Banana Bread Cinnamon Rolls
- Prep Time 1 hour
- Rise Time 2 hours
- Cook Time 30 minutes
- Total Time 3 hours 30 minutes
- Yield 12 rolls
- Category breakfast
- Method oven
- Cuisine american
Banana Bread Cinnamon Rolls
Has a more delicious, cozy morning treat ever existed? I think not. These banana bread cinnamon rolls are made with ripe bananas, a buttery brown sugar cinnamon swirl and topped with a tangy cinnamon cream cheese frosting.
- Prep Time 1 hour
- Rise Time 2 hours
- Cook Time 30 minutes
- Total Time 3 hours 30 minutes
- Yield 12 rolls
- Category breakfast
- Method oven
- Cuisine american
Ingredients
Units
For the dough
- 4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons Rapid Rise yeast
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- 2/3 cup mashed overripe banana
For the cinnamon sugar filling
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
For the cinnamon cream cheese frosting
- 1/3 cup unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl. Mix to combine.
- In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter along with the mashed banana to the flour mixture.
- Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
- Scrape down the bowl and add 1 more cup of flour, beating until combined. Add the remaining cup of flour (you should now have added in 4 cups of flour!) in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
- Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed!
- Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
- While the dough rises, make the filling. Combine the brown sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.
- Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
- Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
- From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
- Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
- Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
- While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract.Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!