Description
Delight in these moist Banana Bread Cinnamon Rolls, combining the flavors of classic banana bread with the soft, gooey texture of cinnamon rolls. Filled with cinnamon sugar and fresh bananas, then topped with a luscious cream cheese frosting, these rolls are perfect for breakfast or dessert.
Ingredients
Units
Scale
Dough:
- 1 cup (240 ml) milk lukewarm (about 120-130°F)
- 6 tablespoons (85 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 4 1/2-5 cups (540 - 600 g) all-purpose flour spooned and leveled
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup mashed banana (about 1 large banana)
Filling and Assembly:
- 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 (for pouring on rolls before baking)
Cream Cheese Frosting:
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons (57 g) unsalted butter softened
- 1 1/2 cups (170 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm milk: In a medium saucepan, heat milk, butter, and sugar until the butter is melted and the temperature is 120°F-130°F (for instant yeast). Remove from heat.
- Make dough: In a stand mixer bowl with a paddle attachment, combine 4 ½ cups flour, yeast, and salt. Add melted butter mixture and mashed bananas, stirring until a shaggy dough forms.
- Knead the dough: Switch to a dough hook and knead on medium speed for 6-8 minutes. If too sticky, add flour a tablespoon at a time, not exceeding 5 cups. Dough should be slightly sticky but smooth and elastic.
- Let the dough rise: Lightly grease a large bowl and place dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Roll out the dough: Turn dough onto a floured surface and roll into an 18×12 inch rectangle.
- Spread filling: Spread softened butter over dough, leaving ½-inch border on the top long edge. Mix brown sugar and cinnamon, sprinkle evenly over butter, pressing lightly to adhere. Arrange banana slices on top.
- Cut rolls: Starting at the long edge with filling, roll dough tightly into a log and seal the edge. Cut log into 12 equal rolls using a serrated knife or floss for clean cuts.
- Let rolls rise: Grease a 9”x13” baking dish and place rolls spiral-side up. Cover and let rise for 45 minutes until slightly puffy and nearly doubled in size.
- Bake rolls: Preheat oven to 350°F (177°C). Pour warmed heavy cream over rolls just before baking. Bake for 30-35 minutes until golden brown. Cool in pan about 20 minutes.
- Make cream cheese frosting: Beat cream cheese and butter at medium-high speed until smooth, about 2 minutes. Gradually add powdered sugar, mixing on low speed until combined. Beat in vanilla and then beat on medium-high for 1-2 minutes until fluffy.
- Ice rolls: Spread cream cheese frosting over the slightly warm rolls so the frosting melts slightly into them.
Notes
- Use instant yeast for faster rising times; active dry yeast will require longer rising periods (up to 75 minutes for second rise).
- If dough is too sticky while kneading, add flour gradually to avoid dense rolls.
- Roll the dough tightly for a defined spiral and use dental floss for the cleanest cuts.
- Warming the heavy cream before pouring on rolls helps keep them moist during baking.
- Applying frosting when rolls are slightly warm helps it melt nicely into the swirls.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
