Banana Cinnamon Rolls
Delight in the softness and sweetness of banana cinnamon rolls, filled with the rich aroma of cinnamon, sugar, and ripe bananas for a perfect treat any time of the day.
Ingredients
Dough Ingredients
- 3/4 cup Milk (warmed to 110℉)
- 2 1/4 tsp Active dry yeast (11 grams or 1 packet)
- 1 Large egg (room temperature and lightly beaten)
- 2/3 cup Mashed bananas (about 2 ripe bananas)
- 5 1/4 cup All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature and cubed)
Filling Ingredients
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
- 2 Bananas (sliced thinly)
Icing Ingredients
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Instructions
Preparation
- Warm the milk in a saucepan until it reaches 110℉. Remove from heat and sprinkle the yeast over the milk to activate.
- In a large bowl, combine the milk mixture, beaten egg, and mashed bananas.
- Gradually incorporate the flour, salt, and sugar, mixing until a dough forms.
- Add the cubed butter, kneading until the dough is elastic and smooth.
- Cover the dough with a towel and let it rise in a warm spot for about 1 hour or until doubled in size.
Assembly
- Roll out the dough into a rectangle. Spread it with softened butter and sprinkle with the brown sugar and cinnamon.
- Layer the sliced bananas on top, then roll tightly into a log and cut into rolls.
- Place the rolls in a greased pan and let them rise again for 30 minutes.
Baking
- Preheat your oven to 350℉ and bake the rolls for 20-25 minutes, or until golden brown.
- While the rolls are baking, mix cream cheese, butter, powdered sugar, and vanilla to create a smooth icing.
- Drizzle the icing over the warm rolls and prepare to indulge!
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350℉.