Banana Bread Cinnamon Rolls
Soft, gooey cinnamon rolls with banana worked into both the dough and the filling. These rolls will get rave reviews from anyone you share them with!
Ingredients
Dough Ingredients
- 3/4 cup warm milk (approximately 110 degrees F)
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 large very ripe banana (mashed)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (measure by spooning and leveling)
Filling Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup dark brown sugar
- 2 large ripe bananas
- 1-2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (room temperature)
Cream Cheese Frosting Ingredients
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1-2 tablespoons milk (as needed )
Instructions
- Heat the milk in the microwave until it reaches a temperature between 105°F-110°F. Pour it into the mixing bowl of a stand mixer and add the sugar. Stir to combine. Next, sprinkle in the active yeast so it coats the top of the milk. Leave for 5 minutes and let it become foamy.
- Once foamy, pour in the mashed banana, melted butter and vanilla. Gently stir to combine. Using the dough hook attachment, turn your mixer on low and slowly add spoonfuls of flour to the bowl. Once all the flour has been added, knead for approximately 6-7 minutes until dough is smooth.
- Grease a separate large bowl with oil or butter. Form your dough into a large ball and place it in the oiled bowl.
- Cover with a light towel and let it rise at room temperature for 1 to 1 ½ hours until it has doubled in size.
- Sprinkle flour over a clean surface, and place the dough onto it. Roll out the dough into a rectangular shape that’s about 18 x 14 inches. Spread the softened butter over the surface of the rolled-out dough. Mash 2 bananas, and spread that over the layer of butter.
- In a bowl, mix together the brown sugar, cinnamon and nutmeg then sprinkle it evenly over the mashed banana.
- Roll the dough into a log shape. Measure and slice 12 slices, trimming the extra off the edges of the log. You can use unflavored dental floss for a clean cut, or slice it with a sharp knife, cleaning it after each slice.
- Carefully transfer the slices into a greased 9 x 13 inch baking pan. Cover the pan with a towel, and allow it to rise for another 30 minutes.
- Preheat the oven to 350°F. Uncover the cinnamon rolls. Drizzle the heavy cream evenly over the top of the cinnamon rolls. Bake for 25-27 minutes, or until lightly golden and fluffy.
- While the rolls bake, make the cream cheese frosting. Combine cream cheese and butter until smooth. Then, mix in the powdered sugar, cinnamon, ginger, and nutmeg. You can add a tablespoon or two of milk to thin out the glaze if you’d like.
- While the cinnamon rolls are still warm, spread the cream cheese frosting over the top. Slice and serve while warm. Enjoy!
Notes
Storage – Cover leftover cinnamon rolls and refrigerate them for up to 4 days. With the cream cheese frosting, I feel the fridge is safer than storing them at room temp. Warm them in the microwave or allow them to come to room temperature for serving.
Reviews Appreciated - If you make these banana bread cinnamon rolls, I'd genuinely appreciate a comment, review or rating. You'll find the comment box below. Thank you so much!
Nutrition
Calories: 487kcalCarbohydrates: 70gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 46mgPotassium: 247mgFiber: 3gSugar: 33gVitamin A: 741IUVitamin C: 3mgCalcium: 68mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.