Banana Bread Cinnamon Rolls (Print View)
Soft cinnamon rolls swirled with banana and brown sugar, topped with cream cheese icing.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 3/4 cup warm milk (about 110°F)
04 - 1/4 cup unsalted butter, melted
05 - 2 ripe bananas, mashed (about 1 cup)
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1/2 teaspoon salt
→ Filling
09 - 1/3 cup unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 1 1/2 tablespoons ground cinnamon
12 - 1/2 teaspoon ground nutmeg (optional)
→ Cream Cheese Icing
13 - 4 ounces cream cheese, softened
14 - 2 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar
16 - 1–2 tablespoons milk
17 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Combine warm milk and yeast in a large mixing bowl and allow to stand until foamy, about 5 minutes. Add melted butter, mashed bananas, granulated sugar, egg, and salt; mix to combine. Gradually add the flour, mixing until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic, either by hand or using a stand mixer fitted with a dough hook.
02 - Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and allow to rise in a warm area for 1 hour or until doubled in size.
03 - In a small bowl, blend together the brown sugar, cinnamon, and nutmeg until evenly mixed.
04 - Punch down the risen dough. On a floured surface, roll the dough into a 16 by 12 inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the cinnamon sugar filling across the surface.
05 - From the long side, tightly roll the dough into a log. Slice into 12 uniform rolls.
06 - Arrange the rolls cut-side up in a greased 9 by 13 inch baking dish. Cover and let rise for 30–45 minutes, until noticeably puffy.
07 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes, until golden brown and set.
08 - While the rolls bake, beat together the cream cheese, softened butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
09 - Cool the rolls for 10 minutes, then generously spread the icing over the warm rolls. Serve immediately.
# Expert Hints:
01 -
- The banana makes each bite unbelievably moist, with a scent that rivals even the best bakery in town.
- The rolls turn out lighter and fluffier than dense banana bread, but with all its comforting flavor.
02 -
- If the milk is too hot, the yeast won’t rise and the rolls will be flat—I learned that after an impatient morning.
- The secret to extra fluffy rolls is letting them proof fully in a draft-free spot—sometimes inside a turned-off oven with a bowl of hot water works wonders.
03 -
- Knead until the dough springs back when poked—it’s the sign of a perfect gluten structure for pillowy rolls.
- Brushing the tops with a little melted butter just after baking keeps them extra soft and glossy.