Chunky Monkey Cinnamon Rolls with Chocolate Glaze
These are not your average cinnamon rolls with flavors of banana, chocolate and walnuts. Just like your favorite ice cream flavor!
Servings: 18 cinnamon rolls
Calories: 368kcal
Ingredients
For the dough:
- 1 packet active dry yeast (1/4 ounce)
- 1/3 cup lukewarm water
- 8 tablespoons butter, melted and cooled
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 3 eggs
- 2 large, ripe bananas, mashed
- 4-5 cups all-purpose flour
For the filling:
- 3 tablespoons butter, melted
- 1 1/2 tablespoons ground cinnamon
- 1 cup chopped walnuts, toasted
- 3/4 cup mini semisweet chocolate chips
For the glaze:
- 1 3/4 cup powdered sugar
- 1/4 cup cocoa powder
- 3 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons milk
Instructions
- First, make the dough. Combine yeast and lukewarm water in the bowl of your stand mixer fitted with the dough hook. Let sit for about 5 minutes. Add butter, sugars, salt, eggs and banana and stir (using the dough hook) to combine. Gradually begin adding in the flour, one cup at a time, stirring well after each addition, but not over-stirring (you just barely want all the flour incorporated in the dough before adding more.)
- Keep adding the flour until the dough can be removed from the mixer without sticking too much. It will be a little sticky, but feel free to put more flour on your hands to help you get it out of the mixer and onto a lightly floured surface. Knead the dough lightly on the floured surface, adding light dustings of flour as needed, until you feel you can roll the dough out into a large rectangle.
- Using a rolling pin (or pizza roller), roll the dough into a rectangle that’s large enough for the dough to be about ¾ of an inch to an inch thick. You’ll want one of the long sides of the rectangle closest to where you are standing.
- Using a pastry brush, brush the melted butter over the dough, then sprinkle on the cinnamon, followed by the walnuts and chocolate chips.
- Starting at the long side of the rectangle that’s closest to you, begin rolling up the dough into one long log. Do this slowly and carefully, using a rubber spatula and more flour to guide the dough as needed. Pinch the ends into the dough to prevent the log from falling apart.
- Using a sharp knife, slice the log of dough into 1 ½ - 2-inch pieces. Spray a 9x13-inch baking dish with nonstick cooking spray, and place each roll snugly side-by-side. If you have extra rolls that you can’t fit in the pan, place them in another, smaller baking dish coated with cooking spray, such as a loaf pan.
- Cover rolls with plastic wrap and place in refrigerator overnight.
- In the morning, take the cinnamon rolls out of the refrigerator and uncover. Preheat the oven to 250 degrees Fahrenheit for just 5 minutes, then turn it off. Add the cinnamon rolls to the warm oven for about 15 minutes to go through a second rise, then remove the rolls and turn the oven heat up to 350 degrees Fahrenheit.
- Return the cinnamon rolls to the oven and bake for 30-35 minutes, or until golden brown. Remove and let cool slightly while you make the glaze.
- In a medium bowl, sift together the powdered sugar and cocoa powder. Add the melted butter and milk and whisk until a thick glaze forms. Spoon the glaze over the cinnamon rolls before serving.
Nutrition
Calories: 368kcal