Banana Bread Cinnamon Rolls
These banana bread cinnamon rolls are the perfect combination of two classic desserts. The banana and cinnamon pair perfectly in the form of a super fluffy and buttery cinnamon roll. Topped with a smooth cream cheese frosting, these are the perfect breakfast, brunch, or dessert!
Servings: 9 cinnamon rolls
Ingredients
For the dough:
- 1/2 cup milk warmed to 110ºF
- 2 1/4 teaspoons active or instant yeast
- 3 tablespoons granulated sugar
- 1 egg room temperature
- 1/2 cup mashed banana around 1 large banana
- 3 tablespoons unsalted butter melted and cooled
- 3 cups bread flour
- 1/2 teaspoon salt
For the filling:
- 1/2 cup brown sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter very soft
- 1 thinly sliced banana
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 to 2 cups powdered sugar depending on how sweet you like it
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Instructions
Make the dough:
- In a large bowl, add the warm milk, yeast, sugar, egg, mashed banana, and melted butter. Mix until well combined. Add the flour and salt and stir with a stiff spoon until a shaggy dough forms.
- Dump the dough onto a floured work surface and knead for 8 minutes. The dough should be smooth and slightly tacky. (If you have a stand mixer, add the dough to the bowl of a stand mixer and knead the dough with the dough hook for 8 minutes).
- Transfer the dough ball to an oiled bowl and cover with plastic wrap or lid. Let rest in a warm area for 1 hour to 1 1/2 hours, or until the dough has doubled in size.
Make the filling:
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Then add the vanilla extract and stir until well combined. Set aside.
- After doubled in size, dump dough onto a well-floured work surface and roll into a rectangle (around 14 inches by 9 inches). Spread the softened butter for the filling over the dough, leaving a thin strip unbuttered on the short ends of the rectangle. Sprinkle half of the cinnamon sugar mixture over the buttered dough and press into the dough. Arrange the banana slices in a single layer over the cinnamon sugar filling. Sprinkle the rest of the cinnamon sugar filling over the bananas and gently press into the bananas.
- Starting from the short side, roll the dough into a tight log. Pinch the seam to seal, and place the seam side down. Use a very sharp knife or floss to trim off the ends of the log. Then cut the log into 1 inch pieces (you should get about 9).
- Line a 9 inch x 9 inch square pan or 9 inch round pan with parchment paper. Arrange the cinnamon rolls in the pan in a single layer. Cover with plastic wrap and let rise again for 30-45 minutes. The rolls should be puffy and larger after the rise is over.
- Preheat oven to 350ºF. Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until golden brown on top. Allow to cool slightly before frosting.
Make the frosting:
- In a medium bowl, combine the cream cheese, butter, powdered sugar, and vanilla extract. Beat with electric mixer until light and fluffy. Spread over cinnamon rolls. Optionally top with chopped nuts. Enjoy warm!
Notes
Make sure that the milk is not too hot (it should be around 100º-110ºF). If the milk is above 120ºF, you risk killing the yeast.
I recommend setting a timer for 8 minutes while you knead the dough so you know exactly how long to knead for.
Makes sure that the banana is sliced thin. If the banana slices are too thick, you will have trouble rolling up the dough.
You can also make a simple vanilla icing instead by whisking 1 cup sifted powdered sugar with 1/2 teaspoon vanilla extract and 2 teaspoons milk. Continue adding milk little by little until the desired consistency is reached.