Add yeast to warm water and let stand 10 minutes. In a large measuring cup or medium saucepan, combine milk and butter. Heat to 135 degrees F. (about 1-1/2 minutes in microwave or 4 minutes in a saucepan on medium heat). Pour milk mixture into a large mixing bowl and add sugar, sour cream, salt, and oat bran hot cereal. Let this mixture sit for 5 minutes to soften oat bran hot cereal. Add egg, mashed banana, and softened yeast. Mix well (you may use a mixer).
Add naturally white flour and best for bread flour and blend to make a soft dough. Turn onto a lightly floured surface and knead until smooth, 10 minutes by hand or 4 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.
Combine brown sugar, cinnamon, and sliced almonds to make filling; mix well.
Knead down dough and turn it onto a lightly floured surface. Divide dough in half and allow to rest for 10 minutes.
Roll out half of the dough into a rectangle 15 x 10 inches, brush with 1 tablespoon butter and sprinkle filling over the dough. Roll up like a jelly roll, beginning with the long side. Seal the edge. Cut in 1 to 1 1/2 inch slices; put seam side down in greased pans. Use three 8 inch round pans. Cover with a damp cloth and allow to rise in a warm, draft-free place until almost doubled, about 45 minutes. Repeat with other half of dough.
Preheat oven to 375 degrees F. Bake about 15 minutes or until golden brown. Remove from pan and cool on racks.
Combine confectioners sugar, milk, and almond extract and mix well. Drizzle glaze over the rolls when they have cooled.
Each serving: 188 calories; 2 g. dietary fiber; 33 g. carbohydrates; 5 g. protein; 5 g. fat; <1 g. saturated fat; 10 mg. cholesterol; 133 mg. sodium
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