Description
These Banana Bread Cinnamon Rolls combine the sweet, moist flavor of ripe bananas with the classic cinnamon swirl of breakfast rolls. Soft yeast dough enriched with mashed bananas is rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a luscious cream cheese icing. Perfect for a special breakfast or brunch treat, these rolls offer a delightful twist on traditional cinnamon rolls with the comforting taste of banana bread.
Ingredients
Scale
Dough
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ teaspoon salt
- 3 to 3 ½ cups all-purpose flour
Filling
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (softened)
Cream Cheese Icing
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, combine the mashed ripe bananas, melted butter, granulated sugar, egg, and salt. Stir in the foamy yeast mixture until fully incorporated. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms that is no longer sticky.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 6–8 minutes until the dough is smooth, elastic, and slightly springy. This process develops the gluten structure necessary for a soft, fluffy roll.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for approximately 1 hour or until it has doubled in size. This fermentation allows the dough to develop flavor and volume.
- Make the Filling: In a small bowl, combine the brown sugar and ground cinnamon. Set aside. Also, ensure the butter for spreading is softened for easy application.
- Shape the Rolls: After the dough has doubled, roll it out on a floured surface into a 16 by 12-inch rectangle. Spread the softened butter evenly over the dough’s surface, then sprinkle the cinnamon sugar mixture on top. Starting from the long side, roll the dough tightly into a log and cut it into 12 even slices using a sharp knife or dental floss.
- Second Rise: Place the individual rolls into a greased 9×13-inch baking dish, spaced close but not overcrowded. Cover the pan and allow the rolls to rise for another 30 minutes until puffed.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the risen rolls for 25–30 minutes, or until they are golden brown on top and cooked through.
- Prepare the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until the icing is smooth and spreadable. Adjust milk quantity to achieve desired consistency.
- Ice and Serve: Remove the rolls from the oven and allow them to cool slightly. Spread the cream cheese icing generously over the warm rolls while they are still warm to let the icing melt slightly into the rolls. Serve and enjoy your banana bread cinnamon rolls fresh.
Notes
- For best flavor and moisture, use overripe bananas that are heavily spotted or starting to brown.
- These cinnamon rolls can be prepared the night before: after shaping and placing the rolls in the pan, cover with plastic wrap and refrigerate overnight. Before baking, let them come to room temperature for about 30 minutes.
- Make sure the milk used for the yeast mixture is warm but not hot, around 110°F, to activate the yeast without killing it.
- Kneading the dough well ensures a better texture with fluffy and tender rolls.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
