Banana Rolls Recipe
Make Banana Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Banana filling
Assembly & finish
Method
Dough
- 1
Activate yeast
Combine 1 tablespoon of the granulated sugar with the 2.5 tsp instant dry yeast and 3 tablespoons warm milk (about 100–110°F / 38–43°C) in a small bowl. Let sit 5–8 minutes until foamy. If it does not foam, discard and use fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl or stand mixer bowl, whisk together 2.5 cups all-purpose flour, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon fine salt.
- 3
Combine wet and dry
Add the foamy yeast mixture, 1 cup warm whole milk (about 100–110°F / 38–43°C), 1 large egg, and 3 tablespoons softened unsalted butter to the dry ingredients. Using a dough hook on low-to-medium speed or a wooden spoon, mix until a shaggy dough forms, then knead 6–8 minutes until the dough is smooth and elastic. If dough feels too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon warm milk.
- 4
Banana filling
- 5
Prepare banana mixture
While the dough rises, mash 2 ripe bananas in a bowl until mostly smooth with a few small lumps. Stir in 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, and 1 teaspoon cornstarch. Mix in 2 tablespoons melted butter until combined. The cornstarch helps absorb moisture so the filling isn’t runny.
- 6
Adjust consistency
Taste and adjust sweetness or cinnamon as desired. If mixture feels very wet, chill in refrigerator 10–15 minutes to firm slightly before assembling.
Assembly & bake
- 7
Roll out dough
After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 10 inches (30 x 25 cm) and roughly 1/4 inch (6 mm) thick.
- 8
- 9
Form rolls
Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, slice the log into 9 even rolls (about 1–1.25 inches thick).
- 10
Second rise
Place the rolls cut-side up into a lightly greased 9-inch round or 9x9-inch square baking pan, leaving a little space between rolls. Cover loosely and let rise in a warm place until puffy, about 30–40 minutes.
- 11
- 12
Bake
Bake in the preheated oven for 20–25 minutes, until the rolls are golden brown and an instant-read thermometer in the center reads about 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 13
Cool slightly
Remove from oven and let cool in the pan for 8–10 minutes before glazing or transferring to a wire rack to cool slightly more.
Glaze (optional)
- 14
- 15
Finish
Drizzle glaze over warm rolls. Serve warm or at room temperature. Rolls are best the day they are made but can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days; reheat briefly before serving.