Ingredients
For the Banana Dough:
Bread flour - 430g
Whole milk - 90g
Mashed banana - 200g (approximately 2 large very ripe bananas)
Egg -1 whole egg plus 1 egg yolk
Brown butter (solidified) - 70g
Salt - 6g
Instant yeast - 5g
For the Filling:
Brown butter (solid but spreadable)90g
Dark brown sugar - 90g
Cinnamon - 1.5 tablespoons
Nutmeg - 1/4 teaspoon
Salt - 1/4 teaspoon
Banana -1, sliced
Mini chocolate chips or nuts of your choice - To taste
Instructions
1. Prepare the Brown Butter:
Begin by browning the butter. Start with 226g (equivalent to 2 sticks) of butter in a saucepan over medium heat. Cook until the butter turns a deep golden brown color and has a nutty aroma. Once browned, transfer the butter to a heatproof container and let it cool and solidify. After solidifying, measure out 70g for the dough and reserve the remaining brown butter for the filling.
2. Make the Dough:
In the bowl of a stand mixer, combine the bread flour, whole milk, mashed banana, whole egg, egg yolk, salt, and instant yeast. Using the dough hook attachment, mix on medium speed until the dough begins to come together. At this point, add the 70g of solidified brown butter to the dough mixture. Continue kneading the dough on medium speed until it becomes smooth and elastic. The dough should be tacky to the touch but still manageable and not overly sticky.
3. First Proof:
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it proof in a warm, draft-free area for approximately 1.5 to 2 hours, or until the dough has doubled in size.
4. Prepare the Filling:
While the dough is proofing, prepare the filling by combining the dark brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Slice the banana into thin, even slices and set aside. Ensure the brown butter reserved for the filling is spreadable.
5. Assemble the Rolls:
Once the dough has finished its first proof, turn it out onto a lightly floured surface. Roll the dough into a 12x12 inch square using a rolling pin. Spread the reserved 90g of brown butter evenly over the surface of the rolled-out dough. Sprinkle the cinnamon sugar mixture uniformly over the brown butter. Arrange the banana slices evenly over the cinnamon sugar mixture and sprinkle mini chocolate chips or nuts (if using) on top.
6. Shape the Rolls:
Carefully roll the dough into a tight log, starting from one end and rolling to the other end. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 7 equal sections. Arrange the sections cut-side up in a greased 8.5-inch round baking pan. Cover the pan with a kitchen towel or plastic wrap and let the rolls rise for about 30 minutes, or until they become noticeably puffy.
7. Bake:
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 22 to 28 minutes, or until the tops are lightly golden brown and the rolls are cooked through.
8. Serve:
Allow the rolls to cool slightly in the pan before serving.Serve warm, topped with your favorite icing if desired. Options include cream cheese frosting, vanilla glaze, or simply a dusting of powdered sugar. Enjoy the delightful combination of flavors and textures in these Brown Butter Banana Cinnamon Rolls, a perfect treat for breakfast, brunch, or any time you crave a delicious homemade pastry.