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Banana Bread Cinnamon Rolls
Indulge in these delightful banana bread cinnamon rolls, a perfect blend of a classic dessert with the comforting flavor of ripe bananas. This recipe features a soft, tender yeast dough infused with mashed bananas, generously spread with a sweet cinnamon-brown sugar butter filling, layered with fresh banana slices, and topped with a luscious cream cheese frosting. Ideal for breakfast, brunch, or a special treat.
#Cinnamon Rolls
#Banana Bread
#Breakfast
#Brunch
#Dessert
#Sweet Treat
#Baked Goods
#Yeast Dough
Ingredients for Banana Bread Cinnamon Rolls
Recipe Information
40m
Prep Time
25m
Cook Time
2h 40m
Total Time
12
Servings
Medium
American
English
Nutrition (per serving)
500
Calories
12g
Protein
70g
Carbs
25g
Fat
Dough rising in a bowl
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Unbaked cinnamon rolls in a pan
Instructions
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- In a large bowl, combine warm whole milk and dry active yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.10mPreview10mPreviewIn a large bowl, combine warm whole milk and dry active yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add eggs, 1/3 cup brown sugar, vanilla bean paste, melted butter, and mashed bananas to the yeast mixture. Whisk until well combined.5m
Preview5mPreviewAdd eggs, 1/3 cup brown sugar, vanilla bean paste, melted butter, and mashed bananas to the yeast mixture. Whisk until well combined. - In a separate bowl, whisk together bread flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.5m
Preview5mPreviewIn a separate bowl, whisk together bread flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. - Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough will be slightly sticky due to the bananas.10m
Preview10mPreviewTurn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough will be slightly sticky due to the bananas. - Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.1h 30mPreview1h 30mPreviewPlace the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together softened butter, 2 cups brown sugar, and cinnamon until smooth.5m
Preview5mPreviewWhile the dough is rising, prepare the filling. In a medium bowl, cream together softened butter, 2 cups brown sugar, and cinnamon until smooth. - Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.5m
Preview5mPreviewOnce the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches. - Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough, leaving a small border on one long edge. Arrange the sliced bananas over the filling.5m
Preview5mPreviewEvenly spread the cinnamon-brown sugar filling over the entire surface of the dough, leaving a small border on one long edge. Arrange the sliced bananas over the filling. - Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal.3m
Preview3mPreviewStarting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal. - Using a sharp knife or dental floss, slice the log into 12-15 equal rolls. Place the rolls in a lightly greased 9x13 inch baking pan, leaving some space between them.5mPreview5mPreviewUsing a sharp knife or dental floss, slice the log into 12-15 equal rolls. Place the rolls in a lightly greased 9x13 inch baking pan, leaving some space between them.
- Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.45mPreview45mPreviewCover the pan with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, you can loosely tent with foil.25m
Preview25mPreviewPreheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, you can loosely tent with foil. - While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk (1 tbsp at a time) until the frosting is light, fluffy, and spreadable.5mPreview5mPreviewWhile the rolls are baking, prepare the cream cheese frosting. In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk (1 tbsp at a time) until the frosting is light, fluffy, and spreadable.
- Let the baked cinnamon rolls cool for a few minutes in the pan, then spread the cream cheese frosting generously over the warm rolls. Serve immediately.5mPreview5mPreviewLet the baked cinnamon rolls cool for a few minutes in the pan, then spread the cream cheese frosting generously over the warm rolls. Serve immediately.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
