These Biscoff Sweet Rolls with Banana are sweet treat worth scratch baking. The dessert rolls are perfect for a special breakfast or brunch!
My initial thought when trying biscoff spread was how yummy it would be in a cinnamon roll/bun type of dessert, so I revisited that thought and made a batch of Biscoff Banana Swirl Rolls. They were indeed quite yummy, hence I’m eating salad today…lol.
For the sweet roll dough, I turned to my 1963 edition of the McCall’s Cook Book, a yard sale purchase about 10 years ago. The book is a tad bit battered (both through wear & splatters) and the spine has been unceremoniously repaired with packing tape, all courtesy of moi, but whenever I need a basic recipe, it rarely fails me.
The rolls were nice straight out of the oven (I had some overflow in another dish, that I tried without glaze), but the Biscoff glaze elevated them to full dessert status. I may try making this recipe with sauteed apples this fall instead of the bananas, they would go nicely, as well.
- 1/4 cup warm water
- 2 1/4 tsp active dry yeast 1 packet
- 1/4 cup milk
- 1/4 cup sugar
- 1/2 tsp Kosher salt
- 1/4 cup butter 3 tbs in dough, 1 tbs for basting rolls
- 1 egg beaten
- 2 1/4 cups all-purpose flour
- 2/3 cup Biscoff spread
- 4 bananas sliced
- 2 tbs Biscoff spread
- 1/4 cup confectionery sugar
- 2 tbs warm water
- Stir yeast into warm water and set aside.
- Put milk, sugar, salt & 3 tbs butter in small sauce pan over medium heat, stirring frequently, until butter is melted and sugar is dissolved. Remove from heat and set aside to cool until lukewarm..
- Place flour and egg in large mixing bowl add both liquid mixtures, and turn with dough hook attachment until soft smooth ball forms.
- Gently knead dough a few times on lightly floured surface, then form into ball, lightly oil an place in bowl losely cover with plastic wrap to rise.
- Once dough has doubled in size: Preheat oven to 350 degrees
- Punch down dough, then stretch out like a large rectangular pizza.
- Spread Biscoff over the dough, then cover with sliced bananas.
- Begin rolling one of the longer ends over. Gently press down as you roll, and try to keep rolling somewhat evenly. You will end out with a long roll. Cut into 1 inch thick slices, and place against each other in baking dish that has been coated with non-stick cooking spray or greased. (If you prefer more loose rolls take a couple minutes off bake time).
- Melt 1 tbs butter & baste over rolls. Place in oven to bake for 26-28 minutes.
- Once lightly golden at edges remove and let cool down.
- Whisk toegether glaze ingredients and once the rolls are cool, drizzle it over them and serve.