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–+ servings

Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls combine a tender banana-infused dough with a brown sugar filling and cream cheese frosting for the ultimate brunch treat.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 3 hours 50 minutes
Servings: 1
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup whole milk 240 ml
  • 6 tablespoons unsalted butter 85 g
  • 1/2 cup granulated sugar 100 g
  • 4 1/2 to 5 cups all-purpose flour 540 to 600 g
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup mashed ripe banana about 1 medium banana
Filling and Assembly
  • 4 tablespoons unsalted butter 57 g, softened
  • 1/2 cup packed light brown sugar 107 g
  • 1 tablespoon ground cinnamon
  • 2 large ripe bananas sliced into thin rounds
  • 1/4 cup heavy cream 60 ml, slightly warmed
Cream Cheese Frosting
  • 4 ounces cream cheese 113 g, softened
  • 4 tablespoons unsalted butter 57 g, softened
  • 1 1/2 cups powdered sugar 170 g
  • 1 teaspoon vanilla extract

Method
 

Make the Cinnamon Rolls
  1. In a small saucepan over medium heat, warm the milk, 6 tablespoons butter, and granulated sugar until the butter is melted and the mixture reaches 120 to 130 degrees F on an instant-read thermometer. Remove from heat and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 4 1/2 cups of the flour, the instant yeast, and salt. Add the warm milk mixture and the mashed banana, then mix on low speed until a shaggy dough forms.
  3. Swap the paddle for the dough hook. Knead on medium speed for 6 to 8 minutes, adding additional flour 1 tablespoon at a time if the dough is very sticky. The dough should be slightly tacky but smooth and elastic. For hand kneading, turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, using up to 5 cups of flour total.
  4. Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  5. Turn the risen dough out onto a lightly floured surface and roll it into an 18-by-12-inch rectangle.
  6. Spread the softened butter evenly over the dough, leaving a 1/2-inch border along the top long edge. In a small bowl, stir together the brown sugar and cinnamon, then sprinkle this mixture over the butter, pressing lightly to help it stick. Arrange the banana slices evenly on top.
  7. Starting from the long edge closest to you, roll the dough up tightly into a log, pinching the seam to seal. Using a serrated knife or a piece of unflavored dental floss, cut the log into 12 equal rolls.
  8. Butter a 9-by-13-inch baking dish. Place the rolls cut-side up in the dish, cover with plastic wrap, and let rise in a warm, draft-free place until puffy and nearly doubled in size, about 45 minutes.
  9. Near the end of the second rise, preheat your oven to 350 degrees F. Just before baking, pour the slightly warmed heavy cream over the rolls. Bake for 30 to 35 minutes, until golden brown. Let the rolls cool in the pan for about 20 minutes before frosting.
Make the Cream Cheese Frosting
  1. In a large bowl with a hand mixer or in the stand mixer with the paddle attachment, beat the cream cheese and 4 tablespoons butter together on medium-high speed until smooth and combined, about 2 minutes.
  2. Add the powdered sugar, about 1/2 cup at a time, mixing on low speed until incorporated.
  3. Beat in the vanilla extract, then increase speed to medium-high and beat for 1 to 2 minutes until the frosting is light and fluffy.
  4. Spread the frosting over the slightly warm rolls so it melts into the crevices. Serve warm or at room temperature.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 380mgFiber: 2gSugar: 30g

Notes

Storage: Because of the cream cheese frosting, store any leftovers in the fridge for up to 5 days. Reheat individual rolls in the microwave for 10 to 15 seconds or in a 350 degree F oven for 10 minutes.
Make ahead: After the first rise, roll out the dough, add the filling, roll up, and cut. Place the rolls in the baking dish, cover with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for 45 minutes to an hour until puffy, then bake as directed.
Freezing: You can freeze the rolls before or after baking for up to 3 months. Before baking: after the first rise, fill, roll, and cut the rolls, then place them in a freezer-safe pan, cover well, and freeze. Thaw overnight in the fridge, bring to room temperature for about an hour to finish rising, then bake. After baking: let the rolls cool completely, then freeze the whole pan or individual rolls in a freezer-safe container. Reheat as needed.
Yeast swap: If using active dry yeast instead of instant, use the same amount but warm the milk to 105 to 110 degrees F. The first rise will take 1 1/2 to 2 hours, and the second rise will be about 75 minutes.
Flour note: All-purpose flour is ideal for tender rolls. Avoid bread flour, which can make them chewy.
Banana ripeness: Use very ripe bananas with brown spots for the best flavor in the dough and filling.
Cream cheese tip: Use full-fat block cream cheese for the richest frosting; low-fat is okay, but avoid fat-free or whipped varieties.

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