Description

These Banana Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring mashed bananas in the dough and sliced bananas in the filling for extra moisture and flavor. The rolls are soft, fluffy, and generously topped with a creamy cream cheese icing, perfect for a special breakfast or brunch treat.

Ingredients

Scale

Dough Ingredients

3/4 cup Milk (warmed to 110℉)
2 1/4 tsp Active dry yeast (11 grams, 1 whole packet)
1 Large egg (room temperature, lightly beaten)
2/3 cup Mashed bananas (about 2 bananas mashed and measured)
5 1/4 cup All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar
10 TBSP Unsalted butter (room temperature, cubed)

Filling Ingredients

1/2 cup Unsalted butter (room temperature)
3/4 cup Brown sugar (packed, light or dark)
1 TBSP Ground cinnamon
2 Bananas (sliced thinly)

Cream Cheese Icing

4 oz Cream cheese (room temperature)
4 TBSP Unsalted butter (room temperature)
1 cup Powdered sugar (sifted)
1 tsp Pure vanilla extract

Instructions

Activate Yeast: Heat the milk to 110℉ and sprinkle the active dry yeast over the top. Let it rest for 10 minutes to activate and become foamy.
Mix Dry Ingredients and Butter: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry blender or your hands to work the butter into the flour until pieces are about the size of peas.
Knead Dough: Add the yeast-milk mixture, beaten egg, and mashed bananas to the dry ingredients. Using a dough hook on a mixer, mix on low speed until dough forms, then increase to medium speed and knead for 5 minutes. (See notes for hand kneading process.)
First Rise: Preheat oven to 200℉. Lightly spray a large bowl with nonstick spray, place the sticky dough inside, and cover with a kitchen towel. Turn off the oven and crack the door open, then place the bowl inside to let the dough rise for 1 hour until doubled.
Prepare Filling: In a small bowl, beat the softened butter on high speed until smooth. Add brown sugar and cinnamon, mixing on medium speed for 1 minute until combined and creamy.
Roll Out Dough: Turn the risen dough onto a lightly floured surface and sprinkle some flour on top. Roll into a large rectangle, about 1/4 inch thick.
Fill Dough: Evenly spread the cinnamon-sugar butter mixture over the dough using an offset spatula, then layer the thinly sliced bananas evenly over the filling.
Shape Rolls: Starting from the short side, carefully roll the dough into a log. Trim the uneven ends, then cut the log into 12 even rolls using a serrated knife, using a gentle sawing motion.
Second Rise: Spray a 9×13-inch baking pan with nonstick spray, arrange the rolls evenly inside, cover with a kitchen towel, and let rise for 20 minutes. Meanwhile, preheat the oven to 375℉.
Bake: Bake the rolls in the preheated oven for 28 to 33 minutes until the tops are lightly golden brown.
Make Cream Cheese Icing: Beat the cream cheese and butter together on high speed for 1 minute until smooth. Add powdered sugar and vanilla extract, mix on low until combined, then beat on high until creamy.
Ice Rolls: Spoon the cream cheese icing evenly over the warm rolls and spread to coat.

Notes

Hand Kneading: To knead by hand, after mixing the dry and wet ingredients, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Overnight Rise: For a deeper flavor, after rolling the dough into the log, wrap tightly with plastic wrap and refrigerate overnight. The next day, slice and allow to come to room temperature and rise as directed before baking.
Ensure milk temperature is not hotter than 110℉ to avoid killing the yeast.
Slicing bananas thinly ensures even distribution and baking inside the rolls.
Use room temperature ingredients for best mixing and dough consistency.

Prep Time: 30 minutes
Cook Time: 33 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: banana cinnamon rolls, homemade cinnamon rolls, banana bread cinnamon rolls, breakfast rolls, cream cheese icing cinnamon rolls