Shelley, from C Mom Cook is completely responsible for me posting cinnamon buns on the internet late at night. She is the our lovely hostess for June’s Daring Bakers’ challenge. She challenged us to cinnamon rolls (and suggested putting roasted bananas in the filling. The woman’s a genius).
The baking at night is my thing. With a husband that works nights, and a kid I usually get tucked away by nine, that leaves me with several hours of blissfully quiet “me” time. It would be a shame to waste it on television. Plus, solitude, or at least quiet, is required when you start baking beyond the box. At least for me. And the only time that happens at my house is at night.
Cinnamon buns have the added perk of being able to be made in stages. So you can proof your dough, make your filling, roll the whole thing together, slice them and stick them in the pan. Then pop the pan in the fridge til morning. Wake up in the morning, stick the pan in the oven, and by the time you’ve finished your second cup of coffee they’ll be ready to eat (make the glaze the night before to, and all you have to do is stir and pour). Breakfast genius-ness.
roasted banana pecan cinnamon buns
ingredients:
for dough:
- 1 c. whole milk
- 1/3 c. sugar
- 5 tbl. unsalted butter
- 1 tbl. active dry yeast
- 4 c. (480 g.) flour, plus 1 c. if needed, plus extra for sprinkling counter top
- 1/2 tsp. salt
- 2 large eggs
- 2 tbl. vegetable oil
for roasted bananas:
- 3 very ripe bananas
- 2 tbl. brown sugar
- 2 tbl. butter, cut into small pieces
for filling:
- roasted bananas
- 1/2 c. brown sugar
- 3/4 tsp. sugar
- 3/4 tsp.cinnamon
- 3/4 c. chopped pecans
- 4 tbl. unsalted butter, very softened
for glaze:
- 1 c. confectioner’s sugar, sifted
- 2-6 tbl. whole milk
Begin by making the dough. Combine milk, sugar, and butter in a saucepan and cook over medium heat until the sugar dissolves. Remove from heat and let cool for 5 -10 minutes (you want your mixture to be 110-115°). Stir in yeast and let sit for 5 minutes until it gets foamy.
In the bowl of an electric mixer, combine flour and salt. Add in eggs, vegetable oil and yeast mixture. Using a dough hook, mix on low speed until dough starts to come together. Turn speed up to medium and mix for 5-7 minutes until dough is smooth and pulls away from the side of the bowl. If dough doesn’t pull away from bowl after first 2 minutes, slowly add more flour (up to 1 cup) until it does. (to mix dough by hand, combine all ingredients in a bowl, then turn out dough onto floured surface and knead for 10 minutes by hand).
Spray a large bowl lightly with non stick cooking spray, then turn out dough into bowl. Lightly coat a piece of plastic wrap with spray, then place on the surface of the dough. Allow dough to rise in a draft free spot for 1 hour, or until it doubles in size.
While dough is rising, make the roasted bananas. Preheat oven to 400°. Cut bananas into 1″ chunks and place in a baking dish. Sprinkle brown sugar on top of bananas and sprinkle butter pieces on top. Bake for 40 minutes, stirring after the first 20 minutes in the oven. Remove from oven and allow to cool a bit, then mash bananas with a potato masher. Mix together with brown sugar, white sugar, and cinnamon.
Once your dough and bananas are ready, use your hands to gently deflate the dough. Turn dough out onto a lightly floured surface and use a rolling pin to shape into a rectangle. Spread softened butter on the dough, leaving a 1″ edge all around the dough. Spread banana mixture on top of the butter. Sprinkle pecans on top.
Starting at one long end, roll dough into a log. Cut log into 12 pieces and place pieces, cut side up, into a 9 x 13 baking pan. Cover with plastic wrap and let rest for 30 minutes (or let rest overnight in the refrigerator. Take out of fridge 30 minutes before baking in the morning to come to room temperature).
Turn oven to 375°. Bake cinnamon buns for 25-30 minutes. Take from oven and let cool a bit before you make the glaze.
To make the glaze, whisk confectioner’s sugar and 2 tbl. of milk together in a medium bowl. Gradually add more milk, 1 tablespoon at a time, until it is smooth and easily pourable. Pour over top of cinnamon buns in the pan. Remove buns from pan. Eat.