Banana Bread Cinnamon Rolls (Print-Friendly Version)
Tender cinnamon rolls feature banana in the dough, brown sugar filling, and a creamy frosting on top.
# Ingredients:
→ Dough
01 -
240 ml whole milk, lukewarm (approximately 49-54°C)
02 -
85 g unsalted butter
03 -
100 g granulated sugar
04 -
540–600 g all-purpose flour, spooned and leveled
05 -
2.25 teaspoons instant yeast
06 -
1.5 teaspoons salt
07 -
120 g mashed ripe banana (about 1 large banana)
→ Filling and Assembly
08 -
57 g unsalted butter, very soft
09 -
107 g packed light brown sugar
10 -
1 tablespoon ground cinnamon
11 -
2 large bananas, thinly sliced
12 -
60 ml heavy cream, slightly warmed
→ Cream Cheese Frosting
13 -
113 g cream cheese, softened to room temperature
14 -
57 g unsalted butter, softened
15 -
170 g powdered sugar
16 -
1 teaspoon vanilla extract
# Steps:
01 -
In a medium saucepan, gently heat milk, butter, and granulated sugar until the butter is melted and the mixture reaches 49-54°C. Remove from the heat.
02 -
In a stand mixer bowl fitted with the paddle attachment, combine 540 g flour, instant yeast, and salt. Add melted butter mixture and mashed banana. Mix until a shaggy dough forms.
03 -
Switch to the dough hook and knead on medium speed for 6-8 minutes, adding additional flour if dough is overly sticky (do not exceed 600 g total). Alternatively, knead by hand on a lightly floured surface for 8-10 minutes until dough is smooth, slightly sticky, and elastic.
04 -
Lightly grease a large bowl and transfer dough to it, turning once to coat. Cover and allow to rise in a warm area until doubled in size, approximately 60-90 minutes.
05 -
On a lightly floured surface, roll the dough into a rectangle measuring 46 x 30 cm.
06 -
Spread the dough surface evenly with softened butter, leaving a 1.5 cm border along the top long edge. In a small bowl, combine brown sugar and cinnamon, then sprinkle over the butter. Press lightly to adhere. Evenly distribute banana slices on top.
07 -
Starting with the long edge, tightly roll the dough into a log. Pinch to seal the seam. Slice the log into 12 equal portions using a serrated knife or unflavored dental floss for clean cuts.
08 -
Arrange rolls spiral side up in a generously greased 23 x 33 cm baking dish. Cover and let rise in a warm, draft-free place until puffy and nearly doubled, about 45 minutes.
09 -
Preheat oven to 177°C with rack in center position. Just before baking, pour warmed heavy cream evenly over the rolls. Bake for 30-35 minutes, or until golden brown. Allow to cool in the pan for 20 minutes.
10 -
In a stand mixer or with a hand mixer, beat cream cheese and softened butter together on medium-high speed until smooth. Gradually add powdered sugar on low speed until fully combined, then mix in vanilla extract. Continue beating 1-2 minutes until light and fluffy.
11 -
Spread the cream cheese frosting over the warm rolls. Serve slightly warm for best texture and flavor.
# Notes & Tips:
01 -
For overnight preparation, assemble the shaped rolls in the baking dish after the first rise, cover, and refrigerate. The following morning, let them rise at room temperature until puffy before baking.
02 -
Baked cinnamon rolls can be stored covered in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently before serving for optimal texture.