Banana Bread Cinnamon Rolls with Cream Cheese Frosting
Soft banana bread dough spiraled with cinnamon sugar and finished with lush cream cheese frosting for the ultimate breakfast treat.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 2 ripe bananas mashed
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter softened (for filling)
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt and whisk to blend.
- In a separate bowl, whisk together the warm milk, mashed bananas, melted butter, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or dough hook until a soft, shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic, adding small amounts of flour only as needed to prevent sticking.
- Place the dough in a greased bowl, turn once to coat, cover with a clean kitchen towel, and let rise in a warm place for 60 to 90 minutes or until doubled in size.
- In a small bowl, stir together the brown sugar and ground cinnamon for the filling and set aside.
- Punch down the risen dough and turn it out onto a lightly floured surface, then roll it into a large rectangle about 1/4 inch thick.
- Spread the 3 tablespoons of softened butter evenly over the surface of the dough, all the way to the edges.
- Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, pressing it lightly so it adheres.
- Starting from a long side, roll the dough up tightly into a log, pinching the seam to seal.
- Using a sharp knife or unflavored dental floss, cut the log into 9 equal rolls.
- Arrange the rolls, cut side up, in a greased 9x13-inch baking dish, leaving a little space between each roll.
- Cover the pan and let the rolls rise in a warm place for 30 to 45 minutes, or until puffy and nearly doubled.
- Preheat the oven to 350°F while the rolls finish their second rise.
- Bake the rolls for 25 minutes, or until golden brown on top and they sound hollow when tapped lightly.
- While the rolls bake, beat the softened cream cheese and 1/4 cup softened butter together in a mixing bowl until smooth and creamy.
- Add the powdered sugar and vanilla bean paste to the cream cheese mixture and beat until thick, smooth, and fluffy.
- Remove the rolls from the oven and let them cool in the pan for 5 to 10 minutes.
- Spread the cream cheese frosting generously over the warm rolls so it melts slightly into the swirls.
- Serve the Banana Bread Cinnamon Rolls with Cream Cheese Frosting warm and enjoy.
Notes
- Use very ripe, spotty bananas for the best sweetness and banana flavor in the dough.
- Make the rolls ahead by shaping them in the pan, covering, and refrigerating overnight; let them come to room temperature and puff before baking.
- If the dough feels very sticky while kneading, dust lightly with flour but avoid adding too much so the rolls stay soft.
- Store leftover frosted rolls covered in the refrigerator and warm briefly in the microwave before serving.
- Make the rolls ahead by shaping them in the pan, covering, and refrigerating overnight; let them come to room temperature and puff before baking.
- If the dough feels very sticky while kneading, dust lightly with flour but avoid adding too much so the rolls stay soft.
- Store leftover frosted rolls covered in the refrigerator and warm briefly in the microwave before serving.