Banana bread cinnamon rolls with yoghurt-peanutbutter frosting

INGREDIENTS

FOR THE DOUGH:

1/2 cup of butter

1 cup lukewarm milk

3 matured bananas 

16g yeast

4 spoonfuls crystal sugar

1 egg

600g flour (for all purposes)

A bit of seedoil 

FOR THE FILLING:

4 spoonfuls melted butter

3 spoonfuls crystal sugar

1 spoonful cinnamon

FOR THE FROSTING:

100g butter

150g soft peanutbutter

4 spoofuls powdered sugar

350g Prince Dessert with yoghurt culture Kalogeraki

 

IMPLEMENTATION

Melt the butter and set aside until it's lukewarm.

With a fork mash the matured banana's until you pulp them.

In a bowl add the lukewarm butter, lukewarm milk, crystal sugar and yeast. Set aside for 10' covered with a membrane.

Then add in the mix the pulped banana's and the egg and whisk well (until the mixture is even).

Add gradually the flour and dough lightly. Be carefull, we want a light dough which will be a bit sticky but this is normal. Add a bit of seedoil in the bowl and coat the dough as well. Cover with a membrane and set aside for 2 hours in a warm environment to let it blow. Alternative, to save time, heat the oven in 50C, turn it off and put the bowl with the dough inside covered.

When the dough is ready we prepare the filling. Melt the butter and while it's warm add the sugar & cinnamon and stir until they melt inside the butter. Set aside until the mixture become paste.

Springle a bit of flour on your bench and put the ready dough. With flour on your hands fold the dough 2-3 times. Then open the dough in the form of a parallelogram sheet 1cm thick.

Coat with a brush the surface of the dough with the cinnamon filling leaving the edges around in order to fold it easier later on.

Wrap in roll from the long side. Then cut in pieces (around every 5cm). Tip over and put every roll in a pan the one next to the other (not to closely to allow them blow). Cover with a membrane and set aside 15' to allow blowing.

Bake in 180C for around 30'.

In the meantime we prepare frosting. In a bowl whisk (with mixer) the butter and the peanutbutter (medium volume) until they get creamy. At the end add the powdered sugar and whisk again for a minute to allow mixing. Then add softly with a mariz  Prince Dessert with yoghurt culture Kalogeraki.

When the rolls are ready set aside for 20' and then cover them with the frosting.

Enjoy while they are still warm! You may keep them in fridge separately from the frosting for 4-5 days and when you want to enjoy them just hot them a bit and add the frosting!