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Banana-Pecan Sweet Rolls

Banana adds fun flavor to standard sweet rolls. I've been known to serve these mouthwatering rolls for dessert, too!—Dorothy Pritchett, Wills Point, Texas
  • Total Time
    Prep: 50 min. + rising Bake: 15 min.
  • Makes
    32 rolls

Ingredients

  • 4-3/4 to 5 cups all-purpose flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, cubed
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 egg
  • 1 teaspoon vanilla extract
  • FILLING:
  • 3 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1/2 teaspoon ground allspice
  • ICING:
  • 2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the bananas, egg and vanilla; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 6-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine the pecans, sugar and allspice; sprinkle over dough to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 16 slices. Place cut side up on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks.
  • In a small bowl, combine the confectioners; sugar, lemon juice and enough milk to achieve desired consistency; drizzle over warn rolls. Serve warm.
Nutrition Facts
1 each: 159 calories, 4g fat (2g saturated fat), 14mg cholesterol, 106mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Chicha
    Sep 16, 2011

    This made a great sweet roll. I doubled the recipe. The rolls came out so soft and nice that I decided not to add make the icing. On the filling I used about 3/4 cup of sugar & 2 tsp. cinnamon & omitted the the pecans & allspice. I also added 1/2 tsp. lemon extract & 1 tsp. cinnamon to the dough.