Banana Bread Cinnamon Rolls with Brown Sugar Walnut Topping
Banana Bread Cinnamon Rolls with Brown Sugar Walnut Topping
Ingredients
For the Dough
- 1/2 cup whole milk, warm (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup ripe bananas, mashed (about 1 large or 2 small)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Banana Brown Sugar Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup ripe bananas, mashed (about 1 large or 2 small)
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk, or heavy cream, as needed for consistency
For the Topping
- 1/2 cup walnuts, chopped
Instructions
- 1
In a large mixing bowl, combine the warm whole milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, room temperature large eggs, softened unsalted butter, and mashed ripe bananas to the yeast mixture. Mix well until combined.
⏱️ 5 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. It should be slightly sticky but manageable.
⏱️ 15 min
- 4
Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the banana brown sugar filling. In a small bowl, combine the mashed ripe bananas, light brown sugar, and ground cinnamon. Mix well and set aside.
⏱️ 10 min
- 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 10 min
- 7
Brush the melted unsalted butter evenly over the entire surface of the rolled-out dough. Then, spread the banana brown sugar filling evenly over the buttered dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 10 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each approximately 1 1/2 inches thick.
⏱️ 10 min
- 9
Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
⏱️ 45 min
- 10
Preheat your oven to 375°F. Once the rolls have completed their second rise, remove the cover and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 25 min•🌡️ 375
- 11
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add whole milk or heavy cream 1 tablespoon at a time until the glaze reaches your desired drizzling consistency.
⏱️ 5 min
- 12
Once the cinnamon rolls are out of the oven, let them cool in the dish for 5-10 minutes. While still warm, generously spread the cream cheese glaze over the rolls. Sprinkle with chopped walnuts before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Cinnamon Rolls with Brown Sugar Walnut Topping
Ingredients
For the Dough
- 1/2 cup whole milk, warm (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup ripe bananas, mashed (about 1 large or 2 small)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Banana Brown Sugar Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup ripe bananas, mashed (about 1 large or 2 small)
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk, or heavy cream, as needed for consistency
For the Topping
- 1/2 cup walnuts, chopped
Instructions
- 1
In a large mixing bowl, combine the warm whole milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, room temperature large eggs, softened unsalted butter, and mashed ripe bananas to the yeast mixture. Mix well until combined.
⏱️ 5 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. It should be slightly sticky but manageable.
⏱️ 15 min - 4
Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the banana brown sugar filling. In a small bowl, combine the mashed ripe bananas, light brown sugar, and ground cinnamon. Mix well and set aside.
⏱️ 10 min - 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 10 min - 7
Brush the melted unsalted butter evenly over the entire surface of the rolled-out dough. Then, spread the banana brown sugar filling evenly over the buttered dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 10 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each approximately 1 1/2 inches thick.
⏱️ 10 min - 9
Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
⏱️ 45 min - 10
Preheat your oven to 375°F. Once the rolls have completed their second rise, remove the cover and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 25 min•🌡️ 375 - 11
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add whole milk or heavy cream 1 tablespoon at a time until the glaze reaches your desired drizzling consistency.
⏱️ 5 min - 12
Once the cinnamon rolls are out of the oven, let them cool in the dish for 5-10 minutes. While still warm, generously spread the cream cheese glaze over the rolls. Sprinkle with chopped walnuts before serving.
⏱️ 10 min