Banana Bread Cinnamon Rolls (Print Version)
Fluffy yeasted rolls with fresh banana in the dough, filled with cinnamon-sugar and banana slices, topped with cream cheese frosting.
# Ingredients:
→ Dough
01 -
1 cup (240 ml) lukewarm milk (120-130°F)
02 -
6 tablespoons (85 g) unsalted butter, melted
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 -
1 ½ teaspoons salt
07 -
½ cup (about 1 large banana) mashed 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 cinnamon
11 -
2 large bananas, thinly sliced
12 -
¼ cup (60 ml) slightly warmed heavy cream (for pouring on rolls before baking)
→ 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 -
In a medium saucepan, heat milk, butter, and sugar until the butter is melted, and the mixture reaches 120°F-130°F. Remove from heat.
02 -
In a stand mixer with a paddle attachment, combine 4 ½ cups of flour, yeast, and salt. Add the melted butter mixture and mashed bananas. Stir until a shaggy dough forms.
03 -
Knead the dough using a dough hook attachment on medium speed for 6–8 minutes or by hand for 8–10 minutes on a floured surface. Add additional flour as needed until the dough is smooth and elastic but slightly sticky.
04 -
Lightly grease a large bowl, place the dough in the bowl, and turn to coat. Cover and let rise until doubled in size, about 1–1 ½ hours.
05 -
On a lightly floured surface, roll the dough into an 18x12-inch rectangle.
06 -
Spread softened butter over the dough, leaving a ½-inch border at the top edge. Mix brown sugar and cinnamon together, then sprinkle over the butter. Top evenly with thinly sliced bananas.
07 -
Roll the dough tightly from the long edge into a log. Pinch to seal. Slice the log into 12 equal pieces using a serrated knife or dental floss.
08 -
Place rolls into a greased 9x13-inch baking dish. Cover and let rise in a warm place for 45 minutes, or until puffy and nearly doubled in size.
09 -
Preheat oven to 350°F (177°C). Pour slightly warmed heavy cream over the rolls and bake for 30–35 minutes, or until golden brown. Allow to cool for 20 minutes.
10 -
Using a hand or stand mixer, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and beat until light and fluffy.
11 -
Spread frosting over slightly warm rolls so it melts slightly into the rolls. Serve warm or at room temperature.
# Additional Notes:
01 -
Store cinnamon rolls in the refrigerator for up to 5 days. Re-warm before serving.
02 -
For make-ahead preparation, refrigerate the rolls after the first rise and let them rise at room temperature before baking.
03 -
Freeze unbaked or baked rolls for up to 3 months. Thaw and warm before serving.