Description
These Banana Bread Cinnamon Rolls combine the comforting flavors of ripe bananas and warm cinnamon swirls, baked to golden perfection and topped with a creamy cream cheese icing. Perfect for a decadent breakfast or sweet treat, these rolls offer a moist, fluffy texture with a rich, spiced filling and a luscious glaze.
Ingredients
Scale
Dough Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Icing Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk (about 110°F) with a pinch of sugar. Sprinkle the active dry yeast over the surface and let it sit undisturbed until it becomes foamy, about 5 to 10 minutes, indicating that the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together the mashed ripe bananas, the remaining granulated sugar, melted unsalted butter, and eggs until well combined to create a smooth mixture.
- Combine and Form Dough: Add the activated yeast mixture to the banana mixture and stir thoroughly. Gradually incorporate the all-purpose flour and salt, stirring until a soft dough forms, ensuring not to add too much flour at once for the correct dough consistency.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, which helps develop the gluten structure for a tender roll.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place until it doubles in size. This usually takes about 1 to 2 hours depending on room temperature.
- Prepare the Filling: In a small bowl, mix together the softened unsalted butter, packed brown sugar, and ground cinnamon until smooth and well combined. Set this mixture aside for easy spreading later.
- Roll Out the Dough: After the dough has doubled, punch it down to release air bubbles. Roll it out on a floured surface into a large rectangle approximately 1/4 inch thick, preparing it for the filling.
- Fill and Shape: Evenly spread the cinnamon sugar filling over the rolled dough, leaving a small border around the edges. Starting from one of the longer sides, tightly roll the dough into a log shape to ensure swirled layers.
- Slice and Arrange Rolls: Using a sharp knife, cut the dough log into 12 equal pieces. Place the rolls into a greased baking dish, spacing them slightly apart to allow room for expansion during the final rise.
- Second Rise: Cover the rolls again and let them rise in a warm place for 30 to 45 minutes, or until they are puffed up and nearly doubled in size, which ensures a fluffy texture after baking.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes until they turn golden brown and are cooked through, smelling fragrant and looking slightly caramelized on top.
- Make the Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract in a bowl until smooth, creamy, and spreadable.
- Ice and Serve: Once the rolls are done, remove them from the oven and allow them to cool slightly for about 5 minutes. Spread the cream cheese icing evenly over the warm rolls, then serve immediately for the best taste experience.
Notes
- Ensure the milk for activating yeast is warm but not hot to prevent killing the yeast.
- Kneading time is essential for good texture; do not rush this step.
- Allowing the rolls to rise sufficiently ensures a light, fluffy texture.
- The cream cheese icing should be spread while rolls are warm to melt slightly and soak into the rolls.
- You can substitute all-purpose flour with bread flour for a chewier texture if desired.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat gently before serving to restore softness and flavor.
