Description
Delight in these soft and flavorful Banana Bread Cinnamon Rolls, combining the moist sweetness of ripe bananas with the warm spice of cinnamon. These homemade rolls are layered with a rich brown sugar filling and topped with a luscious cream cheese icing, perfect for breakfast or a sweet treat any time of the day.
Ingredients
Scale
Dough Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Icing Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk with a pinch of sugar. Sprinkle the active dry yeast over the surface and let it sit until foamy, about 5-10 minutes. This step ensures the yeast is alive and ready to help the dough rise.
- Prepare the Dough: In a large mixing bowl, whisk together the mashed ripe bananas, remaining granulated sugar, melted unsalted butter, and eggs until well combined, creating a moist and flavorful base for the dough.
- Add Yeast and Flour: Stir the activated yeast mixture into the banana mixture. Gradually add the all-purpose flour and salt, stirring continuously until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic. Then place it in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
- Make the Filling: While the dough is rising, mix the softened unsalted butter, packed brown sugar, and ground cinnamon until smooth, preparing the sweet cinnamon filling for the rolls.
- Roll Out the Dough: Once risen, punch down the dough to release air and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Fill and Roll: Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. Starting from one long edge, roll the dough tightly into a log to form the cinnamon rolls.
- Slice and Arrange: Cut the rolled dough into 12 even pieces. Place each roll in a greased baking dish, spacing them apart to allow room for expansion during the second rise.
- Second Rise: Cover the arranged rolls and let them rise in a warm place for 30 to 45 minutes, until puffed and nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are golden brown and cooked through.
- Make the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the icing is smooth and creamy.
- Ice and Serve: Remove the baked rolls from the oven and let them cool slightly. Spread the cream cheese icing over the warm rolls, allowing it to melt slightly, and serve immediately.
Notes
- Ensure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
- You can substitute all-purpose flour with gluten-free flour blend if needed for gluten sensitivity.
- For extra flavor, add a handful of chopped nuts or chocolate chips to the filling.
- Because of the bananas, these rolls may keep moist longer than typical cinnamon rolls; store leftovers in an airtight container.
- For a vegan version, use plant-based butter, substitute eggs with flax eggs, and choose dairy-free cream cheese and milk alternatives.
