Monkey Rolls Recipe
Make Monkey Rolls Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Glaze
Assembly/Finish
Method
Dough
- 1
Activate yeast & mix wet
Warm the milk to about 105–110°F (warm to the touch). Stir in 1 tablespoon of the granulated sugar, then sprinkle the instant yeast over the milk. Let sit 5–7 minutes until foamy. In a large bowl whisk the egg with the melted butter; then stir in the foamy milk-yeast mixture.
- 2
Combine dry & form dough
In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), combine the flour, remaining granulated sugar and salt. Add the wet mixture and mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons milk.
- 3
Filling
- 4
Prepare filling
While the dough rises, mash the ripe bananas until smooth with a fork. In a bowl combine the softened butter, brown sugar and ground cinnamon; mix until homogenous. Stir in the mashed banana and the chopped nuts (if using). The filling should be spreadable but not runny; if very wet, drain a bit of banana liquid or use one less banana.
Assembly/Finish
- 5
Roll out dough
Turn the risen dough out onto a lightly floured surface and roll into a rectangle roughly 12 x 16 inches and about 1/4 inch thick.
- 6
Spread filling
Evenly spread the banana-cinnamon filling over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log, sealing the border with a little water if needed.
- 7
Form monkey rolls
Using a sharp knife or dental floss, cut the log crosswise into 12 even pieces (about 1 1/4 inch each). Place each piece cut-side up into a 9x13-inch baking pan or into a round 10-inch springform pan, leaving small gaps between pieces so they can bake into 'monkey' pull-apart rolls.
- 8
Second rise
Cover the assembled rolls lightly with plastic wrap or a clean towel and let rise in a warm spot until puffy, about 30–40 minutes. Meanwhile preheat the oven to 350°F (175°C).
- 9
Egg wash & bake
Whisk the egg with 1 teaspoon water to make an egg wash and gently brush the exposed dough tops. Optionally brush a little melted butter into the gaps. Bake in the preheated oven for 20–25 minutes, until golden brown and cooked through (internal temperature about 190°F/88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 10
Glaze
- 11
Make cream cheese glaze
While rolls cool, beat the softened cream cheese and softened butter together until smooth. Add the powdered sugar and vanilla and beat until combined. If the glaze is too thick, add milk 1/2 teaspoon at a time until it reaches a pourable but thick consistency (about 1 tablespoon).
- 12
Glaze and serve
Spread or drizzle the cream cheese glaze over the warm (not piping hot) rolls. Serve warm or at room temperature. Pull apart and enjoy — monkey rolls are meant to be shared and pulled apart by hand.