If you like bananas you’ll love these deliciously soft Banana Chocolate Chip Cinny Rolls. The banana flavoring is so subtle, adding more moisture to make them irresistibly soft and squishy breakfast rolls. They are so yummy!
If you’re not into kneading dough for bread of cinnamon rolls, don’t worry. There’s absolutely no need for you to stand and knead them by hand. The dough hook on the stand mixer does all the work for you!
They’re easy to roll out and fill with that yummy cinnamon, butter and walnut filling. Change up the flavoring a little by adding other spices if you like – nutmeg, or hot pepper for some heat. Add a few little dollops of Nutella hazelnut spread to the cinnamon spread for bursts of chocolate. Or switch out the walnuts for almonds or even macadamia nuts. You choose what you like. I give you the traditional flavors.
Start by making the easy dough, using the dough hook to knead it for you.
Then make the scrumptious filling with just 5 ingredients.
The tasty icing is a great topper for these rolls. Add almond extract, a little ground cinnamon or another according to the flavors you enjoy most.
This recipe makes 6-9 Banana Chocolate Chip Cinny Rolls, depending on how you roll and slice them. Double the recipe to make two hefty pans of rolls.
Preheat the oven to 350F degrees a few minutes before you’re ready to bake.
Prepare your 9” round baking pan:
-The sides of the pan should be at least 2” high to corral the overflow.
-Lightly butter the bottom and sides of the pan.
-Cut a circle out of parchment paper to fit the bottom of the pan.
-Lay the circle of parchment paper in the bottom and lightly butter the top of the paper.
Gather up the Banana Chocolate Chip Cinny Roll Dough Ingredients:
½ C Milk, warm
1 generous teaspoon Yeast, regular dry
¼ C Sugar
¼ C Butter, melted
1 Egg
½ C Mashed Banana (1 medium)
½ t Salt
2 C Flour
15” length of clean floss to cut the rolled dough
Gather up the Nutty Cinnamon Filling Ingredients:
¼ C Butter, soft
½ C Brown sugar
1 t Ground Cinnamon
1/3 C Chopped Walnuts
1/3 C Chocolate Chips, semi-sweet
Gather the Cinny Cream Cheese Icing Ingredients:
2 oz Cream cheese, soft
1/8 t Butter, soft
¾ C Powdered sugar
¼ t Vanilla extract
¼ C Chopped walnuts for garnish
¼ C Chocolate Chips for garnish
Mix and knead the Banana Chocolate Chip Cinny Roll Dough:
-In a small heat safe bowl, melt the butter. Set aside and allow to cool without solidifying.
-In a mixing bowl (with a stand mixer and the whisk attachment), whisk together the warm milk, dry yeast and sugar.
-Let sit for 5 minutes until foamy.
-Slowly beat in the melted butter.
-Add the egg, mashed banana and salt and beat until well combined.
-Release the mixer’s whisk attachment and insert the dough hook.
-Sift in the flour and mix slowly until fully combined.
-Knead the dough on low-medium for about 5 minutes until the dough comes away from the sides. Add a little more flour if it’s too sticky.
-Form the dough into a ball and place in a buttered bowl.
-Cover and let the dough rise until double in size, about an hour, in a warm area of the kitchen.
Mix the Nutty Cinnamon Filling:
-In a small to medium bowl, mix the soft butter, brown sugar and ground cinnamon until well combined. Set aside.
-Chop the walnuts and set aside.
-Have the chocolate chips ready to sprinkle.
Assemble the Banana Chocolate Chip Cinny Rolls:
-On a clean floured surface, flatten dough into a rectangle about half as wide as long, about 10” x 15.” Do this by stretching and rolling the dough with a rolling pin. Make sure one of the long edges is nearest to you.
-With a soft spatula, spread the butter cinnamon filling over the rectangle of dough, leaving an inch of empty space on all four sides.
-Sprinkle the walnuts and chocolate chips over the top of the cinnamon filling.
-Roll up the dough with the filling inside, starting with one of the long edges. Roll tightly, moving back and forth along the long edge to roll it evenly.
-When you get to the other long edge, pinch all along the far long edge to the roll so it doesn’t unroll.
Slice the Rolls:
Here’s where you’ll use that 15” length of clean floss!
-Look along the top of the long rolled up Banana Chocolate Chip Cinny Roll. Eyeball (or measure with a clean ruler) and with your sharp knife, make marks on the top for 6-9 rolls. Just make the marks lightly – do not cut through. The marks should be about the same distance apart, about an inch and a half apart.
-With one end of the floss in each of your hands, slide the floss under the long roll and line it up under one of the marks nearest to one end. Overlap the floss above the roll and switch the ends to the opposite hands. Quickly pull the ends tight, allowing the floss to cut cleanly through the roll, producing your first Banana Chocolate Chip Cinny Roll. Voila! Easy, clean-cut rolls without crushing them!
-Repeat under the other marks until you’ve cut through each mark, producing 6-9 individual cinnamon rolls. The very end pieces may be smaller than the others. You can fit them in the pan…or, bake them in a separate little pan if you’re concerned with the appearance of these sweet treats in the 9” round pan.
-Place the individual rolls, flat sides down, next to each other in the round pan, leaving a little space between each one. I usually place the fattest one in the very center.
-Cover the pan of rolls with a clean lightweight towel and allow the rolls to rise for 30 minutes in a warm area of the kitchen or in a sunny area. If you cover it with plastic wrap, be sure to lightly butter the side of the plastic wrap that touches the rolls so it doesn’t stick.
-The rolls should have risen enough to fill all the spaces in the pan, crowding against each other…and risen above the rim of the pan.
-Bake the pan of rolls for 25-30 minutes. I check at the 20-minute mark to see how they are browning. If they seem to be browning too fast, tent them with a piece of foil.
-Let the rolls cool in the pan on a rack for 10-20 minutes.
-Drizzle the icing over the pan of rolls while they’re still a little warm, and sprinkle with more walnuts and chocolate chips.
While the pan of rolls is cooling, mix up the icing:
-In a medium bowl, whisk or beat the soft cream cheese and soft butter until smooth.
-Add the powdered sugar slowly and beat until well combined.
-Stir in the vanilla extract and beat until smooth.
-Drizzle over the rolls while they’re still warm.
-Sprinkle the chocolate chips and chopped walnuts over the top. Yum!
Other options:
-Add dried banana chips on top of the icing for an added visual of what’s inside.
-Add orange zest in the filling and in the icing for a nice citrus flavoring. Sprinkle a little on top before the icing dries for a good visual of the flavor change. If you don’t want citrus in the entire pan, just sprinkle orange zest over the wet icing of half the pan.
Storage:
-I store them in an airtight container in the refrigerator for up to 5 days. Otherwise, at room temp, only for 3 days.
-I also freeze them baked in an airtight container, but not iced, for up to a month. I let them thaw in the container in the refrigerator overnight. Then, drizzle icing on them and sprinkle with chocolate chips and rough chopped walnuts.
These are so easy to make and delicious to eat. Breakfast is perfect or with afternoon coffee. However you enjoy your Banana Chocolate Chip Cinny Rolls, "Bake your very own Memories!"
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