Description
These Banana Bread Cinnamon Rolls combine the comforting flavors of classic cinnamon rolls with the moist, tender crumb of banana bread. Soft rolls are filled with a cinnamon-sugar banana filling, baked to golden perfection, and topped with a luscious cinnamon cream cheese frosting. Perfect for a sweet breakfast or indulgent brunch treat.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons Rapid Rise yeast
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- 2/3 cup mashed overripe banana
Filling
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
Cream Cheese Frosting
- 1/3 cup unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix dry ingredients: In a large bowl, combine 2 cups of the flour, brown sugar, yeast, cinnamon, and salt. Stir to blend all the ingredients evenly.
- Warm milk and butter: In a microwave-safe bowl, heat the milk and butter for 30 seconds until warm and the butter is mostly melted. Ensure the mixture is warm but not hot to avoid killing the yeast. Stir in the mashed banana.
- Combine wet and dry: Add the warm milk, butter, and banana mixture to the flour mixture. Beat on low speed, gradually increasing to high until fully combined, about 2 minutes.
- Add remaining flour: Scrape the bowl and add 1 more cup of flour, beating until combined. Add the final cup of flour gradually until the dough pulls away from the bowl and forms a ball.
- Knead the dough: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic, allowing gluten development.
- First rise: Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare filling: Mix brown sugar, cinnamon, and salt in a small bowl. Set aside.
- Roll dough out: Once risen, roll dough into an 18 x 12 inch rectangle on a floured surface.
- Apply filling: Spread the softened butter evenly over the dough, then sprinkle and press the cinnamon sugar mixture on top.
- Form rolls: From the long edge, roll tightly away from you and pinch the seam to seal.
- Cut rolls: Using floss or a sharp knife, slice the roll into 12 even pieces. Place in a parchment-lined 9 x 13 inch pan.
- Second rise: Cover loosely with a cloth and let the rolls rise for another hour until doubled and puffy.
- Bake: Bake at 350°F (175°C) for 30 minutes until golden brown and fully cooked through. Cool slightly.
- Make frosting: With a mixer, beat cream cheese, butter, powdered sugar, cinnamon, milk, vanilla, and salt on low increasing to high until light and fluffy.
- Frost and serve: Spread frosting over warm rolls evenly. Serve immediately and enjoy!
Notes
- Use overripe bananas for the best flavor and sweetness.
- If dough is too sticky, add flour a tablespoon at a time while kneading.
- For a fluffier roll, ensure your dough properly rises until doubled in size each time.
- You can substitute Rapid Rise yeast with active dry yeast by doubling the rising times.
- Rolls can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat rolls before serving for the best texture and flavor.
