Bananas Foster Cinnamon Rolls

5 from 1 vote

Bananas Foster Cinnamon Rolls have a butter and rum extract mixture, cinnamon, brown sugar, and sliced bananas wrapped inside a soft, cinnamon roll dough. It bakes up into the perfect bananas foster-inspired cinnamon rolls.

Prep Time20

Cook Time40

Resting Time1 10

Total Time2 10

Servings: cinnamon rolls

Author: Miranda Couse

Ingredients

Dough

4-1/2 to 5 cups all-purpose flour divided
1/3 cup granulated sugar
2 (.25 ounce) envelopes instant yeast 4 1/2 treaspoons
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter
1 large egg

Filling

1/3 cup light brown sugar packed
2 teaspoons ground cinnamon
3 tablespoons butter very soft
1/2 teaspoon rum extract
2 1/2 medium bananas sliced

Frosting

2-1/2 cups powdered sugar
2 tablespoons butter room temperature
2 to 3 tablespoons whole milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Dough

In a large bowl, add 2 cups of all-purpose flour, 1/3 cup granulated sugar, 2 (.25 ounce) envelopes instant yeast, and 1 teaspoon salt. Stir with a rubber spatula until blended.
In a microwave-safe bowl, add in the 1-1/2 cups water and 6 tablespoons butter. Microwave on HIGH in 15-second increments until it reaches 120 degrees F to 130 degrees F. Use a thermometer or if a thermometer isn't available, stick your finger in the water. It should be lukewarm and not hot. The butter may not be melted completely.
Pour the water/butter mixture in with the dry ingredients.
Add 1 large egg to the mixture. Beat with a hand mixer for 2 minutes on medium speed. Scrape down the bowl occasionally.
Add in an additional 1 cup of all-purpose flour. Beat with the hand mixer on high speed for another 2 minutes. Scrape down the bowl occasionally.
Stir in the remaining 1 1/2 to 2 cups all-purpose flour until the dough forms into a ball.
Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth and when pressing 2 fingers into the dough it springs back.
Place back into the mixing bowl and let rest for 10 minutes.
While the dough is resting, work on the filling.

Filling

In a small bowl, stir together the 1/3 cup light brown sugar and 2 teaspoons ground cinnamon until combined. Set aside.
In a separate bowl, stir together the 3 tablespoons butter and 1/2 teaspoon rum extract until combined. Set aside.
Turn the dough out onto a lightly floured surface and roll into a 15x10-inch rectangle using a rolling pin.
Spread the butter/extract mixture on top of the dough, being sure to stop at least 1/2-inch from the edges.
Sprinkle the cinnamon sugar mixture on top.
Add the sliced 2 1/2 medium bananas on top of the cinnamon sugar mixture. Make sure they don't overlap.
Tightly roll the cinnamon rolls beginning at the long end of the rectangle. Press the steams together to seal them.
Cut into 12 equal pieces or 8 equal pieces.
Place the cinnamon rolls in a greased 13 x 9-inch baking pan. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
Bake in preheated 350 degrees F oven for 25 to 30 minutes for 12 cinnamon rolls or about 40 minutes for 8 cinnamon rolls, until the rolls are golden brown. Cool on a wire rack for at least 20 minutes.

Frosting

While the cinnamon rolls are baking, add in the 2-1/2 cups powdered sugar, 2 tablespoons butter, 2 to 3 tablespoons whole milk, and 1 teaspoon vanilla extract in a large bowl. Beat until creamy. If the frosting feels too stiff, add an additional 1 tablespoon of milk and beat until smooth.
Spread the frosting over hot rolls.

Notes

TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.

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