Description
Delight in the irresistible combination of banana bread and cinnamon rolls with this recipe. Soft, fluffy rolls infused with ripe bananas and cinnamon sugar are topped with a luscious cream cheese icing, perfect for breakfast or dessert.
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 with a pinch of sugar. Sprinkle the active dry yeast over the surface and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together the mashed bananas, remaining granulated sugar, melted butter, and eggs until fully combined for a smooth base.
- Combine Ingredients: Stir the activated yeast mixture into the banana mixture. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place it into a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Make the Filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until the mixture is smooth and well blended. Set aside.
- Roll Out the Dough: Punch down the risen dough to release air. Roll it into a large rectangle approximately 1/4 inch thick on a floured surface.
- Fill and Roll: Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges. Starting from one long side, roll the dough tightly into a log.
- Slice and Arrange: Cut the rolled dough into 12 equal pieces. Place the rolls spaced evenly in a greased baking dish allowing room for rising.
- Second Rise: Cover the rolls and let them rise in a warm place for 30-45 minutes until puffed and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and fully cooked through.
- Prepare the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until the icing is smooth and creamy.
- Ice and Serve: Remove the rolls from the oven and allow them to cool slightly. Spread the cream cheese icing over the warm rolls and serve immediately for a delicious treat.
Notes
- Ensure milk is warmed to around 110°F to effectively activate the yeast without killing it.
- Kneading the dough thoroughly develops gluten, which is essential for the soft, fluffy texture of the rolls.
- Allowing the dough to rise fully in both steps ensures tender, airy rolls.
- Use ripe bananas for natural sweetness and added moisture.
- For extra flavor, consider adding chopped nuts or raisins in the filling before rolling.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
