Description
Deliciously soft and gooey banana bread cinnamon rolls infused with cinnamon and fresh bananas, topped with a creamy vanilla cream cheese frosting. Perfect for breakfast or dessert.
Ingredients
Units
Scale
Dough:
- 1 cup (240 ml) milk lukewarm (about 120-130°F)
- 6 Tablespoons (85 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 4 1/2-5 cups (540 - 600 g) all-purpose flour spooned and leveled
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup mashed banana (about 1 large banana)
Filling and Assembly:
- 4 Tablespoons (1/2 stick, 57 g) unsalted butter very soft
- 1/2 cup (107 g) packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas thinly sliced
- 1/4 cup (60 ml) heavy cream slightly warmed (for pouring on rolls before baking)
Cream Cheese Frosting:
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons (57 g) unsalted butter softened
- 1 1/2 cups (170 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm milk: In a medium saucepan, heat milk, butter and sugar until butter is melted and temperature reaches 120°F-130°F for instant yeast. Remove from heat.
- Make dough: In a stand mixer bowl with paddle attachment, mix flour, yeast, and salt. Add melted butter mixture and mashed bananas, stirring until a shaggy dough forms.
- Knead the dough: Switch to dough hook and knead at medium speed for 6-8 minutes. Add flour if dough is too sticky, keeping it slightly sticky but smooth and elastic.
- Let the dough rise: Lightly grease a large bowl, place dough inside turning once. Cover and let rise until doubled, about 1 to 1 ½ hours.
- Roll out the dough: On a lightly floured surface, roll dough into an 18×12 inch rectangle.
- Spread filling: Spread softened butter evenly on dough, leaving ½-inch border along top edge. Mix brown sugar and cinnamon, sprinkle over butter, then place banana slices on top.
- Cut rolls: Roll dough tightly from long edge with filling to form a log. Pinch to seal and cut into 12 equal rolls using serrated knife or thread.
- Let rolls rise: Grease a 9×13 inch baking dish, place rolls spiral side up. Cover and let rise until slightly puffy and nearly doubled, about 45 minutes.
- Bake rolls: Preheat oven to 350°F. Pour warmed heavy cream over rolls before baking. Bake for 30-35 minutes until golden brown. Cool in pan for 20 minutes.
- Make cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing on low until combined. Add vanilla and beat on medium-high for 1-2 minutes until fluffy.
- Ice rolls: Spread cream cheese frosting over warm rolls so it melts slightly into them. Serve warm.
Notes
- Use instant yeast for faster rising; if using active dry yeast, heat milk to 105-110°F and allow longer rise times.
- Do not overknead dough; it should be slightly sticky to keep rolls soft and tender.
- For clean cuts, use unflavored dental floss or thread instead of a knife when slicing rolls.
- You can substitute mashed bananas with an equal amount of apple sauce for a different flavor.
- Make sure the butter for filling is very soft to spread easily and blend well with sugar and cinnamon.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
