanilla
- and salt. Stir in pineapple until well combined. Spread the icing over the warm cinnamon rolls. Sprinkle with pecans.
Prep Time: 1 hr
Cook Time: 25 mins
Total Time: 3 hrs 50 mins
Servings: 12