Description
A delicious mash-up of two classic baked goods, these Banana Bread Cinnamon Rolls combine a soft, fluffy banana-infused dough with a gooey cinnamon-sugar and sliced banana filling. They are typically topped with a tangy cream cheese frosting.
Ingredients
Scale
- For the Dough:
- 1 cup warm whole milk (100-110°F)
- 2 1/4 tsp active dry yeast (one packet)
- 1/3 cup granulated sugar
- 1/2 cup mashed overripe bananas (about 2 bananas)
- 1/3 cup unsalted butter, melted
- 1 large egg
- 4 1/2 cups all-purpose flour
- 1 tsp salt
- For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened
- 2 bananas, thinly sliced
- For the Frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk or cream
Instructions
- To make the dough, in a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and a tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining granulated sugar, mashed bananas, melted butter, and egg to the yeast mixture. Mix until well combined.
- Gradually add the flour and salt, mixing until a soft, slightly sticky dough forms. Knead for about 5-8 minutes by hand or with a dough hook until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling. In a small bowl, combine the brown sugar and cinnamon. In a separate bowl, mash the softened butter.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 12×18 inches).
- Spread the softened butter evenly over the dough, leaving a small border. Sprinkle the cinnamon-sugar mixture over the butter. Arrange the thin banana slices over the filling.
- Tightly roll the dough into a log, starting from one of the long edges. Using a sharp knife or dental floss, slice the log into 12 even rolls.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise for a second time for 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
- While the rolls bake, make the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and milk, and beat until creamy.
- Once the rolls are out of the oven, let them cool for a few minutes before spreading the frosting generously over the top. Serve warm.
Notes
- Using overripe, brown bananas will give a stronger banana flavor.
- For a quicker rise, place the dough in a warm oven (turned off with the light on).
- You can prepare these rolls the night before. After placing them in the baking dish, cover them and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
- For a vegan version, use plant-based milk, butter, and cream cheese.
Nutrition
- Serving Size: 1 roll
- Calories: Approximately 365 calories
- Sugar: Approximately 30g
- Sodium: Not specified
- Fat: Approximately 12g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approximately 58g
- Fiber: Approximately 2g
- Protein: Approximately 6g
- Cholesterol: Not specified
Keywords: banana bread, cinnamon rolls, sweet, breakfast, dessert, baking, comfort food