Banana Bread Cinnamon Rolls
These Banana Bread Cinnamon Rolls offer a cozy blend of banana bread and cinnamon roll flavors, providing a unique twist to breakfast classics. With gooey cinnamon sugar filling and rich cream cheese frosting, these rolls are perfect for brunch or an afternoon treat.
Equipment
- Mixing bowls
- Rolling Pin
- 9 x 13 inch baking pan
- Rubber spatula
- Kitchen towel
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons Rapid Rise yeast
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk 240 ml
- 6 tablespoons unsalted butter melted
- 2/3 cup mashed overripe banana
For the Cinnamon Sugar Filling
- 1/4 cup unsalted butter at room temperature
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
For the Cinnamon Cream Cheese Frosting
- 1/3 cup unsalted butter at room temperature
- 2 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour, brown sugar, yeast, cinnamon, and salt. In a separate saucepan, heat the milk and butter until warm but not boiling. Then, mix in the mashed banana. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Tip: The dough should be slightly tacky but manageable. Adjust with additional flour if necessary.
Step 2: Knead and Rise
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm area until doubled in size, about 1 hour.
Step 3: Prepare the Filling
- While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, cinnamon, and salt in a bowl until well combined.
Step 4: Roll Out the Dough
- Once risen, punch down the dough and roll it out into a rectangle about 1/4-inch thick on a floured surface. Spread the filling evenly over the dough, leaving a small border around the edges.
- Tip: Use an offset spatula for an even layer of filling.
Step 5: Roll and Cut
- Starting at one long edge, carefully roll the dough into a tight log. Pinch the seam to seal and cut into 12 even rolls using a sharp knife or kitchen shears.
Step 6: Second Rise
- Place the rolls in the greased 9 x 13 inch baking pan, leaving space between each. Cover and let them rise for another 30 minutes until puffy.
Step 7: Bake
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown. Allow cooling slightly before frosting.
Step 8: Make the Frosting
- While the rolls are cooling, beat together the softened butter and cream cheese until creamy. Gradually add powdered sugar, cinnamon, milk, vanilla, and salt. Mix until smooth.
Step 9: Frost and Enjoy
- Generously smear the frosting over the warm rolls and serve immediately.
Notes
Pro tips
- Allow the bananas to ripen fully to enhance sweetness and flavor.
- For best results, use room temperature ingredients to create a smooth dough and frosting.
- Don’t skip the second rise; it ensures fluffy, soft rolls.
- Store any leftover rolls in an airtight container to preserve freshness.