Description
Banana Bread Cinnamon Rolls combine the moist, sweet flavors of ripe bananas with the classic cinnamon-sugar swirl, creating a deliciously unique breakfast treat. This recipe blends the comforting texture of banana bread with the soft, fluffy rolls, finished with a creamy cream cheese frosting that perfectly balances sweet and tangy notes.
Ingredients
Scale
Dough
- 1 cup mashed ripe bananas (about 2 to 3 bananas)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 4 tablespoons unsalted butter, softened
Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Stir in the mashed bananas, egg, and melted butter into the yeast mixture until well combined to form the wet base of the dough.
- Add Dry Ingredients: Add the all-purpose flour and salt to the wet mixture. Mix until a soft dough forms, ensuring all ingredients are well incorporated.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic, developing the gluten needed for a good rise.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours or until it doubles in size.
- Prepare Filling: While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl to create the cinnamon-sugar filling.
- Roll Dough: Once risen, roll the dough out into a large rectangle about 1/4 inch thick on a floured surface.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. Then sprinkle the cinnamon-sugar mixture evenly on top.
- Form Rolls: Roll the dough tightly into a log starting from one edge. Cut the roll into 12 equal pieces to form the cinnamon rolls.
- Second Rise: Arrange the rolls in a greased baking dish, cover, and let them rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes or until they turn golden brown on top.
- Prepare Frosting: Beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and spreadable.
- Serve: Spread the cream cheese frosting over the warm banana bread cinnamon rolls just before serving for a melty, delicious finish.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- These rolls can be prepared the night before and refrigerated, then baked fresh in the morning after they come to room temperature for convenience.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- For a stronger banana flavor, you can add a teaspoon of vanilla or banana extract to the dough.
