Hummingbird Cinnamon Buns

Inspired by the classic layer cake, these gooey-sweet hummingbird cinnamon rolls are just right for a spring brunch.

• Preparation Time: 60 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 25 mins
• Calories: 591 Calories

Ingredients

• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 teaspoons lemon juice
• 6 tablespoons unsalted butter, softened
• 1 cup bread flour
• 4 ounces cream cheese, softened
• 1 cup whole milk
• 6 tablespoons white sugar, divided
• 3 large egg yolks
• 1 medium ripe banana, mashed
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon ground ginger
• 0.5 cup dry potato flakes
• 0.25 teaspoon kosher salt
• 0.5 teaspoon kosher salt
• 1.25 teaspoons kosher salt
• 0.5 cup unsalted butter, softened, cut into pieces
• 0.75 cup finely chopped toasted pecans
• 0.5 cup confectioners' sugar, sifted
• 0.5 cup crushed pineapple, undrained
• 0.25 cup finely chopped toasted pecans

Recipe Instructions

Step 1

To prepare the dough, heat milk in a small saucepan over medium heat until temperature reaches 110 to 115 degrees F (43 to 46 degrees C). Pour milk into a small mixing bowl and stir in 1 tablespoon white sugar. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy, about 5 minutes. Whisk in egg yolks.

Step 2

Coat the bottom and sides of a large mixing bowl with more butter. Form the dough into a ball and place into the greased bowl, turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm, draft-free place until doubled in volume, about 1 hour.

Step 3

To prepare the filling, combine banana, brown sugar, butter, flour, cinnamon, lemon juice, ginger, and salt in a medium mixing bowl; beat with an electric mixer at medium speed until well combined.

Step 4

Roll the dough out into a 12x18-inch rectangle. Spread the filling mixture evenly over the surface of the dough using a rubber spatula. Sprinkle pecans evenly over the filling. Starting with the long side, roll the dough into a tight cylinder. Place seam-side down and cut crosswise into 12 even slices.

Step 5

Place the rounds into a buttered 9x13-inch baking dish, crowding them so they touch. Loosely cover the pan with plastic wrap and let stand in a warm, draft-free place for 1 hour.

Step 6

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the buns.

Step 7

Bake in the center of the preheated oven, rotating pan halfway through baking, until buns are golden brown, 25 to 30 minutes. Cool for 5 minutes before frosting.

Step 8

Combine all-purpose flour, bread flour, potato flakes, salt, and remaining 5 tablespoons white sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed. Add butter pieces, one at a time, until all are fully incorporated. Increase speed to medium or medium-high and knead until dough is soft and smooth. This can take a few minutes; don't lose patience if the dough doesn't come together immediately.

Step 9

Punch the dough down after it's risen. Place on a lightly floured surface and let rest, 15 to 20 minutes.

Step 10

To prepare frosting, combine cream cheese and butter in a medium mixing bowl; beat with an electric mixer until combined and fluffy. Beat in confectioner's sugar, vanilla, and salt. Stir in pineapple until well combined. Spread the icing over the warm cinnamon rolls. Sprinkle with pecans.