Description

These banana bread cinnamon rolls are a delightful twist on a classic treat! Made with ripe bananas and a sweet cinnamon filling, they’re perfect for breakfast or brunch, offering a comforting and delicious flavor that everyone will love.

Ingredients

Scale

⅓ cup (79 ml) whole milk
2 ½ teaspoons active dry yeast
1 teaspoon granulated sugar
1 ½ cups (385 g) well-mashed over-ripe bananas
1 large egg + 1 large egg yolk
2 tablespoons (25 g) granulated sugar
4 ½ cups (565 g) bread flour, may need more or less depending on your kitchen
1 ½ teaspoons table salt
4 tablespoons (57 g) unsalted butter, softened and cut into 4 pieces
½ cup (100 g) light brown sugar, firmly packed
1 tablespoon ground cinnamon
¼ teaspoon cardamom, optional
⅛ teaspoon table salt
4 tablespoons (57 g) salted butter, softened (see note)
1 banana, diced into small pieces optional
2 oz (56 g) cream cheese, softened
2 tablespoons (28 g) salted butter, softened (see note)
1 cup (125 g) powdered sugar
1 teaspoon vanilla bean paste, (or ½ teaspoon vanilla extract)
1 tablespoon milk

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Instructions

Warm the milk to 115°F (46°C) and combine with yeast and sugar in a large bowl. Let it sit for 5-10 minutes until foamy.
Stir in the mashed bananas, egg, egg yolk, sugar, 3 cups of flour, and salt until well combined.
Add the softened butter gradually, mixing until fully incorporated after each addition.
If using a stand mixer, switch to the dough hook and add flour as needed until the dough is soft and slightly tacky.
Knead the dough until smooth and elastic, about 5-7 minutes with a mixer or 10-12 minutes by hand.
Grease a large bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm place until doubled in size (1-2 hours).
Prepare the filling by whisking brown sugar, cinnamon, cardamom, and salt. Grease a baking dish and set it aside.
Punch down the dough and roll it out into a rectangle (20×8”). Spread softened butter, sprinkle the filling, and add diced banana if desired.
Roll the dough tightly into a log, seal the edge, and slice into 12 even rolls. Place them in the greased dish in four rows of three.
Cover with plastic wrap and let rise in a warm spot for about 30 minutes while preheating the oven to 350°F (175°C).
Bake for 27-30 minutes until golden brown, checking the internal temperature of the center roll (180°F).
Make the icing by mixing cream cheese and butter until creamy, then adding powdered sugar, vanilla, and milk until smooth.
Allow rolls to cool for 10-15 minutes before icing and serving.

Notes

For a richer flavor, consider adding more cinnamon to the filling.
Ensure butter is softened for easy spreading; microwave it briefly if necessary.
These rolls can be prepared the night before and baked in the morning.

Nutrition

Serving Size: 1 roll
Calories: 305
Sugar: 16 g
Sodium: 220 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg