Recipe: Whole Wheat Banana Cinnamon Rolls
This recipe brings together cinnamon rolls and banana bread in the absolute best way. And with a healthy twist too! In fact, they’re made with whole wheat flour and less sugar than their normal counterparts. Although these aren’t necessarily low calorie, if you are going to indulge in a cinnamon roll, make this homemade version without the chemicals and preservatives!
They do take a little time as you have to wait for the dough to rise but it’s worth it. We recommend making these on a weekend morning for you and your family or for brunch with guests!
Total Time: 140 minutes
Yield: 8 serving(s)
- 1 cup 1% milk
- 3 tablespoons butter
- 1 packet active dry yeast
- 2 tablespoons sugar
- Pinch of salt
- 2 1/4 cups white whole wheat flour
- 1 ripe banana, mashed
- 3 tablespoons butter
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1 banana, thinly sliced
- 2 tablespoons butter
- 1 tablespoon milk
- 1/2 cup powdered sugar
- Warm the milk and butter in a small saucepan until the butter is melted and around 110 degrees.
- Pour into the bowl of your stand mixer and sprinkle yeast over the surface. Sit for 10 minutes until the yeast begins to bubble.
- Add a tablespoon of the sugar and the salt to the mixture and stir together.
- Add 3/4 cup of the flour and mix, using the paddle attachment of your mixer. Add the mashed banana and continue to mix. Slowly add the remaining flour while mixing.
- Place the dough out onto a lightly floured surface and knead until smooth. Roll the dough into a ball and place in a medium bowl sprayed with nonstick cooking spray or coconut oil.
- Spray the top of the dough with nonstick spray and gently cover it with plastic wrap. Allow the dough to rise in a warm place for about 45-60 minutes, until it has doubled in size.
- Melt 3 tablespoons butter and allow to cool. Roll the dough out on a lightly floured surface into a large rectangle, about 1/2″ thick.
- Brush the melted butter over the surface of the dough and sprinkle the sugar and spices over the melted butter. Sprinkle the crushed nuts on top. Take the remaining banana and, slicing it as thinly as you can, make 3 rows of sliced bananas.
- Gently but firmly roll the dough up, from the bottom to the top. Slice this log in half, and then slice each half in half. Slice each piece in half once more until you have 8 even sized pieces.
- Fit the rolls into a 9″ pie plate that has been sprayed with non stick spray. Cover with plastic wrap and allow to rise once more while you preheat your oven.
- Preheat your oven to 350°F. Once heated cook the rolls on the middle oven rack for 35-45 minutes, or until the tops are golden brown and the rolls increased in size. Remove from oven and allow to cool for at least 15 minutes.
- While the rolls cool, make the glaze. In a small saucepan brown the butter and whisk in the milk and powdered sugar. If it’s too thin, add more powdered sugar. If it’s too thick, add more milk. Drizzle this glaze on the rolls after they’ve had at least 15 minutes to cool. Serve warm.
Nutrition Information Per Serving
Serving Size: 1 cinnamon roll
Protein: 11 gram(s)
Fat: 11 gram(s)
Carbohydrates: 121 gram(s)
Fiber: 55 gram(s)
Sugar: 18 gram(s)
*Recipe adapted from Tip Hero.
From the kitchen of: Get Healthy U