4 Hour Giant Banana Cinnamon Roll Recipe By Tasty

4-HOUR GIANT BANANA CINNAMON ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C). Generously grease a 10-inch (2.5 cm) cast-iron skillet or round cake pan with melted butter.
• Make the dough: In a large bowl, whisk together the milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If any warmer, let cool slightly before proceeding.
• Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute, until the yeast starts to foam.
• Add 4 cups of flour and mix with a rubber spatula until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for 1 hour, until nearly doubled in size.
• While the dough is rising, make the banana filling: In a medium saucepan over medium heat, melt together the butter, brown sugar, cinnamon, and salt until syrupy. Add the bananas and cook for 5-7 minutes, until the bananas have softened and are starting to break down. Transfer to a medium bowl and let cool completely.
• To the risen dough, add the salt, baking powder, and ¾ cup flour. Stir well, then turn out onto a clean surface.
• Knead the dough lightly, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about 12 x 16 inches and ½ inch (1½ cm) thick.
• Spread the banana filling evenly over the dough. Sprinkle the chopped walnuts evenly over the filling.
• Using a pizza cutter, cut the dough lengthwise into 4 even strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip and start rolling from left to right, building on the first. 11. Continue with the remaining strips until you have a giant cinnamon roll.
• Carefully transfer the giant cinnamon roll to the prepared skillet and cover with plastic wrap. Place in a warm spot to rise for 30 minutes, until the cinnamon roll expands to the edges of the pan.
• Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, then bake for another 35 minutes.
• While the cinnamon roll bakes, make the frosting: In a medium bowl, combine the powdered sugar, milk, cream cheese, melted butter, and vanilla until smooth. Beat with an electric hand mixer on medium speed until smooth.
• Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Spread the frosting over the roll and sprinkle with the chopped walnuts before slicing and serving.
• Enjoy!

GIANT CINNAMON ROLL

Steps:

• Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°., Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack., To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.

GIANT CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.