Description
Delight in these Banana Bread Cinnamon Rolls featuring a soft, fluffy dough enriched with ripe bananas and cinnamon sugar filling. Topped with a luscious cream cheese frosting, these rolls blend classic cinnamon roll flavors with the warm, comforting essence of banana bread—perfect for breakfast or a sweet snack.
Ingredients
Units
Scale
Dough:
- 1 cup milk lukewarm (about 120-130°F)
- 6 Tablespoons unsalted butter
- 1/2 cup granulated sugar
- 4 1/2-5 cups all-purpose flour spooned and leveled
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup mashed banana (about 1 large banana)
Filling and Assembly:
- 4 Tablespoons unsalted butter very soft
- 1/2 cup packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas thinly sliced
- 1/4 cup heavy cream slightly warmed (for pouring on rolls before baking)
Cream Cheese Frosting:
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm milk and butter mixture: In a medium saucepan, heat milk, butter and sugar until the butter is melted and the temperature reaches 120°F-130°F for instant yeast. Remove from heat to cool slightly.
- Mix the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the melted butter mixture and mashed banana, stirring until a shaggy dough forms.
- Knead the dough: Replace the paddle with a dough hook and knead on medium speed for 6-8 minutes. Add additional flour a tablespoon at a time if the dough is too sticky, but do not exceed 5 cups. The dough should be slightly sticky yet smooth and elastic.
- Let the dough rise: Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Roll out the dough: Turn the risen dough onto a floured surface and roll it into an 18×12 inch rectangle.
- Prepare filling and spread: Spread the softened butter over the dough, leaving a ½-inch border on the top edge. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter. Top with thinly sliced bananas.
- Cut the rolls: Roll the dough tightly from the long edge and pinch to seal. Using a serrated knife or unflavored dental floss, cut the log into 12 equal rolls.
- Second rise: Grease a 9×13 inch baking dish and arrange the rolls spiral side up. Cover and let rise in a warm, draft-free area for 45 minutes until nearly doubled in size.
- Preheat oven and bake: Preheat the oven to 350°F. Pour slightly warmed heavy cream over the rolls just before baking. Bake for 30-35 minutes until golden brown.
- Cool and frost: Let the rolls cool in the pan for 20 minutes. While still slightly warm, spread the cream cheese frosting evenly over the rolls.
- Make the cream cheese frosting: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low until combined. Beat in vanilla and then mix on medium-high for 1-2 minutes until light and fluffy.
Notes
- Use instant yeast for quicker rise times; if using active dry yeast, allow longer rising periods and heat milk to 105-110°F instead.
- Do not add too much flour during kneading to keep rolls soft; dough should remain slightly sticky.
- Cut rolls with dental floss for clean, intact spirals.
- Warm heavy cream poured on top before baking helps keep rolls moist and tender.
- Spread cream cheese frosting while rolls are warm to allow slight melting and absorption.
- Store leftover rolls wrapped tightly to maintain freshness for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
