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Brino Bigodudo
Brino Bigodudo
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Sunday 09 August 2026 16:44:11 GMT
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Ingredients For the Dough 1 cup warm whole milk 2¼ teaspoons active dry yeast ½ cup granulated sugar ½ cup unsalted butter, softened 2 large eggs, beaten 1 cup mashed ripe bananas 1 teaspoon salt 4 cups all-purpose flour For the Filling ½ cup unsalted butter, softened 1 cup brown sugar, packed 2 tablespoons ground cinnamon ½ cup chopped walnuts or pecans (optional) For the Cream Cheese Icing 4 ounces cream cheese, softened ¼ cup unsalted butter, softened 1½ cups powdered sugar ½ teaspoon vanilla extract Instructions 1. Prepare the Yeast Mixture In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let the mixture stand for 5 to 10 minutes until it becomes bubbly and frothy. This indicates the yeast is active. If no bubbles form, start with fresh yeast. 2. Mix the Dough Add the softened butter, beaten eggs, mashed bananas, and salt to the yeast mixture. Stir until all the wet ingredients are well combined and the bananas are evenly distributed. Gradually add the flour, about one cup at a time, mixing with a wooden spoon or a dough hook attachment on low speed until a soft, shaggy dough forms. 3. Knead and Rise Turn the dough out onto a lightly floured surface. Knead by hand for about 8 to 10 minutes, or use a stand mixer on medium speed for 5 to 6 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. Shape the dough into a ball. Place it in a greased bowl, turning once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour. 4. Prepare the Filling While the dough rises, make the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon until a smooth paste forms. If using walnuts, chop them finely and set aside. 5. Roll and Fill the Dough Once the dough has doubled, punch it down gently to release air. Transfer it to a lightly floured surface and roll it into a large rectangle, roughly 16x12 inches in size. Spread the cinnamon-sugar filling evenly over the entire surface using an offset spatula or the back of a spoon, leaving a ½-inch border along one long edge. Sprinkle the chopped walnuts (if using) over the filling. 6. Shape and Cut the Rolls Starting from the long edge opposite the bare border, roll the dough tightly into a log. Pinch the bare edge to seal the seam. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even rolls, each about 1½ inches thick. 7. Second Rise Arrange the rolls cut-side up in a greased 9x13-inch baking dish or a large round pan. They should fit snugly with a small space between each for rising. Cover the dish with a towel and let the rolls rise in a warm place for another 30 minutes, or until they have puffed up and are touching each other. 8. Bake the Rolls Preheat your oven to 350°F. Place the risen rolls in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and the internal temperature reaches 190°F. If the tops start to brown too quickly, tent loosely with foil after 20 minutes. 9. Make the Icing While the rolls bake, prepare the icing. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until the icing is creamy and spreadable. If it is too thick, add 1 to 2 teaspoons of milk until it reaches your desired consistency. 10. Ice and Serve Remove the rolls from the oven and let them cool in the pan for 5 to 10 minutes. Spread the cream cheese icing generously over the warm rolls, allowing it to melt into the crevices. Serve immediately for the softest, most decadent experience. #banana #bananabread #cinnamonroll
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