Now if you have been reading for any length of time, you know that I cannot stand to eat ripe bananas. Like I won’t touch them with a 6 foot pole once they turn yellow.
Hello, my name is Jocelyn, and I prefer to eat my bananas green and crunchy. Seriously, the bananas have to crunch when I open the peel. Yes, I know I’m strange. My hubby tells me that every single time he sees me eating these green bananas.
Once those bananas start to get yellow and a few brown spots, I know that I will be baking with them in a few days. That is if everyone else doesn’t eat them first. You see, everyone else in my family is fairly normal. They eat ripe bananas. So it becomes a race against time.
I have gotten smarter over the years. I now buy 2 bunches of bananas every week. 1 very green bunch and 1 slightly green bunch. By the time the very green bunch ripens, my family has had their fill that week of bananas. I know those few bananas left will still be sitting there turning spotty and perfect for a few more days.
These easy no yeast cinnamon rolls were the perfect way to incorporate ripe bananas. I had so many brown bananas all at once that I made 4 or 5 new recipes recently. I have bananas coming out of my ears, so I have lost count. I hope you are ready for some new banana goodness because I think I will be sharing ALL of them this week. Get your bananas ripening because it is banana week baby!
Start by mixing together your cinnamon filling. If you and your family likes nuts, include some in the filling and reserve the rest for the topping. If you or someone in your family has a tree nut allergy, leave the nuts out!
This dough comes together so easily. Put all the dry ingredients in a bowl and sift with a fork. Add the buttermilk, bananas, and melted butter and continue to stir with your fork or use your mixer and dough hook. Once the dough comes together into a soft ball, you will turn it out onto a floured surface and knead it a few times. Do not knead too many times because too much flour will make the dough tough. You want soft fluffy rolls to enjoy hot from the oven.
Be careful as you roll the dough up. Sometimes the dough can stick to the counter. Use a butter knife or flat edge spatula to loosen the roll if this happens. Finish rolling and cut into 9 even rolls. Bake for about 18-20 minutes. This is just enough time for you to clean up the flour mess you have made in the kitchen. Oh, maybe that’s just me that makes a big mess when baking.
Mix up your frosting while you are waiting too. You want to be ready to slather it on the warm rolls when they come out of the oven. If you forgot to soften the cream cheese, just zap it in the microwave for a few seconds at a time until it is soft and creamy.
- Mix together the filling ingredients until they resemble sand. Set aside.
- Sift together the dry ingredients. Add the buttermilk, banana, and 2 Tablespoons melted butter. Mix until a soft dough forms. Turn out onto a floured surface. Knead a few times. Press the dough out with your fingers into a 10″ by 14″ rectangle.
- Spread 2 Tablespoons melted butter over the dough. Sprinkle with the cinnamon filling, leaving 1/2 inch on all sides. Roll up gently from the shortest end. Use a spatula or knife to loosen the roll if the dough sticks to the counter. Cut a small piece off each end to even it up. Cut the roll into 9 even slices.
- Spread 1 Tablespoon of melted butter in an 8″x8″ pan. Place the rolls in the pan. Drizzle the rolls with the last 2 Tablespoons of melted butter. Bake at 425 degrees for 18-20 minutes. Let cool for a few minutes.
- Whisk together the frosting ingredients. Serve the rolls warm with frosting and extra nuts if desired. Makes 9 cinnamon rolls.