Banana Cinnamon Rolls - 6 rolls

These are lovely soft yeast cinnamon buns with banana right in the dough. They are sticky and not too sweet with a slight banana flavour.  The best part is that they are a half batch which is perfect for a small group. So even if there are just two this is a nice recipe to make. Makes 6 rolls.

You will need:

• 1 tsp yeast
• 1/4 cup milk 
• 3 tbsp honey
• 1 egg
• 1 tbsp sour cream
• 1/4 cup = 1/2 a stick unsalted butter - room temperature/soft
• 2 small bananas - squished with a fork (makes about 1/2 cup)
• 1 tsp vanilla
• 2 1/4 cups flour
• 1/2 tsp salt

Filling

• 1/4 cup (the other half of the stick of butter softened to room temperature
• 1/2 cup sugar
• 1 tsp cinnamon

Glaze

• 1/4 cup icing sugar
• 2 tbsp maple syrup and a few drops of water if necessary

OR 

• save 2 tbsp of filling and brush tops with a bit of melted butter  and dip or sprinkle extra cinnamon sugar on tops.

I always gather all my ingredients so that I don't forget something.

Step 1: in a small measuring cup heat milk and honey 25 seconds in microwave. Place into a stand mixer with the paddle attachment. Add yeast and mix a few times. Let stand for 5 minutes to make sure yeast is activated.

Step 2: add egg, sour cream, bananas and vanilla. Mix for a few seconds. Add softened butter and mix again.

Step 3: add  1 cup of  flour and salt. Mix well.

Step 4: add 2nd cup of flour (reserving last 1/4 cup for the counter) Mix well.

Step 5: add the last 1/4 cup to the counter and turn out dough on to counter. Mix well. If you don't need all the flour don't use it all. You want to add enough flour so the dough is no longer sticky to the touch. The dough is a lovely soft dough when done.

Step 6: add to a bowl and cover with plastic wrap and let rest for 2 - 2 1/2 hours or until the dough has doubled in size.

Step 7: to prepare cinnamon filling place sugar and cinnamon in a bowl and mix. Leave the remaining 1/2 stick of butter in wrapper on counter until dough rises.

If you want to make a glaze then add icing sugar and maple syrup to a small bowl and mix. If you need to add a couple of drops of water to make it a thick but pourable consistency. (Cover with plastic and set aside.)

Step 8: once dough has doubled in size. Place a bit of flour on counter and turn out dough.

Step 9: gently roll out dough to a rectangle mine was 14 inches x 12 inches. Smear the butter over the entire surface of the dough. Sprinkle all the sugar except 2 tbsp evenly.

Step 10: roll up and slice in half. Then slice each half into 3. 

Carefully place each section into a buttered large muffin tin or silicone tray. 

Let rise in a warm place for 30 minutes to 1 hour until doubled.

Bake in a 350 degree F oven for 20-22 minutes. Remove and let cool in pan.

brush with a bit of melted butter and sprinkle remaining cinnamon sugar.

finish with glaze! EAT  while still warm. They are soft and fluffy and not too sweet.