Peanut Roll with Caramelized Bananas
I was overcome with the need to bake this morning and couldn’t stop thinking about peanut butter cookies. Seeing as cookies don’t inspire many breakfast choices, I started working on the dough for a half batch of my Epic Cinnamon Rolls recipe and updated it for a Peanut Roll instead. Throw in some caramelized bananas, yum! Although breakfast became brunch, this was still a hit!
Peanut Roll with Various Topping Choices including Caramelized Banana and Pineapple Habanero Sauce
So many topping choices to pair with this super yummy, <I could inhale another one> Peanut Roll. Add a strawberry jam spread, bacon bits, honey drizzle or my choice, Caramelized Banana and Pineapple Habanero Sauce!
Ingredients
Roll Dough
- 1 package (2 teaspoons instant yeast 4 ½ teaspoons dissolved in 1/2 cup warm water at 105-110F
- 3 tablespoons shortening
- 1/3 cup granulated sugar
- 4 ½ cups all-purpose flour
- 1 cups hot water
- 1 large egg
- 2 teaspoons table salt
Peanut Filling:
- 1 ½ cups smooth peanut butter
- ½ cup peanuts pieces or ground ¼” coarse
- Sprinkle cinnamon
- 3 tablespoons coconut sugar
Topping Choices
- Strawberry jam
- Honey drizzle
- Chocolate Sauce
- Maple syrup glaze
- Marshmallow fluff
- Banana slices
Caramelized Banana and Pineapple Habanero Sauce
- 3 yellow bananas
- 2 tablespoons butter
- ¼ cup brown sugar not necessary to be packed
- ¼ cup Craig’s Rib Candy – Pineapple Habanero
- ¼ cup Craig’s Rib Candy – Apple No Heat
Instructions
Make Roll Dough
- Warm oven – proofing setting, 140F or add boiling water to a large bowl inside the oven and close the door.
- In a liquid measuring cup, add instant yeast to 110F water and set aside for 5-10 minutes to proof or foam.
- In a mixer bowl with a dough hook, add shortening and sugar.
- Add 1 cup hot water and mix to melt the shortening.
- Stir in 2 cups flour, foamy yeast mixture in the liquid measuring cup and eggs.
- Stir in remaining flour and allow dough to rest for 5 minutes. This allows the dough to absorb the water and gluten to start working.
- Allow mixer to kneed dough is smooth for 5 minutes or until a small piece of dough will stretch to almost translucent across 2” inches when pulled apart. If the dough does not stretch, continue to stir/ knead with the machine for another 2-5 minutes.
- In the same mixing bowl, allow dough to rise in a warm spot in the kitchen for 60 minutes or until dough doubles in size.
Roll Dough with Filling
- Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
- Generously spread peanut butter across the dough.
- Sprinkle the ground peanuts on top of peanut butter across the dough
- Sprinkle coconut sugar on top of the peanuts and peanut butter across the dough.
- Roll the dough along the long edge.
- Using a piece of thread or sharp knife, cut dough in half along the long edge. Cut each half into 6 pieces, about 1 ½ to 2 inches thick. Place rolls evenly spaced into a greased or parchment lined 9X13 baking pan.
- SmellaQue Tip: alternate between middle wider piece of the roll with the ends of the roll for more consistent sizing.
- Place pan of rolls in a warmed oven. Let rolls rise until double in bulk, about an hour.
Bake Rolls
- Remove pans from oven, place on counter and preheat oven to 350F/177F.
- Bake rolls at 350F/ 177F for 30-40 minutes or until internal temperature is 200F. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
- Add topping of choice. I encourage you to consider Caramelized Bananas and Pineapple Habanero Sauce.
Caramelized Banana and Pineapple Habanero Sauce
- In a small sauce pan, melt butter and add brown sugar.
- Add Craig’s Rib Candy Pineapple Habanero and Apple, No Heat sauce until bubbling. Stir with rubber spatula
- Cut banana’s into cross slices/ medallions and add to sauce mixture. Once banana begins to heat, flip to coat, as the banana will become soft. Immediately take sauce off heat.
- Generously spoon onto Peanut Roll.