Banana Bread Cinnamon Rolls Quick Jalapeno Cheddar Bread Churro Cookies Pumpkin Dinner Rolls Whole Wheat Blueberry Muffins Peanut Butter and Jelly Cupcakes Glazed Yeast Donuts Recipe
These banana bread cinnamon rolls are made with a soft yeast dough blended with fresh bananas, rolled with a brown sugar cinnamon filling, and topped with a luscious cream cheese frosting. Perfect for a comforting breakfast or brunch treat.
Ingredients
Dough
- 1 cup lukewarm milk about 120-130°F
- 6 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 4.5-5 cups all-purpose flour spooned and leveled
- 2 ¼ teaspoons instant yeast
- 1 ½ teaspoons salt
- ½ cup mashed banana about 1 large banana
Filling and Assembly
- 4 tablespoons unsalted butter very soft
- ½ cup packed light brown sugar
- 1 tablespoon cinnamon
- 2 bananas thinly sliced
- ¼ cup heavy cream slightly warmed, for pouring on rolls before baking
Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
- Heat the milk, butter, and sugar in a small saucepan until the butter is melted and temperature is about 120-130°F.
- In your stand mixer bowl, mix the flour, sugar, yeast, and salt together.
- Add the warm milk butter mixture and mashed banana to the dry ingredients. Use the dough hook on low first then speed up to medium to knead the dough for 6-8 minutes until smooth.
- Check the dough’s texture, add a bit more flour if it’s too sticky but you want it soft and elastic.
- Put the dough in a greased bowl and cover it to rise in a warm spot until doubled in size, about an hour.
- Roll the dough out to a 12x16 inch rectangle. Spread the 4 tablespoons of soft butter over it evenly.
- Mix your brown sugar and cinnamon then sprinkle over the butter. Place banana slices on top. Roll it tight from a long edge into a log and cut into 12 rolls. Place in a greased baking pan.
- Cover rolls and let them rise again till nearly doubled, about 30 minutes.
- Preheat oven to 350°F. Pour the slightly warmed heavy cream over the rolls right before baking.
- Bake rolls for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes.
- Beat cream cheese and butter together until smooth and combined.
- Add powdered sugar a half cup at a time, mixing on low speed until combined.
- Beat in vanilla extract until combined. Beat further for 1-2 minutes until fluffy.
- Spread the cream cheese frosting over the cinnamon rolls while they are still slightly warm.
Notes
Store cooled rolls in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week; warm before serving. Freeze unbaked or baked rolls for up to 3 months; thaw before reheating. Make ahead by preparing rolls the night before baking.