Banana-Cinnamon Swirl Rolls

These family-friendly rolls are the perfect Saturday morning breakfast treat.

Banana-Cinnamon Swirl Rolls
Makes 12
  • 2 cups all-purpose flour, divided
  • 1⅔ cups stone-ground whole wheat flour
  • 1 (0.25-ounce) package instant yeast
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • ¾ cup hot water (120° to 130°)
  • ½ cup mashed ripe banana
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ cup unsalted butter, room temperature
  • Honey-Peanut Butter Glaze (recipe follows)
  • Garnish: chopped roasted salted peanuts
Honey-Peanut Butter Glaze
  • ½ cup creamy peanut butter
  • 2 tablespoons honey
  • ½ cup whole milk
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup all-purpose flour, whole wheat flour, yeast, and 1 tablespoon kosher salt. Add ¾ cup hot water, banana, honey, and 2 tablespoons melted butter, and beat at low speed until dough comes together. Cover and let rest for 15 minutes.
  2. Add ½ cup all-purpose flour to wheat flour mixture. Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly tacky, 6 to 8 minutes. Add up to remaining ½ cup flour, adding 1 tablespoon at a time, if dough is too sticky. Lightly spray a large bowl with cooking spray. Shape dough into a smooth ball and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  3. Spray a 12-well muffin pan with cooking spray. Place on a rimmed baking sheet.
  4. In a small bowl, stir together brown sugar, cinnamon, and remaining ¼ teaspoon kosher salt.
  5. Punch down dough and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into a 18×12-inch rectangle. Using a small offset spatula, spread room temperature butter on dough. Sprinkle with cinnamon-sugar mixture, leaving a ½-inch border on one long side. Starting at long side opposite border, roll up dough, jelly roll style. Place seam side down and shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut dough into 12 (1½-inch-thick) slices. Tuck ends underneath and gently pinch together bottoms. Place in prepared pan. Cover and let rise in a warm, draft-free place (75°) until puffed, 15 to 20 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 200° to 205°, 15 to 20 minutes. Let cool in pan for 3 minutes. Remove from pan and serve warm, or let cool completely on a wire rack. Drizzle with Honey-Peanut Butter Glaze. Garnish with peanuts, if desired.
Honey-Peanut Butter Glaze
  1. In a small bowl, whisk together all ingredients until smooth.