Banana Bread Cinnamon Rolls (Print-Friendly Format)
Soft, sweet banana cinnamon rolls topped with cream cheese frosting.
# Required Ingredients:
→ Dough
01 -
1 cup (240 ml) lukewarm milk, about 120-130°F
02 -
6 Tablespoons (85 g) unsalted butter
03 -
½ cup (100 g) granulated sugar
04 -
4 ½–5 cups (540–600 g) all-purpose flour, spooned and leveled
05 -
2 ¼ teaspoons instant yeast
06 -
1 ½ teaspoons salt
07 -
½ cup mashed banana, about 1 large banana
→ Filling and Assembly
08 -
4 Tablespoons (57 g) unsalted butter, very soft
09 -
½ cup (107 g) packed light brown sugar
10 -
1 Tablespoon cinnamon
11 -
2 large bananas, thinly sliced
12 -
¼ cup (60 ml) heavy cream, slightly warmed
→ Cream Cheese Frosting
13 -
4 ounces cream cheese, softened to room temperature
14 -
4 Tablespoons (57 g) unsalted butter, softened
15 -
1 ½ cups (170 g) powdered sugar
16 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a medium saucepan, heat milk, butter, and sugar until the butter melts and the mixture reaches 120-130°F (or 105-110°F for active dry yeast). Remove from heat.
02 -
Combine 4 ½ cups of flour, yeast, and salt in the bowl of a stand mixer. Add the milk mixture and mashed bananas, stirring until a shaggy dough forms.
03 -
Knead the dough in a stand mixer with a dough hook for 6-8 minutes, or by hand for 8-10 minutes, until smooth and elastic. Add small amounts of flour if the dough is overly sticky, but do not exceed 5 cups.
04 -
Place the dough in a lightly greased large bowl, turning to coat. Cover and let rise for 1-1 ½ hours, or until doubled in size.
05 -
Turn the dough onto a lightly floured surface and roll into an 18x12 inch rectangle.
06 -
Spread softened butter over the dough, leaving a ½-inch border at the top edge. Mix brown sugar and cinnamon, then sprinkle evenly over the butter. Arrange banana slices on top.
07 -
Roll the dough tightly into a log from the long edge and seal the seam. Using a serrated knife or thread, cut into 12 equal pieces.
08 -
Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 45 minutes to 1 hour, or until puffy and nearly doubled.
09 -
Preheat oven to 350°F (177°C). Pour warmed heavy cream over the rolls. Bake for 30-35 minutes, until golden brown. Cool for 20 minutes before frosting.
10 -
Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until combined. Add vanilla extract and beat on medium-high until fluffy.
11 -
Spread frosting over the rolls while still slightly warm.
# Additional Information:
01 -
Store leftovers in the fridge for up to 5 days. Rewarm in the oven or microwave before serving.
02 -
You can prepare rolls the night before and let them rise in the fridge overnight, then bake in the morning.
03 -
Rolls can be frozen pre- or post-baking for up to 3 months.