Hello friends! Yup, I'm still moving. And guess what? It has rained, no poured every single day! That makes moving lots of fun. But it also shows you where the best (and driest) places to put things in your basement are! LOL Old houses are fun! We are almost done bringing boxes over, and I think a few more trips should do it! Joel has had to work some long hours this week (of course), and we have been so blessed to have some awesome friends helping us out!
Today's awesome guest post is brought you by my dear friend Shelley of C Mom Cook! Shelley is my first ever "blogging buddy". We met through the Daring Bakers, starting stalking each others's blogs, then started emailing each other, then we started calling each other... We talk like every day, seriously! Although I have never met her face to face, she is truly a great friend of mine, and I am SO excited that she agreed to do a guest post for me! She always has fabulous recipes, and has as much fun cooking with her two beautiful kids. Please stop by her blog and check it out!
Hi there! I'm Shelley from C Mom Cook, and I am so excited to be a guest here. I love this blog (and the blogger behind it!), and I can't even tell you how many recipes I have made after seeing them posted here. So when Jenni asked if I'd be willing to share something, I automatically said yes.
Then I had a little dilemma.
You see, I wanted to make something special. Because everything on this blog looks delicious and wonderful and... well... special! So I had to pick something that was worthy.
And then it came to me.
You see, I'd been trying to think of different breakfast treats that could be (at least mostly) prepared in advance. I've seen overnight cinnamon rolls (here, even!), overnight monkey bread, various sorts of overnight sweet rolls... and I wanted to try something inspired by those.
I even found a delicious looking basic sweet bread dough recipe...
And then inpiration hit.
Not just bananas - roasted bananas.
I mean, you need fruit with your breakfast, right? Bananas are healthy, right? So adding them to a cinnamon bun must mean it will be a healthy breakfast!
I actually found a recipe for roasted banana cinnamon buns online, and then adapted it slightly, and adapted the process a little, using the sweet bread dough recipe I'd already been eyeing up.
The smell in the house, after roasting the bananas and preparing the buns, was amazing.
And the smell in the morning when the buns baked was even better.
And what is a cinnamon roll without some glaze? To complete the breakfast theme, I chose to top them with maple glaze.
What a treat. These were delicious, ooey-gooey awesomeness. From the dough to the filling to the glaze, these were a delightful treat and made for a super decadent breakfast.
Roasted Banana Cinnamon Buns with Maple Glaze
For the Dough: ( adapted from allrecipes)
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. I found that I had to let the milk mixture cool a bit before adding the yeast, as the milk got pretty hot in order to dissolve the sugar. Once the yeast has been added, let stand until foamy, about 10 minutes.
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
3 bananas, cut into 1/2-1" chunks
2 tbsp brown sugar
1 1/2 tbsp butter, cut into small pieces
Preheat oven to 400 degrees.
Spread the banana chunks into a 1 1/2-2 quart baking dish. Sprinkle with the brown sugar and dot the top with the butter pieces.
Roast the bananas at 400 degrees for 40 minutes, stirring after about 20 minutes.
When the bananas have cooled a bit, mash them with a fork.
For the Filling: (based on Picky Palate)
1/2 cup brown sugar
1 1/2 tbsp cinnamon sugar
All of the mashed roasted bananas
Mix together all filling ingredients until well combined.
To prepare the buns:
4 tablespoons butter, room temperature (almost melty is great)
Once the dough has risen, gently deflate it.
Roll the dough into a big rectangle.
Spread the butter over the dough.
Spread the banana/brown sugar mixture over the butter. It will most likely mix right in with the butter, and that is totally okay.
Starting with one long end, roll the dough into a log.
Cut the log into 12 pieces, and place each piece, cut side up, into a 9" x 13" pan.
Cover the pan with plastic wrap and place it into the refrigerator overnight. (Or, let it rest for about 30 minutes and proceed to the baking directions.)
In the morning, take the tray out of the refrigerator and allow it to come up to temperature for at least 30 minutes.
Preheat oven to 375 degrees.
Bake the cinnamon buns for 25-30 minutes.
For the glaze: (based on Joy the Baker)
1 cup confectioners' sugar
1 tablespoon maple syrup
2-6 tablespoons milk (I needed more than I expected!)
Measure the confectioners' sugar into a medium bowl. Whisk in the maple syrup and enough milk (adding it a little at a time) to make a good, easily pourable consistency.
Drizzle glaze over finished cinnamon buns.