You can't really go wrong with just about any variation of a cinnamon roll. This one is filled with banana chunks and chocolate chips. I did top it with a cream cheese frosting, but to be honest, it didn't need it. Now don't get me wrong, I love cream cheese frosting as much as the next guy but these were too sweet with it. You can eat them plain, use a basic powdered sugar glaze, or a nice dollop of fresh whipped cream. Or if you want something super sweet you can use the cream cheese frosting.
Banana Chocolate Chip Cinnamon Rolls
Recipe from What's Cookin, Chicago?
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1 teaspoon kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp
2 ripe bananas mashed (fresh or frozen)
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 cup bittersweet chocolate chips
5 ounces cream cheese
3 cups powdered sugar
6 tablespoons heavy cream
For the dough: In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed. Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
For the filling: Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of mashed banana mixture evenly over top and sprinkle with chocolate chips. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place cut side up in baking dish. Cover tightly with plastic wrap and place in the fridge overnight.
The next morning, remove from refrigerator and let rise until half again as high, about 1 hour. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Meanwhile, prepare the frosting.
For the frosting: In the bowl of a stand mixer, cream the cream cheese and powdered sugar together. Slowly add the heavy cream 1 tablespoon at a time until desired consistency. Frost the warm cinnamon rolls with half the frosting and wait 10 minutes before topping with the remaining half of frosting. This ensures all the frosting doesn't completely melt away once it's applied. The result should be a nice semi melted layer of frosting on top with a creamy top layer of frosting.