Fluffy Banana Bread Cinnamon Rolls with Cream Cheese Frosting
Soft banana bread dough rolled with cinnamon sugar and topped with luscious 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 and slightly cooled
- 1 large egg room temperature
- 3 tablespoons unsalted butter softened, for filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 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, whisk together the flour, granulated sugar, instant yeast, and salt until well combined.
- In a separate bowl, whisk the warm milk, mashed bananas, melted butter, and egg until smooth.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or dough hook until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding small amounts of flour only as needed, until the dough is smooth and elastic.
- Place the dough in a greased bowl, turn it once to coat, cover with a clean kitchen towel, and let it 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; ensure the 3 tablespoons of butter for the filling are softened and spreadable.
- Once the dough has risen, punch it down gently and transfer it to a lightly floured surface, then roll it into a large rectangle about 1/4 inch thick.
- Spread the softened butter evenly over the surface of the dough, then sprinkle the cinnamon-brown sugar mixture evenly over the butter, pressing it lightly into the dough.
- Starting from one long edge, 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 slices.
- Place the rolls cut-side up in a greased 9x13-inch baking dish, spacing them slightly apart, then cover and let rise for 30 to 45 minutes, or until puffy.
- While the rolls rise, preheat the oven to 350°F.
- Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and sound hollow when tapped lightly.
- While the rolls bake, make the cream cheese frosting by beating the softened cream cheese and 1/4 cup softened butter 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 spreadable.
- Remove the baked rolls from the oven and let them cool for 5 to 10 minutes, then spread the cream cheese frosting generously over the warm rolls.
- Serve the cinnamon rolls warm and enjoy.
Notes
- Use very ripe, spotty bananas for the best flavor and softer dough.
- If making ahead, assemble the rolls, place in the pan, cover, refrigerate up to 18 hours, then let sit at room temperature 45 to 60 minutes before baking.
- Avoid adding too much extra flour while kneading to keep the rolls soft and fluffy.
- For easier slicing, chill the rolled log for 10 to 15 minutes before cutting into pieces.
- If making ahead, assemble the rolls, place in the pan, cover, refrigerate up to 18 hours, then let sit at room temperature 45 to 60 minutes before baking.
- Avoid adding too much extra flour while kneading to keep the rolls soft and fluffy.
- For easier slicing, chill the rolled log for 10 to 15 minutes before cutting into pieces.