Cinnamon Banana Bread

Ingredients

• 1/2 cup butter (softened to room temp)
• 1 cup brown sugar
• 2 eggs
• 3 bananas (mashed)
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup buttermilk

Cinnamon/Sugar Mixture

• 1 teaspoon cinnamon
• 1/4 cup sugar

Crumble Topping

• 1/2 cup powdered sugar
• 1/2 cup flour
• 4 Tablespoon butter (melted)
• 1/2 teaspoon cinnamon

Instructions

1. Heat oven to 350 degrees.
2. In a large mixing bowl cream together the butter and sugar. Set aside.
3. Add in eggs, bananas, and vanilla. Mix until combined.
4. In a separate bowl mix the flour, baking soda, salt, and cinnamon.
5. Add the flour mixture along with the buttermilk to the brown sugar mixture and stir until blended. Do not over mix.
6. Place half of the batter into the 2 pans. So each pan has about the same amount.
7. In another small bowl combine the cinnamon and sugar.
8. Sprinkle the loaf pans with the cinnamon and sugar mixture. Swirl the mixture in with a knife.
9. The place the other half of the batter over the top of the cinnamon/sugar mixture.
10. Prepare the streusel topping by mixing the ingredients together.
11. Sprinkle the crumble topping over the batter.
12. Bake for about 43-45 minutes or until done in middle.

Recipe found HERE at sixsistersstuff.com

Cinnamon Rolls

• 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
• 6 tablespoons shortening (Crisco)
• 1 cup granulated sugar
• 7 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups) *I used more than 7.5 cups
• 2 cups hot water
• 2 eggs, beaten
• 1 tablespoon salt
• 4 tablespoons softened butter
• 1 cup brown sugar
• 1 tablespoon cinnamon

**yield: 30 cinnamon rolls

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.

2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter.

5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

6. Let the rolls rise until double in bulk. Bake at 350 until golden. (ORIGINAL RECIPE: Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.)

Recipe found HERE at twopeasandtheirpod.com

Original recipe offers a frosting, but I love using the frosting found HERE on my blog or from the original post found HERE at pastryaffair.com