Description
There’s something incredibly comforting about freshly baked banana cinnamon rolls. Imagine pulling a warm tray out of the oven, the sweet scent of ripe bananas mingling with the aromatic warmth of cinnamon.
Ingredients
Scale
- Filling:
- 2 large bananas, sliced thin
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- 1/2 cup packed light brown sugar
- Dough:
- 1/2 cup mashed ripe banana (about 1 large banana)
- 2 1/4 teaspoons instant yeast
- 6 tablespoons unsalted butter
- 1 cup whole milk, lukewarm (120–130°F)
- 4 1/2 to 5 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons salt
- 1/2 cup granulated sugar
- Assembly:
- 1/4 cup heavy cream, warmed a bit (for pouring before baking)
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened at room temperature
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Start by making the cream cheese frosting; this will be the delightful topping for your finished rolls. In a mixing bowl, use a hand mixer or stand mixer to blend the softened cream cheese and butter. Beat them together on medium-high speed for about 2 minutes until the mixture becomes smooth and creamy. Gradually add the powdered sugar at low speed to prevent a sugary cloud from forming, followed by vanilla extract. Increase the speed and continue mixing until the frosting is light and fluffy. Set aside in the refrigerator while you prepare the rolls.
- For the dough, start by warming the whole milk in a saucepan over medium-low heat until it’s melted along with the butter and granulated sugar. This mixture needs to be between 120°F and 130°F before you use it. In a stand mixer bowl, combine the flour, instant yeast, and salt. Next, add the warm milk mixture and the mashed banana to the flour. Mix until you have a sticky dough, switching to the dough hook attachment if necessary.
- Once the dough comes together, knead it on medium speed for approximately 6-8 minutes. If the dough feels too sticky, sprinkle a little more flour until it’s manageable. Once fully kneaded, transfer the dough to a greased bowl, turning it to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
- After the dough has risen, it’s time to shape it into rolls. On a floured surface, roll the dough out into a large rectangle about 18 inches by 12 inches. Spread the softened butter over the entire surface, leaving a half-inch border at the top. In a bowl, mix the cinnamon with brown sugar and sprinkle this evenly across the butter. Finally, lay the thin banana slices on top of the cinnamon mixture.
- Starting from one long edge, carefully roll the dough into a tight log, pinching the seams to seal. Using a sharp knife or dough cutter, slice the log into 12 even-sized sections. Arrange the rolls in a greased 9×13-inch baking dish, placing them spiral side up. Cover them with a towel and let them rise again in a warm spot for about 45 minutes, or until they are nearly double in size.
- Just before you bake, pour the slightly warmed heavy cream over the rolls, allowing it to soak into the dough. Preheat your oven to 350°F while the rolls rise. Once preheated, place the baking dish in the oven and bake for 30-35 minutes, or until they are golden brown and cooked through. Remove from the oven and allow them to cool in the pan for about 20 minutes.
Notes
Ensure all dairy ingredients are at room temperature before starting for the best results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 320 kcal
- Sodium: 200 mg
- Protein: 4 g