Banana Bread Cinnamon Rolls (Printable Version)
Fluffy cinnamon rolls filled with bananas, brown sugar, and cinnamon. Finished with creamy cheese icing.
# Ingredients:
→ Dough
01 -
1 cup (240 ml) milk, lukewarm (120-130°F)
02 -
6 tablespoons (85 g) unsalted butter
03 -
½ cup (100 g) granulated sugar
04 -
4 ½-5 cups (540–600 g) all-purpose flour, spooned and leveled
05 -
2 ¼ teaspoons instant yeast
06 -
1½ teaspoons salt
07 -
½ cup mashed banana (about 1 large banana)
→ Filling and Assembly
08 -
4 tablespoons (57 g) unsalted butter, very soft
09 -
½ cup (107 g) packed light brown sugar
10 -
1 tablespoon ground cinnamon
11 -
2 large bananas, thinly sliced
12 -
¼ cup (60 ml) heavy cream, slightly warmed
→ Cream Cheese Frosting
13 -
4 ounces cream cheese, softened to room temperature
14 -
4 tablespoons (57 g) unsalted butter, softened
15 -
1 ½ cups (170 g) powdered sugar
16 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Heat milk, butter, and sugar in a medium saucepan until butter is melted and the temperature reaches 120-130°F for instant yeast (105-110°F for active dry yeast). Remove from heat.
02 -
In a stand mixer with a paddle attachment, combine 4 ½ cups of flour, yeast, and salt. Gradually add the milk mixture and mashed bananas. Stir to create a shaggy dough.
03 -
Using a dough hook attachment, knead at medium speed for 6-8 minutes. If kneading by hand, turn dough onto a floured surface and knead 8-10 minutes. The dough should be slightly sticky but smooth and elastic.
04 -
Place dough in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about 1 to 1 ½ hours.
05 -
Roll out the dough on a floured surface into an 18×12-inch rectangle. Spread with softened butter, leaving a ½-inch border. Combine brown sugar and cinnamon, then sprinkle over the butter. Add banana slices on top.
06 -
Roll up the dough tightly, starting from the long edge. Pinch to seal the seam. Cut into 12 equal rolls using a serrated knife or dental floss.
07 -
Grease a 9”x13” baking dish and arrange rolls spiral side up. Cover and let rise in a warm place for 45 minutes, or until slightly puffy.
08 -
Preheat oven to 350°F (177°C). Warm heavy cream and pour over rolls just before baking. Bake for 30-35 minutes until golden brown. Cool for 20 minutes before frosting.
09 -
In a mixing bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low speed. Add vanilla extract and beat until fluffy.
10 -
Spread cream cheese frosting on slightly warm rolls so the icing melts slightly into the rolls.
# Additional Notes:
01 -
Store frosted rolls in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
02 -
To make ahead, refrigerate rolls overnight after shaping. Bring to room temperature and allow to rise before baking.
03 -
You can freeze rolls before or after baking for up to 3 months. Thaw before reheating or baking.