Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls combine the sweet flavor of banana bread with the soft, gooey texture of cinnamon rolls—ideal for breakfast, brunch, or dessert.
Ingredients
- 1¼ cups unsalted butter
- 1 cup warm milk
- 2¼ active dry yeast
- ½ cup granulated sugar
- 1 cup brown sugar
- 1½ cups powdered sugar
- 2 large eggs
- 1 tsp salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2–3 medium bananas)
- 2 tbsp ground cinnamon
- ½ cup chopped walnuts (optional)
- 4 oz cream cheese
- ½ tsp vanilla extract
Instructions
- In a large bowl, whisk warm milk, sugar, and yeast. Let sit 5 minutes until foamy. If no foam forms, your yeast may be inactive.
- Add melted butter, eggs, salt, and mashed banana to the yeast mixture. Stir until smooth.
- Mix in flour gradually, one cup at a time, until a soft dough forms. Knead for 6–8 minutes using a dough hook or 10 minutes by hand.
- Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size
- Mix softened butter, brown sugar, and cinnamon until it forms a thick paste. Set walnuts aside if using.
- On a floured surface, roll the dough into a 20x14-inch rectangle. Spread cinnamon filling evenly over the surface. Sprinkle with walnuts if desired.
- Roll the dough tightly into a log from the long edge. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
- Place rolls in a greased 9x13-inch baking dish. Cover and let rise again for 30 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and cooked through.
- While rolls bake, beat softened cream cheese and butter. Add powdered sugar and vanilla extract. Mix until smooth and creamy.
- Spread icing over warm rolls right out of the oven. Let it melt into the swirls for the perfect gooey finish.