Description
Warm, gooey cinnamon rolls with a fruity twist! These banana cinnamon rolls combine fluffy banana-infused dough, a rich cinnamon-banana filling, and a tangy cream cheese icing. Perfect for breakfast, brunch, or dessert, they’ll fill your kitchen with the irresistible aroma of bananas and cinnamon.
Ingredients
For the Banana Dough:
- ¾ cup milk, warmed to 110°F
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 large egg, room temperature, lightly beaten
- ⅔ cup mashed bananas (about 2 medium bananas, mashed and measured)
- 5 ¼ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup granulated sugar
- 10 tablespoons unsalted butter, room temperature, cubed
For the Cinnamon Banana Filling:
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed (light or dark)
- 1 tablespoon ground cinnamon
- 2 bananas, thinly sliced
For the Cream Cheese Icing:
- 4 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Make the Banana Dough
- Heat the milk to 110°F, then sprinkle the yeast over the top. Let it rest for 10 minutes until foamy.
- In a large bowl, combine the flour, salt, and sugar. Add the cubed butter and knead with your hands or a pastry cutter until the butter is the size of peas.
- Mix the yeast mixture, beaten egg, and mashed bananas into the dry ingredients. Use a mixer with a dough hook to knead the dough on low speed until it starts to form, then on medium speed for 5 minutes until smooth and elastic.
- Spray a large bowl with nonstick spray. Place the dough in the bowl, cover it with a towel, and let it rise in a slightly warm oven (preheated to 200°F, then turned off) for about 1 hour until doubled in size.
- Prepare the Cinnamon Banana Filling
- Using a hand mixer, beat the butter on high speed until smooth. Add the brown sugar and cinnamon, mixing on medium speed for 1 minute until combined.
- On a lightly floured surface, roll out the dough to a ¼-inch thick rectangle. Spread the filling evenly over the dough, then arrange the sliced bananas on top.
- Assemble the Rolls
- Roll the dough tightly from the shorter side to form a log. Use a serrated knife to trim the uneven ends and slice the log into 12 even rolls.
- Spray a 9×13-inch baking dish with nonstick spray. Place the rolls in the dish, leaving space between them. Cover with a towel and let them rise for 20 minutes.
- Bake the Rolls
- Preheat your oven to 375°F.
- Bake the rolls for 28–33 minutes, or until the tops are golden brown.
- Make the Cream Cheese Icing
- Beat the cream cheese and butter on high speed until smooth. Add the powdered sugar and vanilla, mixing on low speed until combined, then on high speed until fluffy.
- Spread the icing over the warm rolls and serve.
Notes
- Overnight Option: You can prepare the rolls up to the second rise and refrigerate them overnight. Allow them to sit at room temperature for 30 minutes before baking.
- Banana Tips: Use ripe bananas with brown spots for the best sweetness and flavor.
- Storage: Store leftover rolls in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 1 hour and 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American