Description
Banana Bread Cinnamon Rolls combine a soft yeast dough made with ripe banana, a buttery brown sugar and cinnamon filling, fresh banana slices, and a rich cream cheese frosting. These rolls make a cozy breakfast, brunch, or dessert and can be prepared the night before for easier baking the next morning.
Ingredients
1 cup whole milk, warmed to 120°F to 130°F
6 tablespoons unsalted butter
1/2 cup granulated sugar
4 1/2 to 5 cups all-purpose flour, spooned and leveled
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 cup mashed ripe banana, about 1 large banana
4 tablespoons unsalted butter, very soft
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
2 large bananas, thinly sliced
1/4 cup heavy cream, slightly warmed
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Add the milk, 6 tablespoons butter, and granulated sugar to a medium saucepan.
2. Warm the mixture until the butter melts and the temperature reaches 120°F to 130°F.
3. Add 4 1/2 cups flour, instant yeast, and salt to the bowl of a stand mixer fitted with the paddle attachment.
4. Pour in the warm milk mixture and add the mashed banana.
5. Mix until a rough, shaggy dough forms.
6. Replace the paddle with the dough hook and knead on medium speed for 6 to 8 minutes.
7. Add extra flour 1 tablespoon at a time only if the dough feels excessively sticky, but do not use more than 5 cups total.
8. Transfer the smooth, slightly tacky dough to a lightly greased bowl.
9. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
10. Turn the risen dough onto a lightly floured surface.
11. Roll the dough into an 18 by 12-inch rectangle.
12. Spread 4 tablespoons softened butter over the dough, leaving a 1/2-inch border along one long edge.
13. Mix the brown sugar and cinnamon in a small bowl.
14. Sprinkle the cinnamon sugar evenly over the butter and press it down gently.
15. Arrange the thin banana slices over the filling.
16. Starting from the filled long edge, roll the dough tightly into a log.
17. Pinch the seam closed.
18. Cut the log into 12 equal rolls with a serrated knife, thread, or unflavored dental floss.
19. Grease a 9 by 13-inch baking dish.
20. Arrange the rolls spiral-side up in the prepared dish.
21. Cover the pan and let the rolls rise for about 45 minutes, or until puffy.
22. Preheat the oven to 350°F near the end of the second rise.
23. Pour the slightly warmed heavy cream evenly over the rolls.
24. Bake for 30 to 35 minutes, or until the tops are golden brown.
25. Let the rolls cool in the pan for about 20 minutes.
26. Beat the cream cheese and 4 tablespoons softened butter together for about 2 minutes, or until smooth.
27. Add the powdered sugar 1/2 cup at a time and mix on low speed until combined.
28. Add the vanilla extract and beat for 1 to 2 minutes, or until the frosting becomes light and fluffy.
29. Spread the cream cheese frosting over the slightly warm rolls.
30. Serve the Banana Bread Cinnamon Rolls warm.
Notes
Use ripe bananas with plenty of brown spots for the best flavor and easiest mashing.
Measure the flour with the spoon-and-level method to avoid dense rolls.
The dough should feel smooth, elastic, and slightly tacky after kneading.
Do not add more than 5 cups of flour because excess flour can make the rolls dry and chewy.
If using active dry yeast, warm the milk to 105°F to 110°F and allow extra rising time.
For overnight preparation, shape the rolls after the first rise, place them in the baking dish, cover tightly, and refrigerate overnight.
The next morning, let the rolls stand at room temperature for 45 to 60 minutes, or until puffy, before adding the cream and baking.
Store frosted rolls in an airtight container in the refrigerator for up to 5 days.
Reheat one roll in the microwave for 10 to 15 seconds.
Reheat several rolls in a 350°F oven for 10 to 15 minutes.
Freeze shaped unbaked rolls or fully baked rolls for up to 3 months.
Thaw unbaked rolls overnight in the refrigerator, then let them rise at room temperature before baking.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 511
- Sugar: 37 g
- Sodium: 337 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 53 mg