HOMEMADE UPSIDE DOWN BANANA BREAD CINNAMON ROLLS – Perfect for breakfast, homemade banana bread cinnamon rolls, baked upside down and covered in a decadent caramel glaze and pecan!
I see the ripening bananas and start to get ideas what delicious food they will become next. Homemade Upside Down Banana Bread Cinnamon Rolls are one of the best breakfast or dessert around. Who doesn’t like a warm, cinnamon roll with caramel glaze fresh from the oven?
They are one of our favorites. The house will smell heavenly when you bake these! While Homemade Upside Down Banana Bread Cinnamon Rolls take a little time, they are worth every single second. Adding bananas gives it a fun banana bread flavor. I have realized that the one thing that I use the most in my baking is banana. Just like my recipes: Banana Pecan Muffins, Cream Cheese Banana Bread and Easy Banana Cake.
Before you get started, check the expiration date on the yeast, because the yeast won’t activate if it’s passed and the dough won’t rise. To make these banana bread cinnamon rolls, you will follow the directions below in the recipe to create your super soft dough.
Don’t over flour your dough because you will end up with tough and dry banana bread cinnamon rolls. You will place it in a greased bowl and set it in a warm place to rise for about one hour or until double in size. Once the dough is done rising, you won’t punch the air out of it just yet, I like to just flip the bowl over and dump it into a lightly floured surface and roll into a rectangle, spread the cinnamon filling evenly over the dough and roll up tightly so you have one long roll.
Cut and place dough slices, flat side down, on top of prepared caramel topping. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a light brown on the top. The problem with these Homemade Upside Down Banana Bread Cinnamon Rolls are that they are irresistible, and once you have one you must have another! Enjoy!
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- 1 standard packet active dry yeast, 2 ¼ teaspoon
- 1 cup warm milk
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
- 3 ripe bananas, mashed
- 4 to 4 ½ cups all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter, melted
- ½ cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup butter, unsalted
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- ¼ cup honey
- 1 cup pecans or walnuts, chopped
- Grease two 9-inch round baking pans or dish or your pan of choice, set aside
- In the bowl of your stand mixer, combine warm milk, yeast, sugar, stir together lightly and allow to sit for 10 minutes or until foamy on top
- Add salt, butter and mashed bananas and mix on low speed
- Add 3 cups of flour first and then add one tablespoon at a time, mixing between each addition
- Once the flour starts to incorporate into the dough, increase the speed to a medium range add more flour as necessary so that the dough pulls away from the sides of the bowl
- The dough mixture should be tacky, but not stick to your hands, it should be soft
- Add more or less flour until the dough reaches the desired consistency (the amount of flour you add in bread making is always an approximation and you should go by feel)
- Transfer the dough to a lightly greased bowl and set into warm place to rise until doubled, about 1 hour
- Take the risen dough and don't punch it down just yet, flip the bowl over and dump it into a lightly floured surface
- Roll it with rolling into a very large rectangle
- In a small bowl, combine melted butter, brown sugar and cinnamon
- Spread the cinnamon filling evenly over the dough
- Roll the dough up very tightly into a long log
- Cut the long into 12 or 18 rolls (18 for two round 9-inch baking pans, 9 rolls in each or 12 for large 9x13 pan)
- In a small saucepan combine butter, brown sugar, salt, vanilla and honey over medium heat, stir until sugar and butter are melted
- Pour mixture into greased 9-inch round pan and sprinkle pecans or walnuts on top
- Place dough slices, flat side down, on top of prepared topping
- Cover with plastic wrap, leaving room for the rolls to rise for 15 minutes
- Preheat oven to 350 degrees
- Remove plastic wrap and bake rolls 30-35 minutes or until light golden brown
- Remove pan from oven and immediately invert onto a serving platter (carefully as not to spill hot topping on your toes)
- Let rolls cool slightly and serve warm
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