Description
These Banana Bread Cinnamon Rolls combine the tender, moist texture of banana bread with the spicy sweetness of traditional cinnamon rolls. Soft, fluffy dough packed with a cinnamon-sugar filling is baked until golden and topped with a creamy, tangy cream cheese icing, making them an irresistible treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Icing Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk with a pinch of sugar. Sprinkle the active dry yeast over the surface and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together mashed bananas, the remaining granulated sugar, melted butter, and eggs until thoroughly combined.
- Combine Mixtures: Stir the activated yeast mixture into the banana mixture. Gradually add the all-purpose flour and salt, stirring continuously until a soft dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover it, and place it in a warm spot to rise until doubled in size, about 1-2 hours.
- Make the Filling: In a small bowl, mix the softened butter, packed brown sugar, and ground cinnamon until smooth and well combined. Set aside.
- Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 1/4-inch thick.
- Fill and Roll: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border around the edges. Roll the dough tightly from one long side into a log shape.
- Slice and Arrange Rolls: Cut the rolled dough into 12 equal pieces. Place the rolls in a greased baking dish, spacing them slightly apart to allow room for rising.
- Second Rise: Cover the rolls and let them rise in a warm place for 30-45 minutes, or until puffed up and nearly doubled in size.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown and are cooked through.
- Prepare the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the icing is smooth and creamy.
- Ice and Serve: Remove the rolls from the oven and allow them to cool slightly. Spread the cream cheese icing generously over the warm rolls and serve immediately.
Notes
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- Use ripe bananas for the best natural sweetness and moisture.
- If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon in the filling slightly.
- For easier slicing, refrigerate the rolled dough log for 20 minutes before slicing.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
