27 August 2011

bananas foster cinnamon rolls

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So this is the last major cinnamon roll experiment I completed before moving. (Well, I tried making pumpkin cinnamon rolls, but they were meh.)

These are my babies. They're the lovechild of my two favorite sweets: cinnamon buns and bananas foster. Successfully creating these has led me one step closer to ultimate happiness.




Bananas Foster Cinnamon Rolls

(Makes 12-14.)

For the dough:  (adapted from here)
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/4 cup granulated sugar
1/4 cup honey
1/3 cup margarine or butter, softened
1 teaspoon salt
1 teaspoon vanilla
1 egg
1/2 ripe banana, mashed
3 1/4 cups all-purpose flour
3/4 cup bread flour

Place the warm milk in a bowl, and stir in the yeast and sugar until they're mostly dissolved. Let sit for about 3 minutes, or until the yeast gathers a bit on the surface or gets a little foamy. Add the honey, butter, salt, vanilla, egg, and banana, and stir well (mixture will be lumpy), then add the flours. Knead a few times, adding flour as needed until the dough's not too sticky. Form into a ball, cover bowl with a towel, and set in a warm area until dough has doubled in size (about 1 hour). Prepare the bananas foster while it's rising.


For the bananas foster:
4 tbsp (1/2 stick) unsalted butter
1/2 cup firmly packed dark brown sugar
1 tsp cinnamon
1 1/2 ripe but still firm bananas, sliced
1/4 cup dark rum  (I used bourbon)
1 tsp vanilla extract

Melt butter, brown sugar, and cinnamon together over medium heat, stirring occasionally, until the sugar is dissolved (about 4 to 5 minutes). Add the banana slices and cook, turning once, 1 to 2 minutes per side. In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Stir well.
Strain the bananas from the sauce. Measure out 1/4 cup of sauce and half the fostered bananas for filling; set aside rest for frosting later. 


For the filling:
1 1/2 cup light brown sugar
1 tablespoon cinnamon
1/4 cup bananas foster sauce
Half the fostered bananas
1/3 cup margarine or butter, softened

When the dough has risen, flour a work surface very well. Roll out the dough into a 16 by 20 inch rectangle, or until the dough is about 1/4 inch thick. Spread softened butter over dough, leaving 1 inch of space around the edges. Mix the brown sugar, cinnamon, sauce and bananas together, then distribute evenly over buttered surface. (Note:  This will not be a pretty, furry brown sugar mixture that's easy to sprinkle. Instead it's gloppy and I ended up basically smearing it over the dough, but as you'll see below it still worked out okay.)

Tightly but gently roll the dough up (beginning on one of the long, 20 inch ends). Using a very sharp knife, slice into 12-14 rolls of the same size. (If your dough is squishing when you try to slice it, the thread method really helps.) Place in a buttered or greased 9 x 13 inch pan or on a greased cookie sheet. Cover with towel, and let rise until doubled in size (another hour). Bake in a preheated 400 degree oven until golden (watch carefully! Mine only took 6-8 minutes).


For the icing:
4 oz. (1/2 package) cream cheese, softened
5 tablespoons margarine or butter, softened
1 tsp vanilla
1/4 tsp rum or bourbon
1/4 cup bananas foster sauce
1/2 teaspoon cinnamon
2 cups powdered sugar (to start)

Beat the cream cheese and butter until fluffy. Gradually add powdered sugar, then add sauce, vanilla, liquor and cinnamon. Increase amount of sauce and sugar as needed until desired flavor and consistency are reached


Construction:
I drizzled the piping hot buns with the rest of my bananas foster sauce. (You don't want to waste that shiz. If you're scared of being overkill, save it to top vanilla ice cream.) Then I smudged each roll with icing, spread it while they were hot, and topped them with the remaining banana bits for decoration.


AMAZING!


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3 comments:

  1. This looks so delicious! You have such a pretty blog! and thanks for the late summer mix:)

    ReplyDelete
  2. I'm so glad you liked it, thanks so much! :)

    ReplyDelete