Description
Delight in these soft and fluffy Banana Bread Cinnamon Rolls, featuring ripe mashed bananas in the dough, a warm cinnamon-spiced filling with brown sugar and nuts, and topped with a luscious cream cheese frosting. Perfect for a comforting breakfast or brunch treat.
Ingredients
Scale
Dough
- 1 cup mashed ripe bananas (about 2 bananas)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
Filling
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: In a large mixing bowl, combine the mashed ripe bananas, granulated sugar, softened butter, egg, salt, and the foamy yeast mixture. Stir to blend all ingredients well.
- Add Flour and Knead: Gradually add 3 1/2 to 4 cups of all-purpose flour into the bowl while mixing to form a soft dough. Transfer the dough onto a floured surface and knead for about 6–8 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Prepare Filling: In a small bowl, mix together the softened butter, light brown sugar, ground cinnamon, and ground nutmeg. If desired, chop nuts and set aside.
- Roll Out Dough: Punch down the risen dough to release air, then roll it out into a 16×12-inch rectangle on a floured surface.
- Fill and Roll: Spread the prepared cinnamon filling evenly over the dough and sprinkle with chopped walnuts or pecans if using. Carefully roll up the dough tightly from the long side to form a log.
- Cut Rolls: Using a sharp knife, cut the rolled dough into 12 equal-sized rolls and place them evenly in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise again for 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown all over.
- Make Frosting: While the rolls are baking, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth. Add milk as needed to achieve your desired frosting consistency.
- Serve: Spread the cream cheese frosting over the warm rolls right after baking. Serve immediately for the best flavor and texture.
Notes
- Use extra-ripe bananas for the best natural sweetness and flavor in the dough.
- You can prepare the rolls the night before, refrigerate them, and bake fresh the next morning.
- For a fun variation, add chocolate chips to the cinnamon filling before rolling.
