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Banana Easter Egg Rolls

Bread dough is shaped into Easter eggs then decorated with pastel icing for these fun rolls.

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  • Makes: 8 servings
  • Yields: 8 to 12 rolls
  • Prep: 25 mins
  • Rise: 30 mins plus bread machine
  • Bake: 15 mins 350°F

Banana Easter Egg Rolls



  1. Add the first eight ingredients to bread machine according to manufacturers directions. Select dough cycle. When cycle is complete, remove dough from bread machine. Punch dough down; cover and let rest 10 minutes.
  2. On a lightly floured surface roll dough about 1/2 inch thick. Cut and shape into eight to twelve 3- to 3-1/2-inch long egg shapes (Reroll as needed). Place on lightly greased baking sheets. Brush with the melted butter and sprinkle with cinnamon-sugar. (To make your own cinnamon-sugar, combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon.)
  3. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350 degree F. Bake rolls about 15 minutes or until golden brown. Cool on wire racks. Prepare Icing; pipe or drizzle onto rolls to resemble Easter eggs. Makes 8 to 12 rolls.




  1. Stir together powdered sugar, vanilla, and enough milk (about 2 tablespoons) to make of piping or drizzling consistency. Divide icing and tint with food coloring, as desired.

Nutrition Facts (Banana Easter Egg Rolls)

    Per serving:
  • 410 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 42 mg chol.,
  • 360 mg sodium,
  • 78 g carb.,
  • 2 g fiber,
  • 35 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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