Banana Funfetti Cinnamon Rolls

Name: Banana Funfetti Cinnamon Rolls
Prep time: 210 min
Cook time: 30 min
Total time: 240 min
Ingredients: 1 ripe banana; ¾ cup milk; 1 packet active dry yeast; 2 large eggs; ¼ cup granulated sugar; ¼ cup unsalted butter; 3½ cup flour (plus extra for kneading and rolling); 1 tsp salt; ¼ cup rainbow sprinkles (jimmies); 2 ripe bananas; ½ lemon, juiced; ¼ cup unsalted butter (melted); 1¼ cup light brown sugar; 2 tbsp cinnamon; ⅛ cup rainbow sprinkles; 4 oz cream cheese; 3 tbsp unsalted butter (melted); ½ tbsp clear vanilla extract; ½ cup powdered sugar; 6 tbsp heavy cream; 2 tbsp milk (+ more for a more liquid glaze consistency)

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What a year! We’ve nearly made it through 2020, and you definitely deserve these Banana Funfetti Cinnamon Rolls to reward yourself. Why? Well let me explain. First off, cinnamon rolls. Is there anything better than a – prep the night before and pop in the oven in the morning- dessert that can be considered breakfast? I didn’t think so. But wait, there’s more. Funfetti. Why? Because this was a hard year. It just was. And if Funfetti anything doesn’t put a smile on your face, I don’t know what will! Now, name me one baking item that basically hired a publicist at the beginning of this pandemic and became THE most baked item of the year. That’s right- banana bread. So, it’s only right to end this year and start a new one with an ode to the most popular baking item of 2020. So what do you get when you combine cinnamon rolls, funfetti, and banana bread? This over the top amazing soft, fluffy dessert/breakfast that you have DEFINITELY earned. Bake it this weekend. Bake it this week. Or just bake it every week for the next month. We’ve all earned it!

What You’ll Need. . .

bananas

lemon

milk

yeast

eggs

sugar

unsalted butter

flour

salt

sprinkles

brown sugar

cinnamon

vanilla extract

heavy cream

powdered sugar

cream cheese

Mash a ripened banana and set aside. Warm milk in the microwave for 30 seconds, then transfer it to your stand mixer and add the yeast and sugar and let it bloom. Meanwhile melt your butter in a bowl in the microwave, then let it cool. Add eggs and cooled butter to your stand mixer and mix until combined. Next add in the mashed banana and mix well. While mixing on low with the paddle attachment, add the salt and flour until combined. Switch to a dough hook and knead for 30 seconds, and then add the sprinkles in and continue kneading about 10 minutes – not less. If the dough is still sticking to the bottom of your bowl, you can add 1-2 tablespoons of flour. Oil a large bowl lightly with canola or vegetable oil. Transfer your dough to the bowl, cover with plastic wrap and a towel and allow it to rise for 2 hours in a warm place. If your kitchen is not too warm, you can always turn on the oven and have the bowl somewhat near there so that it catches some of that warmth.

This recipe will make 12 pretty large cinnamon rolls if you cut them about 1-2 inches in thickness. So you can either use a 9×13 rectangular pan, or do a round pie pan or oven safe skillet, where you place 8, and then a smaller pan or baking dish where you place 4. Just make sure you butter each of them or spray with a non stick spray. You can also place parchment paper for easier removal. I’ve done it with and without parchment paper. I prefer the parchment paper in a baking pan, but I feel the pie dish doesn’t need it.

Mash 2 ripe bananas in a bowl, and squeeze the juice of half a lemon over them. Mix it. In a separate medium bowl, mix together the brown sugar and cinnamon. On a floured surface, roll the dough out to about 12-14 inches by 20 inches. Brush butter over the dough, completely covering the surface. Sprinkle with the sugar cinnamon mix. Now dollop out and smooth out the mashed bananas. It won’t cover the whole surface evenly. That’s ok. Now top the whole dough with sprinkles. Roll the dough, from the shorter inch side, into a log. With a sharp knife, cut into 12 rolls. Place the rolls in your dish or pan – they can be slightly separated or touching- cover with plastic wrap again – and you’re done for the night! Place in the refrigerator and remove tomorrow morning to continue. (They’re already going to have risen overnight, you just have to let them sit out of the fridge and get to room temperature for about 30 minutes.) If you prefer to make them the same day, let the rolls rise about 1 hour covered by the plastic wrap and a towel, again in a warm area. When ready to bake, preheat your oven to 350F. Remove plastic wrap and bake rolls for 30 minutes. Meanwhile make your glaze.

In the bowl of your stand mixer, combine melted butter, clear vanilla extract, and cream cheese. Mix with the paddle attachment. Next add in the powdered sugar, while mixing. And lastly, add in the heavy cream and milk. Mix until smooth. If you prefer more of a glaze than a frosting, add more milk by the tablespoon for a more liquid consistency. Allow rolls to cool for a few minutes before frosting and topping with more sprinkles!

Some Notes. . .

Feel free to add another mashed banana to the filling if you prefer more banana flavor.
If you have cinnamon rolls leftover, cover tightly with plastic wrap and store in the fridge. Reheat in the microwave for 15 seconds right before eating and they taste just as great!

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