Description
Banana Bread Cinnamon Rolls combine the cozy flavors of banana bread with the sweet, gooey swirl of classic cinnamon rolls. Soft, moist, and frosted with cream cheese icing, these indulgent rolls are perfect for breakfast, brunch, or special occasions.
Ingredients
- For the Dough:
- Whole milk
- Active dry yeast
- Granulated sugar
- Unsalted butter, melted
- Mashed ripe bananas
- Egg
- Vanilla extract
- All-purpose flour
- Salt
- For the Filling:
- Unsalted butter, softened
- Brown sugar
- Ground cinnamon
- Thinly sliced bananas (optional)
- Chopped walnuts or pecans (optional)
- For the Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Milk or cream (to adjust consistency)
Instructions
- Make Dough: Warm milk to 110°F and mix with yeast and sugar. Let foam. Combine mashed bananas, melted butter, egg, sugar, and vanilla, then stir in the yeast mixture. Gradually add flour and salt until dough forms.
- Knead & Rise: Knead dough for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (1–1.5 hours).
- Make Filling: Mix softened butter, brown sugar, and cinnamon. Stir in nuts or banana slices if using.
- Roll & Fill: Roll dough into a rectangle (~14×18″). Spread filling evenly, roll up tightly, and cut into 12 rolls.
- Second Rise: Place in greased baking dish, cover, and let rise 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and baked through.
- Make Frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and a splash of milk.
- Frost & Serve: Cool slightly and spread frosting over warm rolls. Serve fresh and enjoy!
Notes
- Use very ripe bananas for best flavor and texture.
- Add chocolate chips or nuts to the filling for variation.
- Make ahead by shaping rolls and refrigerating overnight.
- No cream cheese? Use a simple powdered sugar glaze instead.
- Freeze after baking for up to 2 months.
