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Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

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Delight in these delicious Banana Bread Cinnamon Rolls, a perfect fusion of classic cinnamon roll sweetness with the natural moisture and flavor of ripe bananas. Soft, fluffy dough enriched with mashed banana is rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a creamy cinnamon cream cheese frosting for an irresistible treat.

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons rapid rise yeast
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup milk
  • 6 tablespoons unsalted butter
  • 2/3 cup mashed overripe banana

Filling

  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt

Cream Cheese Frosting

  • 1/3 cup unsalted butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine dry ingredients: In a large bowl, mix 2 cups of flour, brown sugar, yeast, cinnamon, and salt until well combined.
  2. Warm milk and butter: Microwave milk and butter for 30 seconds until warm and mostly melted, ensuring it’s not too hot to avoid killing the yeast. Add this along with mashed banana to the dry mixture.
  3. Mix dough: Beat on low speed, gradually increasing to high, for about 2 minutes to combine.
  4. Add more flour: Scrape down the bowl and beat in 1 cup of flour, then add the remaining cup of flour gradually until dough pulls away from the bowl’s sides and forms a ball.
  5. Knead dough: Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic, indicating developed gluten.
  6. First rise: Place dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
  7. Prepare filling: While dough rises, mix brown sugar, cinnamon, and salt in a small bowl.
  8. Roll out dough: Once risen, roll dough into an 18×12 inch rectangle on a floured surface.
  9. Spread filling butter: Evenly spread the room temperature butter for the filling to the edges of the rolled dough.
  10. Add cinnamon sugar: Sprinkle the sugar mixture over butter and gently press to adhere.
  11. Roll dough: Roll the dough tightly from the long edge away from you, sealing the bottom edge by pinching together.
  12. Cut rolls: Use floss or a sharp knife to slice the roll into 12 even pieces and place them in a parchment-lined 9×13 inch pan.
  13. Second rise: Cover rolls loosely with a cloth and allow to rise for another hour until doubled and puffed.
  14. Bake: Bake at 350°F (175°C) for 30 minutes or until golden brown and cooked through. Cool before frosting.
  15. Make frosting: In a stand mixer with a whisk, combine cream cheese, butter, powdered sugar, cinnamon, milk, vanilla, and salt. Beat from low to high speed until light and fluffy.
  16. Frost rolls: Spread frosting evenly over warm cinnamon rolls and serve immediately.

Notes

  • Make sure milk and butter are warm, not hot, to protect yeast activity.
  • Kneading dough well develops gluten for soft but sturdy rolls.
  • Use floss for clean cuts to avoid squashing rolls.
  • Letting rolls rise properly ensures light and fluffy texture.
  • You can store leftover rolls in an airtight container and reheat gently before serving.

Find it online: https://lauracooks.com/banana-bread-cinnamon-rolls-with-cream-cheese-frosting-recipe/