BANANA & CINNAMON WHIRLS
Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand!
Provided by Lesley Waters
Categories Afternoon tea, Breakfast, Brunch, Buffet, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 16
Steps:
- Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
- On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
- Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
- Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.
- For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
- Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.
Nutrition Facts : Calories 191 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.32 milligram of sodium
UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts
Provided by Julie Klink
Categories Bakery Goods
Yield 15 servings
Number Of Ingredients 17
Steps:
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 59 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 25 grams
BANANA CINNAMON ROLL CASSEROLE
A new version of French toast casserole. I had some left over cinnamon rolls that had become stale and still wanted to use them so I came up with this recipe and it was a huge hit at my Sunday brunch.
Provided by megannp
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl.
- Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve.
Nutrition Facts : Calories 305 calories, Carbohydrate 44.3 g, Cholesterol 147.3 mg, Fat 10.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 225.8 mg, Sugar 19.5 g
4-HOUR GIANT BANANA CINNAMON ROLL RECIPE BY TASTY
This epic 4-hour giant banana and walnut cinnamon roll makes an amazing alternative to a birthday or special event cake. It takes a bit of time to make, but it's definitely worth the effort. If you don't like nuts, feel free to omit the walnuts--it will still taste amazing!
Provided by Katie Aubin
Categories Desserts
Time P10D
Yield 1 serving
Number Of Ingredients 19
Steps:
- Preheat the oven to 325˚F (160˚C). Generously grease a 10-inch (2.5 cm) cast-iron skillet or round cake pan with melted butter.
- Make the dough: In a large bowl, whisk together the milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If any warmer, let cool slightly before proceeding.
- Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute, until the yeast starts to foam.
- Add 4 cups of flour and mix with a rubber spatula until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for 1 hour, until nearly doubled in size.
- While the dough is rising, make the banana filling: In a medium saucepan over medium heat, melt together the butter, brown sugar, cinnamon, and salt until syrupy. Add the bananas and cook for 5-7 minutes, until the bananas have softened and are starting to break down. Transfer to a medium bowl and let cool completely.
- To the risen dough, add the salt, baking powder, and ¾ cup flour. Stir well, then turn out onto a clean surface.
- Knead the dough lightly, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about 12 x 16 inches and ½ inch (1½ cm) thick.
- Spread the banana filling evenly over the dough. Sprinkle the chopped walnuts evenly over the filling.
- Using a pizza cutter, cut the dough lengthwise into 4 even strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip and start rolling from left to right, building on the first. 11. Continue with the remaining strips until you have a giant cinnamon roll.
- Carefully transfer the giant cinnamon roll to the prepared skillet and cover with plastic wrap. Place in a warm spot to rise for 30 minutes, until the cinnamon roll expands to the edges of the pan.
- Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, then bake for another 35 minutes.
- While the cinnamon roll bakes, make the frosting: In a medium bowl, combine the powdered sugar, milk, cream cheese, melted butter, and vanilla until smooth. Beat with an electric hand mixer on medium speed until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Spread the frosting over the roll and sprinkle with the chopped walnuts before slicing and serving.
- Enjoy!
BANANA CINNAMON ROLLS
These banana rolls are very tasty-just as they are-but, I always have to have butter on them anyway. I like them the next day when the banana has set in good with all the other flavors. I hope you give them a try...and you can replace the bourbon with other liquor or with apple or cranberry juice. I have made these with...
Provided by Pat Duran
Categories Other Breakfast
Time 8h40m
Number Of Ingredients 19
Steps:
- 1. Filling: Make ahead and let cool. Cut the bananas into big chunks and cook in a saucepan with the bourbon and brown sugar until all liquid is absorbed and sugar has melted. Pour banana mixture into a bowl and mash with the cinnamon. Add 1/2 chopped nut ,if desired. Set aside to cool.
- 2. Dough: Dissolve yeast in the 1/2 c. warm milk and let set for 10 minutes. In a large bowl add flour, yeast mixture,and eggs; with a wooden spoon, mix together until combine.
- 3. Let mixture set for 20 minutes then add the salt and mix until combine. Knead dough for 10 minutes or until smooth. Add 1/2 the sugar and keep kneading until blended then add the remainder of the sugar.
- 4. Now add the butter in 2 additions ; Mix in the remaining flour (1 1/2 c.)and knead into dough until smooth and satiny. Place dough in a covered container; in the refrigerator for at least 8 hours and up to 48 hours.(I love this make ahead dough).Or you can set in a non-drafty place and let double in size.
