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Banana Bread Cinnamon Rolls

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This recipe combines the warm, comforting flavors of banana bread with the gooey decadence of cinnamon rolls. Perfect for breakfast, brunch, or dessert, these rolls are soft, fluffy, and bursting with cinnamon-banana goodness.

Ingredients

Scale

For the Dough:

  • 3/4 cup (180 ml) warm milk (about 110°F/43°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 g) unsalted butter, melted
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • 1 large egg
  • 3 1/2 cups (440 g) all-purpose flour
  • 1/2 teaspoon salt

For the Filling:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) brown sugar, packed
  • 2 teaspoons ground cinnamon

For the Cream Cheese Frosting:

  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (to adjust consistency)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
    • Add the remaining sugar, melted butter, mashed banana, egg, salt, and 2 cups of flour. Mix until combined.
    • Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.
    • Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
  2. Let the Dough Rise:
    • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  3. Prepare the Filling:
    • In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
  4. Assemble the Rolls:
    • Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 16×12 inches).
    • Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
    • Roll the dough tightly from the long side into a log. Cut into 12 equal pieces and place them in a greased 9×13-inch baking dish.
  5. Second Rise:
    • Cover the rolls with a towel and let them rise for 30-45 minutes, or until puffy.
  6. Bake:
    • Preheat the oven to 350°F (175°C).
    • Bake the rolls for 20-25 minutes, or until golden brown. Let cool slightly.
  7. Make the Frosting:
    • In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and milk, and mix until creamy.
  8. Frost and Serve:
    • Spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately and enjoy!

Notes

  • If your bananas are very ripe and sweet, you can reduce the sugar in the dough slightly.
  • For added crunch, sprinkle chopped nuts or raisins over the filling before rolling.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Find it online: https://ukfinda.com/banana-bread-cinnamon-rolls/