Banana-Pecan Cinnamon Rolls w/ Butterscotch Drizzle

I don't know about you, but it seems like I always have a few past-the-prime bananas hanging out in my fruit bowl.............

I'll often peel them and pop them in the freezer for smoothies. They also make fabulous banana bread like this Indescribably Delicious Banana Cake Bread and I love use them in our favorite muffins; Banana Crunch Surprise Muffins but over the weekend I did something unique and different with them. I was making cinnamon rolls for our Christmas breakfast and decided to throw in some mashed bananas just for fun - the results were wonderful, the bananas makes the finished rolls moist and combine beautifully with the buttery filling of crushed pecans and cinnamon. A butterscotch icing seemed to be the perfect finishing touch.

These Banana-Pecan Cinnamon Rolls freeze beautifully so go ahead and make a batch this week. You will be thrilled to pull out these yummy treats for a delicious breakfast during the holidays and your family/friends will go crazy!

Banana-Pecan Cinnamon Rolls w/ Butterscotch Icing

Ingredients:
For the dough
6-7 cup all purpose flour, more as needed
2 packages instant dry yeast, or 5 teaspoons
1 cup warm milk
1 ½ cups mashed very ripe banana (about 1 large)
½ cup butter, melted
½ cup granulated sugar
2 large eggs, lightly beaten
2 ½ teaspoons salt
For the filling
6 tablespoons butter, softened
1 cup finely chopped toasted pecans
⅔ cup packed light brown sugar
3 teaspoon ground cinnamon

Directions:
1. Combine the milk, sugar and yeast in a medium size bowl and stir to combine. Let sit until bubbly and foamy, about 8-10 minutes.

2. Place all dough ingredients into the bowl of a stand mixer (start with 5 cups of the flour and add more as need to form a soft, fluffy dough) with the dough hook attached. Mix on medium speed until ingredients are well combined then continue kneading with dough hook for about 10 minutes longer.

3. Place dough in a lightly buttered bowl and turn to coat all sides with butter. Cover bowl with plastic wrap and then a kitchen towel and place in a warm area and let rise until doubled, about one hour.

4. When doubled in size, turn out onto a floured surface and divide dough in two equal pieces. Knead each piece a few times. Shape one piece into a rectangle then roll out into a 18x12-inch rectangle. Spread the softened butter evenly over the dough to within 1/4 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle half of the mixture evenly over the butter. Repeat process with second piece of dough.

5. Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it’s seam side down. Cut each log into nine 2-inch pieces. With a sharp knife, make 3 cuts into each slice to within 1/2 inch of the opposite side. Place rolls on 2 greased baking sheets or baking sheets that have been lined with parchment paper. Cover each with a clean kitchen towel and let rise again until doubled. Second rising probably won't take as long, about 30-40 minutes, depending on how warm your kitchen is.

6. Position racks in the center and lower third of the oven and heat the oven to 350°F. . Bake u
ntil the tops and edges of the buns are golden brown, 20 to 22 minutes. Transfer rolls to cooling rack. When cool, drizzle generously with butterscotch icing.

Butterscotch Icing

Ingredients:
1 cup packed dark brown sugar
4 tablespoons butter
5 tablespoons milk, plus extra for thin icing
1 cup powdered sugar
Pinch salt
1 teaspoon vanilla extract

Directions: 

Combine the sugar, butter, milk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes. Remove from the heat and add vanilla extract. (At this point, the icing will be the consistency of thick syrup.) Use an electric mixer on medium speed and beat for about 1 minute. Add powdered sugar and beat again till smooth. Add enough milk to make an icing that can easily be drizzled. (I had to add about 2 tablespoons more). Drizzle frosting as desired over the rolls.

Adapted from "The Butterscotch Lover's Cookbook," by Diana Dalsass

PRINTABLE RECIPE