- 5. Making the rolls: Heat oven to 325^.Spray a large round baking dish or pan with non stick butter spray( I use my 9x13 inch pan). Make sure the the banana filling has cooled. Remove dough from fridge and let set 30 minutes, then on a floured surface, roll dough 1/2 inch thick into about 14x9 rectangle. Spread banana mixture over dough and roll up dough like jelly roll ;starting at wide side. Cut this log into 1 1/2 thick slices and place in the prepared pan with cut side down. Let rise 30 minutes. Bake in 325^ oven for 30 to 35 minutes until golden brown on top. Turn oven to 350^ and brush top with butter and bake for 30 minutes more. Cool on wire rack. When cool Frost with Cinnamon Buttery Glaze:
- 6. Cinnamon Buttery Glaze. Place all ingredients in a small microwave bowl. Except powdered sugar. Cook for 15 seconds until butter melts and sugar has dissolved. Cool. Stir in the powdered sugar. Brush mixture over hot rolls. Enjoy!
More about "banana cinnamon rolls food"
BANANA BREAD CINNAMON ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (54)Total Time 2 hrsCategory Breakfast, Dessert, SnackCalories 304 per serving
- DOUGH: In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) - the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)
- Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.
- Rinse out your mixing bowl, coat it with avocado or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) - mine only took 40 minutes.
- FILLING: On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it's easy to roll, and walnuts.
FLUFFY BANANA CINNAMON ROLLS {EGG FREE} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
Reviews 9Calories 318 per servingCategory Breakfast
- In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110F (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. If your mixture doesn’t get foamy, the yeast did not activate.
- Once the milk and yeast mixture is foamy, add melted butter and mashed banana mixing low speed until combined. Start to add flour, salt, and nutmeg if using – about ½ cup at a time. You will likely need about 3 1/2 cups. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again.
- Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200F then turn off. Place bowl in the warmed oven and allow to rise.
- Grease a 9×13″ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and spices; gently pat to let sugar absorb into butter slightly. Place sliced bananas flat on dough in 3 long rows (see picture in post). Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Use floss method to slice rolls (this video helps for a visual) or a serrated knife to gently cut into about 1 1/2″ width. You should get about 12 rolls for a 9×13 pan. Place rolls in greased pan, leaving room to rise, and put pan in draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation.
EASY BANANA CINNAMON ROLLS RECIPE {NO YEAST} - INSIDE ...
From insidebrucrewlife.com
Reviews 66Calories 477 per servingCategory Donuts & Cinnamon Rolls
- Add the buttermilk, banana, and 2 tablespoons melted butter. Mix with a fork until a soft dough forms.
EASY BANANA CINNAMON ROLLS - IN FINE TASTE
From infinetaste.com
4.6/5 (23)Total Time 1 hr 45 minsCategory Breakfast And BrunchCalories 325 per serving
- Dissolve yeast in warm milk with 2 tablespoons of sugar. Let stand for 10 minutes until the mixture is foamy.
- In a stand mixer (see notes for doing this without a stand mixer), using either the paddle attachment or dough hook. Mix in the yeast mixture with the remaining sugar. Then add in the eggs, butter, salt, vanilla, and mashed bananas.
- Add in flour and knead into a large ball. The dough will be very soft and sticky, just keep scraping down the sides, and knead for a few minutes.
- Place dough ball in a large greased bowl. Cover bowl in plastic wrap and let rise in a warm place for 1 hour, dough should have doubled in size.
BANANA BREAD CINNAMON ROLLS - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
5/5 (4)Estimated Reading Time 4 minsServings 12Total Time 25 mins
- Add in the sugar, butter, salt, eggs, banana, and flour (Start with 4 /12 cups of flour and add a little more at a time as needed) and mix well.
- Once the dough starts to come away from the edges, continue to knead the dough for about 5 minutes (If you are using your hands, dust them with flour to avoid sticking) until a large ball is formed.
- Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour until the dough is double in size.
BANANA CINNAMON ROLLS - YEPRECIPES.COM
From yeprecipes.com
4.3/5 (21)Category Everything ElseCuisine American/GlobalTotal Time 2 hrs
BANANA CINNAMON ROLLS - EASY FOOD DEHYDRATING
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BANANA BREAD CINNAMON ROLLS - CHAMPAGNE AND COFFEE STAINS
From champagneandcoffeestains.com
5/5 (1)Total Time 1 hr 33 minsCategory BreakfastCalories 344 per serving
- Mix coconut milk, yeast and 1 tbsp of sugar; let it sit for 15 mins until it gets bubbly andyeast is activated.
