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Banana-pecan sweet rolls


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  • 4-3/4 to 5 cups all-purpose flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, cubed
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1/2 teaspoon ground allspice
  • ICING:
  • 2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons milk



Step 1

1. In a large bowl, combine 2 cups flour, sugar, yeast
and salt. In a small saucepan, heat milk and butter
to 120°-130°. Add to dry ingredients; beat just until
moistened. Add the bananas, egg and vanilla; beat
until smooth. Stir in enough remaining flour to form
a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.

3.Punch dough down. Turn onto a lightly floured
surface; divide in half. Roll each portion into a 16-in.
x 6-in. rectangle. Brush with butter to within 1/2 in.
of edges. Combine the pecans, sugar and allspice;
sprinkle over dough to within 1/2 in. of edges.

4. Roll up jelly-roll style, starting with a long side;
pinch seam to seal. Cut each into 16 slices. Place cut
side up on greased baking sheets. Cover and let rise
in a warm place until doubled, about 30 minutes.

5. Bake at 400° for 12-15 minutes or until golden
brown. Remove from pans to wire racks. Combine
icing ingredients; drizzle over rolls. Serve warm.

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