Description
Banana Bread Cinnamon Rolls with Cream Cheese Frosting are a delightful fusion of flavors that merge the softness of banana bread and the warmth of cinnamon rolls, making them an irresistible treat.
Ingredients
Scale
- 1 cup lukewarm whole milk (120–130°F)
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- 4½ to 5 cups all-purpose flour
- 2¼ tsp instant yeast (or active dry yeast, see notes)
- 1½ tsp salt
- ½ cup mashed ripe banana (about 1 large banana)
- 4 tbsp softened unsalted butter
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
- 2 large bananas, thinly sliced
- ¼ cup heavy cream (slightly warmed, for pouring before baking)
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Gently heat the milk, butter, and sugar in a small saucepan over medium heat until the butter melts and the mixture reaches 120–130°F.
- In the bowl of your stand mixer, using the paddle attachment, combine 4½ cups of flour, yeast, and salt. Add the warmed milk mixture along with the mashed banana, mixing on low speed until a shaggy dough begins to form.
- Switch to using the dough hook and knead the mixture on medium speed for about 6–8 minutes until the dough is slightly sticky yet smooth and elastic.
- Grease a large bowl generously and place the dough inside, turning to coat with oil. Cover with a kitchen towel and allow to rise in a warm area until it doubles in size, about 1 to 1½ hours.
- Turn the dough onto a lightly floured surface and roll it into an 18×12-inch rectangle.
- Evenly spread softened butter over the rolled-out dough, keeping a ½-inch border free at the top. Mix the brown sugar with cinnamon and sprinkle this mixture over the buttered surface. Lay the thinly sliced bananas across the dough.
- Roll the dough tightly from the filled long edge into a log, sealing the end by pinching it together. Slice the log into 12 equal rolls.
- Arrange the rolls spiral side up in a greased 9×13-inch baking dish. Cover with a towel and allow to rise in a warm spot until puffy and nearly doubled, about 45 to 75 minutes.
- Preheat your oven to 350°F (177°C). Pour the slightly warmed heavy cream over them just before baking.
- Bake the rolls for 30–35 minutes until golden brown. Allow to cool for 20 minutes.
- Beat the softened cream cheese and butter together until smooth. Gradually incorporate the powdered sugar and vanilla extract, spreading frosting over warm rolls.
Notes
If using active dry yeast, activate it by dissolving in warm milk and a bit of sugar before adding to the flour.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 5 g