Description
Deliciously soft and tender banana bread cinnamon rolls swirled with cinnamon sugar, fresh banana slices, and topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, these rolls combine the comforting flavors of banana bread and classic cinnamon rolls in one irresistible treat.
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 (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
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 and Butter: In a medium saucepan, heat the milk, butter, and granulated sugar until the butter is melted and the temperature reaches 120°F-130°F for instant yeast. Remove from heat once ready.
- Make Dough: In a stand mixer bowl with paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the melted butter mixture and mashed banana. Stir until a shaggy dough forms.
- Knead the Dough: Switch to a dough hook and knead on medium speed for 6-8 minutes. If sticky, add flour a tablespoon at a time, not exceeding 5 cups total. The dough should be slightly sticky yet smooth and elastic.
- First Rise: Lightly grease a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Roll Out Dough: Turn the dough onto a floured surface and roll into an 18×12 inch rectangle.
- Spread Filling: Evenly spread softened butter over dough leaving a ½-inch border on the top edge. Mix brown sugar and cinnamon then sprinkle over butter. Press lightly to adhere. Arrange thin banana slices on top.
- Cut Rolls: Roll the dough tightly from the long edge with filling into a log. Pinch to seal. Use a serrated knife or unflavored thread to cut into 12 equal rolls.
- Second Rise: Grease a 9×13 inch baking dish, place rolls spiral side up inside. Cover and let rise in a warm, draft-free place for 45 minutes until puffy and nearly doubled.
- Preheat Oven and Prepare for Baking: Preheat oven to 350°F (177°C). Pour slightly warmed heavy cream over the rolls before baking.
- Bake Rolls: Bake rolls for 30-35 minutes until golden brown. Let cool in the pan for 20 minutes before frosting.
- Make Cream Cheese Frosting: Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Gradually add powdered sugar and mix until combined. Beat in vanilla and continue beating for 1-2 minutes until fluffy.
- Ice Rolls: Spread the cream cheese frosting over the warm rolls so it melts slightly into them.
Notes
- Use instant yeast for faster rising; active dry yeast can be substituted but requires longer rising times.
- Do not add more than 5 cups of flour to avoid dense, chewy rolls.
- Cut rolls with dental floss for clean, intact spirals.
- Frost rolls while still slightly warm so frosting melts nicely.
- Lukewarm liquids should be about 120-130°F for instant yeast activation.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