- Add mashed bananas, coconut oil, salt and flour and make the dough. (it will be really soft)l Let it rise for an hour.
- Roll out the dough and spread the brown sugar and oil mixture and then roll the dough up so the (it'll look like a log).
BANANA CINNAMON ROLLS - A COOKIE NAMED DESIRE
From cookienameddesire.com
4.7/5 (3)Category BreakfastCuisine AmericanCalories 420 per serving
- Warm the milk until it is very warm to the touch but not hot. Stir in a pinch of the sugar and yeast. Set aside for it to proof and get foamy
- In a stand mixer, add the salt, sugar, and flour. Slowly add the yeast mixture and egg, and mix using a dough hook. Once the mixture starts to come together, add the butter one tablespoon at a time—beating well between each addition of butter.
- Once the butter is fully incorporated, knead for about 10 minutes. (If you do not have a mixer with a dough hook, you can mix by hand and knead for about 10 - 15 minutes.) Form the dough into a ball.
- Lightly grease a bowl, place the dough inside, and cover with Glad Press'n Seal. Allow to sit in a warm, dry place for about an hour or until doubled in size.
BANANA BREAD CINNAMON ROLLS - KATE'S RECIPE BOX
From katerecipebox.com
4.5/5 (6)Estimated Reading Time 4 minsServings 12Total Time 4 hrs
- In a microwave-safe bowl, heat the milk and butter until it reaches 110 degrees. If it gets hotter, let it cool a little.
- In the bowl of the stand mixer, combine the milk, syrup, and yeast. Stir and let sit for 5 minutes, until the yeast is foamy.
- Stir in 2 cups of flour, salt, bananas, and cinnamon. Stir in remaining flour, 1/2 cup as a time, stirring to incorporate after each addition.
- Switch to the dough hook and knead until smooth, about five minutes. Transfer to a greased bowl and cover. Let rise in a warm place for at least an hour, until doubled in size.
BANANA BREAD CINNAMON ROLLS - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
3.6/5 (9)Estimated Reading Time 4 minsCategory Breakfast
- In a large mixing bowl, heat the almond milk and 3 Tablespoons butter in the microwave in 30 sec increments, until warm and just melted. Let cool to 110 degrees. If milk mixture is too hot it will kill the yeast.
- Sprinkle yeast on top of milk mixture and let activate for 10 minutes. Then add 1 Tbsp sugar, salt and stir. Next add in 1/2 cup mashed ripe banana and stir.
- Add flour 1/2 cup at a time, stirring as you go, as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding more flour as needed to form a ball. Only use as much flour as it will take.
- Rinse out your mixing bowl, coat it with canola or olive oil, and add your dough ball back in seam side down.
BANANA CINNAMON ROLLS (NO DEHYDRATOR!) | 3-INGREDIENT ...
From feastingonfruit.com
5/5 (5)Total Time 3 hrs 20 minsEstimated Reading Time 7 mins
- Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
- Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.
BANANA CHOCOLATE CHIP CINNAMON ROLLS - SALLY'S BAKING ...
From sallysbakingaddiction.com
5/5 (1)Estimated Reading Time 7 minsCategory BreakfastTotal Time 3 hrs
- Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C)-120°F (49°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
BANANA BREAD CINNAMON ROLLS - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Breakfast, BrunchTotal Time 1 hr 10 mins
- In the base of a standing mixer, stir together sugar, yeast, and non-dairy milk mixture. Let rest for 10 minutes while yeast activates.
- Meanwhile, in a medium bowl stir together 2 c. flour, salt, baking soda, baking powder, and cinnamon. Set aside.
BANANAS FOSTER CINNAMON ROLLS - WOOD & SPOON
From thewoodandspoon.com
5/5 (2)Estimated Reading Time 5 minsServings 16
- In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
- Add 3-1/2 cups of the flour to the milk mixture and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
- Combine the remaining flour, baking powder, baking soda, salt, and cinnamon and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
- Roll the dough out onto a lightly floured surface to a 10”x30″ rectangle. Spread the melted butter out evenly on the dough, leaving a 1/2 inch border around the sides. Combine the brown sugar, cinnamon, and pecans in a small bowl and sprinkle this out evenly on the dough. Cover the entire sheet of dough evenly with little banana slices.
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