A sweet roll worthy of The King of Rock and Roll, these peanut butter, banana, and bacon delights are aptly titled, Elvis Sweet Rolls.
This Elvis sweet rolls recipe was 3 years and 90 minutes in coming. A few years back, when I was toying with the idea of a serious food blog instead of a home bakery, I started testing recipes. One day, a craving for cinnamon rolls struck while I was listening to Elvis. This reminded me of the Elvis sandwich, and inspired me to create a sweet roll recipe. If you’re unfamiliar with the Elvis sandwich, it’s a peanut butter, banana, and bacon sandwich supposedly loved by Elvis. I made one batch of Elvis sweet rolls, invited a few friends over to test, and then got distracted and shelved the idea for three years.
When I make cinnamon rolls, I usually make them with an overnight dough. I can plan ahead for cinnamon rolls. But the desire for Elvis inspired rolls can’t wait overnight. Banana and peanut butter aren’t a combination I plan ahead for. When the mood strikes, it’s best to satisfy the craving sooner than later. Because later one might not want banana and peanut butter. Enter the quick cinnamon roll dough recipe from April at Girl Gone Gourmet.
I say it’s a quick recipe because it doesn’t require a double rise before baking. You only have about an hour’s worth of resting time and then you can bake, which is great for banana peanut butter cinnamon roll cravings. There isn’t cinnamon in these, but you know what I mean. You may omit the bacon, but I like the little bit of crunch that it adds to the recipe and it’s rumored that Elvis liked bacon on his sandwich. Who am I to argue with The King? 😉
If you love peanut butter, bananas, and bacon, I highly recommend putting on Viva Las Vegas and making these Elvis sweet rolls. Enjoy Darlings!
- 3 slices thick cut bacon
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast
- 2 tbsp brown sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter, divided
- 2 tbsp bacon grease, reserved from cooking your bacon
- 2 cups all purpose flour, plus extra for kneading
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1 banana, thinly sliced
- 1/2 cup confectioner's sugar (powdered sugar)
- Cook your bacon on a skillet until crispy, then drain on paper towels and set aside. Reserve 2 tbsp of the bacon grease for your dough.
- Place the warm water in a mixing bowl and add the 2 tbsp brown sugar and yeast. Allow to sit for 5 minutes until a little foamy. Melt 2 tbsp of the unsalted butter.
- When the yeast and water is a bit foamy (or 5 minutes have passed), stir in the melted butter, bacon grease, and salt. Add the flour in 1/2 cup increments, stirring after each addition. Mix until the dough comes together. It will be soft and slightly sticky.
- Grease a bowl, gently shape the dough into a ball and place into the bowl. Cover with plastic wrap and set aside for an hour to rise until it's about double in size.
- When the rise time is just about finished, preheat your oven to 350 F. Stir together your peanut butter and the 1/2 cup brown sugar. Dice the bacon, and thinly slice the banana.
- Lightly flour a clean work surface on which to roll your dough. Turn the dough out onto the counter and knead 10-12 times, adding a little flour if it sticks too much. Roll the dough into approximately a 12x8 inch rectangle.
- Spread your peanut butter mixture over the dough, leaving about an inch at the top without filling to seal. Top the peanut butter with your banana slices and diced bacon.
- Starting with the long side closest to you, carefully roll the dough up to create a log. Cut into 8 even rolls and place in a buttered 9 inch round cake pan or 11x9 inch casserole dish. Melt the remaining tbsp of butter and brush on top of the rolls
- Bake for 20-25 minutes until the rolls are slightly golden and puffy. Remove from the oven and set on a rack to cool slightly.
- In a small bowl, add a teaspoon or two of water to the confectioner's sugar and mix until you have a smooth glaze. Drizzle over the still-warm rolls. Enjoy!