Banana Bread Cinnamon Rolls

5 from 1 vote

Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls are the perfect mash-up of two beloved classics. Soft dough is layered with cinnamon sugar and fresh banana, then finished with a brown butter cream cheese glaze for a warm, gooey brunch treat.

Prep Time40

Cook Time30

Rising Time1 15

Total Time2 25

Course: Bread, Brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: rolls

Author: Adrianna Adarme

Equipment

9x9 inch baking dish
digital scale
measuring tape
Rolling Pin

Ingredients

¼ cup lukewarm milk (about 115F)
1 tablespoon (8g) active dry yeast or instant yeast
3 tablespoons (40g) granulated sugar
1 ¼ teaspoon kosher salt
1 egg yolk
¾ cup (150g) mashed banana about 2 bananas, bright yellow
1 teaspoon pure vanilla extract or vanilla paste
2 ¾ cups (357g) all-purpose flour
½ cup (113g) unsalted butter at room temperature, cut into cubes

Filling:

3 tablespoons (20g) ground cinnamon
3 tablespoons (44g) light or dark brown sugar
3 tablespoons (40g) white granulated sugar
Pinch kosher salt
½ cup unsalted butter at room temperature
2 bright yellow bananas diced ¼ inch

Brown Butter Cream Cheese Frosting:

2 tablespoons unsalted butter
2 ounces cream cheese at room temperature
1 cup (100g) powdered sugar sifted
½ teaspoon pure vanilla extract or vanilla paste
Pinch kosher salt
1 tablespoon heavy cream

Instructions

To Make the Dough:

To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! If using instant yeast, just allow the yeast to dissolve in the liquid and move on to the next step.
To a large bowl, add the flour and whisk in the sugar and salt. To the bowl with the yeast mixture, add the egg yolk, vanilla extract, and mashed banana. Give it a quick mix and then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 5 to 8 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough will be a little bit sticky. If it's super sticky, add another tablespoon of flour. Remove the dough from the hook and bowl and form it into a ball.
Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it with olive oil). Cover with plastic wrap or a clean kitchen towel and let it rise for about 45 minutes, until super supple and a little less than double in size.

To Make the Filling:

In a small bowl, mix together the cinnamon, white sugar, brown sugar, and salt, then set aside. This mixture will be sprinkled over the dough.

To Assemble the Banana Bread Cinnamon Rolls:

Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/4-inch-thick square measuring 15 x 15 inches.
Use a silicone or offset spatula to spread the softened butter evenly over the dough. Then, sprinkle the cinnamon sugar over the butter. Now, scatter the bananas over the cinnamon sugar. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.
Using a piece of dental floss, trim off the ends of the log about ½ inch on each side. Cut the rolls into 1.5-inch rolls, for 9 rolls. I like to use the floss to create a divet marking where to cut each roll before I actually cut them.
Transfer to a greased 9x9inch baking pan (or something comparable). Cover the baking dish tightly with plastic wrap or a kitchen towel and allow them to go for a second rise, about 30 minutes. I like to place the baking dish in a warmish area of my kitchen to help the rolls rise.

To Make the Brown Butter Cream Cheese Frosting:

In a small saucepan set over medium heat, add the butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you notice the milk solids browning, stir it, picking up any bits stuck to the pan. We want it to look deeply toasted but not burnt. You should smell its nutty aroma. Pour the browned butter into a freezer-safe bowl and stir to cool it down.
Transfer it to the freezer to chill for about 10 minutes or until it’s the firmness of room temperature butter. Meanwhile, preheat your oven to 350℉.
Once the browned butter has chilled, transfer it to the bowl of a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth.
Now, add the sugars, vanilla, salt, and heavy cream. Beat for about 20 seconds until fluffy.

To Bake the Rolls:

After the 30-minute rise, the rolls should look fluffy, soft, and supple. If they aren’t, allow them to rise a bit longer in a warmer part of your kitchen.
Remove the plastic wrap from the baking dish and transfer it to the oven to bake for 27-30 minutes, until they've puffed up a bit and are medium golden brown.
When the banana bread cinnamon rolls come out of the oven, let them stand for about 5-10 minutes. Then top the warm rolls with the brown butter cream cheese frosting. Serve warm and gooey.

Notes

Use bananas that are mostly yellow with a bit of green is the best. Bananas that are too ripe add too much sugar and moisture to the dough and can create a doughier texture.

Keep butter soft, not melted. Soft butter spreads easily and helps create even layers without leaking out.

Glaze while warm. Warm rolls help the frosting melt into every swirl.

Using active dry yeast: You know it's activated once it gets nice and bubbly/foamy. If no foam or bubbles form, you’ll have to start again to ensure activation.

Instant yeast vs active dry yeast: Active dry yeast has to be activated in liquid until it’s foamy and alive. Instant yeast does not require any activation and can be added to wet or dry ingredients.

Make Ahead, Storage, & Reheating

Make-Ahead: Unlike my overnight cinnamon rolls, which you can assemble the day before and bake the following day, I suggest assembling these and baking them right away. If left unbaked too long, the banana will begin to macerate and release liquid. But once baked, the rolls can hang out until you're ready to serve them.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Warm individual rolls in the microwave for 15-20 seconds or reheat covered in a low oven until soft.

Nutrition