Description
Soft and fluffy banana bread cinnamon rolls made with ripe bananas in the dough, swirled with brown sugar and cinnamon, and topped with a rich cream cheese glaze.
Ingredients
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup brown sugar (for filling)
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- In a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add sugar, mashed bananas, melted butter, and egg. Mix well.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Roll dough into a 12×16-inch rectangle on a floured surface.
- Spread softened butter over the dough. Mix brown sugar and cinnamon together and sprinkle evenly over butter.
- Roll dough tightly into a log and cut into 12 equal slices.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake for 22–25 minutes until golden brown.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Spread glaze over warm rolls before serving.
Notes
- Use very ripe bananas for the best flavor.
- If dough is sticky, add flour 1 tablespoon at a time.
- Rolls can be refrigerated overnight after shaping for next-day baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American