Description

These Banana Bread Cinnamon Rolls combine the soft, sweet flavors of banana bread with classic cinnamon rolls, topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, they feature a fluffy dough enriched with mashed banana, a cinnamon-sugar filling, sliced bananas, and a creamy finish that melts beautifully into the rolls.

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 (1/2 stick, 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

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Instructions

Warm milk mixture: In a medium saucepan, heat the milk, butter, and granulated sugar until the butter is melted and the temperature reads 120°F-130°F (ideal for instant yeast). Remove from heat and let it cool slightly.
Make dough: In a stand mixer bowl fitted with a paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the warm milk mixture and mashed banana, stirring until a shaggy dough forms.
Knead the dough: Switch the mixer to a dough hook and knead on medium speed for 6-8 minutes. If the dough is too sticky, add more flour, a tablespoon at a time, but do not exceed 5 cups. The dough should be slightly sticky yet smooth and elastic.
First rise: Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let it rise in a warm, draft-free place until doubled in size, about 1 to 1 ½ hours.
Roll out dough: Lightly flour a surface and roll the dough into an 18×12-inch rectangle.
Spread filling: Spread the softened butter evenly over the dough, leaving a ½-inch border along the top long edge. Mix brown sugar and cinnamon in a bowl, then sprinkle over the butter, pressing lightly to adhere. Arrange thin banana slices over the cinnamon sugar.
Cut rolls: Starting from the long edge with filling, roll the dough tightly into a log. Pinch to seal and cut into 12 equal rolls using a serrated knife or unflavored dental floss for clean cuts.
Second rise: Grease a 9×13-inch baking dish and place rolls spiral side up. Cover and let rise in a warm place until puffy and nearly doubled in size, about 45 minutes.
Preheat oven and prepare rolls: Position an oven rack in the center and preheat to 350°F (177°C). Just before baking, pour warmed heavy cream over the rolls.
Bake rolls: Bake for 30-35 minutes until golden brown. Let cool in the pan about 20 minutes before frosting.
Make cream cheese frosting: Beat softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Gradually add powdered sugar while mixing on low until combined. Add vanilla extract and beat on medium-high for 1-2 minutes until fluffy and light.
Ice rolls: Spread cream cheese frosting over the warm rolls so it melts slightly into the surface. Serve warm.

Notes

Use instant yeast for faster rising; active dry yeast will require longer rise times.
Do not overknead the dough to avoid dense, chewy rolls.
Add flour gradually and stop at 5 cups max to maintain softness.
For clean cuts, use unflavored dental floss to slice the rolled dough.
Frost while rolls are slightly warm for a melty, delicious glaze.
If milk temperature exceeds recommended range, it can kill yeast; use a thermometer to ensure accuracy.

Nutrition

Serving Size: 1 roll
Calories: 350 kcal
Sugar: 20 g
Sodium: 230 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 45 mg