Description
These Banana Bread Cinnamon Rolls combine soft, fluffy yeast dough made with fresh banana, a sweet brown sugar and cinnamon filling, sliced bananas, and creamy cream cheese frosting. They are a cozy brunch treat that can also be assembled the day before baking.
Ingredients
- 1 cup (240 ml) lukewarm milk
- 6 tablespoons (85 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 4 1/2-5 cups (540-600 g) all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup mashed banana, about 1 large banana
- 4 tablespoons (57 g) unsalted butter, very soft
- 1/2 cup (107 g) packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas, thinly sliced
- 1/4 cup (60 ml) heavy cream, slightly warmed
- 4 ounces cream cheese, softened
- 4 tablespoons (57 g) unsalted butter, softened
- 1 1/2 cups (170 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the milk, butter, and granulated sugar in a medium saucepan until the butter melts and the mixture reaches 120°F-130°F. Remove from the heat.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 4 1/2 cups flour, instant yeast, and salt. Add the warm butter mixture and mashed banana, then mix until a shaggy dough forms.
- Fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add additional flour a tablespoon at a time only if the dough is very sticky. The dough should remain slightly sticky but become smooth and elastic.
- Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm place for about 1-1 1/2 hours, or until doubled in size.
- Turn the dough onto a lightly floured surface and roll it into an 18×12-inch rectangle.
- Spread the softened butter over the dough, leaving about a 1/2-inch border along the top long edge. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter. Arrange the sliced bananas over the filling.
- Starting from the long edge with the filling, tightly roll the dough into a log and pinch the seam to seal. Cut into 12 equal rolls using a serrated knife or unflavored dental floss.
- Grease a 9×13-inch baking dish and arrange the rolls inside with the spiral side facing up. Cover and let rise in a warm, draft-free place for about 45 minutes, until puffy and nearly doubled.
- Near the end of the second rise, preheat the oven to 350°F (177°C). Pour the slightly warmed heavy cream over the rolls just before baking.
- Bake for 30-35 minutes, until golden brown. Let cool in the pan for about 20 minutes.
- For the frosting, beat the softened cream cheese and butter on medium-high speed for about 2 minutes, until smooth and combined.
- Add the powdered sugar 1/2 cup at a time, mixing on low speed until incorporated. Add the vanilla and beat on medium-high for 1-2 minutes, until light and fluffy.
- Spread the cream cheese frosting over the cinnamon rolls while they are still slightly warm, then serve.
Notes
- Store frosted cinnamon rolls in the refrigerator for up to 5 days. Rewarm in the microwave or oven before serving.
- To make ahead, assemble the rolls after the first rise, place them in the baking pan, cover, and refrigerate overnight. Let them rise at room temperature for 45-60 minutes before baking.
- Unbaked or baked cinnamon rolls can be frozen for up to 3 months. Thaw unbaked rolls overnight in the refrigerator, then allow them to come to room temperature and rise before baking.
- For baked rolls, cool completely before freezing. Thaw overnight in the refrigerator or at room temperature, then warm before serving.
- All-purpose flour works well for this recipe. Avoid adding more than 5 cups of flour to prevent dense, chewy rolls.
- Instant yeast can be replaced with active dry yeast in a 1-to-1 exchange, but the rising times will be longer. For active dry yeast, warm the milk to 105°F-110°F.
- Whole milk produces especially tender rolls, although low-fat milk can also be used.
- Full-fat cream cheese is recommended for the frosting, although low-fat cream cheese can also be used.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American