Banana Sticky Buns Recipes

Steps:

• 1. Place all of the dough ingredients in the bread maker pan in order given.
• 2. Press DOUGH CYCLE. This usually takes 1 1/2 hours.
• 3. When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.
• 4. Make the topping on the stove in a medium saucepan. Over medium heat on stove, combine the butter, brown sugar, corn syrup or maple syrup.
• 5. Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.
• 6. Spray a 9x13 baking pan with cooking spray.
• 7. Pour the hot topping into the pan taking care not to burn yourself as this is very hot.
• 8. Sprinkle the nuts over the topping evenly.
• 9. Mix the brown sugar for the filling with cinnamon and set aside.
• 10. Melt the butter for filling in a separate cup and set aside. You will need a pastry brush for the butter or can use your fingers if a brush isn't available. Make sure the butter has cooled if using fingers.
• 11. Prepare a baking mat with a generous portion of flour.
• 12. Turn your prepared dough from bread maker onto the mat.
• 13. Sprinkle top of dough and rolling pin with flour.
• 14. Roll out into a rectangle; about 12 x 18 inches.
• 15. Brush surface of the rectangle with melted butter.
• 16. Sprinkle entire surface with the cinnamon brown sugar.
• 17. With the wide side of the dough, start rolling it up carefully.
• 18. Continue until the dough is rolled into a log.
• 19. With a sharp serrated knife, cut the dough into 1" rounds.
• 20. Place each round onto the caramel topping in baking pan. Leave a little space between each roll.
• 21. When all rolls are in the pan, cover the rolls with a clean damp cloth.
• 22. Place in a warm area for 30 minutes or until the dough has risen nicely. Preheat oven to 375 degrees.
• 23. Bake the rolls for 20 minutes until lightly brown and firm to touch.
• 24. Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling.
• 25. The nuts will be facing upward. They are very hot so do this carefully. Store any leftovers in a tightly covered container in the refrigerator.

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!