Description
These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread and classic cinnamon rolls into one irresistible treat. Soft, fluffy dough infused with ripe bananas is rolled with a cinnamon-sugar filling, baked until golden, and topped with a creamy cream cheese glaze for a perfect breakfast or dessert indulgence.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup melted unsalted butter
- 2 large ripe bananas, mashed
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Glaze:
- 2 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk and active dry yeast. Let the mixture sit for about 5 minutes until the yeast becomes foamy, indicating it is active.
- Mix Dough Ingredients: Add granulated sugar, melted unsalted butter, mashed ripe bananas, and salt to the yeast mixture. Stir thoroughly to combine all ingredients evenly.
- Add Flour and Form Dough: Gradually add the all-purpose flour, about one cup at a time, mixing continuously until a sticky dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, ensuring good gluten development for a perfect texture.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth, and allow it to rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Prepare the Filling: In a small bowl, mix together the softened unsalted butter, packed brown sugar, and ground cinnamon until well combined and creamy.
- Roll Out Dough: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16 by 12 inches.
- Spread Filling: Evenly spread the cinnamon sugar butter mixture over the entire surface of the rolled dough rectangle.
- Form the Roll: Starting from the long edge, tightly roll the dough into a log shape to create the cinnamon roll swirl.
- Slice Rolls: Cut the rolled dough log into 12 equal slices and arrange them evenly in a greased 9×13-inch baking dish with the cut sides facing up.
- Second Rise: Cover the arranged rolls and let them rise again for an additional 30 minutes to achieve a light and fluffy texture.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Bake Rolls: Bake the cinnamon rolls for 25 to 30 minutes or until they are golden brown and cooked through.
- Prepare Glaze: While the rolls bake, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Beat the mixture until smooth and creamy.
- Glaze Rolls: When the rolls are done baking, let them cool for a few minutes, then generously drizzle the cream cheese glaze over the warm cinnamon rolls for an indulgent finish.
Notes
- Ensure the milk is warm but not hot (110°F/45°C) to activate the yeast effectively without killing it.
- Ripe bananas add natural sweetness and moisture; ensure they are very soft for best flavor.
- Kneading is key to developing gluten for a soft, chewy texture—don’t rush this step.
- The second rise after shaping helps the rolls become fluffy and light.
- Use a sharp knife or dental floss to cut the rolls for clean edges.
- The glaze can be adjusted for thickness by adding more or less milk.
- Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.